Lunchbreak: Gluten free chocolate cupcakes

Lunchbreak
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One East Delaware
Chicago

www.morecupcakes.com

Gluten Free Chocolate Cupcakes

Ingredients:
1 1/4 cup unsweetened cocoa powder, plus more for pans
2 1/2 cups gluten free flour
2 1/3 cups sugar
2 1/2 teaspoons baking soda
1 1/4  teaspoons baking powder
1 1/4 teaspoon salt
2 large eggs plus one large yolk
1 1/4 cups warm water
1 1/4 cups butter milk
3/4 cup canola oil
2 teaspoons pure vanilla extract

Directions:
Preheat oven to 350. Sift together cocoa, flour, sugar, baking soda, baking powder, and salt in bowl of electric mixer. Add eggs, the water, buttermilk, oil and vanilla.  Beat until mixture is  well  combined, about three to five minutes. Using a uniform measure, such as an ice cream scoop, divide batter among cupcake liner.  Bake for 18-22 minutes depending upon your oven.

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