Gluten-Free Chocolate Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Both my boys have food allergies and really love these cupcakes! Because itâs easy and budget-friendly, I grind whole oats in my blender, just pulsing until theyâre flour. âDesiree Glanzer, Carpenter, South Dakota Ingredients:
2 cups gluten-free oat flour |
1 cup sugar |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
1/3 cup canola oil |
1 teaspoon cider vinegar |
1/2 teaspoon vanilla extract |
2 teaspoons confectioners' sugar |
Directions:
1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 dozen.
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