Many people are looking to improve their health by eliminating wheat, corn, and/or dairy from their diets. I have been experimenting with recipes that are free of wheat, corn, and dairy for several years. I've created "Ideal Ingredients" to share not only what I have learned, but also to share a delicious and healthy way of eating!

Special Note: If you are also avoiding eggs, you may substitute the following for 1 egg in my baked goods recipes.
1 egg = 1/3 cup applesauce OR 1/4 cup mashed banana OR 1 T ground flaxseed + 3 T water

Sunday, December 9, 2012

Chocolate White Chocolate Cranberry Cupcakes

Birthday parties can be a difficult time for children who struggle with wheat and corn allergies. Whenever my daughter is attending a party I make sure she has a special treat that she can eat like these Chocolate White Chocolate Cranberry Cupcakes. These cupcakes are moist and delicious and, best of all, you won't feel cheated out of a piece of birthday cake!
Ingredients
3/4 cup brown rice flour
3/4 cup oat flour
1/2 cup sugar
3/4 t baking soda
1 t salt
1/3 cup cocoa powder
1/2 cup grapeseed oil
1 cup cold water
1 t vinegar
1 egg
1/2 cup dried cranberries
1/2 cup white chocolate chips

Directions
  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with liners. Spray lightly with cooking spray.
  2. In a large mixing bowl, stir together dry ingredients.
  3. Add oil, water, vinegar, and egg. Blend on medium speed for 3 minutes.
  4. Stir in dried cranberries and white chocolate chips. (Batter will be thin.)
  5. Pour batter into greased muffin pan until each cup is almost full.
  6. Bake at 350 degrees for 25 minutes.
  7. Let cupcakes cool completely before serving.


Note: Rice and oat flours are more fragile that wheat flour and make a more fragile product. It is important to let the cupcakes cool so that they don't crumble.
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