Gluten-Free Vanilla Cupcakes With Fluffy Chocolate Frosting
Vanilla Cupcakes
- 1 1/4 cups Outrageous Baking flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup oil
- 1 cup liquid ((milk, coconut milk, almond milk, OJ, or rice milk) )
- 2 Tbsp vanilla extract
Chocolate Frosting
- 1 cup butter
- 1 cup cocoa powder or Hershey’s cocoa powder
- 4-6 cups powdered sugar (more or less depending on consistency )
- 2/3 cups water
Cupcakes
Heat oven to 350 degrees.
Put 24 cupcakes liners into the cupcake tins.
Cream eggs and sugar.
Add oil, liquid and vanilla and blend.
Add dry ingredients and blend until mixed well.
Fill liners about halfway to the top.
Bake for 15 to 20 minutes or until a toothpick comes out dry.
Frosting
Beat all ingredients in a mixer until the frosting is the right consistency. If too watery add some more powdered sugar, and if too thick add more water. You want it to be light and fluffy.
