Frugal Gluten Free Recipe: Decadent Chocolate Cupcakes

By Helen Chin Lui of The Healing Place in Medfield, MA 

You won’t know that it is gluten free.
Makes about 12 regular size cupcakes with cupcake liners.

Prep Time: 20 minutes
Bake Time: 12-15 minutes

Cupcakes or 2-8″ layer cake-Preheat over to 350 degrees
-One package 15oz of Gluten-Free Pantry Decadent Chocolate Cake mix
-5 tablespoon of butter (can replace butter with vegetable oil, plain yogurt, or add additional ¼ cup of buttermilk mixture, see below)
-2 large room temperature eggs
-½ teaspoon of gluten-free vanilla
-¾ cup buttermilk or ¾ cup soy buttermilk (to make buttermilk, add 1 tablespoon of vinegar to either low fat milk or soymilk and let sit for 10 minutes for milk to curdle)
-¼ cup of dairy free sour cream or regular sour cream

Directions:1. Beat butter until soft and fluffy.
2. Add cake mix, eggs, vanilla, buttermilk, and sour cream. Mix until blended and smooth on medium speed (about 5 mins.)
3. Spoon batter into cupcake pan until about 3/4 full.
4. Bake for 13-16 minutes (depending on your oven.)
5. Insert toothpick, look for moist crumbs.
6. Take out of oven and cool for 30 minutes on a rack.

Chocolate Frosting:
-¼ cup of butter
-1 cup of confectioner sugar
-1 teaspoon of gluten-free vanilla
-¼ cup of cocoa
-2 tablespoon or more of milk or soy milk
-pinch of salt
If mixture is too thick, slowly add a teaspoon of chosen liquid. Mix all ingredients until smooth (about 4-5 minutes.) Now PILE the frosting on the cool cupcakes.

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