gluten free chocolate cupcakes

~preheat oven to 350 degrees




~1 cup arrowroot powder

~3/4 cup tapioca flour

~1/2 cup sorghum flour

~1 2/3 cup sugar

~2/3 cup baking cocoa

~1 tsp gelatine

~1 tsp xanthan gum

~1 1/4 tsp baking soda

~1 tsp salt

~1/2 tsp baking powder

~3/4 lard or shortening or butter (if using butter, softened but not too soft)

~1 cup plus 2 TBSP milk

~1 tsp vanilla

~4 eggs


if not using paper cup liners, grease the cups and dust with cocoa powder (or sorghum is fine too)


mix the dry ingredients very well or sift to totally combine. add the lard, shortening, or butter. in separate bowl mix the eggs, milk, and vanilla very well with egg beaters for one minute. add the wet to the dry and beat with egg beaters starting low for one minute, then on high for 5 minutes until smooth and fluffy (this part is important). scoop immediately in the muffin tins. MAKE SURE TO NOT OVERFILL. i cannot stress that enough. i had initially filled it for the amount i would have if i was using regular flour and wasn't thinking. it overflowed on a lot of them. only fill the cups to half full or just below. bake for 12 - 18 minutes or until toothpick comes out clean. DO NOT OVERCOOK or they will be dried out. cool completely before frosting. remember they will dry out easier, so put in covered and sealed container

i forgot to say that these will make a more than 2 dozen because you don't fill the cups as high, thus leaving more batter