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

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.