Gluten Free Egg Free Chocolate Cupcakes!



I made these chocolate cupcakes for my daughter's rainbow themed birthday party. This recipe is gluten free, egg free and corn free. These cupcakes also freeze well. Recipe adapted from here.

Makes: 12

Ingredients:
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum or guar gum
1 cup warm milk* (not too hot or it will make the starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
3 tablespoons canola oil
2 teaspoons vanilla extract
1/2 teaspoon light tasting rice vinegar

Directions:
  1. Preheat the oven to 350ºF. Line a 12-cup cupcake pan with paper liners.
  2. Whisk together all the dry ingredients.
  3. Add in the milk, egg replacer, oil, vanilla and vinegar.
  4. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
  5. Plop the batter into the paper liners till they are almost 3/4 full.
  6. Bake in the center of a preheated oven till done- about 20 minutes or so. Test with a toothpick.
  7. Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
  8. Frost when completely cooled. I used simple buttercream frosting and fresh fruits.


Note : Most icing sugars have cornstarch added into it. If you have issues with corn, like us, use a different brand which has tapioca starch (found at whole foods or other health food stores)
 
*This recipe can easily be converted vegan by replacing the milk with coconut or almond milk.

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