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.
DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.
I found this to be a very easy recipe to make compared to some gluten free recipes. It has good flavour and they turned out great.Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down.
MEXICAN HOT CHOCOLATE GLUTEN FREE CUPCAKES
INGREDIENTS
Cupcakes
4 1/2 ounces dark chocolate
6 tbsp unsalted butter - softened
1 cup white sugar
2/3 cup sour cream
2 eggs
1 tbsp vanilla extract
1 1/2 cups all purpose gluten free flour
3/4 tsp xanthan gum
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground cayenne pepper
Filling
1 jar of Marshmallow Fluff
Frosting
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup cocoa powder
5 cups powdered sugar
1 tbsp vanilla extract
1/4 cup heavy cream
Topping
1 package of hot chocolate marshmallows
INSTRUCTIONS
- Preheat oven to 350°F.
- Line cupcake pan with liners and set aside.
- Melt the chocolate and butter together either in the microwave or over a double boiler on the stovetop.
- In a medium sized bowl, combine melted chocolate and butter mixture, sour cream, eggs, vanilla, and sugar.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, xantham gum, cinnamon, cayenne pepper, and salt.
- Add the wet ingredients in the medium bowl to the dry ingredients in the large bowl and stir until well combined. The resulting batter should be pretty think.
- Fill each cupcake liner 2/3 full and bake 18 minutes or until an inserted toothpick comes clean.
- Cool completely before filling and frosting.
- While the cupcakes are cooling, add softened butter to a large bowl and beat for 5-7 minutes or until light in color.
- Sift coco powder into bowl and slowly combine with butter.
- Sift 2 cups of powdered sugar into the bowl and mix until combined.
- Add vanilla extract and half of the heavy whipping cream and mix until combined.
- Sift 2 more cups of powdered sugar into the bowl and mix until combined. Once combined, mix on medium-high speed for 3 minutes.
- Sift remaining powdered sugar into mixture. Add remaining heavy whipping cream. Mix slowly to combine, and then mix on medium-high speed for 3-5 minutes.
- Once cupcakes are cool, carefully cut a 1 inch circle into the top of each cupcake and remove the centers. Then fill with marshmallow fluff.
- Frost the tops with the chocolate frosting and add cute little marshmallows to finish.
- Serve and enjoy!
MEXICAN HOT CHOCOLATE GLUTEN FREE CUPCAKES
4/
5
Oleh
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