Soft, Moist Cupcakes

This is a guest post from my sister Alicia.


So it’s the holidays. Friends and family are having parties where they are all sitting around eating gluten-laden treats. Scrumptious cookies, voluptuous tender cupcakes... and you’re sitting there in agony eating your pathetic little rice cake with a smile plastered onto your face and all you want to scream is:

            ALL I WANT IS A FRICKIN CUPCAKE!

So ladies and gentlemen, put your rice cakes away and break out your oven mitts. Here you are:

De-Glutenized Chocolate Thunder Cake

Cook in sauce pan (or microwave):

1 cup cocoa

1 cup of milk

2 tbls butter

Stir well.

In a bowl sift:

2 cups of flour substitute (I use Gluten Free Pantry’s)*

2 tsp baking soda

2 scant tsp salt

*If you use Gluten Free Pantry's mix, there is no need to add xanthum or guar gum. Otherwise, add a teaspoon or so. May take some experimentation. 
So far we've both had good luck with this mix, relatively inexpensive and can buy it in bulk from Amazon (see link below)

Combine in mixing bowl with:

2 cups sugar

2 eggs

1 cup of milk

Add chocolate mixture and 2 tsp of vanilla last. Stir until smooth.

Put into cupcake pan (yields approx. 24), two 8’ inch cake pans, or one 9 by 12. Bake on 350 for approximately 12-15 minutes (or until done).

Once out of the oven, let sit for 5 minutes before inhaling-in-a-fit-of-deprived-glory. Just like with all gluten free cooking, letting them set allows the flavors to blend.

Top with confectioners sugar or your choice of icing – or eat them plain. Enjoy!

Best if stored in the refrigerator (if there’s any leftovers, that is).