GF & Dairy Free Black Bottom Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling1 cup soft goats cheese1/3 cup sugar1/8 t. salt1 large egg1 cup GF chocolate chipsBatter4 T. rice flour7 T. tapioca flour/starch1/2 cup plus 3 T coconut flour1 cup sugar7 T. cocoa powder1 t. baking soda1/2 t. salt1 cup water1/3 cup canola oil1 T vinegar1 t. vanilla
1. Preheat oven to 350 degrees. Grease a full sized muffin tin.
Filling
2. Add cheese, sugar, salt. Cream.
3. Add egg and continue to cream.
4. Mix in chocolate chips. Set aside.
Batter
5. In a medium bowl, combine rice flour, tapioca starch, coconut flour, sugar, coco powder, baking soda, and salt. Stir well (Run through a stainer if lumpy). Make a well in the center and add....
6 ....water, oil, vinegar, and vanilla. Mix to combine. Then incorporate into dry ingredients. Mix until smooth.
7. Place 1/2 of the batter in the bottom of the muffin tins. Top each with cheese batter. Place remainder of batter on the top of each muffin.
8. Bake for about 25 minutes. Cool in pan about 20 minutes before removing.
Enjoy!!
Number of Servings: 12
Recipe submitted by SparkPeople user BIRDHOUSEGOURD.
Filling
2. Add cheese, sugar, salt. Cream.
3. Add egg and continue to cream.
4. Mix in chocolate chips. Set aside.
Batter
5. In a medium bowl, combine rice flour, tapioca starch, coconut flour, sugar, coco powder, baking soda, and salt. Stir well (Run through a stainer if lumpy). Make a well in the center and add....
6 ....water, oil, vinegar, and vanilla. Mix to combine. Then incorporate into dry ingredients. Mix until smooth.
7. Place 1/2 of the batter in the bottom of the muffin tins. Top each with cheese batter. Place remainder of batter on the top of each muffin.
8. Bake for about 25 minutes. Cool in pan about 20 minutes before removing.
Enjoy!!
Number of Servings: 12
Recipe submitted by SparkPeople user BIRDHOUSEGOURD.
Nutritional Info Amount Per Serving
- Calories: 364.8
- Total Fat: 23.1 g
- Cholesterol: 26.4 mg
- Sodium: 197.9 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 5.2 g
- Protein: 7.1 g
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