Back in August, I was sooooo ahead of the game. I was planning my holidays early, like I have always said I was going to do. I had my homemade Christmas present ideas all bookmarked and ingredients ready. I even put a call out to bloggers to see if anyone wanted to do gluten-free holiday (including Halloween) guest posts. I got five responses that they would love to. (Well, it’s really four and a maybe. There’s that whole graduate school getting-in-the-way-of-my-blog thing.)
Then… life happened. After what I could have sworn was just a week or two, I sent out an email to my guest bloggers asking them to get their posts to me by the end of September. One, oh-so-politely responded back, “Well, that’s a bit soon, but I will try.” The next day I was driving in my car trying to think of the date, and I realized it was already the end of September. Oops!
So, I changed the get-it-to-me-by date, and most still opted for the holidays closer to the end of the year. But, one brave person, Gluten-Free Gigi, said she would do a Halloween post.
And, what a beautiful post it is. Decadent Chocolate Cupcakes! And, don’t you just love the pictures. It totally brings me back to my childhood and the vibrant Halloween colors.
After reading Gigi’s site, I am really excited to have her post here. She has been dealing with Fibromyalgia for quite a long time. And, going on a gluten-free diet really helped her. A very close friend of mine that I have recently gotten in contact with again after 20 years has been dealing with Fibromyalgia and a lot of other health issues. Even though she has tested negative for Celiac Disease, with her doctor’s backing, she is trying a gluten free diet. I hope she has as much success as Gigi.
Oh, and make sure you get over to Gluten-Free Gigi’s site. (Don’t you just love how easily that rolls off the tongue.) She has a ton of recipes. She has only been blogging since July, but she has so many recipes that I think she is going to have to bust out a recipe section at the top of her website to make it easier to check them out.
So, after me blabbing on and on, here is Gigi’s post on Decadent Chocolate Cupcakes. (You can make them dairy and egg free, too.) Take it away, Gigi!
For many, the need to adhere to a gluten-free diet feels restricting and overwhelming, and it is true that such a dramatic dietary (and lifestyle) change can pose a culinary challenge for even the most proficient cook. And there is nothing like a special occasion, or the onset of the holidays, to increase one’s awareness of any deviation from the so-called culinary “norm”.
Although the number of available gluten-free products increases daily, and while most large chain supermarkets are dedicating entire sections of their stores to gluten-free and allergy-friendly products in response to the gluten-free battle cry for the ability to shop like the rest of the populace, there are still aisles of gluten-laden breads, pies, and cakes to grab our attention.
So, can we gluten-free folks have our cupcake and eat it, too? Absolutely! And they can be just as tempting to the palate – and to the eye – as their gluten-filled counterparts. So, whether you’re treating a house full of little goblins for Halloween, or having a frightfully elegant grown-up get-together, these Decadent Chocolate Cupcakes with No Butter Creamy Frosting won’t make you shriek!
Decadent Chocolate Cupcakes
- 1/2 c. white rice flour
- 1/4 c. sorghum flour
- 1/4 c. potato starch
- 1/3 c. unsweetened cocoa (I use Valrhona)
- 1 t. baking soda
- 1/8 t. sea salt
- 1/2 c. packed brown sugar
- 1 T. light oil (I use a very light olive oil)
- 1/4 c. plain low fat yogurt (substitute unsweetened applesauce for dairy-free)
- 2 eggs, lightly beaten (substitute an equivalent amount of prepared egg replacer for egg-free)
- 1 t. vanilla extract
- 1/2 c. low fat buttermilk (substitute 1/2 T. white vinegar and enough rice or other plant milk to equal 1/2 cup for dairy-free)
- Preheat your oven to 350 and line a 12-section cupcake pan with paper liners.
- Combine flours and starch, cocoa, soda, salt, and sugar and whisk until blended.
- In a separate small mixing bowl, combine the remaining ingredients and stir to blend.
- Add the liquid mixture to the dry ingredients, stirring just until combined and completely moistened.
- Spoon batter into the prepared pan and bake for 15-17 minutes. Allow cupcakes to cool completely before frosting.
No Butter Creamy Frosting
- 4 T. Earth Balance® buttery spread (I use soy-free)
- 2 1/2 c. confectioner’s sugar
- 1 t. vanilla extract
- 2 t. lemon juice, freshly squeezed
- 2-3 T. rice milk (or other milk of your choice)
- Stir all ingredients together until smooth.
- Thin with milk, adding 1 t. at a time until desired spreading or piping consistency is achieved.
- Add gluten-free allergy friendly food colorings of your choice.
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