When Munchkin is working on a recipe, I always encourage her to set out all of the ingredients that she will need prior to starting her baking/cooking. This helps her read the instructions and allows her to check to make sure that she has everything that she needs prior to starting the whole process.
Wednesday, she tackled making gluten free chocolate cupcakes from scratch. She also make the homemade buttercream frosting from scratch. She’s been getting much better at understanding and following the directions. I’m really pleased with how the cupcakes turned out. Yum!
Gluten Free Chocolate Cupcakes Recipe
Ingredients:
Dry Ingredients:
- 3/4 cup amaranth flour
- 3/4 cup potato starch
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
Wet Ingredients:
- 1 cup almond milk
- 2 eggs, separate egg white and egg yolks
- 3 Tbsp coconut oil
- 2 tsp gf vanilla extract
Directions:
- Preheat oven to 350 degrees F. Spray or line cupcake pans.
- Combine dry ingredients.
- Combine wet ingredients minus egg whites.
- Slowly add wet ingredients to dry ingredients. Beat 2-3 minutes until thoroughly combined.
- In separate bowl, whip egg whites until they form stiff peaks.
- Gently fold egg whites into batter until combined.
- Fill cupcake cups until they are 3/4 full.
- Bake for 20 minutes or until toothpick comes out clean.
- Remove from pans and cool on wire rack.
- Frost when cupcakes are cool.
This post is linked to Gluten Free Wednesdays
They look delightful! I think I’m having a chocolate craving now.
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Holy moly, those look awesomely good!!
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