Gluten-Free Chocolate-Raspberry Snack Cakes
Rich chocolatey cupcakes that no would guess are gluten-free. We mean that.
Servings and Ingredients
|1 ¾ c.||gluten-free quick-cooking oats|
|1 c.||Hy-Vee sugar|
|¾ c.||Hy-Vee unsweetened cocoa powder|
|1 ½ tsp.||Hy-Vee baking powder|
|1 ½ tsp.||Hy-Vee baking soda|
|½ tsp.||cream of tartar|
|¼ tsp.||Hy-Vee salt|
|½ c.||Hy-Vee unsweetened applesauce|
|½ c.||Hy-Vee vanilla Greek yogurt|
|1 tsp.||Hy-Vee vanilla extract|
|1 c.||hot water (165 degrees)|
|½ c.||Hy-Vee semi-sweet chocolate chips|
|1 c.||fresh raspberries|
- Preheat oven to 350 degrees. Line muffin cups with paper baking cups and spray with non-stick cooking spray; set aside.
- Process oats in a food processor or blender until finely ground. Transfer to a large mixing bowl. Stir in sugar, cocoa powder, baking powder, baking soda, cream of tartar and salt. Add egg whites, applesauce, yogurt and vanilla. Beat with an electric mixer on medium. Gradually beat in hot water until thoroughly combined. Let batter stand for 30 minutes. Spoon batter into each muffin cup.
- Bake for 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool snack cakes in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
- To decorate, melt chocolate chips in small microwave-safe bowl on 50%-power in 30-second intervals, stirring well after each interval until smooth. Make a small dollop of melted chocolate in the center on top of each cupcake and top with a raspberry. Cover and store in the refrigerator.
110 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 21g
- Protein: 2g
Vitamin A 0%
Vitamin C 2%
Hy-Vee Seasons Health 2016.