Gluten Free Chocolate Cupcake Mix
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A dry cupcake mix of rice flour, millet flour, cocoa and sugar, packed in a zip-top bag or jar. Gift it with the baking directions, or keep it for easy cupcakes.
Ingredients
- 1 1/2 cups white rice flour
- 3/4 cup millet flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1 1/4 cups white sugar
Equipment
- mixing bowl
- zip-top bags
- mason jars
- muffin pan
Directions
- Mix all the dry ingredients well in a large zip-top bag or Mason jar.
- Put the baking directions on the container’s label.
Notes
Wet ingredients: 4 eggs, 2/3 cup sour cream, 1 cup milk, 2 teaspoons vanilla extract. Preheat oven to 350°F; prepare 24 cupcake cups. Beat eggs, sour cream, milk, and vanilla until smooth. Stir in one jar of mix until smooth. Divide among cups. Bake 20 to 25 minutes. Cool briefly in pan, then completely on a rack.
Storage: dry mix airtight in a cool, dry place up to 1 month, or frozen up to 3 months. Cupcakes refrigerated airtight, 3 to 4 days.
Nutrition
Serving: 56g | Calories: 141kcal | Carbohydrates: 26g | Protein: 3.4g | Fat: 2.9g | Saturated Fat: 1.3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 231mg | Potassium: 86mg | Fiber: 1.3g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 4 eggs, 2/3 cup sour cream, 1 cup milk, 2 teaspoons vanilla extract; white rice flour counted as dry long-grain white rice, millet flour counted as dry millet, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.
