Dairy, egg, and gluten free Chocolate Cupcakes

The boyfriend turns 30 in less than 2 weeks. I need a delicious cupcake that I can actually enjoy to celebrate. I think I found a recipe that meets all my dietary needs AND it tastes amazing. I think it’s my favorite chocolate cupcake so far (and it’s missing eggs and dairy)… Who woulda thought!

Whatcha Need

Preheat oven to 350

½ c white rice flour
½ c brown rice flour
¼ c tapioca flour
¼ c sorghum flour
1 c sugar
½ c cocoa powder
1 tspn baking soda
¾ tspn xanthan gum
½ tspn salt
1/3 c vegetable oil
1 tspn vanilla extract
½ tspn almond extract
1 tspn distilled white vinegar
1 c water

Whisk together the dry ingredients: the flours, sugar, cocoa, baking soda, xanthan gum, and salt. Mix in the wet ingredients: the veggie oil, vanilla, almond, vinegar, and water. Fill the cupcake liners about 2/3 full and bake for 18-21 minutes.

Cool and frost.

I made a dairy free blueberry buttercream frosting. This blueberry wasn’t very noticeable but it gave the frosting a cute color.

PS: My camera isn’t at my house… I’ll try and post a picture tomorrow if I find a camera at school 🙂

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Chocolate Bacon Cupcakes

I’m attending a birthday party tomorrow and of course can’t show up empty handed (without cupcakes, I mean…). I don’t know the fella very well but I do know that he likes ninjas and bacon. I decided to take his love for bacon and make some delicious cupcakes. I’ve heard of chocolate covered bacon on a stick and bacon chocolate bars so it must be good!

 

Chocolate Chip Cookies

I was having friends over to work on our first big masters program project and wanted to make some delicious, homemade chocolate chip cookies. It’s a comfort food. To avoid working. Right? Okay, maybe not. The work is done and the cookies were demolished. Mission accomplished.

Whatcha Need:

Preheat oven to 350

½ c tapioca flour
1 ½ c Bob’s Red Mill all purpose gluten free baking mix
1 tspn baking powder
¾ teaspoons baking soda
1 ½ teaspoons xanthan gum
¾  tspn salt
1 ¼ stick butter, softened
2/3  c brown sugar
½  c white sugar
1 large egg
1 tspn vanilla
1 c chocolate chips/chunks

In a bowl, sift together the flours, baking soda, baking powder, xanthan gum, and salt. Set aside.

In another bowl, cream the butter and both sugars together for about 2 minutes. I used my hand-held mixer. Mix in the egg until it is combined. Scrape the sides of the bowl and mix in the vanilla.

Gradually mix in the flour mixture, starting with adding only a third of the flour mixture. Mix until combined and add another third. Scrape the sides of the bowl and then mix in the last third of the flour.

Stir in the chocolate chips/chunks. (I used about 1 cup of Ghirardelli Semi-Sweet chips and chopped up a little chunk of a bittersweet chocolate bar I wanted to use up)

I put my dough into the fridge for about 30 minutes (so the cookies would still be warm when company showed up). This is optional. Line a baking sheet with parchment paper, and scoop whatever sized dough balls you like onto the paper about 2 inches apart. These bad boys expand. Bake for 12-15 minutes (it varied for each batch).

I think this recipe made between 24 and 30 cookies. (I’m not sure because my friend scarfed a handful down before I was able to count).

Chocolate Cupcakes

I realize now: I have an obsession. With Baking. I want to do it every day!

The problem? The cost, the fact that I should be getting ready for the upcoming school year, wasting (aka: throwing away) any failure recipes, and of course…. what to do with all of the leftover goods! Luckily I have a few friends who are taste testing all my cupcakes for their wedding. They are hoping to find a chocolate cupcake that is oh-so-delicious. I made a batch of crumby chocolate cupcakes two days ago, so I tried again tonight. Successfully. (PS: with the crumby cupcakes I made a new frosting: Chocolate Swiss Meringue Buttercream! It was crazy and amazing and fluffy….) Here’s my successful attempt:

Whatcha Need

Preheat oven to 350

• ½  c sorghum flour
• ½  c tapioca flour
• ½  c white rice flour
• 1 c cocoa powder
• 1 ½  tspns xanthan gum
• 2 ½  tspns baking powder
• 1 tspn baking soda
• ¾  c butter, softened
• ¾  c brown sugar, packed
• 1 c white sugar
• 3 eggs
• 2 egg yolks
• 2 tspns vanilla
• 1 ½  c buttermilk

Whisk together the flours, cocoa powder, xanthan gum, baking powder, and baking soda in a bowl. Set aside.

In your stand mixer (or using a handheld mixer), cream butter. Add sugars until fluffy. Beat in the eggs/yolks one at a time. Add the vanilla.

On low, alternately add the flour mixture and buttermilk.

Taste the batter! It actually tastes like a normal batter- not gritty or “beany”. Yum! Fill muffin cups 2/3 full and bake for about 20 minutes (until your toothpick comes out clean).

Let these bad boys cool for a bit in the pan and then move them over to a rack to cool completely.

If you want, you can add filling and then frost with your favorite frosting. I made a chocolate ganache for the filling and then made chocolate buttercream frosting.

Just an FYI, these cupcakes are moist and delicious. However, they aren’t SUPER chocolatey. (Which I like)

Pecan & Pumpkin Choco-Chip Cookies

Wowsers! These cookies are fabulous. I looked at various recipes to find one that fit everything I had in my cupboards…. It turned out pretty great. My only issue is the baking mix I used is a little “grainy.” Next time, I will use Pamela’s Products Ultimate Baking and Pancake Mix… (2 cups) which is my favorite mix so far.

Whatcha need:

Preheat oven to 350… Use a cookie pan that is lined with parchment paper.
2 Cups (one 12 oz box) Hodgson Mill Multi Purpose GF Baking Mix
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp Pumpkin Pie Spice
1 tsp cinnamon

Mix the dry ingredients (above) together..

and in a separate bowl beat together until combined:

1 c. canned pumpkin
3/4 c. shortening
2 eggs
2 tsp vanilla
1 c. brown sugar
Add the dry “stuff” to the wet.
After beating well, stir in:

1 c. chocolate chips  (less if you want them less chocolate chippy)

(You will need the pecans to put on the cookie after you have put the batter on the cookie sheet… keep reading, yo!)
Put about a tablespoon of dough on and smooth it down into a relatively circle cookie shape (so it’s even… about 1/2 inch thick). Leave about 1/4-1/2 inch between each cookie “blob” because they do expand some and I’m not a huge fan of having to cut a cookie mass apart. 🙂  Put a pecan on top and press it gently in.

Bake them for about 15 minutes- until they are firm .

Cool (or eat them delicious and gooey). They are amazing with a glass of milk. Overall, these cookies are to die for.