Gluten Free & Dairy Free Chocolate Chip Cupcakes

We are on week 3 of the Alpha course at my church and so that means another dinner and another dessert.  Last week I asked one of the kitchen volunteers what his favorite kind of dessert was (he didn’t get to eat the apple pie because he is allergic to apples and I felt bad).  He told me cupcakes.  So I decided to figure out how to make a tasty allergen-friendly cupcake.  I came up with chocolate chip cupcakes because they seemed kid-friendly.  I mean, who doesn’t love mini chocolate chips sprinkled on top of your cupcake? Of course I had to taste test it and let me tell you – delicious!  Your friends will be blown away that these are homemade.

Makes 20 cupcakes

Cupcake Ingredients
1 box yellow gluten free cake mix (I used Betty Crocker)
3 eggs
1/2 cup Earth Balance Buttery Spread, melted
3/4 cup unsweetened vanilla almond milk
1/2 cup Tofutti Better Than Sour Cream
2 tsp. vanilla extract
1 1/2 cups Enjoy Life mini chocolate chips

Icing Ingredients
1 cup vegetable shortening
2 tsp. vanilla extract
2-4 tbsp. unsweetened vanilla almond milk
4 1/2 cups powdered sugar

Directions
1. Preheat the oven to 350 degrees and line pans with cupcake liners.
2. In a large bowl, combine eggs, melted buttery spread, almond milk, sour cream, and vanilla extract.
3. Stir in cake mix until smooth.  Add chocolate chips and stir again.
4. Fill cupcake liners about 3/4 full and bake for 17-22 minutes or until an inserted toothpick comes out clean.
5. Icing: Beat shortening and vanilla extra for 30 seconds in an electric mixer on medium.  Slowly add about half of the sugar while the mixer is still running. Add vanilla almond milk.  Add the rest of the sugar in small increments.  If you need to, add more almond milk for the desired consistency.
6.  Pipe onto cooled cupcakes and top with extra mini chocolate chips.

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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