Confectionately Yours, Save the Cupcake!: Gluten-free Chocolate Cupcakes

       For all those with allergies to gluten, this one's for you. I know how it feels no being able to eat something so good. I'm allergic to eggs you know. Also, please vote for your favourite baked goods (left side bar) so I'll be sure to post more recipes of those on my blog. : D

 "When you look at a cupcake, you've got to smile."
~ Anne Byrn


Gluten-Free Chocolate Cupcakes

Ingredients:

1/2 cup milk

1/2 teaspoon vinegar

1 cup plus 1 tablespoon gluten-free all-purpose flour
(You can use Bob's Red Mill)

1/4 cup cocoa powder, unsweetened

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semisweet chocolate chips

3/4 cup sugar

1teaspoon vanilla extract

1/4 cup yogurt

1/3 cup canola oil

How to Bake

Preheat the oven to 350 degrees F. Line muffin pan with cupcake liners. Whisk the milk and vinegar in a measuring cup, and set aside for a few minutes to get good and curdled. Sift the gluten-free flour, cocoa powder, baking powder, baking soda and salt into a large bowl and mix. Place the chocolate chips into a microwave safe bowl and heat for 30 seconds. Remove from microwave and stir. If they aren't melted, heat again in 10 second increments, stirring each time, until fully melted. (This is the microwave method but I use the double-boil method. I'd show you if I had time but you can Google it for now.) In a separate large bowl, mix the curdled milk in with the sugar, vanilla extract and, yogurt and oil. Then add the melted chocolate and mix with a whisk or a hand-held mixer. Slowly add the dry ingredients a little bit at a time, stopping to scrape the sides of the bowl a few times, and mix until no lumps remain. Fill cupcakes liners two thirds of the way and bake for 18-22 minutes. Transfer to a cooling rack and let cool completely before frosting. Makes about 12-15 cupcakes.

Chocolate Frosting

Ingredients:

1/4 cup margarine

1/4 cup shortening
1/2 cup cocoa powder

1/2 teaspoon vanilla extract

2-1/2 cups confectioners 'sugar

3 tablespoons milk

How To  Make:

In a large bowl, with a electric mixer, cream together the margarine and shortening. Sift in cocoa powder and mix with the margarine and shortening. Add the vanilla extract. Slowly beat in the confectioners' sugar, in 1/2-cup intervals, adding a little bit of milk between the batches. Continue mixing high speed for about 3-7 min, until the frosting is light and fluffy.

       A piece of bad news guys. The next entry will be the end of the cupcakes age. Or rather, we're moving from Confectionately Yours, Save the Cupcake! to The Teashop Girls. But on the bright side, we'll be moving into the Tea and Scones Age!