This recipe is from my niece Monica, her husband Steve has Celiacs
Ingredients:
- 1 cup brown sugar
- 1 stick butter
- 2 eggs
- 2 teaspoons vanilla
- ½ cup buttermilk
- ½ cup PLUS two tablespoons milk
Dry ingredients:
- ½ cup soy flour
- ½ cup potato starch
- ½ cup tapioca flour
- ½ cup cocoa powder
- 1 ¼ teaspoons baking soda
- ¾ teaspoon salt
- 1 scant teaspoon Xanthan Gum
- 1 bag mini chocolate ships
Directions:
- Place all dry ingredients in a small bowl and stir to mix flours.
- Cream butter and sugar using a mixer, add eggs and vanilla, mix, add milks and flours alternately beginning and ending with the flour.
- Stir in mini chocolate chips
- Put mini cupcake holders in mini muffin tins.
- Fill with batter ¾ full.
- Bake in preheated 350 degree over for 20 minutes.
- Frost cupcakes with any pre-made frosting from the grocery store. Just make sure to read the label to ensure there are no wheat ingredients.