Name: Gluten Free Chocolate Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: White rice flour - 1 ½ cups; Millet flour - ¾ cup; Unsweetened cocoa powder - ½ cup; Salt - 1 teaspoon; Baking soda - 1 teaspoon; Baking powder - 1 tablespoon; Xanthan gum - 1 teaspoon; Eggs - 4; White sugar - 1 ¼ cups; Sour cream - ⅔ cup; Milk - 1 cup; Vanilla extract - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten Free Chocolate Cupcakes

1. White rice flour - 1 ½ cups

2. Millet flour - ¾ cup

3. Unsweetened cocoa powder - ½ cup

4. Salt - 1 teaspoon

5. Baking soda - 1 teaspoon

6. Baking powder - 1 tablespoon

7. Xanthan gum - 1 teaspoon

8. Eggs - 4

9. White sugar - 1 ¼ cups

10. Sour cream - ⅔ cup

11. Milk - 1 cup

12. Vanilla extract - 2 teaspoons

How to cook deliciously - Gluten Free Chocolate Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

2. Stage

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.

3. Stage

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.