These were some of the best gluten free cupcakes I've had. Proud to say they came from my kitchen!
I used the basic gluten free chocolate mix from last recipe:
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
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 and place in the oven for 10-12 minutes.
After the cupcakes have cooled and had time to set, you can focus on the delicious marshmallow frosting.
I took miniature and regular sized marshmallows and cut them in fourths. Then I placed as I pleased around the top of the cupcakes. Then I set the oven to broil, and set the cupcakes in the oven for 2-5 minutes and watched them brown!
Then take them out and serve to your friends!
