And in case you thought your eyes were playing tricks on you, these are in fact grain free - not just gluten free, but grain free. No rice fillers, or fluff in here. They're light and lofty and moist so that you keep coming back for more. Also, what you see here is the remnant of what's left after a birthday bash we had. My two oldest daughters made a huge batch of cupcakes. You do the math...We're a family of 8, had them two days in a row, and this is what is left. A whoppin' 5 left. tee hee. Yummy!
Last year, my youngest wanted pink cupcakes. I was happy to oblige, but one problem - we don't do food coloring in our house. How do I get pink cupcakes with no artificial blucky stuff? Well, I was at the store grabbing my normal groceries when I spied these freeze dried strawberries. I did a head-smack and grabbed them to head home and experiment.
TOO EASY
All I did was grind them up in my Ninja Food Processor and add them to my buttercream frosting. Totally DELICIOUS!! We're talking REAL strawberry flavor that packs a punch, and...they're PINK! Can't get any better than that, right? See the tasty bits of strawberries in there? mmm...
SO GOOD
The limits are boundless with this. Use freeze-dried blueberries, raspberries, bananas, apples...you get the idea! Whip up a colorful batch to take to your next family gathering or surprise that special birthday person with a treat.
BAKING TIME
Ready to make some of your own? Like I said, these grain-free chocolate cupcakes you see are two days old and still going strong, so they store well too. BONUS: you can use the recipe for brownies or round cakes or sheet cake or in a trifle too. Here's what you'll need:
Yes, there is sugar in there. It's funny because my kids only see that white fluffy powdered sugar only during birthday time. They're always like..."what is THAT?" We typically only use sweeteners like sucanat and honey.
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- Bobs Red Mill Gluten Free All-Purpose Baking Flour
- Rapadura (or sucanat)
- Bob's Red Mill Arrowroot Starch
Grain-Free Chocolate Cupcakes with REAL Strawberry Frosting
Love to have cupcakes, but don't want grains in your diet? These grain-free chocolate cupcakes are not only delicious, but can be topped with your favorite fruit-flavored buttercream frosting. Also, no food coloring needed. Yay!
Grain-Free Chocolate Cupcakes
- 3/4 cup Bob's Red Mill Gluten Free All-Purpose Flour
- 8 ounce semi-sweet chocolate chips (melted)
- 1 cup sucanat or rapadura cane sugar
- 1/2 cup pastured butter
- 1 teaspoon vanilla
- 1 Tablespoon arrowroot
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 large free-range eggs
Strawberry Buttercream Frosting
- 1 1.2 oz package freeze-dried strawberries
- 3 cups powdered sugar
- 1/3 cup pastured butter (softened)
- 1 1/2 teaspoon vanilla
- 1-2 Tablespoons milk (fresh raw milk preferred)
Grain-Free Chocolate Cupcake
- Preheat oven to 350 degrees. Lightly grease a 12 portion cupcake pan with butter and set aside.
- Melt your chocolate chips in a double boiler and set aside to cool a bit.
- Using a stand mixer or hand blender, first combine your eggs and vanilla until blended. Then slowly add in the remaining ingredients, including your melted chocolate. Blend until batter is uniform.
- Fill each cupcake mold halfway with batter and bake for 35-40 minutes or until toothpick inserted into center comes out clean.
- Cool in pan on wire rack for 5 minutes. Remove from pan and cool completely. While cooling prepare your buttercream frosting detailed below.
Strawberry Buttercream Frosting
- Place your freeze-dried strawberries in a food processor and grind until a fine powder.
- Place your powdered sugar and butter in your stand mixer and blend (or blend with hand mixer).
- Stir in vanilla, milk, and strawberries and beat until smooth and spreadable. note: Can also fill and frost one 8- or 9-inch two-layer cake or one 13 x 9-inch cake.
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Up next, I'm back to the get my furniture fix with this Mid Century Modern dresser makeover. Did you ever have one of these? See the after HERE.
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Also, more recipes like these grain-free chocolate cupcakes:
