How To Make Gluten Free Chocolate Cupcakes
Enjoy these delightful chocolate cupcakes minus the guilt. This recipe uses rice flour which is perfect for those with a gluten-free diet.
Serves:
Ingredients
- 1½cupswhite rice flour
- ¾cupmillet flour
- ½cupunsweetened cocoa powder
- 1tspsalt
- 1tspbaking soda
- 1tbspbaking powder
- 1tspxanthan gum
- 4eggs
- 1¼cupswhite sugar
- ⅔cupsour cream
- 1cupmilk
- 2tspvanilla extract
Instructions
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Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper baking cups.
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In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder, and xanthan gum.
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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.
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Bake in the preheated oven until the tops spring back when lightly pressed for 20 to 25 minutes.
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Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Nutrition
- Calories: 125.22kcal
- Fat: 2.82g
- Saturated Fat: 1.35g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.83g
- Polyunsaturated Fat: 0.35g
- Carbohydrates: 23.15g
- Fiber: 1.12g
- Sugar: 11.27g
- Protein: 2.69g
- Cholesterol: 31.00mg
- Sodium: 118.43mg
- Calcium: 68.82mg
- Potassium: 76.62mg
- Iron: 0.64mg
- Vitamin A: 27.39µg
- Vitamin C: 0.06mg
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