Ingredients:
20g Rice Flour
50g Chickpea Flour
40g Cocoa Powder
200g granulated sugar
1 tsp (5g) baking powder (ensure it's gluten-free)
½ tsp (2g) baking soda
½ tsp (2g) Xanthan Gum
¼ tsp (1g) salt
1 large egg (about 50g)
240ml butter milk (dairy or dairy-free, as preferred)
120ml vegetable oil
1 tsp (5g) vanilla extract
1 Tbsp (15ml) red food coloring
1 tsp (5g) white vinegar
Directions:
- Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, combine the V-70 Hemp Heart Protein, rice flour, xanthan gum, chickpea flour, sugar, baking powder, baking soda, and salt. Whisk them together to ensure they are evenly distributed.
- In a separate bowl, beat the oil and sugar with a hand mixer or stand mixer on medium speed until smooth and creamy. Add the egg and vanilla extract,vinegar, buttermilk, and food coloring and mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients. Mix until smooth.
- Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
- Place the cupcake tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
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You can frost the cupcakes with your favorite gluten-free frosting once they are completely cooled.
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