Rice and Millet (Gluten Free) Chocolate Cupcakes

    (18)
    35 minutes

    You can use this gluten free cupcake recipe to make a cake if you prefer, in a tin about 20cm square. You can also leave out the cocoa to make vanilla cupcakes.


    16 people made this

    Ingredients
    Makes: 24 cupcakes

    • 1 1/2 cups (190g) white rice flour
    • 3/4 cup (95g) millet flour
    • 1/2 cup (60g) cocoa powder
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1 tablespoon baking powder
    • 1 teaspoon xanthan gum
    • 4 eggs
    • 1 1/4 cups (275g) white sugar
    • 2/3 cup sour cream
    • 1 cup (250ml) milk
    • 2 teaspoons vanilla essence

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease two 12 cup muffin trays or line with patty cups.
    2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, bicarb soda, baking powder and xanthan 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.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tray on top of a wire rack. When cool, arrange the cupcakes on a serving plate.

    Gluten-Free 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.

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (16)

    by
    82

    Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down.  -  01 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    57

    The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing  -  31 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    44

    DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.  -  05 Feb 2011  (Review from Allrecipes USA and Canada)

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