Gluten-Free Chocolate Cupcakes

Name: Gluten-Free Chocolate Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 59 milliliters baking cocoa; 1 teaspoon baking soda; 79 milliliters canola oil; 1 teaspoon cider vinegar; 2 teaspoons confectioners sugar; 473 milliliters gluten-free oat flour; 1 teaspoons salt; 237 milliliters sugar; 1 teaspoons vanilla extract; 237 milliliters water

Gluten-Free Chocolate Cupcakes requires around 35 minutes from start to finish. One serving contains 206 calories, 3g of protein, and 8g of fat. This recipe serves 12. A mixture of baking cocoa, cider vinegar, oat flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as an American dessert. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet.

Instructions

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.

Ingredients you will need

Baking Soda

Vanilla

Vinegar

Cocoa Powder

All Purpose Flour

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Bowl

Fill paper-lined muffin cups three-fourths full.

Equipment you will use

Muffin Liners

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

baking cocoa 1teaspoon

baking soda 79milliliters

canola oil 1teaspoon

cider vinegar 2teaspoons

confectioners' sugar 473milliliters

gluten-free oat flour 1teaspoons

salt 237milliliters

sugar 1teaspoons

vanilla extract 237milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cupcake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "