DessertFebruary-March 2014

Gluten-Free Ruby Red Wine and Chocolate Cupcakes


Photograph by Carl Kravats

I used to whine a lot during the week until Friday came, but now I just add wine to my gluten-free chocolate cupcakes and Friday comes rather quickly. You should try it. It’s like having your very own cupcake vineyard right in your kitchen.

cup unsweetened plain rice milk
cup pinot noir
1 teaspoon apple cider vinegar
1 cups all-purpose gluten-free flour blend
⅓ cup cacao powder or unsweet- ened pure cocoa (not Dutch)
1 teaspoons baking powder
1 teaspoon baking soda
teaspoon guar gum or xanthan gum
teaspoon fine sea salt
cup grapeseed oil
cup coconut nectar
2 teaspoons pure vanilla extract
3/8 teaspoon stevia powder
⅓ cup plain yogurt of choice

Gluten-Free Chocolate Avocado Frosting

cup coconut nectar
2 tablespoons coconut oil
2 tablespoons mashed ripe avocado
1 cup powdered erythritol or powdered sugar
cup cacao powder or unsweetened pure cocoa (not Dutch)
1 tablespoon warm water
⅛ teaspoon stevia powder
⅛ teaspoon fine sea salt

Gluten-Free Pinot Noir Pink Frosting

tablespoon coconut oil
tablespoon coconut nectar
cup powdered erythritol or powdered sugar
tablespoon pinot noir
tablespoon cranberry puree
⅛ teaspoon fine sea salt

1. Preheat oven to 325F. Line a standard 12-cup cupcake tin with paper baking cups.

2. To make cupcakes, mix together rice milk, pinot noir and apple cider vinegar in a 2-cup measuring cup.

3. In a large bowl, whisk together flour blend, cacao powder, baking powder, baking soda, guar gum and salt. Make a well in the middle.

4. Add grapeseed oil, coconut nectar, vanilla and stevia to the middle of the flour mixture and stir to combine. Then add rice milk mixture and stir until it is absorbed and batter is smooth. Stir in yogurt until well combined.

5. Pour batter into prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full.

6. Place cupcakes in preheated oven and bake 16 to 17 minutes or until they bounce back slightly to the touch and a toothpick inserted in a cupcake center comes out clean.

7. Remove cupcakes from oven and cool on a wire rack 10 minutes before removing from pan to cool completely.

8. To make Chocolate Avocado Frosting, mix together coconut nectar, coconut oil and avocado in a medium bowl. Add powdered erythritol, cacao powder, warm water, stevia and salt and stir until smooth and well incorporated.

9. To make Pinot Noir Pink Frosting, microwave coconut oil and coconut nectar in a small microwave-safe bowl for 20 seconds. Add powdered erythritol, pinot noir, cranberry puree and salt and stir until smooth and well combined.

10. Frost cupcakes with chocolate frosting when completely cooled. Place a dollop of Pinot Noir Pink Frosting on top of each.

Each cupcake with frosting contains 190 calories, 9g total fat, 0mg cholesterol, 23g carbohydrates, 135mg sodium, 2g fiber, 2g protein, 15g sugars.

TIP To make cranberry puree, toss 6 fresh or frozen cranberries into a clean spice or coffee grinder or blender and puree until smooth. You can add pinot noir or teaspoon water at this time to blend.

Debbie’s All-Purpose Gluten-Free Flour Blend


Double or triple this recipe for a nice big batch that’s ready whenever you need it. To save money, buy flours in bulk and store them in an airtight container in the freezer. This extends their shelf life up to a year.

1 cup tapioca flour
cup sorghum flour
cup millet flour
cup ivory teff flour
cup quinoa flour

1. Thoroughly combine all ingredients.

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