Thursday, 19 July 2012 18:44
Last Updated on Thursday, 19 July 2012 19:11
Gluten-Free Chocolate Cupcakes
1/2 cup organic clarified butter (Ghee)
1 package Bob's Red Mill gluten-free chocolate cake mix
1/2 cup organic Apple Sauce
1/2 cup Coconut, Almond, or Rice Milk
1 tablespoon Apple Cider Vinegar
2 tablespoons Vanilla Extract
2 Eggs (organic brown eggs are highly recommended)
1/2 cup water
Preheat the oven to 350°. Bring all the ingredients to room temperature. Line a muffin tin with muffin liners.
Making the batter. In the bowl of the stand mixer, start beating the butter until it is creamy. Add the cake mix, the applesauce, the milk, the apple cider vinegar, and the eggs. Beat slowly at 1 minute, scraping down the sides when necessary. Raise the speed to low-medium and let it run for another moment. Add the water and the vanilla extract. Run the mixer for one more minute, scraping down the sides.
Baking the cupcakes. Carefully spoon the cupcake batter into the prepared muffin tins. Bake between 15-20 minutes, depending on the size of the cupcakes. Let cook for at least 10 minutes. Transfer the cupcakes to a cooling rack and let them sit for another 20 minutes before eating.
**ADD THE CHOCOLATE MOUSE AS FROSTING**
(SEE RECIPE BELOW)
Oh, and ENJOY!!!!!!