<<Disclaimer: Verify this information before applying it to your situation.>>

I just made some incredibly good cupcakes, modified from the Devil's food
choclatre Cockaigne recipe in the Joy of Cooking. I managed to eat only 3
plus lots of batter before getting the rest into the freezer - heavenly!!

Super Chocolate cupcakes

Combine, over a double boiler: 4 oz bakers unsweetened choclate, 1/2 c
milk, 1 c light brown sugar, 1 egg yolk. remove from heat when thickened,
and allow to cool.

Mix until smooth: 1/2 c room temp butter or margerine and 1 c sugar.

Beat in 2 egg yolks, one at a time.

Add, alternating wet and dry ingredients: 1 1/2c white rice flour; 1/2 c
sweet rice flour; 1/4 c water; 1/2 c milk; 1 tsp vanilla. Mix until smooth.
Then add in the chocolate mixture.

Beat separately, until fairly stiff but not dry, 2 egg whites. Gently mix
into batter.

Bake in muffin tins (I lioned with papers and they did fine) at 350F for
about 10 minutes (until toothpick comes out clean) and ENJOY!!!


You could probably use milk substitutes and even egg substitutes for most
of it; just the egg whites might be tricky. Applesauce might reduce the
amount of butter needed, too. Good Luck! -MArne in NJ

The impossible is merely that which has not yet been accomplished!