These cupcakes were baked for the celebration of my friends becoming engaged. I'm actually getting to bake cupcakes for their wedding this September. These were delicious and quite popular!
Chocolate Toffee Carmel Cupcake:
Chocolate Cake Mix:
1/2 cup tapioca flour
1/2 cup sorghum flour
1/2 cup rice flour
1 cup dutch-processed cocoa, sifted
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 1/2 sticks salted butter, room temperature
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
1 1/2 cups buttermilk
2 Heath Candy Bars
1. Preheat the oven to 350 degrees. Fill the cupcake pan with liners.
2. Mix the three flours, then add the cocoa, xanthan gum, baking power and baking soda, and wisk together.
3. Beat the butter until it forms a creamy mixture, add the brown sugar, granulated sugar and let mix for 2-3 minutes. Slowly add the eggs, egg yolk, vanilla, and mix on low. Slowly add the flour cup by cup until the mixture is smooth. Then lastly, add the buttermilk and mix for another 1 minutes.
4. Use a 1/2 measuring cup to pour into the cupcake pans. Crunch up the toffee bars and slip a couple tablespoons in each tin and place in the oven for 10-12 minutes.
*For moist cupcakes, take out of the oven around 10 minutes and allow them to set out of the pan.
Carmel Frosting:
4 cups of Powdered Sugar
2 cups brown sugar
