We currently have very little of our Pamela’s Bread Mix (which we use as gluten-free all-purpose flour) left so I have been coming up with more ideas for baking with little or no flour. Today while looking at different chocolate baked good recipes I found a recipe for gluten-free chocolate and cinnamon cupcakes. The nice thing about these cupcakes is that they use oat flour, which is easy to make.
I was trying to decide between chocolate or vanilla icing but after my Mom, Caroline, and I tried the batter we all agreed vanilla would probably be the best. I made a simple buttercream which I piped on top of the cupcakes and garnished with a little ground cinnamon.
I am very pleased with the way the cupcakes came out. The oat flour gave them a nice texture and taste. They were also really satisfying with the vanilla buttercream on top. They could make very nice muffins if I altered the recipe a little to make it a little more healthy. What are your favorite types of cupcakes to make?