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Chocolate Cupcakes Recipe Low in sugar
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.
