Ingredients
1½cupswhite rice flour
¾cupmillet flour
½cupunsweetened cocoa powder
1tspsalt
1tspbaking soda
1tbspbaking powder
1tspxanthan gum
4eggs
1¼cupswhite sugar
⅔cupsour cream
1cupmilk
2tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder, and xanthan gum.
In a separate large bowl, beat the eggs, sugar, sour cream, milk, and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed for 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
