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Ingredients
| rice flour: 1 1/2 cups |
| millet flour: 3/4 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 1 Tbl |
| xanthan gum: 1 tsp |
| eggs: 4 |
| granulated sugar: 1 1/4 cups |
| sour cream: 2/3 cup |
| 2% milk: 1 cup |
| vanilla extract: 2 tsp |
Gluten Free Chocolate Cupcakes
Credit: AllRecipes
User rating:
"A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake."
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Prep Time
15 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
- In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.