Sunday, February 9, 2014
Rich Chocolate Cupcakes (Wheat, Egg, Dairy, Fructose Free)
For the past 7 weeks my husband and I have been eating incredibly well. We cleaned out the pantry at the start of January so we couldn't snack on junk even if we wanted to! And it's working. I have lost 3 kg and hubby is down over 5. But sometimes you just want a little sweet treat, you want to feel like you aren't missing out. Enter these amazing chocolate cupcakes!
Despite being free from wheat, dairy, eggs and fructose they taste incredible! They have a soft, light crumb and intense chocolate flavour that totally belies the fact that they are pretty good for you. You probably still shouldn't eat more than 1 or 2 but if you, it's not the end of the world.
We each had one for afternoon tea today and the rest are stashed in the freezer for a pick-me-up another day.
If you're looking for something chocolatey and delicious for Valentine's Day but without all the crap, these would be perfect!
Rich Chocolate Cupcakes
Adapted from Real Simple
1 cup white spelt flour
3/4 cup dextrose
1/3 cup raw cacao
3/4 ts bicarb soda
1/2 ts baking powder
1/2 ts salt
1 cup rice milk
2 ts apple cider vinegar
1/3 cup extra virgin olive oil
2 ts vanilla extract
2 tbs cacao nibs (optional)
Preheat oven to 170 degrees celsius, fan-forced. Line a muffin tray with wrappers and set aside.
In a small jug mix together the rice milk and vinegar and set aside for a few minutes until it curdles.
Meanwhile, whisk together the dry ingredients in a large bowl. To the curdled milk add the oil and vanilla and stir together. Pour the wet ingredients into the dry ones and mix until just combined.
Pour into the prepared tin and sprinkle each cupcake with cacao nibs.
Bake for 15-18 minutes or until the tops spring back and a skewer comes out clean.
Remove from the oven and leave to cool in the tin for 5 minutes before turning them out onto a wire rack.