Chocolate Cupcakes

Here’s my standard “wacky cake” churned through the de-glutenizer.

Makes 10 Cupcakes

Into a large bowl mix well:

1 cup oat flour

1/2 cup white sorghum flour

1/3 cup Fair Trade cocoa powder

scant 3/4 teaspoon xantham gum

1 cup unbleached granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

Into another bowl add:

1 cup cold water

1/4 cup canola oil

1 teaspoon vanilla extract

1 tablespoon apple cider vinegar

a handful of Fair Trade chocolate chips

Preheat oven to 350F and place ten cupcake liners into a large cupcake pan.

Pour the liquid ingredients into the dry ingredients and blend well with a big whisk. Beat out all of the lumps, then stir in the chocolate chips (if using).

Using a small scoop, distribute the batter evenly into each liner, filling them about 3/4 full (just about to the top), then smooth the tops with a spoon.

Bake until the cupcakes come clean with a toothpick, about 20-25 minutes.

Cool for ten minutes, then remove from the pan and transfer to a wire rack to cool completely.  Frost or stuff with Creme and then frost.