Gluten Free Chocolate Cupcakes
Description
A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.
Ingredients
•
1 1/2 cups white rice flour
•
3/4 cup millet flour
•
1/2 cup unsweetened cocoa powder
•
1 teaspoon salt
•
1 teaspoon baking soda
•
1 tablespoon baking powder
•
1 teaspoon xanthan gum
•
4 eggs
•
1 1/4 cups white sugar
•
2/3 cup sour cream
•
1 cup milk
•
2 teaspoons vanilla extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
2
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
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.