Gluten Free Cupcakes Recipe

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Ingredients

Adjust Servings:
1/2 cup of millet flour
2 cups of white rice flour
1/2 cup organic cocoa powder Optional
1 cup of milk
1/2 cup of sour cream
1 cup unrefined muscovado sugar
1 tbsp baking powder
1 tsp baking soda
4 free range eggs
1 tsp salt
2 tsps vanilla extract
1 tsp xanthan gum

Nutritional information

1
Serving
130
Calories
2.9 g
Fat
1 g
Sat Fat
23.8 g
Carbs
3 g
Protein

Gluten Free Cupcakes Recipe

With Millet And Rice Flour

Features:
  • Gluten Free
Cuisine:

Cocoa powder can be added for gluten free chocolate cupcakes

  • 40 min
  • Serves 24
  • Easy

Ingredients

Directions

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These gluten free cupcakes are made with millet and rice flour. Cocoa powder can used for gluten free chocolate cupcakes or can be left out be left out for white gluten free cupcakes, and the recipe can also be used for a 9 inch cake.

All labels on baking powder, cocoa, and vanilla should carefully checked to make sure they are free of gluten before serving to gluten intolerant people.

Gluten Free Cupcakes Recipe

Steps

1

Line muffin pans with cups

Preheat oven to 350F. Grease 2 twelve cup muffin pans or alternatively line them with baking paper cups.

2

Mix ingredients in bowl

Mix the millet flour, rice flour, baking soda, baking powder, cocoa, salt, and xanathan gum In a medium sized bowl. Beat the eggs together with the milk, vanilla, sour cream, and sugar in a separate large bowl. Add the dry ingredients and stir the until smooth.

3

Spoon into cups

Spoon the evenly divided batter into the muffin pan cups.

4
20 min

Bake and cool

Place the muffin cup pans into the oven and bake for 20 to 25 minutes or you can test by pressing the tops lightly and if they spring back then they are ready. Let the muffins cool on a grilling rack.

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