Sunday, January 10, 2010
My friend Jessica is a bit of a chocoholic. She sent me this recipe for dairy and gluten free Milk Chocolate Cupcakes with Chocolate Agave Frosting from The Whole Life Nutrition Kitchen blog about a month ago. We had a mini potluck lunch with our friend Deana today, so I made them for dessert.
These cupcakes are made with sorghum flour, tapioca flour, cocoa powder and xanthan gum, among other things. They baked up moist and fluffy and didn't taste much different from "regular" cupcakes. The sugar free frosting that goes along with the recipe was a little weird because it kind of tasted like chocolate flavored shortening (which it basically is).
The cupcakes were really tasty and we all enjoyed them for our dessert. I'll definitely make them again, but I think I'll play with the frosting recipe a little next time.