GLUTEN FREE CHOCOLATE CUPCAKES

Last weekend while I was in California my aunt asked me to make all of the cupcakes for my uncles big 60th birthday celebration! I obviously love making cupcakes so I was really excited. I made my coffee & heath cupcakes and made these gluten free chocolate cupcakes with a vanilla cream cheese frosting and a strawberry to top it off! I've mentioned it before, but the best gluten free flour I have found is Mama's Almond Blend, I find it on Amazon. I also use Xanthan Gum from Amazon.

These cupcakes were a huge hit, anyone gluten free knows how exciting it when you go somewhere and they actually have something you can eat! I stuck with something simple because you can never go wrong with chocolate and vanilla. I adapted this recipe from my aunt who got it from her mother. There is nothing better than a family recipe especially from the 50's! They know how to bake right. Happy baking!

>>Gluten free chocloate cupcakes

2 cups gluten free flour, sifted

1 teaspoon xanthum gum

1 1/4 cups sugar

1/2 cup butter

1/2 tsp. salt

1 1/2 tsp. baking soda

2 squares bakers chocolate-semisweet, melted

3/4 cup milk

3/4 tsp. baking powder

1/2 cup milk

3  ea egg , unbeaten

1 tsp. vanilla extract

Blend sugar and butter.  

Add flour, xanthum gum, soda, salt, melted chocolate and 3/4 cup milk.  Blend at medium speed for 2 minutes.  Stir in baking powder.  

Add the 1/2 cup milk, 3 eggs and vanilla.  Blend until batter is smooth, pour into cupcake tins.

Bake in 350 degree oven for 30 to 35 minutes. 20-25 minutes for cupcakes

>>Vanilla Cream Cheese Frosting

4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract