Lucy's Chocolate Cupcakes

This week was Lucy's 19th birthday and we had a great dinner with family to celebrate. I made some gluten free cupcakes so that I could also partake in the birthday cake festivities. They turned out amazing!!! These cupcakes have the same texture as regular cake and are low carb with the only sugar being in the icing. They are lightweight and fluffy like cake should be. I gave several of my gluten loving friends a cupcake and I got two thumbs up from each one!
The cupcake recipe is one that I came across at Elana’s Pantry. She did a really good job with these cupcakes.

Gluten Free Chocolate Cupcakes with Chocolate Icing

• ½ cup Coconut Flour

• ½ cup Cocoa Powder

• ½ teaspoon celtic sea salt

• 1 teaspoon baking soda

• 6 eggs

• ½ cup of grapeseed oil

• 1 cup honey
Mix all of the dry ingredients together. Mix all of the wet ingredients together. Thoroughly mix the wet ingredients into the dry ingredients.

Line the cupcake pan with paper liners. Bake cupcakes for 20 minutes at 375°.

This recipe yields 2 dozen cupcakes.

Chocolate Icing

Here is my modified butter cream icing recipe. This is a non dairy gluten free recipe…with TONS of sugar!

• ½ cup Crisco shortening

• ½ cup Earth Balance margarine

• 3 ½ cups powdered sugar, sifted if clumpy

• 1 ½ teaspoons vanilla extract

• ¼ cup almond or rice milk

• ¼ cup of cocoa powder

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and cocoa then beat for about 3 more minutes.

Add the vanilla and almond milk, and beat for another 5 to 7 minutes until fluffy.

Then frost your cooled cupcakes and ENJOY!