Rice flour mexican chocolate cupcakes gluten free –Get ready to satisfy your sweet tooth while keeping it gluten-free! Today, we’re diving into a delightful treat that will have you asking for seconds (and maybe thirds)—Rice Flour Mexican Chocolate Cupcakes! Yes, you heard that right, cupcakes that are as good for your waistline as they are for your taste buds. Let’s whip up a batch of these scrumptious beauties!
Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
These cupcakes are a perfect blend of rich chocolate flavor with a spicy twist that’ll surprise your taste buds! You might just find yourself in a passionate love affair with these little bites of joy.
Ingredients:
- 1 cup rice flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsweetened applesauce
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon cayenne pepper (for a spicy kick)
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray it with non-stick cooking spray. Let’s make some cupcakes that don’t stick around!
- In a large bowl, combine the rice flour, cocoa powder, sugar, baking powder, baking soda, salt, cinnamon, and cayenne pepper. Stir it up until it’s well mixed and looking chocolatey.
- In another bowl, whisk together the applesauce, milk, vegetable oil, eggs, and vanilla extract until it’s all smooth and creamy. Try not to lick the bowl… but who are we kidding? Lick away!
- Pour the wet ingredients into the dry ingredients and mix until just combined. It’s okay if it’s a little lumpy; nobody’s judging here.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Let’s make these cupcakes rise to glory!
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The aroma in your kitchen will be downright heavenly!
- Once done, let them cool in the pan for a few minutes before transferring to a wire rack. Patience, grasshopper!
- Top with your favorite frosting or enjoy them just as they are—you’ll totally want to show these cupcakes off to your friends.
Now, you’re ready to roam the sweet streets with your magnificent Mexican Chocolate Cupcakes! Don’t forget, sharing is caring… but they may not last long enough to share. Happy baking!