Rice Flour Mexican Chocolate Cupcakes (Gluten Free)

Ingredients

• Butter

  Unsalted

  ½ cup or 114g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Vanilla extract

  2 tsp or 8g

• Rice flour

  White

  1 ½ cup or 237g

• Cocoa

  Dry powder, unsweetened

  ¼ cup or 22g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract and mix well.
3. Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened; increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
5. (source: https://www.allrecipes.com/recipe/257358/rice-flour-mexican-chocolate-cupcakes-gluten-free/)