Be My Valentine Chocolate Cupcakes

I've never had much luck with recipes I find on the internet. I don't know why. I know I've mentioned before that I simply use my Better Homes and Garden's Cookbook, and sub whatever I need to sub.

But, the problem is finding the right mix for the flours. I typically use a combination of Tapicoca Flour, Corn Starch, and All Purpose Gluten Free Flour (I always use Bob's Red Mill, but really only because its all I've tried, and really all that our store carries).

So, I asked my son's pre-school teacher if I could make cupcakes to send for the students for Valentine's Day. I had assumed he was the only child with food allergies, but just to be safe, I asked anyway. Turned out, he's not alone. The allergies to avoid for his class were Wheat, Gluten, Fish, Peanuts, Soy, Dairy, and Eggs. Wow. I figured out, this was going to be more challenging than I'd originally thought!

So, these are my "Be My Valentine" Chocolate Cupcakes! Free of Gluten, Dairy, Peanuts & Treenuts, Soy, and Eggs.

1 1/4 cup of Gluten Free All Purpose Flour
1/2 cup of Tapioca Flour

1/2 cup of Corn Starch

1 1/2 tsp of baking soda

1/2 cup unsweetened cocoa powder

1 tsp of baking powder

1/4 tsp salt

1/2 cup of shortening (I use Spectrum, no soy)

1 3/4 cup of sugar

1 tsp vanilla

1 cup of applesauce (if eggs are OK, then eggs and leave out the baking powder)

1 1/3 cups cold water

1. Fill your muffin tins with the paper muffin cups. Lightly spray with cooking spray if desired.

2. In one medium sized bowl, mix the flour, cocoa powder, baking soda (and baking powder if subbing the eggs), and salt. Set this bowl aside.

3. In a large mixing bowl, beat the shortening with a mixer for about 30 seconds, on medium speed. Add sugar and vanilla and beat till well combined. If you're using eggs, add the eggs one at a time, beating well each time. If you're subbing the eggs with applesauce, add that now.

4. Slowly start adding the dry mixture to the wet mix. Alternate adding the water, beating on low til just combined each time.

5. Fill the paper cups about 1/2 to 3/4 full. Bake in a 350* oven for about 35-40 minutes. Cool on a wire rack for about 10 minutes (or toss them in the fridgs like I did, lol).

6. Frost as desired! Great frosting recipe coming up next ;)

Creamy Frosting (adapted from Better Homes & Garden's Cookbook, 1996)

1 cup shortening (Again, we use Spectrum)

1 1/2 tsp Vanilla

4 1/2 cups sifted powdered sugar

3 to 4 Tbs of milk or water (we usually use almond milk, but I just used water)

food coloring if desired (or tolerated)

Cream the shortening and vanilla with an electic mixer on medium speed for 30 seconds. Slowly add half the powdered sugar, beating well. Add 2 Tbs of milk or water. Beat again. Gradually keep adding the sugar and milk or water, beating well until you reach the right consistenency. This made more than enough to frost all 24 cupcakes I made, and would be enough to frost 2, 9 inch cakes.