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Add a photoCovered with creamy white frosting makes a good snack with ice cream.
Ingredients
- 2-1/2 cups Gluten-free All-purpose Flour Blend
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking soda
- 3/4 teaspoon xanthan gum (gluten free)
- 1/2 teaspoon baking powder (aluminum free)
- 1/4 teaspoon salt
- 1-1/2 cups organic sugar
- 3 organic eggs
- 1/2 cup organic vegetable oil
- 1 teaspoon organic vanilla
- 1-1/4 organic milk
Directions
- Preheat oven to 350 degrees F. Line 18 standard (2-1/2") muffin cups with paper baking cups.
- Mix flour blend, cocoa, baking soda, xanthan gum, baking powder and salt in large bowl.
- In separate large bowl, beat sugar, eggs, oil and vanilla with electric mixer at medium speed 3 minutes or until thick & smooth.
- Add flour mixture and organic milk alternately to flour mixture, beating at low speed and scraping sides and bottom of bowl occasionally. Beat 2 minutes at medium speed.
- Fill prepared muffin cups two-thirds full.
- Bake 20-25 minutes or until toothpick inserted into centers comes out clean.
- Cool on wire rack 5 minutes.
- Remove from pan; cool completely.
- Meanwhile, prepare Creamy White frosting; frost cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 18 servings | |
| Calories 138 | |
| Calories from Fat 62 | 45% |
| Total Fat 7.01g | 9% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.16g | |
| Cholesterol 31mg | 10% |
| Sodium 182mg | 8% |
| Potassium 11mg | 0% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 16.74g | 11% |
| Protein 1.37g | 2% |
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