Chocolate Marble CupcakesContributed by: Jeanette Chen from Jeanette's Healthy LivingThis recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Lactose Free, Soy Free. Dairy-Free Buttermilk
Cake
DirectionsDairy-Free Buttermilk
To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
CakeStep 1Preheat oven to 350°F.Step 2Whisk together almond meal/flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.Step 3In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.Step 4Add flour mixture alternately with "buttermilk", mixing well with each addition.Step 5Whip egg whites until stiff. Fold into cake batter until thoroughly blended.Step 6Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.Step 7Alternate spoonfuls of regular and chocolate batter into lined muffin tins.Step 8Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.Step 9Bake for 15 - 18 minutes until toothpick comes out clean.Step 10Remove to rack to cool. |
 Servings: 12 Rating
Products Used in this Recipe
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Ratings & Comments (1)
1 Review 
SHARON SHERWOOD March 27, 2012
I made these cupcakes yesterday for our deli at work. Double batch. ..wanting to make alot. well it didnt make alot, to get them large. But OMG are these absdolutely awesome, they taste great . They dont taste gluten free. Would make again.
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Nutritional Information
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