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

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.