Gluten Free Diet: Dreamy Chocolate Cupcakes by Kelly Keough

(Alexandra Weiss Photography)

By Kelly Keough

Who can resist a cupcake? No kid I know. But many parents are worried about high levels of sugar in their childrens’ diets and people of all ages with wheat allergies are on the look-out for gluten free sweets.

So here we go, an easy-to-make sugar-free and gluten-free cupcake recipe that will make the whole family stand up and applaud.

A chocolate frosted cupcake everyone will love and still feel healthy and energized after eating. It’s vegan, but no one needs to know.

VEGAN SUGAR-FREE, GLUTEN-FREE CHOCOLATE CUPCAKES

Made with an all-purpose gluten-free flour, potato starch, and arrowroot, plus the low-glycemic sweetener, agave and the zero glycemic sweetener, Swerve. Find Swerve at: http://www.swervesweetener.com/

37 Minutes to Prepare and Cook

INGREDIENTS
1/3 cup unsweetened chocolate powder
1 cup all-purpose gluten-free flour
1/2cup potato starch
1/4 cup arrowroot flour
2 1/2 teaspoons gluten-free baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon Celtic Sea salt
1/2 cup melted coconut oil
1/2 cup agave
1/2 cup Swerve
1/2 cup plain soy yogurt
1 tablespoon vanilla
1 tablespoon chocolate extract
1 cup hot water

DIRECTIONS
Preheat the oven to 325 degrees. In a medium bowl, whisk together the chocolate powder, gluten-free flour, potato starch, arrowroot, gluten-free baking powder, baking soda, xanthan gum, and salt; set aside.

In a stand-up mixer with paddle attachment, blend the melted coconut oil, agave, Swerve, soy yogurt, vanilla extract and chocolate extract. Add the prepared dry ingredients to the wet ingredients and combine. Add in the hot water and mix until the batter is smooth, about 2 minutes. Allow batter stand 2 minutes.

Line a 12-cup muffin tin with foil liners. With an ice cream scoop, pour 1/3 cup batter into each prepared cup. Bake the cupcakes on the center rack for 22 minutes, rotating the baking sheet after 15 minutes. Cupcakes are done when they bounce back when gently touched in the center.

Transfer cupcakes to a wire rack and cool completely.

NUTRITION
Servings Per Recipe: 12

Calories: 199.8
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 326.6 mg
Total Carbs: 35.6 g
Dietary Fiber: 2.5 g
Protein: 2.5 g
SUGAR-FREE CHOCOLATE FROSTING

An easy sugar-free chocolate frosting made with Swerve Confectioners sugar. You can find it athttp://www.swervesweetener.com/

5 Minutes to Prepare and Cook

INGREDIENTS
2 cups Swerve confectioner’s sugar
2 tablespoons unsweetened chocolate powder
3 tablespoons vegetable shortening
2 teaspoons vanilla extract

DIRECTIONS
In stand up mixer with paddle attachment, add Swerve confectioner’s sugar, cacao powder, shortening, and vanilla. Beat until well incorporated. Frost 2 teaspoons of the frosting on each of the cooled cupcakes. Frosting may be stored in refrigerator.

NUTRITION
Servings Per Recipe: 24
Serving Size: 2 teaspoons

Calories: 16.4
Total Fat: 1.7 g
Cholesterol: 0.9 mg
Sodium: 0.1 mg
Total Carbs: 16.7 g
Dietary Fiber: 0.2 g
Protein: 0.1 g

For additional  organic recipes by Kelly Keough, click HERE.

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