Gluten-free Chocolate Cupcakes
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Makes: 24 cupcakes
Ingredients
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2
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cups organic white rice flour
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½
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cup potato starch
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1½
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t baking soda
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½
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t baking powder
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½
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t salt
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6
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oz bittersweet baking chocolate, melted
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1
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cup milk
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1
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cup sour cream
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2
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eggs
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¼
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cup coconut oil, melted
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1½
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cups sugar
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1
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t vanilla
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Directions
- Preheat oven to 350°F. Lightly oil muffin cups or line with papers and set aside.
- In a large bowl, combine rice flour, potato starch, baking soda, baking powder, and salt; mix well.
- In a small saucepan, melt chocolate and set aside.
- In a medium bowl, combine milk, sour cream, eggs, oil, sugar, and vanilla; mix well. Add melted chocolate and mix again.
- Add chocolate mixture to flour mixture and stir until smooth and creamy.
- Fill muffin cups about ⅔ full and bake for 20–25 minutes. Cool completely before frosting.
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Gluten-free Cream Cheese Frosting
Prep Time: 10 minutes
Makes: 1½ cups
Ingredients
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8
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oz cream cheese, softened
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5
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T butter, softened
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1½
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cups powdered sugar
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1
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t vanilla
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½–1½
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t beet juice
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Directions
- In a medium bowl or food processor, combine cream cheese and butter; mix well.
- Add powdered sugar a little at a time, beating each time until well mixed. Add vanilla and mix until smooth and creamy.
- Color with beet juice (see sidebar), adding ½ t at a time until you reach desired color.
- Frost, using a 12″ pastry bag and a #97 tip.
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