Style and Cakes

I have a secret desire to wear heels with outfits that match.

I do satisfy with the attire that surprise, sometimes bewilder, stun and most of all, make me smile.

However I do miss the click, click clatter of heels, the confidence they bring and the gorgeous accessory that gives

an outfit a whole lot more spice and shazam!

My feet unfortunately will not tolerate too long spent shoved into pointed, rounded, stiff pockets of shoe.

And as much style is an important facet of my existence so is comfort, so what’s the best comfort food,

why muffincakes of course.

Especially the chocolate variety.

The following recipe is delicious, easy and gluten-free, I ended up really liking them! These cakes are topped with a cream cheese raspberry frosting with beet juice to give it a pink hue without using food dye.

The cake liners were a gift, so cute cute cute!

They reminded me of fancy parties, cocktail parties, high heels and matching dresses. And costume parties, and best friends.

Gluten-Free Chocolate Muffincakes:

         Dry Ingredients:

         1 ½ cups granulated OG sugar

         1 cup OG rice flour

         1/2 cup OG potato or tapioca starch

         1/4 cup OG sweet (or regular) rice flour

         1 cup unsweetened OG cocoa powder

         1 1/2 teaspoons baking powder

         1 1/2 teaspoons baking soda

         1 teaspoon salt

         1 teaspoon OG xanthan gum

         Wet Ingredients:

         2 large OG eggs

         1 cup whole OG milk

         1/2 cup OG coconut oil or olive oil

         2 teaspoons OG vanilla extract

         1 cup warm water (warm from the tap is fine)

For the Cake:

Preheat oven to 350°F. 

Line muffin pans with your choice of liners.





In a large mixing bowl, whisk together the dry ingredients.

    



  Add wet ingredients.

      The batter should be thoroughly mixed.

Mix until a smooth batter forms.

No pockets of dry ingredients should remain.

The final batter will have a slightly thick consistency.







Divide batter evenly between the muffin pans





Bake for 20 to 25 minutes.

      Once the cakes come out of the oven, allow them to cool in the pan for about 5 minutes   and then turn them out onto a wire rack to cool. 

      This allows steam to escape from the cake and prevents a gummy cake. The cake might sink just a little in the center as it cools. 

      A toothpick inserted into the center of the cakes should come out clean. 




This is normal, not to worry just top with extra frosting! 

For the Frosting:

8oz package of softened Organic Valley cream cheese 

            2 T maple syrup 

1/2 cup homemade raspberry jam 

2 T beet juice

Beat all ingredients together either by-hand or with a mixer. 

Spread on cooled cakes.

Eat and Enjoy!