This is a super easy (and delicious) recipe that is guaranteed to please. The cake is yummy with or without the frosting.
But, the frosting is yummy with or without the cake, so it’s best to just combine the two. ♥
While not super fancy, these cupcakes are sure to please the kids and adults in your life.
The recipe provides an excellent, almost “no fail” type of cake, while the frosting is over-the-top chocolatey. I think it’s the best chocolate frosting I have made so far, and it goes really well with this simple white cake. Honestly, the cake itself is just a tiny vehicle for all of that awesome frosting.
Instead of experimenting with my own GF flour mixture on these, I decided to use up the last of my GF Namaste Perfect Flour Blend. I just subbed the same amount where regular “all purpose” flour would go. This was my favorite generic cake recipe before going gluten free. Happily, it turned out really well using the Namaste flour mix.
Also, feel free to just skip the whole cake part and get right to the frosting. The cake is pretty darn good- but the frosting is where it’s at!
Cupcakes are an essential part of one’s diet… so, it is entirely necessary for me to figure out a few good gluten-free versions. This cupcake is a good start, its tangy and sweet, with a generous amount of spice (because I still can’t get into the way “wheat-less” batter tastes). I used a flour mix that seemed to be quite prevalent on the internet, except I replaced some of the brown rice flour with quinoa flour. I would have replaced more, but I spilled all those little buggers right down my sink before grinding.
These cupcakes can be made just as nicely with regular flour too. I was pretty pleased with the results… but the basic flour mix needs some tweaking. Looks like I will continue grinding my entire pantry into various flours as I search for the perfect replacement.
It is a super good thing that frosting is gluten-free!
Okay, so you can’t see the cayenne..but it’s there. It’s a fiery little undertone that sneaks up on you after the chocolate flavor seduces your taste buds into taking one more bite. I picked up the framework of this recipe from an old cookbook a while back. It was touted as an “egg-less, milk-less, butter-less, cake”. Originally, it called for oil and salt, but I nixed the salt and instead of oil used melted Earth Balance. Then I added cocoa powder, and cayenne pepper for a kick, and topped them with glorious cinnamon laced frosting. And yes, that is freshly ground black pepper on top. My new favorite sprinkle.