1/4teaspoonxanthan gum,leave out if your flour already has it
1/4teaspoongluten-free baking powder
1/4cupbutter, softenedDairy-free use Smart Balance Butter
1/2cupbuttermilk You can make your own buttermilk by adding 2 teaspoons of white vinegar or lemon juice to milk. Dairy-free use almond, cashew, or coconut milk.
1/2teaspoonpure vanilla extract
Chocolate Buttercream Frosting
1cupbutterDairy-free use Smart Balance butter.
2teaspoonspure vanilla extract
1/4teaspoonpure almond extract
3tablespoonsmilkDairy-free use cashew, almond or coconut milk.
Preheat oven to 350°F and line muffin pan with liners or spray with gluten-free non-stick cooking spray.
In a large bowl cream the butter and sugar together with your mixer until it’s nice and fluffy.
Add the egg and mix until combined.
Then add the buttermilk and the pure vanilla extract and mix until fully combined. If you don’t have buttermilk you can make your own by adding 2 teaspoons of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes.
In a medium-sized bowl add the gluten-free all-purpose flour, xanthan gum (leave out if your flour already has it), salt, baking soda, gluten-free baking powder, and cinnamon (optional, but so good). Stir to combine the ingredients.
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
Add the cocoa powder to the batter and mix until fully combined.
Add the boiling water to the batter and mix until fully combined.
Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
Bake cupcakes for 25 minutes at 350°F Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
Allow the cupcakes to cool completely before frosting. I like to use a baking cooling rack.
In a large bowl cream butter until smooth with a stand-up or hand mixer.
Add the pure vanilla and almond extract to the butter. Mix until fully combined.
Add the cocoa powder and mix until fully combined.
Add the powdered sugar one cup at a time to the butter mixture and mix until fully combined.
Add the milk to the frosting and beat until smooth and spreadable.
I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For dairy-free option use Smart Balance butter and almond, cashew or coconut milk.
Store in an airtight container or freeze for up to 3 months.