For these rice flour cupcakes I altered one of my favorite spicy chocolate cupcake recipes for a friend who is gluten intolerant She loved it Now Im sharing it with my Allrecipeeps
Prep Time
35 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs
one at a time
beating well after each addition. Add vanilla extract and mix well.
Mix rice flour
cocoa powder
baking powder
cinnamon
cayenne pepper
and baking soda into creamed butter mixture and mix on low speed until flour is moistened. Increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
Bake in the preheated oven until a toothpick inserted in the center comes out clean
18 to 20 minutes.
Tips
Cinnamon buttercream is my preferred frosting for these cupcakes
but you could also do spicy chocolate
plain chocolate
or vanilla frosting.
Allow cupcakes to cool completely before frosting.
