Gluten Free Chocolate Cupcakes
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
51
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
White Rice Flour3 cup
Millet Flour1 cup
Unsweetened Cocoa Powder1 tsp
Salt1 tsp
Baking Soda1 tbsp
Baking Powder1 tsp
Xanthan Gum4
Eggs1.25 cups
White Sugar2 cup
Sour Cream1 cup
Milk2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease two 12 cup muffin pans or line with paper baking cups
3
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum
4
In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla
5
Stir in the dry ingredients until smooth
6
Spoon the batter into the prepared cups, dividing evenly
7
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes
8
Cool in the pan set over a wire rack
9
When cool, arrange the cupcakes on a serving platter