Gluten Free Devil's Food Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1.75 cup Bob's Red Mill Gluten Free All Purpose Baking Flour 1/4 cup or 30g (by AOITONBO) 1 cup Granulated Sugar 1 cup Cocoa, dry powder, unsweetened 1 tsp Baking Powder 1 tsp Baking Soda 6 tbsp Thrive Culinary Algae Oil (by ANNEMHOLTE) 1 cup Milk, nonfat (skim milk) 1 serving Chobani 0% Plain Greek Yogurt (5.3 oz) 2 large Egg, fresh, whole, raw 1 serving Trader Joe's Baby Beets - 2baby beets (85g) (Frosting)16 tbsp Cream Cheese, Philadelphia Reduced Fat- 1/3 less fat) 31g 4 tbsp Thrive Culinary Algae Oil (by ANNEMHOLTE) 6 tbsp Cocoa, dry powder, unsweetened 1.75 cup, unsifted Powdered Sugar
Preheat the oven to 350F. Grease and line 24 muffin tins. Set aside
In a large mixing bowl, stir together the flour mix, sugar, cocoa powder, baking powder, and baking soda. Once combined, create a well in the center of the dry ingredients. Add in the eggs, milk, yogurt and oil. Whisk thoroughly for several minutes, until well combined. Transfer the batter to the prepared muffin tins.
Bake the cupcakes in the oven for about 20 minutes, or until a knife inserted into the center comes out clean. Remove the cupcakes from the oven and allow to cool. Meanwhile, prepare the frosting.
Sift the powdered sugar into the bowl of a stand mixer, or a large bowl you can use with a hand-held mixer. Whisk in the cocoa powder. Add in the cream cheese and paddle on medium speed. Pour in the oil, mixing on low speed. Increase to medium speed and beat the frosting for 1 minute. Pipe or spread the frosting onto the cooled cupcakes. The frosting can be made up to three days in advance.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user MARISACHURCHILL.
In a large mixing bowl, stir together the flour mix, sugar, cocoa powder, baking powder, and baking soda. Once combined, create a well in the center of the dry ingredients. Add in the eggs, milk, yogurt and oil. Whisk thoroughly for several minutes, until well combined. Transfer the batter to the prepared muffin tins.
Bake the cupcakes in the oven for about 20 minutes, or until a knife inserted into the center comes out clean. Remove the cupcakes from the oven and allow to cool. Meanwhile, prepare the frosting.
Sift the powdered sugar into the bowl of a stand mixer, or a large bowl you can use with a hand-held mixer. Whisk in the cocoa powder. Add in the cream cheese and paddle on medium speed. Pour in the oil, mixing on low speed. Increase to medium speed and beat the frosting for 1 minute. Pipe or spread the frosting onto the cooled cupcakes. The frosting can be made up to three days in advance.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user MARISACHURCHILL.
Nutritional Info Amount Per Serving
- Calories: 194.6
- Total Fat: 9.2 g
- Cholesterol: 22.4 mg
- Sodium: 134.9 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.6 g
- Protein: 4.0 g
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