Allergy Free Chocolate Cupcakes

I wish I could have somehow added the smell to go
along with the picture. I had to hurry
and snap a shot before they were all
gobbled up. These cupcakes were
divine!


Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 18 cupcakes
Cost: Approx. $2.50

2 cups gluten free baking mix ($1.00)
1/2 cup tapioca flour ($.25)
1/2 cup unsweetened cocoa
2 tsp baking powder
1 tsp baking soda
1 tsp xantham gum
1/2 tsp salt
2/3 cup melted coconut oil ($.50)
1 egg or 1/4 cup unsweetened applesauce
1 1/3 cup sugar or 2/3 cup agave nectar ($.25)
2 cups rice milk ($.50)
3 tsp vanilla

Mix together dry ingredients well. In a separate bowl combine remaining ingredients. Add slowly to dry ingredients and mix for 2 minutes. Place in lined muffin tin. Bake at 350 for 22-25 minutes.

We topped each cupcake with some glaze instead of the traditional iciing. To make the glaze slowly melt 3 oz of chocolate in 2 Tbsp on coconut oil.