Gluten Free Chocolate Cinnamon Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 265.1
- Total Fat: 14.4 g
- Cholesterol: 17.9 mg
- Sodium: 122.5 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
View full nutritional breakdown of Gluten Free Chocolate Cinnamon Cupcakes calories by ingredient
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
.5 tbs Xantham Gum
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
.5 tbs Xanthan Gum
Combine sugar, xanthan gum 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.
1 cups Gluten Free All Purpose Flour
.5 tbs Xanthan Gum
Combine sugar, xanthan gum 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.
Member Ratings For This Recipe
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