Double Life – Recipes: Chocolate Cupcakes and Dairy-Free Frosting

This is how I spent my day.


Making cupcakes for a baby shower.


At times, I felt like I was living a double life.  Here, I talk about all of our gluten, dairy, and peanut free recipes.  And, that is honestly how we eat at our household right now.  We feel good about it because we know that we are doing what is best for Ethan.  We are not sure if we will be able to incorporate those things into our diet again, but we do hope that we can enjoy some of the traditional sweets and baked goods again at some point.

However, my goal here is to show everyone that eating gluten, dairy, and peanut free can still be a good thing.  I want to show everyone the food that we are eating and enjoying on a daily basis.  Mostly, for now, I have stuck to the basics of healthy eating, and we have not experimented as much with desserts or breads.  But, when we have tried cookie recipes like this and this, it has been a success.

It was with much thought and consideration that I finally decided that I can incorporate my two lives, the one that bakes for people and the one who cooks for my kids, the things that are healthy for them right now.  The fact of the matter is that there is a large percentage of the population who can enjoy gluten, dairy, and peanuts without any health concerns.  And, for them, I will happily bake treats.

So, since I have already been baking for people here and there on the side, I decided to officially launch Summer Sweets Bakery.  It is still a work in progress, as is Cooking for My Kids.  But, I decided that true failure is really never attempting to follow your dreams.  And, in my dreams, I bake for people.  For now, most of what I bake does have gluten and dairy in it.  But, my other dream is that I will learn how to bake wonderful gluten and dairy free products, as well.

Yes, this is how I spent my day.


We did not eat the treats.  I happily made them for someone who is celebrating her first baby, someone who can eat gluten, dairy, and peanuts.

But, I will continue experimenting with wonderful gluten, dairy, and peanut free treats for those who cannot.  For me, as a mom, cooking for my kids is one of the things that makes me so happy.  Their health and happiness is my primary concern.  So, we will continue on this journey because it is what is best for Ethan right now.

Never fear, though…before I spent my day baking cupcakes for a baby shower, I made cupcakes for my kids.  There is no way that I was going to make them watch me make cupcakes all day long and not let them have a special treat.  And, Ethan was there all along the way, watching, testing, smiling.  They were all anxious to try the final product; Ethan just happened to be my assistant chef for the day.


The end result…


happy littles.  Gabriel said, “I cannot even tell that these are gluten free!”

Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes


1/2 cup sorghum flour

1/2 cup tapioca flour

1/2 cup brown rice flour (I used this brown rice flour.)

1 cup cocoa (I used Nestle Toll House 100% cocoa powder. From what I could research, it does not contain dairy.)

1/2 tsp baking soda

2 1/2 teaspoons baking powder

3/4 cup Spectrum Natural's organic butter flavored shortening

3/4 cup brown sugar

1 cup granulated sugar

3 large eggs

2 egg yolks

2 teaspoons vanilla

1 1/2 cups dairy-free buttermilk (I made mine by mixing 1 tablespoon of vinegar with 1 1/2 cups soy milk. Let it sit for about 5 minutes, and it will turn into dairy-free buttermilk.)


  1. Preheat the oven to 350 degrees.
  2. Place cupcake liners into cupcake pan.
  3. Sift the three flours together.
  4. Add cocoa,baking powder, and baking soda to the flours and whisk together in a med. bowl.
  5. Beat the shortening until creamy.
  6. Slowly add the brown sugar and the granulated sugar; whip until fluffy.
  7. Add the eggs and the egg yolks one at a time.
  8. Add the vanilla.
  9. Turn the mixer to low and alternately add the flour mixture and the buttermilk.
  10. With an ice cream scoop, scoop one scoopful into each cupcake liner.
  11. Bake for 16 minutes.

Adapted from Gluten Free Mommy’s Gluten Free Chocolate Cake

Dairy-Free Frosting

Dairy-Free Frosting

This frosted about 18 of the cupcakes, and I frosted them quite generously.


1/2 cup Spectrum Natural's organic butter flavored shortening

1 tsp vanilla

1 pound powdered sugar


  1. Beat together the shortening and vanilla until smooth.
  2. Slowly add the powdered sugar, and continue to mix until creamy.

These cupcakes were a hit.  This was the first gluten and dairy free thing that I have baked that had absolutely no trace of the gluten free taste, to me.  In a taste test, I do not think that I would have been able to tell that these were gluten free.  They were really that good.

It was a great day…cupcakes for a mommy celebrating her first baby….and cupcakes for some littles who have been so patient and kind on this gluten, dairy, and peanut free journey.  I got to bake, I got to create, and I got to see smiles of warm appreciation.  That made me a very happy momma.