Ingredients
24
24 servings
- •1.5 cups white rice flour
- •0.75 cup millet flour
- •0.5 cup unsweetened cocoa powder
- •1 teaspoon salt
- •1 teaspoon baking soda
- •1 tablespoon baking powder
- •1 teaspoon xanthan gum
- •4 eggs
- •1.25 cups white sugar
- •0.66666668653488 cup sour cream
- •1 cup milk
- •2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
- 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.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 130
- Carbohydrate: 24g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 11g
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