A deliciously reliable gluten-free cupcake recipe adapted from http://cannelle-vanille.blogspot.com/
Provided by selfmadegirl
Categories Dessert
Time 35m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the eggs, sugar, banana puree, oil and vanilla.
- In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
- Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).
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