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Thursday, April 11, 2013

Gluten Free, Dairy Free, Egg Free, Nut Free, Chocolate Cupcakes

Well here we are. I have made the cupcake I always said I would never make. The soy cupcake. I'm not really a fan of soy and I try to avoid it whenever possible, but when kids have severe allergies you sometimes have to turn to soy for a birthday party or two. I have a friend who's son has what seems like countless allergies. After a recent allergy scare in my own house, I realized how frustrating it can be to have your whole world turned upside down, because your child tests positive for a food allergy like eggs, or corn, or wheat. I'm already a label reader, but those are not things I tend to avoid aside from corn. It's one thing to have an allergy to something that isn't really good for you anyway, but what happens when you are allergic to a staple food? So for all the frustrated moms out there, I hope this helps. It's a chocolate cupcake and it's gluten free, egg free, nut free, dairy free, and corn free.

1 1/4 cup Gluten Free Pantry All Purpose Flour (the brand matters)
1 teaspoon xanthan gum
1 teaspoon potato flour
1 cup sugar
1/3 cup vegetable oil
1 cup water
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup high quality unsweetened cocoa powder

Combine flours, xanthan gum, cocoa, salt, and baking soda in a bowl and whisk by hand until well mixed.
Heat water in a sauce pan on medium heat. Add sugar and stir until sugar is dissolved. Remove from heat and pour in to your mixer. Add dry mix and continue to mix, scraping the bowl a few times. Add oil, vanilla, and vinegar mixing well. (be careful not to over mix, the more you mix xanthan gum, the gummier it becomes)
 Portion in to cupcake forms and smooth out tops. What ever shape they land in the cupcake forms is the shape they will bake in unless you do this.
Bake for 20 minutes at 350 degrees.

1 cup shortening
2/3 cup soy milk
5-8 cups powdered sugar
2 teaspoons vanilla extract

Whip shortening on high speed add vanilla and two cups of the sugar. Add soy milk a little at a time, mixture will look like cottage cheese. Continue to add powdered sugar 1 cup at a time until desired flavor and consistency.

Top cupcakes with grated dark chocolate. :)

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