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Gluten Free Desserts-Best Chocolate Cupcake Recipe
Moist chocolate gluten free cupcakes!
The cupcakes I ate from childhood were from the pre-mixed box of ingredients and offerings from a classmate’s parent. As I grew wiser into my college days, I devoured the pre-made cupcakes from the supermarket because they were cheaper. Okay, not so wise after all.
Since I started experimenting with gluten-free desserts, I was surprised to learn that it’s not so bad after all. They’re actually pretty good considering most people think that they are "different." The actual baking process for gluten-free desserts is even simpler and requires less time. It's just a matter of knowing which ingredients to replace with. If you like chocolate, you are in for a treat.
My sister, although she doesn't have Celiac Disease, is gluten-intolerant. I figured I would research on a couple of recipes and bake for her a perfect chocolate cupcake. Not just any cupcake, but a gluten free chocolate cupcake that will put other desserts to shame for calling it "different."
Benefits of coconut flour
- 14% coconut oil, 58% fiber, 28% of protein/water/carbohydrate
- Gluten free and hypoallergenic
- Has the highest percentage of fiber, compared to any other flour!
- A little bit goes a long way!
- Easy on your digestive system!
A must have ingredient for gluten-free baking: Coconut flour
Gluten free chocolate cupcakes are made with fiber and high-protein rich coconut flour. If there are 3 essential ingredients a gluten-free baker needs, that is coconut flour, coconut oil, and honey. Coconut flour is very dry so it absorbs a lot of moisture. You’ll notice there are 3 eggs in this recipe, quite a lot for a cupcake recipe. But it works- and the result will be a surprisingly moist and chocolaty cupcake.
Coconut flour is actually the fiber part from the coconut. Organic coconut flour contains natural sugar from the coconut meat itself, the recipe doesn't require a lot of sweetener.
Mind you, nothing will ever come close to the original chocolate recipes that you've tried before- the ones with butter, flour, and all the wholesome goodness that we are used to. But for people who have a gluten intolerance, you can now all rejoice to enjoy dessert again. These cupcakes taste moist and rich from the coconut oil. They are best enjoyed right out of the oven.
Gluten free baking couldn't be easier!
- In a bowl, combine dry ingredients: coconut flour, cacao powder, salt, and baking soda.
- In a smaller bowl, blend together the eggs, (melted) coconut oil, and honey. Don’t beat the eggs too much or the cupcakes will have too much of that “egg custardy” taste.
- Bake for 20-25 minutes at 357 degrees. Do not over bake.
- In the meantime, heat the ingredients for frosting in a sauce pan. Pour it in a small bowl an put in the refrigerator for 15 minutes, or until it becomes slightly hard.
*Note: Coconut has a high melting point so the frosting can alter between "runny" to "stiff" within a matter of minutes. If you like the consistency similar to ganache, then take it out of the refrigerator sooner.
*The use of cacao powder gives these chocolate cupcakes the healthiest boost, with an amazing punch of antioxidants. It does taste have more of a slightly bitter flavor similar to dark chocolate. If you prefer a sweeter version, use cocoa powder.
Ingredients for cupcake:
- ¼ cup coconut flour
- ¼ cup cacao powder (or cocoa powder)
- ½ teaspoon baking soda
- 3 eggs (room temperature)
- ¼ cup coconut oil
- ½ cup honey
- ¼ teaspoon sea salt
Ingredients for frosting
- 1 cup chocolate chips
- 1/2 cup coconut oil
- 1 tablespoon honey (or agave)
- Pinch of salt
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