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gluten-free cupcakes

You just can’t have a birthday party without a classic yellow birthday cake. Our moist cupcakes topped with smooth, fudgy chocolate frosting are really something to celebrate. Even guests who don’t need to eat gluten-free will be asking for these at their next party. Please note that this recipe calls for potato starch, not potato flour.

Total time: 45 minutes

Ingredients

Cupcakes

  • 2 cups sorghum flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 cup soy-free, nonhydrogenated margarine
  • 1 1/2 cups raw cane sugar
  • 2 large eggs
  • 1 cup unsweetened apple juice
  • 2 teaspoons vanilla extract

Fudgy Chocolate Frosting

  • 1/2 cup soy-free, nonhydrogenated margarine, at room temperature
  • 3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 to 3 tablespoons unsweetened rice milk
  • 1 teaspoon vanilla extract

Directions

Gluten-Free Cupcakes

  1. Preheat the oven to 350°F. Line 20 standard muffin cups with paper liners.
  2. In a medium bowl, whisk the sorghum flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Set aside.
  3. In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine about 1 minute, or until fluffy. Add the sugar and beat for 2 minutes longer, until light and fluffy. Add the eggs, apple juice, and vanilla and beat until well-combined.
  4. In batches, add the dry ingredients to the wet and beat until well-combined. Use a standard ice cream scoop to portion the batter into the paper liners. Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
  5. Use a small spatula to spread frosting on each cupcake.

Fudgy Chocolate Frosting

  1. In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine until soft. Add the powdered sugar in batches, then add the cocoa powder, rice milk, and vanilla. Beat for 3 to 5 minutes, until light and fluffy. (If not using right away, cover and refrigerate for up to 2 days. Allow to come back to room temperature before frosting.)

Variation

This recipe is: Dairy-free, Gluten-free, Nut-free, Soy-free

20 cupcakes

Per cupcake: calories 343, fat 15 g, protein 3 g, carbohydrates 52 g, dietary fiber 2 g

This recipe is featured in KIWI's cookbook, Allergy-Friendly Food for Families.

 

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