Wednesday, March 25, 2015

Easy Gluten Free Chocolate Cupcakes

A one bowl (or two if using flax egg), from scratch, gluten free chocolate cupcake recipe that turns out? It sounds impossible doesn't it?
Well, this recipe defies all odds and makes my favorite gluten free chocolate cupcakes!

Easy Gluten Free Chocolate Cupcakes
  • 6 Tablespoons Hot Water
  • 2 Tablespoon Flaxseed Meal (or skip this and the 6 tablespoons of water and use 2 eggs)
  • 3/4 cup White Rice Flour
  • 3/4 Cup plus 2 Tablespoons Sugar
  • 1/2 Cup Cocoa Powder
  • 1/4 Cup Cornstarch
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/2 Cup Oil
  • 1/2 Cup Water
  1. Preheat oven to 350 degrees.
  2. Heat the 6 Tablespoons of water and add the flaxseed meal to it, setting aside for about 10 minutes.
  3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
  4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
  5. Pour into muffin tin that has been lined with 10 cupcake wrappers.
  6. Bake cupcakes about 18-20 minutes or until toothpick comes out clean. 

Original recipe found here.

It really is as easy as that! Enjoy!

1 comment:

  1. Yum! These look so chocolatey and delicious!! Thanks for sharing the recipe with us. I love the shot of the inside of the cupcakes!