Mixed sweets gluten-free

With this recipe I participate in the contest "mani in pasta - la farina di riso" Molino Chiavazza.

Here is a simple recipe to prepare some gluten-free light sweets,  very soft and crumbly. I've got 15 sweets with these doses: 6 with chocolate and coconut and 9 with apples and raisins, but the variables are endless! One can also use only rice flour.

Ingredients for 15 cupcakes:

1 pot of natural yoghurt
½ jar of organic sunflower seed oil
3.53 OZ (100 grams) sugar
7.05 OZ (200 grams) of rice flour
5.29 OZ (150 grams) of ground corn flour end (for cakes)
2 eggs
1 teaspoon of baking powder
1.76 OZ (50 grams) coconut flour
6 squares of dark chocolate
1 apple
½ lemon
1 cup of raisins
icing sugar q.b.

Time: 1 hour
Difficulty: Easy
Oven: 356° F

In a mixing bowl whip sugar with yoghurt and eggs. Using a spoon or spatula to incorporate the flour a little at a time, taking care not to form lumps. Add the yeast and oil.
Divide the dough into two bowls, in the first one stir the coconut flour, in the other apple cut into small cubes and sprinkled with lemon juice and raisins. Mix well. Since the compounds soft enough is better to use the molds (like those muffins) coated with the paper cups or buttered oven. Pour a little of mixture into each mold. At the center of those coconut put a piece of dark chocolate. Bake for 20/25 minutes in oven, then let cool and sprinkle with icing sugar! Enjoy your meal!

See the recipe in printable PDF