Fudge Cupcakes Gluten Free Food

FUDGE CUPCAKES - GLUTEN FREE

Fudge Cupcakes - Gluten Free image

This recipe was torn from a magazine whilst watching my daughter in her swimming squad. I think it was a Womens Weekly and this was a reader's recipe. Makes 12. Ensure all ingredients used are gluten free.

Provided by Jubes

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

125 g dark chocolate, chopped
50 g butter, chopped
4 eggs, separated
1/2 cup milk (125ml)
1 teaspoon vanilla essence
1 2/3 cups almond meal (200 grams)
1 tablespoon cocoa powder
1 teaspoon gluten free baking powder, ensure gluten free
1/2 cup brown sugar, firmly packed (100 grams)
1/2 cup chocolate chips

Steps:

Preheat oven to 200°C or 180°C if using fan forced oven. Line a 12 hole muffin tin with paper cases.
Melt chocolate and butter, until smooth. Can use the microwave if wished. Cool.
Stir in the egg yolks, then gradually add the milk and vanilla.
In another large bowl- Combine the almond meal, sifted cocoa and baking powder, sugar and chocolate bits. Stir this mixture into the chocolate mixture.
Beat the egg whites with an electric mixer, until soft peaks form.
Fold 1/3 of the egg whites into the chocolate mixture.
Fold in the remaining egg whites.
Spoon the mixture into the paper cases.
Bake for about 20 minutes, or until cooked.
Transfer to wire racks to cool.
Dust with sifted cocoa or pure icing sugar, if desired.
These cakes are suitable to freeze.

Nutrition Facts : Calories 481.9, Fat 42.8, SaturatedFat 22.4, Cholesterol 72.3, Sodium 75, Carbohydrate 33.6, Fiber 11.3, Sugar 13.8, Protein 12.8

GLUTEN-FREE CHOCOLATE CUPCAKES

Gluten-Free Chocolate Cupcakes image

Both my boys have food allergies and really love these cupcakes! Because it's easy and budget-friendly, I grind whole oats in my blender, just pulsing until they're flour. -Desiree Glanzer, Carpenter, South Dakota

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2 cups gluten-free oat flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup canola oil
1 teaspoon cider vinegar
1/2 teaspoon vanilla extract
2 teaspoons confectioners' sugar

Steps:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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