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Gluten-Free Choco-Coconut 'volcano' Cupcakes

  • 16servings
  • 45minutes
  • 183calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sweet rice flour

  2. 1/2 cup potato starch

  3. 1/2 cup light stoneground buckwheat flour

  4. 2/3 cup sugar

  5. 1/4 cup cocoa

  6. 1 tablespoon gluten free baking powder

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon cinnamon

  9. 1 egg

  10. 1 cup milk

  11. 1/4 cup vegetable oil

  12. 2 tablespoons whole powdered milk

  13. 1 tablespoon hot water

  14. 1 tablespoon butter

  15. 1 -2 drop red food coloring

  16. 1 -2 drop orange food coloring

  17. 1/4 teaspoon vanilla

  18. 2/3 cup sweetened dried shredded coconut

Instructions Jump to Ingredients ↑

  1. For muffins, combine flour, sugar, cocoa, powder, salt, and cinnamon in a bowl.

  2. Stir and make a well in center.

  3. In another bowl, beat eggs slightly.

  4. Stir in milk and oil; pour into well.

  5. Stir until JUST moistened.

  6. Fill greased muffin cups.

  7. For filling, mix milk powder with water, stirring vigourusly to blend well.

  8. Add butter, coloring, and vanilla; mix.

  9. Stir in coconut and form into 16 balls.

  10. Push into top center of each muffin.

  11. Bake in a preheated 400* oven for 20 to 25 minutes.

  12. Enjoy!

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