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
4 1/2 ounces dark chocolate
6 tbsp unsalted butter - softened
1 cup white sugar
2/3 cup sour cream
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
1 jar of Marshmallow Fluff
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
1 package of hot chocolate marshmallows
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.