Chocolate Cupcakes

Chocolate Cupcakes

Ingredients:
1 cup rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
2 tsp baking soda
1 tsp xanthum gum
1/4 tsp salt

1 cup boiling water
1 cup unsweetened cocoa powder

2 cups granulated sugar
8 TBSP butter

2 eggs
1 tsp vanilla extract
1 cup buttermilk

1. Preheat oven to 400F. Line muffin tins with cupcake liners. This makes 24 cupcakes.
2. In a large bowl, whisk together the rice flour, sorghum flour, tapioca flour, baking soda, xanthum gum and salt. Set aside.
3. In another bowl, mix together the boiling water and cocoa powder. Set aside.
4. In another bowl, cream together the sugar and butter with an electric mixer. Add eggs and vanilla extract. Add coca mixture. Alternate between adding the buttermilk and flour mixture. Mix until smooth.
5. Fill muffin tin 2/3 full. Bake for 15-20 min.
6. Let cupcakes cool completely before trying to frost.

Substitutions:
Buttermilk: regular milk works fine. Using water makes the cupcakes a bit dry.
Butter: margarine works fine.
Sugar: I have tried 1/2 sugar & 1/2 splenda and it worked great.


This recipe was adapted from "Chocolate Devil's Food Cupcakes" in Deliciously G-Free by Elisabeth Hasselbeck