For the end of the school year, the class celebrated my son’s Summer birthday. Every single time this comes around I have that ‘how can I make my cupcakes taste normally to everyone else’ moment.
It drive me crazy because I really don’t want the kids or parents to not like the taste of the cupcakes but it impossible to ignore the fact that they are gluten-free and dairy free which does alter the taste a bit.
Enter chocolate.
Chocolate as it turns out, can cover a multitude of sins.
{Allergy Friendly Chocolate Cupcakes}
1 1/2 Cups Rice Flour Mix (You can buy this already made which is what I did and it’s much easier than mixing on your own.)
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1/4 Cocoa Powder
5 TBS Vegetable Oil
1 TBS White Vinegar
1 tsp Vanilla Extract
1 Cup cold water
1/2 Cup Enjoy Life Foods Chocolate Chips
Directions: Preheat the oven to 350 and spray the cupcake pan if you are not using liners.
Mix together the flour, salt, sugar, baking soda, cocoa powder in a large bowl with hand mixer (or KitchenAid mixer). As it is mixing, add in the oil, vinegar, vanilla and water until smooth.
After the mixture is moist and smooth, fold in the chocolate chips using the paddle attachment or spatula.
Pour mixture into prepared cupcake liners and bake for 35 minutes.
These come out super chocolatey and full of YUM for the kiddos and adults!
Recipe adapted from AllRecipes.com.
Could you use regular flour?
Yes, you could.
What can you use in place of white vinegar if you don’t have that?