Rice and Millet (Gluten Free) Chocolate Cupcakes

Rice and Millet (Gluten Free) Chocolate Cupcakes


16 people made this

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.


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

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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