Ah! Summer is here along with picnics, BBQs and informal gatherings with family and friends. Nothing says picnic like cupcakes and with the summer heat, desserts that are yummy even without icing are a real hit. When I developed this recipe, I was aiming for a cupcake that would taste like a chocolate chip cookie. Using brown sugar instead of white sugar results in color and flavor that are a nice change from your typical cupcakes. You will love their moist, spongy texture and how easy and fast these are to prepare.
Allergen-free Chocolate Chip Cupcakes
Preparation time: 20 minutes
Baking time: 25 minutes
Yield: 12 cupcakes
- 1/3 cup canola oil
- 1 tablespoon EnerG egg replacer mixed into ¼ cup very warm water or 2 eggs if you can eat eggs
- 1 tablespoon vanilla
- 1 cup plain So Delicious cultured coconut milk or buttermilk if you can eat dairy
- 75 grams or 2/3 cup sorghum flour
- 118 grams or 2/3 cup potato starch
- 55 grams or ½ cup tapioca starch
- 190 grams or a scant 1 cup of brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 1 cup chocolate chips
- Preheat oven to 350 degrees F. Place muffin papers into muffin pans.
- Beat oil, egg replacer, vanilla and cultured coconut milk in large mixer bowl of electric mixer until well blended.
- Use the balloon whisk attachment for your mixer.
- Combine dry ingredients in another bowl and whisk gently to combine.
- On low speed beat the combined dry ingredients into the wet ingredients. Blend well and beat for 3 minutes on high speed.
- Fold chocolate chips into batter.
- Using ¼ cup scoop, fill muffin pan.
- Bake for 25 to 30 minutes until instant read thermometer reads 200 degrees.
- Cool in pan on wire cooling rack for 10 minutes.
- Remove from pan and cool cupcakes completely on rack.
- These freeze perfectly. Just make sure they are at room temperature before you pop them into a freezer ziplock bag.
Adapted from Gluten-Free Quick and Easy, Carol Fenster, PhD