Craving chocolate? If you’re like me this happens all the time.
Picture this. It’s 6pm and you’re ready to make dinner. Yes, you want dinner, but what you really want is a chocolatey dessert. That’s why everyone needs a simple and quick small batch recipe that makes 12 and NOT 24 cupcakes.
Since becoming gluten free, one thing I’ve realized is that fresh, same day cupcakes taste the best. Gluten is a natural protein found in wheat, which binds and holds food together. It also gives food its natural elasticity. Once gluten is removed it's less stretchy and spoils quicker.
So, having a small batch recipe makes it so easy to bake up some cupcakes. While dinner is cooking whip up the cupcake batter because that will only take you 10 minutes. Then put them in the oven for 19 minutes. When you sit down for dinner let the cupcakes cool and frost them once you've finished eating. It's as simple and easy as that.
Prep time: 10 mins
Baking time: 19 mins
Makes: 12 standard sized cupcakes
Before you start:
Preheat: 350 degrees
Line cupcake tray with 12 liners
3/4 cup of gluten free all purpose flour
1/2 cup plus 1 TBS of cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
4 TBS vegetable oil
2 eggs at room temperature
1 tsp vanilla extract
1/2 cup of milk or strongly brewed coffee
In a large bowl add all the dry ingredients. Mix with a whisk until well combined.
Make a well in the middle of the bowl with the dry ingredients.
Pour the oil into the well of the dry ingredients. Don’t mix.
Crack the 2 eggs into a small bowl and beat until well combined.
Pour all wet ingredients into the dry ingredients.
Mix the wet ingredients into the dry ingredients. Don’t over mix the batter.
With an ice cream scoop, fill each cupcake liner with batter. Each liner should be 3/4 filled.
Bake for 19 minutes. Cupcakes should spring back when touched. Don’t over bake them because they will be dried out.
Cool and frost with your favorite buttercream frosting.