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Receta CHOCOLATE CUPCAKES - GLUTEN FREE
by Lillie Ann Passwaiter

CHOCOLATE CUPCAKES - GLUTEN FREE

Covered with creamy white frosting makes a good snack with ice cream.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 18

Va Bien Con: #Icecream

Ingredientes

  • 2-1/2 cups Gluten-free All-purpose Flour Blend
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon xanthan gum (gluten free)
  • 1/2 teaspoon baking powder (aluminum free)
  • 1/4 teaspoon salt
  • 1-1/2 cups organic sugar
  • 3 organic eggs
  • 1/2 cup organic vegetable oil
  • 1 teaspoon organic vanilla
  • 1-1/4 organic milk

Direcciones

  1. Preheat oven to 350 degrees F. Line 18 standard (2-1/2") muffin cups with paper baking cups.
  2. Mix flour blend, cocoa, baking soda, xanthan gum, baking powder and salt in large bowl.
  3. In separate large bowl, beat sugar, eggs, oil and vanilla with electric mixer at medium speed 3 minutes or until thick & smooth.
  4. Add flour mixture and organic milk alternately to flour mixture, beating at low speed and scraping sides and bottom of bowl occasionally. Beat 2 minutes at medium speed.
  5. Fill prepared muffin cups two-thirds full.
  6. Bake 20-25 minutes or until toothpick inserted into centers comes out clean.
  7. Cool on wire rack 5 minutes.
  8. Remove from pan; cool completely.
  9. Meanwhile, prepare Creamy White frosting; frost cupcakes.