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Chocolate Cupcakes (with Fudge Frosting)| GF

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KristenMee

Products I got online:
Bob's Red Mill Gluten Free All Purpose Baking Flour
http://bit.ly/1Mc4AFV
NOW Foods Healthy Foods Certified Organic Cocoa Powder
http://bit.ly/1EbKdEx
Bob's Red Mill Premium Quality Xanthan Gum
http://bit.ly/1D6IL6r
Wholesome Sweeteners Fair Trade Organic Refined Sugar
http://bit.ly/1FS4vmV

$10 OFF VITACOST COUPON HERE: http://goo.gl/SNnlQ1

INGREDIENTS
Cupcakes:
2 cups Gluten Free Mama’s allpurpose almond blend flour
1 ½ tsp. xanthan gum (omit if using a flour blend that contains xanthan)
2 cups sugar
1 tsp. baking soda
¼ tsp. salt
1 cup salted butter
⅓ cup cocoa powder
1 cup water
½ c. buttermilk
2 eggs
1 tsp. vanilla extract

Fudge Frosting:
½ cup butter
½ cup cocoa powder
3 ⅔ cup powdered sugar
67 Tbsp. milk
1 tsp. vanilla

INSTRUCTIONS
Line a muffin pan with paper liners and set aside.
In your mixing bowl, combine flour, xanthan gum, sugar, baking soda, and salt and set aside.
In a medium saucepan, combine butter, cocoa, and 1 cup water. Bring just to boiling, whisking constantly. Remove from heat and add to dry ingredients, beat until combined.
Add buttermilk, eggs, and vanilla and beat for one minute on lowmedium speed.
Pour batter into cupcake liners. I use a large scoop that measures about 1/3 cup batter into each opening.
Bake at 350° for 17 minutes or until a toothpick comes out clean or with a few crumbs (no wet batter).
Let cool in pan for 4 minutes, then remove cupcakes. Wait to frost until completely cool.

Fudge Frosting:
Using a medium glass bowl, melt the stick of butter in microwave. Whisk in cocoa powder, then heat for 1 minute. Add powdered sugar and milk alternately, beating with a hand mixer until creamy. Add vanilla last, beating in until mixed well.


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Music: Icing & Two birds by Charity Vance
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posted by broncsfan07kd