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My review
Gluten Free Chocolate Cupcakes
ChristinaBunny
"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."
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Ingredients
35 m servings 130 calsOriginal recipe yields 24 servings (24 cupcakes)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Editor's Note
- Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.
Nutrition Facts
Per Serving: 130 calories; 2.9 g fat; 23.8 g carbohydrates; 3 g protein; 35 mg cholesterol; 235 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
12/31/2010
The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheat...
Most helpful critical review
7/1/2008
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 en...
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7/1/2008
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 en...
12/31/2010
The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheat...
2/5/2011
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 minute...
9/30/2010
I havent made this, but I was reading the ingred list and wondered, how about buttermilk instead of the milk and sour cream? Buttermilk makes cakes SO nice and moist! But the recipe looks like a...
6/6/2010
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.
5/14/2012
I made this in a 9 x 11 pan for my daughter's 35th birthday. She has celiacs disease so we have to be very careful with ingredients. This cake turned out beautifully. Raves all around and no ...