There was this recipe of a sheet cake that I absolutely loved prior to my gluten-free days, so I set out to make it, in cupcake form, today. If you're not a fan of almond extract, or you just want a different flavor, use vanilla extract, or well, about any extract you want. :)
1 cup palm oil shortening
1 cup water
2 cups gluten-free flour
2 cups sugar
2 eggs, beaten
1/2 cup plain coconut yogurt
1 teaspoon almond extract
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
Preheat oven to 350F. Line muffin tins. In a large saucepan, bring shortening and water to a boil. Remove from heat and stir in rest of ingredients until smooth. Fill muffin tins 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean. If you're going to do a sheet cake, use a half sheet pan (18"x13"x1") and cook 22-25 minutes.
1 cup dairy-free chocolate chips (we use tropical source, since my son doesn't have issues with soy lecithin)
1/4 cup So Delicious Original Coconut Milk
2 tablespoons Agave Syrup (optional)
Scald milk over medium high heat, stir in chocolate and agave syrup. Cool to room temp before drizzling or spreading over cupcakes.