|(Photo from Taste of Home)|
A couple of days ago, I spotted this recipe: Gluten-Free Chocolate Cupcakes in a Healthy Cooking magazine and decided to try it. Yesterday I baked these cupcakes and they turned out very well!
One thing I particularly liked about this recipe is that it takes no xanthan gum and no special gluten free flours; it uses oat flour which is easily made in one's own blender. I had a bag of organic oat flour which a friend had found at a bargain, so I just used some of that, but when it runs out I will go the oats in the blender route.
Some reviewers mentioned that the cupcakes were crumbly, but I didn't think they were all that bad. And the flavor was very good. I gilded the lily by making a small batch of the following frosting:
EASY PERFECT MILK CHOCOLATE FROSTING
1/2 cup softened butter
1/4 cup unsweetened cocoa powder
2 cups powdered sugar
3 Tblsp. half & half cream (I used the fat-free kind)
Beat the softened butter in a medium bowl. Slowly beat in the remaining ingredients until combined, then beat on high until frosting reaches desired consistency. The recipe as printed generously frosts a 9-inch cake, so I made about a third of a recipe (just using a spoon; I didn't bother with a mixer) which was just the perfect amount for a dozen cupcakes.
Mr. T and I shared a cupcake and I consigned the rest to the freezer. Bring on the birthdays!