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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 262.8
  • Total Fat: 14.3 g
  • Cholesterol: 17.8 mg
  • Sodium: 121.9 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Gluten Free Chocolate Cinnamon Cupcakes calories by ingredient
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Gluten Free Chocolate Cinnamon Cupcakes



Introduction

A modification of my mom's sheet cake recipe. A modification of my mom's sheet cake recipe.
Number of Servings: 12

Ingredients

    1 cup sugar
    1 cups Gluten Free All Purpose Flour
    3 Tbsp Earth Balance
    .5 avocado-pureed
    3/8 cup peanut oil
    2 Tbsp cocoa
    .5 cup water
    .5 cup Brown Cow Greek Yogurt
    1 large egg beaten and room temperature
    .5 tsp baking soda
    1 tsp cinnamon
    .5 tsp vanilla

    Icing

    3 Tbsp Earth Balance.
    2 Tbsp cocoa
    3 Tbsp 1% milk

    .75 cups{1 lb., or 1 box} powdered sugar
    .5 tsp vanilla

Directions

1 cup sugar
1 cups Gluten Free All Purpose Flour

Combine sugar and flour in a large mixing bowl. Set aside.


3 Tbsp Earth Balance
.5 avocado-pureed
3/8 cup peanut oil
2 Tbsp cocoa
.5 cup water

Combine ingredients in a 1 quart sauce pan. Bring to a rapid rolling boil. Remove from heat and immediately pour over dry ingredients. Stir well with a spoon, then use a hand mixer.

Add

.5 cup Brown Cow Greek Yogurt

Add

1 large egg beaten and room temperature

Mix

Add

.5 tsp baking soda
1 tsp cinnamon
.5 tsp vanilla

Mix about 4 minutes on medium speed.

Bake in a greased and floured cupcake pan (12)

Bake at 370 degrees for 35 minutes.


Icing

Start icing just before removing the cake from the oven.


3 Tbsp Earth Balance.

Melt in sauce pan.

Add

2 Tbsp cocoa
3 Tbsp 1% milk

Bring to a rapid rolling boil.

Add

.75 cups{1 lb., or 1 box} powdered sugar
.5 tsp vanilla

Mix well with mixer.

Spread on warm cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user NITABUTTON.






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