Gluten-Free Chocolate Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 1 dozen.
Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. —Desiree Glanzer, Carpenter, South Dakota
Ingredients
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2 cups gluten-free oat flour
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1 cup sugar
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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1/3 cup canola oil
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1 teaspoon cider vinegar
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1/2 teaspoon vanilla extract
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2 teaspoons confectioners' sugar
Directions
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1.
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
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2.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 cupcake: 187 calories, 8g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.
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