Рецепт Gluten Free Chocolate Cupcakes
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Gluten Free Chocolate Cupcakes
These turned out to be the best textured and flavored gluten-free chocolate cupcake that I've made so far. They are just a bit moister and lighter than those regular cupcakes you can buy in your local grocery stores bakery. That's right, I said moister and lighter.
Here you can see the inside texture and the outside texture are a moist crumb that isn't very crumbly at all. The small light brown flecks that you can see in the cupcake is due to the fact that I grind my own oat flour. Yes, it tends to leave a few "chunks" of oat in the batter, but I kind of like that added texture sometimes. If you use certified gluten-free oat flour from Bob's Red Mill that is already ground for you, their will be a much more refined texture and appearance.
These were absolutely delicious! I know you are going to enjoy this simple to prepare recipe. Try adding things if you desire, like chocolate chips, etc. I think with or without additions, this simple and delicious chocolate cupcake recipe will find it's way into each and every one of your "go-to" recipe files.
Ingredients
- 1/2 cup of certified gluten-free oat flour
- 1/2 cup of brown rice flour
- 1/3 cup arrowroot flour (or cornstarch)
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup cocoa
- 1 and 1/2 cups sugar
- 2 eggs
- 3 tablespoons unsalted sweet cream butter
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk (or 1 cup 2% milk + 1 tablespoon apple cider vinegar)
Step 1:
Begin by creaming together the sugar, butter, vanilla, and the eggs.
Step 2:
Next, whisk together the rest of the dry ingredients until thoroughly combined.
Step 3:
Mix the flour and the milk into the creamed sugar/butter/egg mixture. Do this in thirds using 1/3 of the flour, then 1/3 of the milk, mixing thoroughly between each addition until all the ingredients are thoroughly mixed together to form a batter.
Step 4:
Preheat oven to 350 degrees Fahrenheit and line your muffin tins with paper cupcake liners. Fill the cupcake liners about half full with the batter give or take a little. This will make 24 cupcakes.
Step 5:
Bake for 15 minutes at 350 degrees. Remove from oven to test with a toothpick in the center of a cupcake to determine if they are done. (the toothpick should come out relatively clean, if batter is stuck to the toothpick, cook them a bit longer) These were perfectly done in 15 minutes.
Step 6:
Remove the cupcakes from the cupcake pan and cool completely on a wire rack before frosting them. If you choose not to frost them, enjoy one as soon as they are cool enough to handle. =]
Enjoy!