Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
24
Yield:
24 cupcakes
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Editor's Note
Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.
Nutrition Facts (per serving)
| 130 | Calories |
| 3g | Fat |
| 24g | Carbs |
| 3g | Protein |
