A few months ago I met the most amazing woman on Periscope that bakes cupcakes to help veterans.
She is a veteran herself with the biggest heart to help those who have fought for our freedom.
I am thankful to have met her through Periscope and the PeriGirls, blessed to call her a friend.
Thank you Heather Weber for this delicious version of a gluten free chocolate cupcake!
One Bowl Chocolate Cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
An allergy friendly recipe that can be easily adapted to fit your individual needs.
1 1/2 cups gluten free cake flour mix* or blend**
1 cup granulated sugar (I used organic sugar)
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk (if dairy free is not required)
1 teaspoon vanilla extract
1 tablespoon vinegar
In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for approximately 20-25 minutes or until a cake tester comes out clean.
Frost with your favorite frosting.
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
Beat butter with handheld mixer or mixer until smooth. Add powdered sugar one cup at a time while mixing. Add vanilla. Add milk or substitute with Silk, any type, one tablespoon at a time until you get the right consistence. Then frost away!
You can find Heather on Periscope @heatherweber. Her facebook and Instagram can be found at Cupcakes Confidential to get more information on her fabulous cupcakes and helping veterans. Thank you Heather!!
There are affiliate links in this post.