Allergy Friendly Chocolate Cupcakes

Name: Allergy Friendly Chocolate Cupcakes
Total time: 30 min
Yield: 36
Ingredients: 2 cups gluten free all purpose flour mix I used this mix. If you don't need them to be gluten free, you can substitute cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup cocoa powder I used Hershey's Special Dark, which gives a great texture and flavor, but you can also just use regular cocoa po…; 1 3/4 cups granulated sugar; 1/2 cup coconut oil vegetable shortening, or lard, I used coconut oil this time, you can also use butter if you don't need it dairy fr…; 1/3 cup vegetable oil; 1 teaspoon vanilla; 1 cup dairy-free milk or water, I used water, but would have used coconut milk if I had had it; 1/2 cup coffee brewed, cooled, or water; 1/4 cup ground flaxseed mixed with 3/4 cup hot water and stirred until gelatinous, or 4 large eggs if you don't need it egg free; 1/2 cup dairy free margarine or butter flavored shortening, use butter if not doing dairy free; 2/3 cup cocoa I did not use the dark cocoa for the frosting, just regular; 4 cups powdered sugar or more for desired consistency; 1/3 cup dairy-free milk brewed coffee, or water, or more for desired consistency; 1 teaspoon vanilla extract; 1 1/2 cups Marshmallow Fluff optional, only for if you aren't doing egg free, which I wasn't

YAMMIE'S NOSHERY

18Ingredients

30Minutes

210Calories

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Ingredients

US|METRIC

36 SERVINGS

2 cups gluten free all purpose flour mix (I used this mix. If you don't need them to be gluten free, you can substitute cake flour)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 cup cocoa powder (I used Hershey's Special Dark, which gives a great texture and flavor, but you can also just use regular cocoa powder)

1 3/4 cups granulated sugar

1/2 cup coconut oil (vegetable shortening, or lard, I used coconut oil this time, you can also use butter if you don't need it dairy free)

1/3 cup vegetable oil

1 tsp. vanilla

1 cup dairy-free milk (or water, I used water, but would have used coconut milk if I had had it)

1/2 cup coffee (brewed, cooled, or water)

1/4 cup ground flaxseed (mixed with 3/4 cup hot water and stirred until gelatinous, or 4 large eggs if you don't need it egg free)

1/2 cup dairy free margarine (or butter flavored shortening, use butter if not doing dairy free)

2/3 cup cocoa (I did not use the dark cocoa for the frosting, just regular)

4 cups powdered sugar (or more for desired consistency)

1/3 cup dairy-free milk (brewed coffee, or water, or more for desired consistency)

1 tsp. vanilla extract

1 1/2 cups Marshmallow Fluff (optional, only for if you aren't doing egg free, which I wasn't)

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NutritionView More

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210Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories210Calories from Fat80

% DAILY VALUE

Total Fat9g14%

Saturated Fat3.5g18%

Trans Fat0.5g

Cholesterol

Sodium105mg4%

Potassium75mg2%

Protein1g

Calories from Fat80

% DAILY VALUE

Total Carbohydrate33g11%

Dietary Fiber1g4%

Sugars28g

Vitamin A2%

Vitamin C2%

Calcium4%

Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Allergy Friendly Chocolate Cupcakes

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