Gluten-Free Choco-Coconut 'volcano' Cupcakes |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Moist, fudgey, and oh-so-cute! These cupcakes are rich and chocolatey with a sweet and crispy toasted coconut centre. Be sure that you press the coconut well into the cupcakes; it tends to 'erupt' from the batter while baking! Ingredients:
1 cup sweet rice flour |
1/2 cup potato starch |
1/2 cup light stoneground buckwheat flour |
2/3 cup sugar |
1/4 cup cocoa |
1 tablespoon gluten free baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 egg |
1 cup milk |
1/4 cup vegetable oil |
2 tablespoons whole powdered milk |
1 tablespoon hot water |
1 tablespoon butter |
1 -2 drop red food coloring |
1 -2 drop orange food coloring |
1/4 teaspoon vanilla |
2/3 cup sweetened dried shredded coconut |
Directions:
1. For muffins, combine flour, sugar, cocoa, powder, salt, and cinnamon in a bowl.
2. Stir and make a well in center.
3. In another bowl, beat eggs slightly.
4. Stir in milk and oil; pour into well.
5. Stir until JUST moistened.
6. Fill greased muffin cups.
7. For filling, mix milk powder with water, stirring vigourusly to blend well.
8. Add butter, coloring, and vanilla; mix.
9. Stir in coconut and form into 16 balls.
10. Push into top center of each muffin.
11. Bake in a preheated 400* oven for 20 to 25 minutes.
12. Enjoy!
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