Ingredients
- For the cupcakes:
- 2 1/2 cups Gluten-Free All Purpose Flour ( I prefer Bob’s Red Mill )
- 1 1/2 cups oil
- 1 1/2 cups sugar
- 1 cup buttermilk
- 4 1/2 tsp of Ener-G Egg Replacer + 1/4 cup water ( or 3 eggs)
- 2 Tbs. cocoa powder
- 1 tsp. Baking soda
- 1 tsp. Xanthan gum
- 2 tsp. GF Vanilla
- 2 tsp. Apple Cider Vinegar
- 1 oz. Red food coloring
- 1/8 cup water
- For the frosting:
- 6 oz Cream cheese
- 1/2 cup butter at room temperature
- 2 Tbs. Buttermilk
- 1 tsp. GF Vanilla
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. Mix oil, sugar, eggs, vinegar, vanilla, food coloring and water together.
3. In a separate bowl sift dry ingredients together, then slowly add it to the wet mixture.
4. Nest, place the cupcake liners into the tray and fill 3/4 the way full.
5. Bake for 15 minutes or until you can pull a toothpick out and it stays clean.
6. While cupcakes are cooling make the cream cheese frosting.
7. Using a hand mixer, blend the cream cheese, butter, vanilla and buttermilk together until smooth.
8. Slowly add the powdered sugar into the mixture.
9. Put the frosting into a plastic bag that seals and then cut one of the corners off to create a decorating tip (or use a piping bag if you have one).
10. Apply the frosting to the cupcake in a circular motion (if you choose to do the decorative frosting, I would double the recipe. If you are just going to apply one layer then you will have plenty)