Ingredients
- 1 cup butter
- 1 1/2 cup sugar
- 2 cup large eggs, at room temperature
- 2 1/2 cup gluten-free flour blend
- 4 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup milk
- 1 teaspoon white wine vinegar
- 2 tablespoon red food coloring
- 2 teaspoon vanilla extract
Cream cheese frosting
- 1 cup butter
- 1 1/2 cup sugar
- 2 cup large eggs, at room temperature
- 2 1/2 cup gluten-free flour blend
- 4 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup milk
- 1 teaspoon white wine vinegar
- 2 tablespoon red food coloring
- 2 teaspoon vanilla extract
- 8 ounce cream cheese, softened
- 4 ounce (1 stick) of butter, softened
- 3 3/4 cup powdered sugar, sifted
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
Preparation
Baking Directions:
For the cupcakes:Preheat oven to 350 degrees.
Stir together dry ingredients (flour, cocoa, baking soda, salt).
Mix together wet ingredients (milk, vinegar, food coloring, vanilla).
Add creamed butter and sugar, mix in eggs.
Alternately mix in dry, wet, then dry ingredients.
Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top.
For the frosting:Mix cream cheese and butter.
Add salt and vanilla.
Slowly add in powdered sugar.
