You can create and bake these wonderfully tasty gluten free chocolate cupcakes in less than thirty minutes!
Watch my quick recipe video first! You'll find it after the recipe directions.
Preheat your oven to 350F
Line the cupcake pans with baking cups, will make approximately 18 cupcakes
Combine the gluten free all purpose flour flour, baking powder, xanthan gum, and cocoa powder in a bowl and mix well so that everything is evenly distributed.
Place the butter and sugar into another bowl, whisk until smooth.
Add the eggs and vanilla extract to the butter/sugar mixture and mix again.
Add the flour mixture a little at a time until it's fully combined.
Add the gluten free chocolate cupcake batter to the baking cups, if you divide it evenly you should get about 18 - 20 cakes.
Bake for 12-15 minutes, or until a toothpick comes out clean. Do not overcook or your cupcakes will be too dry.
Sift together the powdered sugar and cocoa powder into a large bowl and add the room temperature butter and mix using a hand mixer until smooth.
If the frosting is too thick add milk, 1 tbsp at a time, until it's smoother.
Decorate your cupcakes only after they have completely cooled.
Gluten Free Flour - This recipe is best baked by weight as different gluten free flour blends do not weigh the same, cup for cup, so the outcome may be affected. I have included cup measures for those of you who don't yet have a digital kitchen scale. I prefer to use my own gluten free flour blend.
Dairy Free - For dairy free I have used Earth Balance margarine and that worked as a butter substitute. There are some 'diet' dairy free margarines out there but they tend to have a lot more water and are not always suitable for baking.
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