GF & Dairy Free Black Bottom Cupcakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of GF & Dairy Free Black Bottom Cupcakes calories by ingredient


Introduction

I am very excited that these taste so good as GF & DF. Some people might not even notice!! I am very excited that these taste so good as GF & DF. Some people might not even notice!!
Number of Servings: 12

Ingredients

    Filling

    1 cup soft goats cheese
    1/3 cup sugar
    1/8 t. salt
    1 large egg
    1 cup GF chocolate chips

    Batter
    4 T. rice flour
    7 T. tapioca flour/starch
    1/2 cup plus 3 T coconut flour
    1 cup sugar
    7 T. cocoa powder
    1 t. baking soda
    1/2 t. salt
    1 cup water
    1/3 cup canola oil
    1 T vinegar
    1 t. vanilla





Directions

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.