Black Magic Cupcakes (Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
DRY: 1 3/4 cups brown rice flour1 1/2 cups white sugar3/4 cup unsweetened cocoa powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon saltWET: 2 eggs1 cup strong brewed coffee1 cup skim milk, soured with 1 teaspoon of vinegar or lemon juice1/2 cup vegetable oil1 teaspoon vanilla extract
1) Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with paper or foil liners. (For a cake: grease and flour two 9 inch round cake pans or one 9x13 inch pan.)
2) In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre.
3) Add eggs, coffee, soured milk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4) Bake at 350 degrees F (175 degrees C) for 20-22 minutes (for cakes: 30 to 40 minutes), or until toothpick inserted into centre of cake comes out clean.
5) Remove from tins and cool on a wire rack. When completely cool, frost as desired.
NOTES:
Instead of rice flour, you can use a gluten-free flour blend or regular all-purpose flour (this won't be GF!), with no other changes or substitutions.
I frosted my cupcakes with my Strawberry Buttercream Icing, and they paired beautifully together!
Serving Size: Makes 24 cupcakes (alternatively: one 9x13 sheet pan or two 9" round pans)
2) In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre.
3) Add eggs, coffee, soured milk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4) Bake at 350 degrees F (175 degrees C) for 20-22 minutes (for cakes: 30 to 40 minutes), or until toothpick inserted into centre of cake comes out clean.
5) Remove from tins and cool on a wire rack. When completely cool, frost as desired.
NOTES:
Instead of rice flour, you can use a gluten-free flour blend or regular all-purpose flour (this won't be GF!), with no other changes or substitutions.
I frosted my cupcakes with my Strawberry Buttercream Icing, and they paired beautifully together!
Serving Size: Makes 24 cupcakes (alternatively: one 9x13 sheet pan or two 9" round pans)
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 5.6 g
- Cholesterol: 15.7 mg
- Sodium: 234.0 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
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