My child's preschool class loved these cupcakes. One student told the teacher that they were the best cupcakes he ever had and was trying to eat the crumbs off the cupcake holder. They are nice, moist, and chocolatey. This recipe is also the same recipe that I use for my chocolate cake. I found that the silicone pans work the best. My daughter likes for me to use this recipe with her butterfly silicone pan for her birthday cakes. Sometimes my husband likes to use melted dairy-free Enjoy Life chocolate chips as a ganache to top off the cupcakes.
Dry (sift all together)
1 1/4 c sugar
1 1/2 c gf mixture (1 c sorghum and then put 2 T of sorghum in a 1/2 c and then fill
rest with tapioca flour
3/4 c Hersey's cocoa
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon knox gelatin
1/2 teaspoon sea salt
Wet
1 individual applesauce (1/2 cup scant of applesauce)
1 teaspoon of pure vanilla
1/3 (scant) cup canola oil
1/3 (scant) cup canola oil
1/4 (scant) cup very hot water
½ stick Passover margaine at room temperature
1. Heat oven to 350°F.
2. In large mixer bowl, sift together dry ingredients and set aside
3. Add applesauce, oil, and vanilla; beat on medium speed for 2 minutes.
5. Place dry ingredients into wet and let mix for 2 minutes.
6. STIR in boiling water by hand (batter will be like mousee when combined well. Scoop two tablespoons into cupcake holders
.
7. Bake for 18 minutes.(Depending on your oven. They start to crack when done or a toothpick comes out clean).
(All Rights Reserved)
Copyright © 2010 
All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted).
