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Mexican Chocolate Rice Flour Cupcakes

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
12 servings
Dessert Snack
Mexican Chocolate Rice Flour Cupcakes
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups rice flour
  • 1/4 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon baking soda
  • 1/4 cup milk
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius. Next, prepare a dozen muffin cups by lining them with paper inserts.
2
Combine the softened butter and granulated sugar in a mixing bowl using either a stand mixer or an electric hand mixer on high speed. Continue blending until the mixture becomes smooth and airy, indicating it's ready for further additions.
3
Introduce one egg at a time into the mixing bowl, blending thoroughly after each addition. Incorporate the vanilla extract and ensure it's well combined with the other ingredients.
4
Mix together the rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda in a separate bowl. Gradually incorporate this dry mixture into the blended butter-sugar combination, blending on low speed until the flour is evenly moistened. Gradually increase the mixing speed to medium and continue blending until there are no lumps remaining.
5
Reduce the mixer speed to low and introduce milk into the mixture, blending until the batter is well incorporated.
6
Fill each prepared muffin cup with approximately 3 tablespoons of the blended batter.
7
Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.