Gluten Free Chocolate Cupcakes

Name: Gluten Free Chocolate Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 24
Cuisine: American
Ingredients: 1 Tbsp baking powder; 1 teaspoon baking soda; 4 eggs; 244 milliliters milk; 90 grams millet flour; 240 grams white rice flour; 1 teaspoon salt; 153 milliliters sour cream; 43 grams unsweetened cocoa powder; 2 teaspoons vanilla extract; 250 grams white sugar; 1 teaspoon xanthan gum

Gluten Free Chocolate Cupcakes might be just the dessert you are searching for. This recipe serves 24. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 126 calories, 3g of protein, and 3g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of milk, xanthan gum, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 35 minutes. Many people really liked this American dish. If you like this recipe, you might also like recipes such as Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour – My Best Gluten-Free Cupcakes To Date, Spooky Spider Web Coconut Cupcakes with Chocolate Ganache (Vegan, Gluten-Free, Grain-Free, Oil-Free), and Gluten Free Dairy Free Chocolate Zucchini Cupcakes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

Equipment you will use

Oven

In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.

Ingredients you will need

Rice Flour

Millet Flour

Sour Cream

Vanilla

Cocoa Powder

Sugar

Egg

Milk

Salt

Equipment you will use

Bowl

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Oven

Frying Pan

Equipment

Ingredients

Servings:

1Tbsp

baking powder 1teaspoon

baking soda 4

eggs 244milliliters

milk 90grams

millet flour 240grams

white rice flour 1teaspoon

salt 153milliliters

sour cream 43grams

unsweetened cocoa powder 2teaspoons

vanilla extract 250grams

white sugar 1teaspoon

xanthan gum

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Chocolate Cupcake. 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. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.