For cupcakes: 1-1/2 cups gf flour 1 cup sugar 3/4 cup unsweetened cocoa 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup applesauce 1/4 cup buttermilk 2 eggs 1/2 cup + 1/8 cup vegetable oil 1/4 teaspoon gf almond extract 1 cup gf chocolate chips (Hersheys chocolate semi-sweet are gf)
For frosting: 1/2 cup sugar 3 Tablespoons water 1/8 teaspoon cream of tartar dash of salt 1 unbeaten egg whites 1/2 teaspoon gf vanilla extract Orange food coloring
Preheat oven to 350 degrees F.
In a bowl, combine sugar, cocoa, baking powder, baking soda and salt.
In a separate bowl, combine applesauce, egg, oil and almond extract. Beat until blended. Add dry ingredients and mix until thoroughly blended. Stir in chocolate chips.
Spoon batter into paper line muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Cool muffins in pan for about 5 minutes, then remove and allow to cool completely on a cooling rack.
For the frosting, combine sugar, water, cream of tartar and salt in a saucepan. Bring to a boil, stirring until sugar dissolves. Very slowly add sugar syrup to 2 unbeaten egg whites in a mixing bowl. Beat constantly with a mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract. Color orange with food coloring. Frost cupcakes.
We used the Gluten Free Pantry’s Country French Bread Mix flour for this recipe (www.glutenfree.com).