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Gluten Free Chocolate Cupcakes With Whipped Cream Cream Cheese Frosting

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Gluten Free Chocolate Cupcakes With Whipped Cream Cream Cheese Frosting

Ingredients

  • 30g sorgham flour
  • 30 g of almond meal (make sure it’s gluten free)
  • 30 g of brown rice flour
  • 50 g of tapioca starch
  • 25 g of cornstarch
  • 25 g of mesquite flour
  • 35 g of sweet rice flour (sometimes called glutinous rice flour)
  • 3/4 tsp of xanthan gum
  • 16 g of high quality dutch processed cocoa flour
  • 3/4 tsp of salt
  • 1 cup of neutral flavored oil (canola, or corn works)
  • 100 g of brown sugar
  • 116 g of white sugar
  • 1 egg plus 1 egg yolk
  • 3/4 tsp of vanilla
  • 1/2 cup plus 2 tbsp of buttermilk
  • 1 tsp of baking soda
  • 1 1/4 tsp of cider vinegar
  • 1 cups cold heavy cream
  • 12 oz cream cheese (1 1/2 bricks of cream cheese)
  • 1/2 tsp vanilla
  • 3/4 cups confectioner’s sugar, sifted
  • 1 tbsp hibiscus powder for color (optional)
  • raspberries for decoration
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