These are super yummy! I just modified my cupcake recipe to be chocolate and added some chocolate chips. I kept the flour blend the same because those stayed moist and delicious from first bite to the last cupcake left. These were a huge hit with the resident chocolate junkie, also known as Shawn.
The Cupcakes:
1/4 cup millet flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup soy flour
1/4 cup Quinoa flour
1/4 cup sweet white sorghum flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter (one stick) softened
3 tablespoons cocoa powder
1 teaspoon pure vanilla extract
2 eggs
1 cup sugar
1/2 of a 12 ounce bag of Nestle Tollhouse Chocolate Chips.
Begin by mixing the butter and the sugar and the eggs thoroughly in your stand mixer bowl
In a large muffin tin (12)
Before
After
The Icing:
1/2 cup butter (one stick) softened
2 tablespoons cocoa powder
1 teaspoon pure vanilla extract
2 cups powdered sugar
2 tablespoons milk
Combine these ingredients in your mixer's bowl and blend until smooth, thick and creamy. Here is a picture of mine.
Here is a picture of one of them torn in half to show the tender and moist inside. MMM...MMM......mmMMMmm!!!
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