Gluten and Dairy Free Chocolate Cupcakes

Gluten and Dairy Free Chocolate Cupcakes

These little light cupcakes are delicious with a creamy icing, or topped with sprinkles for a birthday party.  For those who don’t use any grains, the gluten free self raising flour and Alternative Wholemeal Bread Mix can be substituted for arrowroot flour, tapioca flour and raising agents. 

See my Ingredients page for tips on where to source ingredients, and my favorite ingredient brands, and possible substitutions.

1 Cup Smart Sugar

1 Cup Magic Bean Flour

1 Cup Self Raising Gluten Free Flour

1 Cup Alternative Wholemeal Bread Mix

½ Cup Cocoa Powder

½ Cup vegetable or nut oil (I prefer macadamia Nut Oil)

2 eggs

2 cups water

1 tsp vanilla Essence.

Makes 24 Cupcakes

Sift all dry ingredients together.  Add all liquid ingredients including eggs and mix well.

Then spoon the batter into cupcake tins or silicon trays.  Bake the cupcakes in a preheated oven, for 20 minutes at 200 degrees celcius, or until the cupcakes feels firm to touch.  Let cool and turn out of trays.  Ice with favorite topping, or just eat them as they come.