Green Rainbow

I wasn’t much of a friend of Facebook when I even created my account. Through time though I realized that it is a connections that really does work. Either for having a personal account, finding  old friends, classmates, even family… or for a business, you do the social networking, get people to know your brand, even maybe increase your sales.

Facebook-connections

I also found out-as we all did –  that you get to connect with people you don’t even know and through them get ideas, learn more about various events around the world and even get a couple of new recipes on your hands!!! (hehehe). That is what that post is about! A recipe that came my way through a Facebook friend,  Barbara C. , she was more than happy to share with us this Gluten Free Chocolate Cupcakes.

From Barbara’s kitchen:

So the recipe for the cupcakes was altered a bit from a recipe on TasteBook. I hope you enjoy them both.

Gluten Free Chocolate Cupcakes

1/4 cup brown rice flour
1 tsp xanthan gum
1/4 cup cocoa powder
1 teaspoon sea salt
1/2 teaspoon corn-free baking soda
3 free-range brown eggs or 1 1/2 tbsp of Egg Replacer with 1/2 cup of warm water
1/4 cup canola or grapeseed oil
1/2 cup Lamb’s Canyon honey or agave nectar

Gluten free Chocolate cupcakes

Pre-heat oven at 375°. In a medium bowl, combine flour, xanthan gum, cocoa powder, salt and baking soda. In a separate larger bowl mix together the eggs, oil and honey. Slowly mix in the dry ingredients into wet thoroughly. Line a cupcake tin with paper liners and scoop a scant ¼ cup into each.

Patience for few minutes

Bake for 20-22 minutes.

For the frosting I just do Spectrum Palm Oil (my new favorite baking item) and 365 Organic Corn-free Powdered Sugar with a 2:1 ratio of sugar to palm oil. I flavor it with corn-free vanilla to taste.

Heavenly frosted gluten free chocolate cupcakes

Enjoy!!!

Thank you Barbara!!!

Tags: chocolate, connection, cupcakes, facebook, frosted, gluten-free, sharing