GLUTEN FREE CHOCOLATE CUPCAKES
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.
Provided by ChristinaBunny
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 23.8 g, Cholesterol 34.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 234.8 mg, Sugar 11 g
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MD Abu Talha
[email protected]These cupcakes are delicious! I'm so glad I found this recipe.
Saidul Alam
[email protected]I made these cupcakes with my kids, and we had a lot of fun. They loved helping me measure the ingredients and mix the batter. The cupcakes turned out great, and the kids were so proud of themselves.
Anijah Howard
[email protected]These cupcakes were a bit dry. I think I overbaked them. Next time, I'll bake them for a few minutes less.
Brian Kibet
[email protected]I've been looking for a good gluten-free chocolate cupcake recipe for ages, and I'm so glad I finally found this one. These cupcakes are amazing! They're so moist and fluffy, and the chocolate flavor is perfect.
Samantha Therrien
[email protected]These cupcakes were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Md Shakib Ahmed
[email protected]I'm not a fan of chocolate, so I made these cupcakes with vanilla extract instead. They were still delicious! The texture was perfect, and they were nice and light.
Millie Sheridan rathbone
[email protected]I'm allergic to eggs, so I substituted flax eggs in this recipe. The cupcakes turned out great! They were just as moist and fluffy as the regular version.
Foysal TheCoolBoy
[email protected]I made these cupcakes for a bake sale, and they were a huge success! Everyone loved them. I'm so glad I found this recipe.
A.S. Wild
[email protected]These cupcakes were just okay. They weren't as moist as I would have liked, and the chocolate flavor was a bit bland.
Sammi Bushie
[email protected]I've made these cupcakes several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly. I love that they're gluten-free, so I can enjoy them without feeling guilty.
Nora katrin
[email protected]These cupcakes were a disaster. I followed the recipe exactly, but they turned out dry and crumbly. I'm not sure what went wrong.
John Prince
[email protected]I'm not gluten-free, but I tried this recipe out of curiosity and I'm so glad I did! These cupcakes are amazing. They're so moist and fluffy, and the chocolate flavor is perfect. I'll definitely be making these again.
Abishek Chaudhary
[email protected]These cupcakes were absolutely delicious! I made them for a gluten-free friend's birthday, and they were a huge hit. The texture was perfect, and the chocolate flavor was rich and decadent. I would definitely recommend this recipe to anyone looking f