Gluten-Free Black Bottom Cupcakes - CD Recipes - CookingDistrict.com
Cooking District Recipes

Gluten-Free Black Bottom Cupcakes

Photoby wEnDaLicious
Categories: Desserts, Gluten-Free
Yield:
12
Photoby wEnDaLicious
Step 1
1 cup • Cream cheese • softened
1/3 cup • Sugar
1/8 tsp • Salt
1 whole • Egg
1 cup • Chocolate chunks • chopped
Preheat oven to 350; grease a full-size 12-muffin tin. Make the cream cheese filling: In a standing mixer with a paddle attachment, or by hand with a wooden spoon, cream together the cream cheese, 1/3 cup sugar, and 1/8 tsp. salt until smooth. Scrape the bowl; add the egg and continue to cream until light in color and as thick as sour cream. Fold in chopped chocolate chunks; set aside.
Step 2
4 tbsp • Rice flour
7 tbsp • Tapioca starch
1/2 cup 3 tbsp • Soy flour
1 cup 1 tsp • Sugar
7 tbsp • Cocoa
1 tsp • Baking soda
1/2 tsp • Salt
1/3 cup • Oil - vegetable
1 tbsp • Vinegar
1 tsp • Vanilla
Make the cupcake batter: In a mixing bowl, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 tsp. sugar, cocoa, baking soda and 1/2 tsp. salt. Create a well in the dry ingredients and pour in the water, oil, vinegar, and vanilla. Mix until smooth. Fill the muffin tins: Put one tbsp. of batter into the bottom of each cup of a greased muffin pan. Add a scoop of cream cheese filling on top of the batter, dividing the filling evenly. Distribute the rest of the chocolate batter on top. Bake 25 min. or until they hold their shape. Cool in the muffin tins for about 20 min. before turning out and cooling on racks.
Notes

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