Recipe: Gluten Free Double Chocolate Cupcakes with Vanilla Frosting and Gluten Free Flour Mix

GLUTEN FREE DOUBLE CHOCOLATE CUPCAKES
WITH VANILLA FROSTING

4 ounces bittersweet chocolate, coarsely chopped
2 cups Gluten Free Flour Mix (recipe follows)
1 1/3 cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon Argo Baking Powder
1/2 teaspoon salt
1 cup buttermilk
1 cup warm water
1/2 cup Mazola Corn Oil
2 eggs
1 teaspoon Spice Islands Pure Vanilla Extract
Vanilla Frosting (recipe follows)

Preheat oven to 350 degrees F. Prepare 24 paper lined or greased muffin cups (2 1/2-inch).

Melt chocolate in the microwave or according to package directions. Set aside.

Whisk together Gluten Free Flour Mix, sugar, cocoa powder, baking soda, baking powder and salt in a large mixer bowl. Stir in buttermilk, water, oil, eggs and vanilla and mix for 2 minutes on medium speed. Add melted chocolate and continue mixing for 1 minute.

Portion batter into baking cups filling each almost full.

Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven and transfer to a cooling rack. Cool to room temperature prior to frosting.

VANILLA FROSTING

3/4 cup butter OR margarine, softened
2 cups powdered sugar
1/2 teaspoon Spice Islands Pure Vanilla Extract

Beat butter with an electric mixer on medium-high speed for 1 to 2 minutes until pale and fluffy. Gradually add powdered sugar. Add vanilla and beat until smooth.

Makes 2 dozen cupcakes

GLUTEN FREE FLOUR MIX
Makes 10 cups

"Use this mix to make cakes, cookies, brownies, scones and pie crust."

6 cups Argo Corn Starch
3 cups brown rice flour
1 cup potato starch
2 tablespoons xanthan gum

Mix all ingredients together thoroughly. Store in tightly closed container.

Source: Argo Corn Starch, ACH Food Companies, Inc.