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Recipe Servings: 24 Prep Time: 20 minutes Description: Delicious and moist chocolate cupcakes that people without food allergies will also love! Allergens: Almond, Animal, Brewers yeast, Chocolate, Corn, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gelatin, Grain, Legume, Miscellaneous, Nightshade, Nut, Rapeseed, Rice, Soy, Spices, Sugar, Sulfites, Teff, Tree nut, Vanilla, White potato, White rice, Yeast, Yogurt Ingredient List:

Qty	Name
1/4 cup	tapioca flour
4 1/2 ounces	yogurt or dairy-free milk
1 tsp	salt
2 tbsp	vanilla extract
1.5 cups	maple syrup
1/2 cup	water
3/4 cup	canola oil
3/4 cup	cocoa powder
1 cup	bette hagmans featherlight mix
1 cup	teff flour
1 1/2 tsp	Xanthan Gum
1/2 cup	almond meal
2 tsp	baking powder
1/4 cup	white rice flour
1 tsp	baking soda

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Instructions: Steps:

1. Preheat the oven to 350 F. Lightly oil 24 muffin pans.
2. Combine maple syrup, oil, yogurt or milk, vanilla and water in a mixing bowl.
3. Combine all dry ingredients in another bowl. Add the maple syrup mixture and combine until well blended.
4. Spoon the batter into the muffin cups and bake for 15 minutes or until a tester comes out clean from one of the cupcakes. Let the cupcakes cool 5 minutes before removing them from the tins.
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Miscellaneous: Created: January 5th, 2009
Last Updated: July 16th, 2009
Source of Recipe: Original recipe from May All Be Fed by John Robbins - I made it gluten-free
Filed Under: Desserts




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