- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups rice flour
- 1/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1/4 teaspoon baking soda
- 1/4 cup milk
- Preheat 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, 1 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.
05/20/2018
recipepes.com
Rice Flour Mexican Chocolate Cupcakes (Gluten Free), recipe
PT15M
PT1H
5
455 calories
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