Today I took some cookies to work and saw how happy it made those I served them to. It put a smile on people’s faces even if they didn’t want a cookie they were happy to be included in the offer. When I got home and was making dinner hubby asked for some cupcakes…
Then I made some extra mini cupcakes to take to work tomorrow… The recipe I used is from one of my Grandmother’s church cookbook that they put together every once in a while with all the ladies recipes. Needless to say the recipe was not originally gluten-free but I made it that way.
Hubby’s Favorite Chocolate Cupcakes
3/4 cups shortening
2 eggs (from your own chickens is best 😉 )
2 cups sugar
1 1/2 tsp vanilla
2 tsp baking soda
1 tsp baking powder
1/2 tsp xanthum gum (only if you use gluten-free flour that doesn’t have it in it. If you don’t use gluten-free flour you don’t need this.)
1/2 cup coco powder
1 cup white rice flour
1 1/2 cups brown rice flour
1/4 tsp sea salt
1 cup boiling water
Combine shortening, eggs, and sugar until well mixed.
Add milk, vanilla, baking soda, baking powder, salt, and xanthum gum. Mix well.
Add coco and flour. Stir until combined.
Add in boiling water slowly combining as you go.
Bake at 350* for 30 minutes for big cupcakes and 20-25 for mini ones until toothpick comes out clean from center of cupcake.
Other ideas: I thought adding a little cinnamon, nutmeg, or ginger would be nice about 1/2 tsp at most. Also insted of the 1 cup boiling water use 1/2 cup boiling water and 1/2 cup hot coffee.
Try and enjoy 🙂