GLUTEN-FREE CHERRY CHOCOLATE CUPCAKES

INGREDIENTS

1 cup white rice flour

¼ cup sweet rice flour

¼ cup tapioca starch

¼ cup potato starch

1 cup sugar

¾ cup cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon xanthan gum

2 eggs, beaten

21 ounces gluten-free cherry pie filling

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup hot black coffee

chocolate frosting

20 cherries

INSTRUCTIONS

1. Preheat oven to 350°.

2. Line 20 muffin cups with foil cupcake liners. Quickly spray the liners with non-stick cooking spray. Fill the 4 empty muffin wells half way with water.

3. In a large mixing bowl, whisk together the flours, starches, sugar, cocoa, baking powder, baking soda, salt, and xanthan gum.

4. Add the eggs, pie filling, and extracts, and stir together with a large spatula or wooden spoon.

5. Add the coffee and mix gently until combined. Be sure to scrape the bottom of the bowl.

6. Spoon the batter into the muffin cups, filling each lined cup ¾ths full.

7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

8. Remove the cupcakes to a wire rack and add chocolate frosting when cooled.

9. Rinse and pat dry the cherries. Add one to the top of each cupcake before serving.

NOTES:

You can try using a gluten-free flour mix in place of the total amount of flours and starches and you will probably have good results. I can’t say for sure, though, since I haven’t tried it and mixes vary. If your mix contains xanthan gum, omit it from this recipe.