Name: Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsalted butter, softened - ½ cup; White sugar - ½ cup; Eggs - 2; Vanilla extract - 2 teaspoons; Rice flour - 1 ½ cups; Dark cocoa powder - ¼ cup; Baking powder - 1 teaspoon; Ground cinnamon - 1 teaspoon; Cayenne pepper - 1 teaspoon; Baking soda - ¼ teaspoon; Milk - ¼ cup

Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

1. Unsalted butter, softened - ½ cup

2. White sugar - ½ cup

3. Eggs - 2

4. Vanilla extract - 2 teaspoons

5. Rice flour - 1 ½ cups

6. Dark cocoa powder - ¼ cup

7. Baking powder - 1 teaspoon

8. Ground cinnamon - 1 teaspoon

9. Cayenne pepper - 1 teaspoon

10. Baking soda - ¼ teaspoon

11. Milk - ¼ cup

How to cook deliciously - Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

2. Stage

Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.

3. Stage

Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.

4. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.