Gluten Free Cupcakes Recipe Recipe For Stuffed
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 LEMON CUPCAKES
Delicious and moist, these gluten-free lemon cupcakes come out tasting better than if they were made with regular flour. Frost with raspberry buttercream or your favorite frosting for a perfect and satisfying gluten-free treat!
Provided by squeeziebrb
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture.
- Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full.
- Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.6 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.9 g, Sodium 144.3 mg, Sugar 13.3 g
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