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The cupcake recipe is from Bob's Red Mill. I was on the hunt for a new cupcake recipe and didn't find too much right away. I went on Bob's Red Mill site and looked to see if he had any and found this chocolate cake recipe instead. I figured why not just make cupcakes out of this cake recipe.
Chocolate Cupcakes with Cinnamon-Vanilla Frosting
- 1-1/2 cup Gluten Free All Purpose Baking Flour
- 1 cup Brown Sugar
- 1/2 cup Cocoa powder, unsweetened
- 1 tsp. Baking Soda
- 1 tsp. Xanthan Gum
- 3/4 tsp. Salt
- 1/2 cup Milk (cow, soy or rice)
- 1/3 cup Butter, Margarine or Shortening
- 1 large Egg
- 1 tsp. Vanilla
- 3/4 cup warm brewed Coffee
Preheat oven to 350degrees. Line a cupcake pan with paper lingers. Set aside. Place all ingredients, except coffee, in large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared cupcake pan and bake for 20 minutes minutes or until toothpick inserted in center of cake comes out clean. Serves 16.
Cinnamon-Vanilla Cream Cheese Frosting
4oz butter softened
4oz cream cheese softened
2 cups powder sugar divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low speed and add the powder sugar one cup at a time ~Mix until smooth and creamy, add cinnamon
~Beat in the vanilla extract
(I really do heart cupcakes!)
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