GLUTEN FREE CHOCOLATE CUPCAKES
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.
Provided by ChristinaBunny
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
- 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.
- 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.
Nutrition Facts : Calories 129.8 calories, Carbohydrate 23.8 g, Cholesterol 34.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 234.8 mg, Sugar 11 g
GLUTEN-FREE CHOCOLATE CUPCAKES
Both my boys have food allergies and really love these cupcakes! Because it's easy and budget-friendly, I grind whole oats in my blender, just pulsing until they're flour. -Desiree Glanzer, Carpenter, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GLUTEN-FREE CHOCOLATE CUPCAKES
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
GLUTEN-FREE DARK CHOCOLATE CUPCAKES
Deep, dark, satisfying, and seriously addictive. They are best when cooled down to firm up the chocolate chips inside to give a burst of flavor. Our co-op grocer sells stevia-sweetened dark chocolate chips which are very good. Freeze some cupcakes for a fast snack on the go.
Provided by gem bee
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
- Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
- Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 37 g, Cholesterol 42.3 mg, Fat 13.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 244.4 mg, Sugar 19.5 g
GLUTEN-FREE CHOCOLATE CUPCAKES
These wonderful cupcakes just melt in your mouth.
Provided by adammccabe123
Time 30m
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
- Place the butter and sugar into a bowl, Whisk until pale and fluffy.
- Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
- Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
- When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
- Place the icing into a piping bag and decorate the cupcakes.
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5/5 (3)Estimated Reading Time 5 minsServings 12
- Heat Oven. Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
- Make Batter. Whisk together gluten-free flour, granulated sugar, cocoa powder, baking powder, and salt in a medium bowl. Add eggs, milk, and vegetable oil. Whisk until batter is smooth.
- Bake. Fill cups 2/3 full. Bake until set, about 15 minutes. A cake tester inserted into the center of the cupcakes should come out clean.
- Cool and Frost. Allow cupcakes to cool in the pan for five minutes and then transfer to a wire rack to cool completely. Frost with buttercream if desired.
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