This year I traveled to a few places, hitting the Arizona business trip, a week at camp, a trip to Alabama for a conference. I have some pretty big travels come up in my life this next year. Still, this year, too, I will blissfully spend my big day at camp. Surrounded by lots of young people who are so easy to love, and an older crowd of friends I've known since I was very young. I'm pretty spoiled like that, to have a giant group of friends who enjoy getting together and working hard to provide a formative experience for young people. I'm honored to be a part of that group. Hopefully they'll keep me for another year.
These cupcakes are moist, but still a little crumbly. Everyone needs some crumbs to Hoover out of the little cupcake liner at the end, right? The chocolate is strong enough and just sweet enough that it's a well rounded flavor, and can be eaten with or without frosting. I added some Betty Crocker Rainbow Chip frosting to mine (which is gluten free). Everyone could use some of those easy identifiable "chips" on their birthday. As long as they are multi-colored.
Gluten Free Chocolate Cupcakes
adapted from a recipe in Gluten Free & Wheat Free Gourmet Desserts by Michael L. Eberhart
3/4 cup sugar
2 eggs
1 cup sour cream
3/4 cup oil
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa
1 cup sorghum flour
1/4 cup tapioca starch
1/4 cup sweet rice flour
Mix eggs and sugar in your stand mixer until they are lemon yellow and fluffy. Add sour cream and mix. Add oil, mix. Add vanilla, baking powder and baking soda. Add remaining ingredients, but not all at once, and mix until combined into a smooth batter.
Divide into 12 cupcake liners and bake at 350 for 13 minutes.
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