Tuesday, October 23, 2012

Allergy Free Double Chocolate Brownie Cupcakes

I tried making some chocolate cupcakes and they came out tasting more like chocolate brownies.  So, these are now called chocolate brownie cupcakes around our house.  They are wonderful and chocolatey.  Upon taking them out of the oven, I immediately ate 2.  They are just that good!

Double Chocolate Brownie Cupcakes
1 cup flour blend
1/2 teaspoon xanthan
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/4 cup Earth Balance
3 teaspoons egg replacer whisked with 4 Tablespoons rice milk
1 teaspoon vanilla extract
1/2 cup rice milk whisked with 1 teaspoon lemon juice
1/2 cup chocolate chips
powdered sugar

In bowl, whisk together flour blend, xanthan, cocoa powder, baking soda, and salt.
In mixing bowl, cream sugar and Earth Balance together for 2-3 minutes.
Add egg replacer mixture and vanilla and beat well.
Alternately add flour mixture with rice milk mixture and mix until smooth.
Fold in chocolate chips.
Spoon into greased muffin tin.
Bake at 350 for 18 minutes.
Cool on wire rack.
Dust with powdered sugar when completely cool.

Makes 12 cupcakes.

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