Gluten Free Chocolate Cupcakes
3/4 cup gluten free flour mix*
1/2 cup plus 2 Tbsp cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup vegetable oil (I use canola for most everything)
1 cup sugar
2 tablespoons milk (may substitute coconut milk for allergies)
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. In a mixing bowl sift together gluten free flour mix, cocoa powder, baking soda, xanthan gum and salt. Set aside. In a separate bowl, whisk the eggs until foamy (about 5 minutes). Add oil and whisk until combined. Add sugar and mix thoroughly. Gently add the cocoa mixture and stir by hand until mixed. Add the milk and extract and mix until combined.
Scoop evenly among 15 cupcake liners. And bake for 18 minutes. Toothpick will insert and come out clean. The cupcakes will not "feel" done to the touch so make sure you use a toothpick. Do not overbake them, they will taste like a dried sponge.
These are delicious and if you didn't know they weren't gluten free, you wouldn't know.
*gluten free flour mix = 3 pounds Asian white rice flour and 2 pounds cornstarch sifted together. Keep in large bin with tightly fitted lid. You may store in the fridge, but make sure to bring to room temperature before baking.