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…
So I made some gluten-free chocolate cupcakes for hubby… normal size…
Then I made some extra mini cupcakes to take to work tomorrow…Ā 
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 š )
2 cups sugar
1 1/2Ā tsp vanilla
2 tsp baking soda
1 tsp baking powder
1/2 tsp xanthumĀ gum (only if you use gluten-free flourĀ that doesn’t have it in it. If you don’tĀ use gluten-free flour you don’t need this.)
1/2 cup coco powder
1 cup white riceĀ flour
1 1/2 cups brown rice flour
1/4 tsp sea salt
1 cup boiling water
To make:
Combine shortening, eggs, and sugar until well mixed.
Add milk, vanilla, baking soda, baking powder, salt, Ā 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.
Cool and ice with your favorite icing. 
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 š
