Lovely scrumptious gluten free chocolate cherry cupcakes. Easy to make and easy to freeze (if they last that long). A nice recipe to have when the girls need a special treat at school parties, or birthday parties.
- 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
- 2 1/2 tsp Pixie Dust (chia seeds, flax seeds and psyllium husks)
- 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
Preheat oven to 350 degrees.
Line muffin cups with cupcake liners. Fill any empty muffin wells half way with water if you don’t fill them with batter.
In a large mixing bowl, whisk together the flours, starches, sugar, cocoa, baking powder, baking soda, salt, and Pixie Dust.
Add the eggs, pie filling, and extracts, and stir together.
Add the coffee and mix gently until combined.
Spoon the batter into the muffin cups, filling each lined cup about 3/4 full.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes to a wire rack and add chocolate frosting when cooled.
Rinse and pat dry the cherries. Add one to the top of each cupcake before serving.