Chocolate Cup Cakes: Gluten-Free

• 1/2 cup rice flour Natures Choice
• 1/2 cup cornstarch I used Natures Choice Tapioca
• 1/4 cup potato starch or cornstarch, did not use, but had more tapioca
• 1/4 cup cacao powder
• 1 1/2 teaspoons baking powder or 1/2 guam gam teaspoon
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon xanthan gum Health Connection
• 2/3 cup semisweet chocolate chips optional
• 1 large egg
• 2/3 cup milk
• 2 tablespoons olive oil
• 2 teaspoons pure vanilla extract

1. Heat oven to 177 degrees.
2. Mix dry ingredients with electric mixer.
3. Whisk wet ingredients with electric mixer (except chocolate chips).
4. Combine wet with dry with electric mixer, but don't over beat
5. Pour into cupcake paper into cupcake holder.
6. Bake for 20 minutes and then do the toothpick test.
7. Let them cool properly, before adding the frosting (coconut frosting, cream frosting, traditional butter frosting which I used with red food colouring, etc)

rice flour, cornstarch i, potato starch, cacao powder, baking powder, granulated sugar, salt, xanthan gum health connection, semisweet chocolate chips, egg, milk, olive oil, vanilla

Taken from www.yummly.com/recipe/Chocolate-Cup-Cakes_-gluten-free--1477642 (may not work)