Ingredients
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1 ½ cups white rice flour
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¾ cup millet flour
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½ cup unsweetened cocoa powder
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1 teaspoon salt
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1 teaspoon baking soda
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1 tablespoon baking powder
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1 teaspoon xanthan gum
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4 eggs
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1 ¼ cups white sugar
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⅔ cup sour cream
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1 cup milk
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2 teaspoons vanilla extract
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
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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.
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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 |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 7% |
| Cholesterol 35mg | 12% |
| Sodium 235mg | 10% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 1g | 5% |
| Total Sugars 11g | |
| Protein 3g | 6% |
| Vitamin C 0mg | 0% |
| Calcium 68mg | 5% |
| Iron 1mg | 4% |
| Potassium 90mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
