Jump to content
  • Sign Up
Celiac.com Sponsor:


Celiac.com Sponsor:


  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Destiny Stone

    Chocolate Cupcakes with Coffee Frosting (Gluten-Free)

    Destiny Stone


    Reviewed and edited by a celiac disease expert.

    I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this  beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer.

    To make cupcake batter, whisk together the following:

    • ¾ rounded cup sorghum
    • ¾ rounded cup  tapioca starch  (you can also use potato or cornstarch)
    • ½ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 cup organic cane sugar
    • ¼ teaspoon sea salt
    • 1 teaspoon baking soda
    • 1 teaspoon xanthan gum
     Add in and beat the following until smooth:
    • 1 cup warm coffee (not too hot)
    • 2 teaspoons  vanilla extract
    • 1 tablespoon Egg Replacer, mix with ¼ cup warm water
    • 3 tablespoons olive oil
    • ½ teaspoon rice vinegar
    Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.
    1. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
    2. Using an ice cream scoop, drop the batter into the cups and smooth the tops.
    3. Bake in the center of a preheated oven till done-approximately 20 minutes.
    4. Cool the cupcakes on a wire rack.
    5. Frost when completely cooled.
    To Make Coffee Icing:
    • 1 ¾ cups confectioner's (powdered) sugar
    • 3 tablespoons shortening
    • 3 ounces cold coffee, as needed
    • 1 teaspoon vanilla
    1. Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
    2. Beat  until smooth.
    3. For a thicker frosting add  more confectioner's sugar.
    4. Chill the frosting before using it, approximately 1 hour.
    5. Frost the cupcakes and enjoy!

    User Feedback

    Recommended Comments



    Guest
    This is now closed for further comments

  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

  • Related Articles

    Scott Adams
    A double recipe makes a two layer (9) cake and 24 cupcakes! Frost it with a seven minute boiled icing.
    Preheat oven to 350. Grease and (rice) flour a 9 X 13 pan or 2 9 round pans.
    Blend together:
    2 ¼ cups gluten-free flour mix
    3 teaspoon baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    1 teaspoon salt
    In a large bowl beat ...

    Scott Adams
    This recipe comes to us from Diana Brown.
    1 lb. high quality bittersweet choc, finely chopped
    3 oz. high quality unsweetened choc, finely chopped
    ½ cup + 2 Tablespoons strong brewed coffee
    6 large eggs at room temp
    ¼ cup sugar
    1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon)
    Preheat o...

    Scott Adams
    This recipe comes to us from Valerie Wells.
    Ingredients:
    1 stick butter, softened
    1 ½ cup sugar
    2 eggs
    1 cup mashed pumpkin
    1/3 cup water
    1 ¾ cup gluten-free flour mix
    1 teaspoon soda
    ¾ teaspoon salt
    ¾ teaspoon xanthan gum
    1 ¾ teaspoon pumpkin pie spice
    Directions:
    Preheat oven to 350F.  Cream first four ingredients together.  Mix dry in...

    Destiny Stone
    Raw foods are increasing in popularity with health food enthusiasts everywhere for their health benefits and the divine recipes. Most raw foods are also naturally gluten-free. The following gluten-free, dairy-free, soy-free, egg-free, raw cheesecake is a must try. Personally, I think  raw cheesecake is better than the real thing. However, if you are a huge cheesecake fan, you may ...

  • Celiac.com Sponsor:

  • Forum Discussions

    I think the take away here is - there is not a “ condensed” one but we are making do with the non- condensed kinds
    I'll see if the owner of GliadinX will chime in here...
    I guess I didn't make myself clear. I need a condensed soup (like Campbell's) to use in recipes. I guess I could use regular soup and thicken it with corn starch.
×
×
  • Create New...