Dark and Rich Gluten-Free Chocolate Cupcakes

By tinathorn

Ingredients

• 1 cup sugar
• 1/2 cup rice flour
• 1/4 cup potato starch
• 2 Tablespoons tapioca flour
• 1/2 cup cocoa
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 egg
• 1/2 cup milk
• 1/2 cup vegetable or canola oil
• 1 teaspoon vanilla extract
• 1/2 cup warm water or coffee

Details

Adapted from girlcooksworld.com

Preparation

Step 1

Preheat oven to 350 degrees and line a 12-well muffin tin with paper liners.

In a large bowl combine the sugar, rice flour, potato starch, tapioca starch, cocoa, baking powder, baking soda, salt and xanthan gum. Mix well.

Add the egg, milk, oil, vanilla extract and water (or coffee). Mix until smooth. Divide evenly among the prepared muffin wells.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and top with your favorite frosting.

Note: recipe can be doubled. Click to see the original recipe (which uses rice flour, cornstarch and sweet rice flour) and baking times for two 8-inch round cakes or one large 9x13 pan.