![]() Even though it’s a bit of a pain, take a minute to sift the cocoa powder to remove lumps. Since it contains fat, (which is a good thing), cocoa powder tends to clump. It should be ready for you when you’re done making the batter. Before you start measuring ingredients and making the batter, turn the oven on. Baked goods rise best when baked in a hot oven. How to Make Gluten-Free Chocolate Cupcakes Adds richness and gives the gluten-free cupcakes a soft crumb. (Either cow’s milk or a dairy-free option.) If you like chocolate cupcakes with a deeper flavor, use cooled coffee. This recipe has not been tested with egg replacers. Use table salt, not Kosher salt for baking.Įggs. It enhances flavors and tempers the sweetness. Granulated sugar allows the cocoa flavor to shine. The fat in cocoa powder is what carries the flavor. For the best flavor, use a cocoa powder that contains fat. ![]() This recipe uses natural cocoa powder, not Dutch process. Using a different flour blend may change the texture of the cupcakes.Ĭocoa Powder. I developed and tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Ingredients for Gluten-Free Chocolate Cupcakes My goal was to create a recipe for soft and tender gluten-free cupcakes that’s super easy to make.Īfter a few flops, I settled on a recipe that, if I’m honest, is one of the best chocolate cupcakes I’ve ever had. Some days I’m just not in the mood to chop and melt chocolate. ![]() While this makes for a yummy cake, it’s not what I’d call easy. Some gluten-free chocolate cupcake recipes rely on a combination of cocoa powder and melted chocolate. Dairy-free option.Īfter creating an easy recipe for one bowl gluten-free vanilla cupcakes, I wanted to do the same thing for chocolate cupcakes. Easy recipe for gluten-free chocolate cupcakes.
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