No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Chocolate Cupcakes with Coffee Frosting (Gluten-Free)


Photo: CC/Rachel from Cupcakes Take the Cake)

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
    Ads by Google:

    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!

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



1 Response:

 
Tia
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
13 Jul 2013 11:06:45 AM PDT
I didn't make the cupcakes, but I did make the frosting and it was delicious.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Thank you all very much, I have an appointment with my dermetologist today to look at the rashes I am having because they resemble DH, so I am hoping, given my family history, and if it is the rash they may be able to diagnose me that way, I'll keep my results and bring it to a gastro whenever I can afford to see them. And regaurding the mri yes they did an mri and I did have a lesion on my mri but just one

The company that makes Sunbutter says it is completely gluten-free. Has anyone had a reaction to it? thanks,

The fallout continues from General Mills' recall of nearly 2 million boxes of Gluten Free Cheerios and Honey Nut Cheerios in 2015, which occurred after workers at a California plant accidentally loaded gluten-free oat flour into trucks that had been holding wheat flour, which contains gluten, and which then contaminated batches of "gluten-free" cereal produced with the grain from those trucks. In comments to the U.S. Ninth Circuit court, plaintiffs representing a proposed class of consumers claimed that a lower court had erred in dismissing their lawsuit on the grounds that the company's recall program made the claims baseless. View the full article

My story is yours too. Now I am 42 and after many years of regularity, it is odd, I agree. It's always a surprise. An IUD helps a little. I am however not worried. I asked a few Doctors and it is all normal. I have been gluten free for one year.