Chocolate-Coconut Cupcakes
Yum, yum, YUM!! I am definitely changing flour ratios from now on. I was generally doing 1/3 corn, 2/3 soy. Now I will stick to 1/2 corn, 1/2 rice, or something similar, such as in this recipe. This ratio (actually 3/4 cups corn and 1 cup rice) just made the absolute best cupcakes, based on this recipe.
Here goes, with my substitutions:
Ingredients:
1 cup Rice flour
¾ cup Corn flour
1/3 cup Cocoa
1¼ t. Baking soda
1 cup Honey
1 cup Water
25 ml. Vegetable oil
2 eggs
1/2 cup Mixed crushed nuts
1/2 cup Shredded coconut
Preparation:
Preheat oven to 350°F/180°C.
Mix together all ingredients. Pour into muffin cups inserted into a muffin pan, or grease muffin pan with margarine. I added a sprinkle of coconut on top.
Bake for 25 minutes or until a knife comes out clean.
Enjoy!
