Dessert

GF and Dairy Free Black Bottom Cupcakes is for Dessert.

GF and Dairy Free Black Bottom Cupcakes takes 15 minutes to prepare.

GF and Dairy Free Black Bottom Cupcakes takes 25 minutes to cook.

GF and Dairy Free Black Bottom Cupcakes makes 12 servings.

The ingredients for GF and Dairy Free Black Bottom Cupcakes are:

Filling

1 cup soft goats cheese
1/3 cup sugar
1/8 t. salt
1 large egg
1 cup GF chocolate chips

Batter
4 T. rice flour
7 T. tapioca flour/starch
1/2 cup plus 3 T coconut flour
1 cup sugar
7 T. cocoa powder
1 t. baking soda
1/2 t. salt
1 cup water
1/3 cup canola oil
1 T vinegar
1 t. vanilla

Here is how you make GF and Dairy Free Black Bottom Cupcakes:

1. Preheat oven to 350 degrees. Grease a full sized muffin tin. Filling2. Add cheese, sugar, salt. Cream.3. Add egg and continue to cream.4. Mix in chocolate chips. Set aside. Batter5. In a medium bowl, combine rice flour, tapioca starch, coconut flour, sugar, coco powder, baking soda, and salt. Stir well (Run through a stainer if lumpy). Make a well in the center and add....6 ....water, oil, vinegar, and vanilla. Mix to combine. Then incorporate into dry ingredients. Mix until smooth.7. Place 1/2 of the batter in the bottom of the muffin tins. Top each with cheese batter. Place remainder of batter on the top of each muffin.8. Bake for about 25 minutes. Cool in pan about 20 minutes before removing.Enjoy!!Number of Servings: 12Recipe submitted by SparkPeople user BIRDHOUSEGOURD.

The nutritional information for GF and Dairy Free Black Bottom Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 364.8

• Total Fat: 23.1 g
• Cholesterol: 26.4 mg
• Sodium: 197.9 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 5.2 g
• Protein: 7.1 g

The dietary needs meet for GF and Dairy Free Black Bottom Cupcakes is Gluten Free