My very first attempt at making gluten-free, sugar-free cupcakes went alright, but the consistency was a little funky and they left an odd aftertaste in your mouth (I’ve decided that garbanzo flour most be an acquired taste).
On my second try, these little guys turned out perfectly—light and most, held together well, and not even a hit of garbanzo flour. Success! Not only was everyone in the house happy to eat them, but I’m going to use the same recipe to make two birthday cakes this next month. I’ve never made a gluten-free, sugar-free cake before, so that should be fun.
Algerian/Sensitivity Info: Gluten/wheat-free, sugar-free, and nut-free.
Yields: 18 cupcakes.
- 3/4 cup butter (softened)
- 3 eggs
- 2 cups gluten-free white rice flour
- 3/4 cup unsweetened baking coco powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 and 1/3 cups Splenda (or any generic brand of sucralose)
- 2 teaspoons vanilla
- 1 and 1/2 cups milk
- Mix together rice flour, coco powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and Splenda together with an electric mixer. After it is well mixed, gradually add in one egg at a time. And then, add vanilla.
- Slowly add flour mix and milk to the butter mixture. Beat with the electric mixer.
- Place cupcake liners in pan. And then, slowly spoon batter in. Be sure to leave some room at the top for the cupcakes to grow.
- Bake at 350 for 20 minutes.
- Add whatever frosting you like (I recommend homemade cream cheese frosting).
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