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Gluten Free Chocolate Cupcakes

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Gluten Free Chocolate Cupcakes

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    Cuisine:

    Directions

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    Ingredients :

  • 1 ½ cups white rice flour
  • ¾ cup millet flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 ¼ cups white sugar
  • ⅔ cup sour cream
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Methods :

  • 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.
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