Gluten Free (Allergy Free) Mint Chocolate Cupcakes
By Marcie Dingerson
Mix Dry Ingredients and set aside:
1 1/2 Cups All Purpose GF Mix
3/4 Cup Cocoa
1 Cup Sugar
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
In the mixer mix together:
1 Cup Pumpkin (2 eggs)
3/4 Cup Butter Milk (coconut milk mixed with cider vinegar set aside for a few minutes)
3 Tablespoons Organic Canola Oil
1 Teaspoon Pure Organic Peppermint Extract
3/4 Cup water
Mix and add in the dry ingredients. Bake in the oven at 350 for 20 minutes.
Icing is a butter cream. I dumped in one cup corn free powdered sugar (Trader Joe's) I added some vanilla, and mint extract, and green tea powder. I mixed, I added enough coconut milk to make it into icing. I then added some more powdered sugar, because apparently I added too much milk. Then I added more powdered sugar and more. I dipped the cupcakes into the icing, and topped with shaved dark chocolate.
GF All Purpose Flour Mix
Gluten Free Goddess
1 Cup Sorghum Flour
3/4 Cup Potato Starch
1/2 Cup Almond Flour (or meal)
PS. I will try and post when I can how I make her cookies allergy free. It's the best Chocolate Chip Cookie Ever. I have been making batch after batch and honestly it looks better then the photo she has up!