By Barbara Bacal
Suffer from food allergies or just trying to eat a little healthier but have a serious sweet tooth? Try this RD approved dairy, egg, nut and gluten-free cupcake recipe for a real chocolatey treat without the guilt or reaction!
1.5 cups all-purpose gluten free flour
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/4 cup oil
1 Tb white vinegar
1 tsp pure vanilla extract ( not imitation which can have gluten)
3/4 cup then 1/4 cup cold water
Preheat oven to 350
Put cupcake liners in cupcake pan.
Sift flour with sugar, cocoa, baking soda and salt. Mix with a fork. Add oil, vanilla and 3/4 cup cold water and combine. Add remaining 1/4 cup cold water and mix again. Batter will be runny.
Divide evenly in 12 cupcake pan.
Bake for 20 mins.
24 g carb
5 g fat