I found this recipe in a Martha Stewart cookbook – it was so yummy I wanted to share it with you. The recipe is dairy-free, egg-free, nut-free and soy-free. We adjusted it to be gluten-free for us. Kiddos loved them – they disappeared.
We made them without cocoa powder because I didn’t have it with me, and we substituted the white flour for a GF Sweet Baking mix from Gluten Free Creations Bakery & Cafe. We also used apple cider vinegar instead of white vinegar…a little tip from the DC cupcakes show to make them a little sweeter To top them off, we made a buttercream frosting colored with raspberry and strawberry juice.
Find the recipe here:
http://www.marthastewart.com/315948/divvies-chocolate-cupcakes
Recipe from the “Martha Stewart’s Cupcakes,” book, featuring 175 ideas for every occasion
Our vanilla version of the Allergen-Free Chocolate Cupcake recipe shared on the Martha Stewart Show by Divvies Bakery in 2008
We squeezed the juice from a handful of raspberries and two strawberries using a cheesecloth to make a natural food coloring.
Food Network “Quick Vanilla Buttercream” recipe colored pink with raspberry and strawberry juice.
Finished product…ultimate compliment was having someone ask which bakery I bought them at, even with a less-than-perfect “signature swirl” *wink*
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