Gluten-Free Chocolate Raspberry Cupcakes
- 1 1/4 cups rice flour
- 1 cup cornmeal
- 1/2 cup cocoa powder, plus more to serve
- 1/4 tsp baking soda
- 3/4 cup brown sugar
- 1 cup buttermilk
- 9 tbsp butter, melted
- 2 None large eggs
- 3 oz frozen raspberries
- 1 cup cream, whipped
- Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners. For the batter, sift combined flours, cocoa and baking soda together into a large bowl. Stir in sugar. In a bowl, whisk together buttermilk, butter and eggs. Fold into dry ingredients. Gently stir in raspberries. Spoon into paper liners so that they are 2/3 full. Bake for 20-25 mins, until a skewer comes out clean. Cool in pan for 5 mins, then transfer to a wire rack to cool completely.
- To serve, slice tops off cupcakes and spread with whipped cream. Replace the tops and dust with cocoa powder.
rice flour, cornmeal, cocoa powder, baking soda, brown sugar, buttermilk, butter, eggs, frozen raspberries, cream
Taken from recipes-plus.com/api/v2.0/recipes/23100 (may not work)