Here is a wheat free cupcakes recipe that has received some good reviews, so I figured I would share it here. If you decide to try this recipe, please leave a comment and let us know how it was!
Ingredients:
- 4 ounces Valrhona 75% – 85% cacao (or any good quality dark chocolate)
- 1.5 sticks butter
- 1-1/8 cups sugar
- 4 eggs
- 1/2 cup + 2 tablespoons gluten-free flour (I used two different kinds of wheat free)
- 2 tablespoons cocoa powder, unsweetened
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon xanthan gum
Directions:
- Chop the chocolate and transfer into the bowl of a standing mixer.
- Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
- Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
- Measure out the gluten-free flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, 1/8 teaspoon salt, and the xanthan gum into a different small bowl.
- Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
- Add one egg at a time, mixing for 10 seconds between each.
- Sift the gluten-free flour into one bowl and mix to combine.
- Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.
Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes into.
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