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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 130 Calories

Ingredients

• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup milk
• 4 eggs
• 1 teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 ¼ cups white sugar
• 1 tablespoon baking powder
• ⅔ cup sour cream
• 1 ½ cups white rice flour
• 1 teaspoon xanthan gum
• ¾ cup millet flour

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

Step 3

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.