Gluten Free, Grain Free Peanut Butter Cupcakes

free of gluten, dairy, soy, gums, corn, and other grains

created by carrie forbes of gingerlemongirl.com

Large Batch (15-18 cupcakes)                       Small Batch (7-9 cupcakes)

2/3 cup sugar, agave nectar, or honey              1/3 cup sugar, agave nectar, or honey

2 teaspoons baking powder                               1 teaspoon baking powder

1 1/4 cups peanut butter                                    1/2 cup + 2 tbsp. peanut butter

4 eggs                                                                 2 eggs

1/4 cup water                                                      2 tablespoons water

1 tablespoon gluten free vanilla                          1 1/2 teaspoons gluten free vanilla

1/4 cup mini-chocolate chips                              2 tablespoons mini-chocolate chips

Directions:

Preheat your oven to 350 degrees. Line cupcake pans with paper liners. In a medium sized bowl mix together sugar and baking powder. To the sugar, add peanut butter and cream the mixture together. In another bowl whisk together the eggs, water, and vanilla. Pour the egg mixture into the peanut butter/sugar mixture and mix it together with a fork until it's very creamy and light, like a cake batter. You may need to use a little elbow grease to completely mix the wet ingredients with the peanut butter/sugar mixture. Spoon the cupcake batter into the paper lines until they are NO more than 1/2 - 3/4 full. These cupcakes definitely need room to rise! Lightly sprinkle a few mini-chocolate chips on top of the cupcakes and place in the preheated oven. Bake for 18-15 minutes until they are golden brown and a toothpick inserted in the middle of a cupcakes comes out clean. Allow the cupcakes to cool for about 20 minutes on a wire rack before serving. They are delicious hot or cold. Store leftovers in an airtight container in the refrigerator.

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Do not republish without permission from Carrie Forbes @ gingerlemongirl@gmail.com