Buttermilk Chocolate Cupcakes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I adapted this for my celiac diet and my diabetic diet. I hope you like it as much as I do. Ingredients:
1/2 cup margarine, softened |
1 tablespoon stevia, liquid |
2 large eggs |
1/2 cup cocoa |
1 cup rice flour |
1 cup cornstarch |
1 teaspoon xanthan gum |
1/2 teaspoon salt |
1 teaspoon baking soda |
2/3 cup buttermilk |
Directions:
1. Preheat the oven to 350 degrees F.
2. Line the cups of 18 muffin cups with paper liners and set aside.
3. In medium bowl, cream butter and sugar together with an electric mixer till light and fluffy, then add the eggs one at a time, beating after each addition till well blended.
4. In a small mixing bowl, combine the flour, salt, and baking soda and mix well.
5. Add alternately with the buttermilk to the creamed mixture, ending with the flour mixture and beating till well blended. I usually use reconstituted buttermilk powder in my cooking. (4 tbsp buttermilk powder and 1 cup water = 1 cup buttermilk).
6. Fill the cups of each cup till half full and bake for 20 to 25 minutes or until done.
7. Let the cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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