Wheat-Free Chocolate Cupcakes



  • ¾ cup sugar
  • ¼ cup oil
  • 1 T. water, 1 T. oil, 1 tsp. baking powder, mixed together
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 2/3 cup apple juice
  • 1 T. lemon juice
  • 1/3 cup unsweetened cocoa powder
  • 1 cup oat flour
  • ¼ cup white rice flour
  • 1 tsp. xanthan gum


Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside. With electric mixer, beat sugar, oil and water. Mix water, oil, and baking powder by hand. Add to sugar, oil, and water. Mix using mixer until smooth. Add vanilla extract, salt, baking soda, and apple and lemon juices. Beat well. Beat in cocoa powder, flours, and xanthan gum. Beat 3 minutes. Spoon into prepared muffin tins, 2/3 full. Bake 25 minutes, or until toothpick inserted in center comes out clean. Cool completely and ice with vanilla icing, if desired.

*It also freezes extremely well, so I usually double the batch and freeze the cupcakes to defrost as needed for special treats or party snacks.
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