Chocolate Chip Cupcakes

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4 star Avg. rating 4 from 5 votes.

Recipe Information

Recipe Created By: Heidi Bayer


1 1/2 cups brown rice flour
1/2 cup tapioca starch
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 Tbsp apple cider vinegar
1/4 cup chocolate chips
1 tsp xanthan gum


Sift together dry ingredients.

Separately, mix the wet ingredients (except for the vinegar), then fold wet ingredients into dry ingredients.

Stir in vinegar just before spooning into non-stick or paper-lined muffin tins.

Bake in preheated 350 degree F oven for 25 minutes.

Cool on wire rack.


Copyright © 2006 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Be sure to verify the safety of your chocolate chips.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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