If you read my blog or even if you know my family and I you know how bad my sons allergies are. There are many things that he can't have; dairy, eggs, gluten, wheat, sweet potato and until recently rice. Making it extremely hard when it comes to baked goods.
This is where my good friend Sylvia aka "Slater Cake" come into play. Sylvia ales the most amazing/moist baked good you can think of. So when she told me she was going to come up with something for my boy I was overwhelmed with joy. It's so rare that we find something that he can eat like this that is not stale. She invited me over to decorate the cupcakes and have fun with the boys. Decorating for Nolan and cupcakes for Luke.
Nolan had such a great time. Luke tried to help and Nolan made such a big mess!
1.5 cups of gluten free flour
3 Tbsp of cocoa
1 cup of sugar (granulated pure cane sugar)
1 Tsp of baking soda
1/2 Tsp. white vinegar
1 Tsp of pure vanilla extract
5 Tbsp of vegetable oil
1 cup of water
Pre-heat oven to 350 degrees F.
Start by mixing all dry ingredients (flour, cocoa, sugar and baking soda)
Add vinegar, vanilla and vegetable oil and last water before mixing.
Mix until smooth and should have a very liquid constancy.
Pour batter into cupcake cups evenly.
Bake for 18 min.
Take out of pan when finished to cool down so it does not over cook in hot pan.
Sylvia might have forgot how messy small children can be.