Hershey's Chocolate Cupcakes - Gluten-Free
My sister shared a chocolate cake recipe with me a very long time ago. When I learned I was gluten-intolerant, modifcations needed to be made. This is the final outcome. It works well with a raspberry-flavored cream cheese frosting, which will be added to my list shortly. Its'a lighty and fluffy cupcake and very moist. I hope you enjoy.
Hershey's Chocolate Cupcakes - Gluten-Free
My sister shared a chocolate cake recipe with me a very long time ago. When I learned I was gluten-intolerant, modifcations needed to be made. This is the final outcome. It works well with a raspberry-flavored cream cheese frosting, which will be added to my list shortly. Its'a lighty and fluffy cupcake and very moist. I hope you enjoy.
Cooking Instructions
- 1
In large bowl, combine dry ingredients.
- 2
Add eggs, milk, applesauce and vanilla.
- 3
With hand mixer, beat on medium speed for 2 minutes. Batter may be thick.
- 4
Stir in boiling water...batter will be thin.
- 5
Bake 15 to 20 minutes, or until toothpick in middle comes out almost clean. Turn trays at half-way mark.
- 6
Let cool in trays about 10 minutes before moving to cooling racks. Frost with favorite frosting.
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