Chocolate Cupcakes (I have altered my choco recipe again :)
Makes 18
Ingredients:
20 g Quinoa Flour
40 g Millet or Sorghum Flour
40 g Amaranth Flour
20 g Rice Flour
15 g Tapioca Flour
2 tsp GF Baking Powder
80 g Dutch Cocoa Powder
1/4 tsp salt
40 g softened
100 g Muscovado Sugar
2 eggs
3/4 tsp GF Pure Vanilla Extract
1/2 cup Goat’s Buttermilk
1/2 cup Soy Milk
Directions
Preheat oven to 180°C
Line cupcake pan with liners
Mix all dry ingredients and sift together several times.
Mix all wet ingredients and bananas until smooth.
Add the dry ingredients to the wet ingredients and mix until smooth and thoroughly mixed.
Bake at 180°C for 20min. Allow to cool 10 min in pan and then remove and place on wire rack to completely cool before frosting.
20 g Quinoa Flour
40 g Millet or Sorghum Flour
40 g Amaranth Flour
20 g Rice Flour
15 g Tapioca Flour
2 tsp GF Baking Powder
80 g Dutch Cocoa Powder
1/4 tsp salt
40 g softened
100 g Muscovado Sugar
2 eggs
3/4 tsp GF Pure Vanilla Extract
1/2 cup Goat’s Buttermilk
1/2 cup Soy Milk
Directions
Preheat oven to 180°C
Line cupcake pan with liners
Mix all dry ingredients and sift together several times.
Mix all wet ingredients and bananas until smooth.
Add the dry ingredients to the wet ingredients and mix until smooth and thoroughly mixed.
Bake at 180°C for 20min. Allow to cool 10 min in pan and then remove and place on wire rack to completely cool before frosting.
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