I’ve been gluten-free for almost 10 years now. At the beginning the modifications seemed really difficult.
When I first started, the gluten-free options here in Canada seemed like slim pick’ins. Grainy bread that fell apart if you looked at it the wrong way. The odd treat that was very crunchy (read: hard) and didn’t have a lot of flavour.
My motto all along has been if I’m not enjoying it, don’t eat it! And I don’t really miss “regular” breads and cakes.
So if I’m going to make something gluten-free, it’s gotta be good!
When I was asked to make these gluten-free cupcakes for a special little girl’s first birthday, I knew I had to use the best recipe possible. It took a little searching (six different trials, actually) but I’m really happy with the final result. These cupcakes stay super moist – not like most gluten-free baking that starts to get dry by the second day. And the deep dark cocoa pairs nicely with a sweet buttercream icing. This recipe is a keeper.
And it was served to a crowd of many non-gluten-free people… and they didn’t even know the difference (and one person even commented that her “regular” cupcakes aren’t usually this moist!). I find these cupcakes get better even a day or two after they have been made. How many gluten-free recipes can you say that about!
- 1 cup white rice flour
- 1/2 cup corn starch
- 1/4 cup sweet rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 cups sugar
- 2 eggs
- 1 cup milk (soy or almond milk are perfectly fine)
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 3/4 cup of very hot water
- Preheat your oven to 350 degrees.
- Line your muffin tin with cupcake liners.
- In the large bowl of a stand mixer, whisk together all the dry ingredients. I often like to sift all these together just to make sure there aren’t any dry clumps of flour or sugar.
- Mix in eggs, oil and milk. Beat on medium speed for about two minutes.
- Add in hot water. Mix for another minute. Note: this batter will seem kind of thin, but that’s okay!
- Allow batter to sit/rest for 30 minutes. I have started doing this with a lot of my gluten-free recipes lately. I like to allow the flours to absorb some of the moisture. It makes them less grainy! If you are pressed for time, you don’t have to do that with this recipe, though.
- Fill your cupcake liners just shy of 2/3 full with batter.
- Bake for about 25-30 minutes. They do rise and then level off quite flat. Don’t overfill or you will have a mess on your hands (don’t ask me how I know that).
- Cupcakes are ready when a toothpick inserted into the centre comes out clean.
- Remove the pan from the oven and let cool. Turn out the cupcakes onto a wire rack after about 10 minutes.
- Ice as desired once the cupcakes have cooled completely.