1 cup brown rice flour
1 cup garbanzo bean flour
1 cup unsweetened cocoa powder
1/2 cup potato starch
1/4 cup arrowroot
1 tbls baking powder
3/4 tspn baking soda
3/4 tspn xanthan gum
2 tspn salt
1 cup coconut oil
1 1/2 cup agave nectar
1 cup unsweetened apple sauce
1 tbls vanilla extract
1 cup hot water
Preheat oven to 325*F and line 2 12 cup cupcake tins with liners.
In a medium bowl, whisk together all the dry stuff and in another bowl mix the rest. Add them together till you have a thick batter.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180* after 14 minutes. The finished cupcakes will bounce when pressure is applied gently to the center, and a toothpick inserted in the center will come out clean.
Let the cupcakes stand for 20 minutes, then transfer them to a rack to cool completely.
Frost to your liking, I have a recipe in the works but have not managed to harness its power properly as of yet... :)
