Cappuccino Cupcakes
Preheat oven to 350°F and line 12 muffin tins with paper liners, or lightly spray with oil.
- Cook10 min
- Total10 min
- Serves12
- LevelEasy
Ingredients
- 1 cup besan/chickpea flour
- ½ cup white rice flour
- ⅓ cup potato starch
- ¼ cup tapioca flour
- 1½ tsp. baking powder
- 1 tsp. salt
- 1 tsp. xanthan gum
- ½ cup Brown Sugar
- ⅔ cup sugar
- ⅓ cup olive oil
- 3 tsp. instant espresso powder
- 1½ cups water
- 1 tbsp. apple cider vinegar
Method
- Preheat oven to 350°F and line 12 muffin tins with paper liners, or lightly spray with oil.
- In a large bowl, whisk together the besan, white rice flour, potato starch, tapioca flour, baking powder, salt, xanthan gum, and sugars. Make a well in the center of the flour mixture and add in the olive oil, espresso powder, water, and vinegar. Stir to mix well until batter is smooth. Fill cups about two-thirds full. Bake for 25 to 30 minutes, or until knife inserted into the center of one of the cupcakes comes out clean. Let the cupcakes cool completely on a rack before frosting. Store covered for up to 2 days.
- Top with Mocha-Fluff Frosting.
