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Gluten-Free Choco-Coconut 'volcano' Cupcakes
By katii on September 23, 2008
Photo by katii
0 Reviews
- Prep Time: 5 mins
- Total Time: 45 mins
- Serves: 16, Yield: 16 muffins
Photo by katii
About This Recipe
"Moist, fudgey, and oh-so-cute! These cupcakes are rich and chocolatey with a sweet and crispy toasted coconut centre. Be sure that you press the coconut well into the cupcakes; it tends to 'erupt' from the batter while baking!"
Ingredients
- 1 cup sweet rice flour
- 1/2 cup potato starch
- 1/2 cup light stoneground buckwheat flour
- 2/3 cup sugar
- 1/4 cup cocoa
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 2 tablespoons whole powdered milk
- 1 tablespoon hot water
- 1 tablespoon butter
- 1 -2 drop red food coloring
- 1 -2 drop orange food coloring
- 1/4 teaspoon vanilla
- 2/3 cup sweetened dried shredded coconut
MUFFINS
FILLING
Directions
- For muffins, combine flour, sugar, cocoa, powder, salt, and cinnamon in a bowl.
- Stir and make a well in center.
- In another bowl, beat eggs slightly.
- Stir in milk and oil; pour into well.
- Stir until JUST moistened.
- Fill greased muffin cups.
- For filling, mix milk powder with water, stirring vigourusly to blend well.
- Add butter, coloring, and vanilla; mix.
- Stir in coconut and form into 16 balls.
- Push into top center of each muffin.
- Bake in a preheated 400* oven for 20 to 25 minutes.
- Enjoy!
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Gluten-Free Choco-Coconut 'volcano' Cupcakes (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (56 g)
Servings Per Recipe: 16
- Amount Per Serving
- %
- Calories 183.3
- Calories from Fat 71
- 39%
- Amount Per Serving
- %
- Total Fat 7.9g
- 12%
- Saturated Fat 3.6g
- 18%
- Cholesterol 18.2mg
- 6%
- Sugars 9.2 g
- Sodium 97.8mg
- 4%
- Total Carbohydrate 25.8g
- 8%
- Dietary Fiber 1.7g
- 7%
- Sugars 9.2 g
- 37%
- Protein 3.0g
- 6%
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