Stay tuned tonight for our very own Chef Amy on Channel 10's 5:00 news. You'll see her baking some gluten-free cupcakes as part of a segment on Celiac Disease. If you'd like to give these delicious treats a try at home, here's the recipe!Amy’s Chocolate Cupcakes
2 cups of organic brown rice flour (Chef Amy prefers Lundberg Farms)
1 cup of organic amaranth flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp. baking soda
2 1/2 tsp xanthan gum
2 1/2 tsp xanthan gum
1/4 tsp fine sea salt
Add 2 tsp real vanilla extract (Chef Amy prefers frontier)
Add 3/4 cup safflower oil
2 tbsp. white balsamic vinegar
2 cups of water (can subtitute coffee, rice milk, orange juice if you like)
Preheat oven to 350 degrees. Mix dry ingredients together. Add wet ingredients and mix together until well blended. Bake for 18-20 minutes. Makes 24 cupcakes and 2 8" rounds or 1/4 sheet.
Amy’s Chocolate Frosting
2 sticks of unsalted fleishman's margarine (the only dairy free one) - softened
2 tsp real vanilla extract
1 cup cocoa powder
5 1/3 cups confectioners sugar
1/2 cup water
Whip together margarine and vanilla extract. Add cocoa powder and mix again. Add confectioners sugar. Turn mixer to low and continue to mix until sugar is incorporated. Add water and whip until blended.