All I can say is "Wow!" I recently checked out "babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes form New York's Most Talked-About Bakery". I had a hard time choosing which recipe to try first but the vote was for more chocolate. This book was what I have been lacking in all my research and reading about allergy free baking. It's full of tips and tricks as well as well refined recipes for success. We topped ours with whipped cream. They tasted like hostess cupcakes. These cupcakes were far superior than any I have ever made. Seriously. "Wow!"
Prep time: 15 minutes
Cook Time: 22 minutes
Chocolate Cupcakes from babycakes by Erin McKenna
1 3/4 cups Garbanzo Bean Flour ($1.00)
1/2 cup Potato starch ($.25)
1 cup unsweetened cocoa powder ($.50)
1/4 cup arrowroot ($.25)
1 Tbsp plus 1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 tsp salt
1 cup coconut oil ($.75)
1 1/3 cups agave nectar ($1.50)
3/4 cup unsweetened applesauce
3 Tbsp pure vanilla Extract
1 cup hot water or coffee
Whist together dry ingredients. Add the oil, nectar, applesauce, vanilla and hot water to the dry ingredients. Stir until smooth.
Pour 1/3 cup of batter into greased muffin tin. Bake on center rack for 22 minutes. Rotate 180 degrees after 15 minutes.
Let cupcakes stand for 20 minutes. Transfer to rack to cool completely.