Chocolate cupcakes with light fluffy icing? YES PLEASE!
The best part is, even though they are completely gluten/dairy/corn free, they taste normal. Which for anyone who has attempted baking with food restrictions in mind, you will understand my need to revel in this fact. :::insert happy dancing here:::
I made them on Monday and have been happily shoving my face with them for the last two days. The good news though, is it must be helping me gain some weight, which is always a good thing in my books. The bad news? I've had a slight tummy ache on and off for the last two days. Large amounts of sugar will do that to me. But it's totally worth it.
I used the chocolate cake recipe that I grew up on and was so pleased with the results. It was easy to substitute the few ingredients that I couldn't have and it didn't alter the taste or texture enough to even notice. They were moist and perfect in every way.
As for the frosting, I used this Seven Minute Frosting recipe that I found online and it turned out just right. I was introduced to this amazing frosting a couple months ago and immediately felt that it would be my new go to topping for cakes and cupcakes. While I do enjoy a good chocolate icing, there is something wonderful about this light, fluffy marshmallow like frosting that I am totally in love with. Seriously, I eat it by the spoonful.
I'm pretty sure that these cupcakes will be repeated often in the future, now that I have mastered them so wonderfully. And by mastered I mean tried once. There is something marvelous about a cupcake and how it has the ability to make any day a little better. So if you have been feeling the need for some time in the kitchen that will turn out something amazing or if you have a friend or relative with food restrictions, I highly recommend whipping up a batch of these beauties. It will be worth it. I promise.
1/2 c. canola oil
2 c. sugar
2 tsp. vanilla
1 c. milk of choice ( I used almond)
1 3/4 c. flour (I used a GF mix)
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder (I used a corn free one)
1 tsp. salt
1 c. boiling water
Mix together oil, sugar and eggs. Add in vanilla and milk. Combine dry ingredients in separate bowl, then add to wets. Once it is all well combined, add boiling water.
Pour into 2 greased round pans or spoon into cupcake liners in muffin tins. Bake at 350 degrees F until inserted toothpick comes out clean.
Cool completely before icing. Makes 2 small cakes or 2 dozen cupcakes.
See how easy it was to convert the recipe to fit my food restrictions? It makes the best chocolate cake, at least in my opinion. But that could have something to do with the fact that it reminds me of my childhood and birthday parties.
What are you waiting for? Go make some cupcakes!