Made with only the very best Gluten Free ingredients.
2 cups Red Mills gluten free all purpose baking flour
1/2 cup oil
1 teaspoon apple cider vinegar
1 cup coconut milk
1 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
1 1/2 cups sugar
1 cup fresh brewed coffee
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Line cupcake tins with liners. Sift together the flour blend, sugar, cocoa, baking soda, baking powder, and salt. In bowl of an stand mixer fitted with paddle attachment, combine the buttermilk, oil, eggs, and vanilla. Add the flour mixture to the wet ingredients. Mix until just combined. Drizzle in coffee slowly, scraping the bowl while beating on low. Batter will be thin. Pour the batter into the prepared cupcake tins and bake 18-22 minutes, until a toothpick comes out clean. Cool in pan for 5 minutes. Turn them out onto a cooling rack and cool completely.
Gluten Free Chocolate Icing
1 cup (2 sticks) butter, softened
1 teaspoon McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
Beat butter and vanilla in large bowl until light and fluffy. Mix confectioners\’ sugar and cocoa powder. Gradually add to butter, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Fill and frost cooled cake/cupcakes with Frosting.
Does this not look Tasty???
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