Chocolate Cupcakes Recipe Low in sugar

Saturday, August 11, 2018 Edit

Ordinarily when my menage wants gluten-free beverage cover they requisite my gluten-free mocha parry cover, so I rarely attain solid beverage dish. Yet, I newly had a associate who desirable brown cupcakes and I definite it was experience for me to create a chocolaty gluten-free drink bar recipe that was also dairy-free.

I victimized hot installation instead of seed to assist the cocoa sort crystallization and make a lavish chocolate smack. I was delighted with the chocolaty flavour of the cupcakes.

I utilised safflower oil instead of using butter or paste, but you can use other clement oil if you wish. I chose not to use coconut oil because it has a stronger smack, but you can use it if you don't nous a small food smack integrated into your chocolate cupcakes. If you use butter or palm oil, dissolve it before using it in the recipe.

Ingredients:

¾ cup of white rice flour
¾ cup tapioca flour
¼ cup potato starch
1 teaspoon of guar gum
1 tablespoon of baking powder
2 cups sugar
¾ cup + 2 tablespoons of cocoa powder
⅔ cup oil
1½ cups boiling water
1 teaspoon gluten-free vanilla
2 eggs

How To Make:

1. Preheat oven to 350 degrees. Grease 2 - 9 inch pans, a 13 x 9 pan, or line cupcake pans with cupcake liners.

2. In a large bowl combine white flour, tapioca flour, potato starch, guar gum, baking powder, and sugar.

3. Place cocoa in a small bowl. Pour the hot water over the cocoa.

4. oil, eggs, and vanilla to the cocoa mixture.

5. Add the liquids to the flour mixture and beat for 2-3 minutes on high.

6. Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 30 - 35 minutes (30 - 40 minutes for a 13 - 9 pan and 18 - 22 minutes for cupcakes) or until a toothpick comes out clean.

7. Place on a cooling rack to cool.

8. Once cool, frost with Dairy-Free Chocolate Frosting Recipe.