- 2 cups of gluten free flour (thanks Michelle!)
- 1 cup sugar
- 1/4 cup of baking cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup water
- 1/3 cup canola oil
- 1 teaspoon cider vinegar
- 1/2 teaspoon vanilla extract
- 2 teaspoons confectioners' sugar
Mix dry ingredients first and then add the wet. Bake at 350 for 20-25 minutes (mine needed 25) and then dust with powdered sugar.
The good: absolutely delicious flavor and not dry like every other cupcake I've ever made in my entire life.
The bad: I didn't have any frosting…but that's not on the recipe.
The different(?): it was much thicker than normal cupcakes but I kind of liked that aspect. It was more bread like and not quite as fluffy.
I took it into work and was pleasantly reminded that the wife of our shop manager (who is the one the baby shower was for) is also gluten intolerant. If I hadn't brought them she wouldn't have gotten a cupcake at all…ok, it's the small victories. I would definitely use this recipe again.