Gluten Free Chocolate Buttermilk Cupcakes
Course
Desert
Cuisine
International
Servings
12
Cupkakes
Servings
12
Cupkakes
Ingredients
3/4
cup
GF 1-to-1 Baking Flour
3/4
cup
Granulated Sugar
1
tsp
Baking powder
1/2
tsp
Baking Soda
1/4
tsp
Salt
6
Tbsp
Unsweetened
Cocoa Powder
3
Tbsp
Hot Water
3
Tbsp
Unsalted butter
6
Tbsp
Buttermilk
1
Egg White
Instructions
Preheat oven to 350°F. Line muffin tin with paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
Combine cocoa powder and hot water in
the bowl of a mixer and whisk until a thick paste forms.
Add egg and egg white and mix to combine.
Add melted butter and buttermilk and whisk until smooth.
Add flour mixture and mix to combine.
Portion batter into prepared muffin tin.
Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17–20 minutes.
Let cool completely (about 30 minutes) before frosting.