GF Devil's Food Cupcakes

Counting Down to Halloween and making Devil's Food Cupcakes.

*Ingredients:

• 3/4 cup unsweetened - Hershey's Cocoa Natural Unsweetened
• 3/4 cup hot water
• 3 cups GF King Arthur Flour gluten free multi-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cup (3 stick) unsalted butter
• 2 1/4 cups sugar, granulated cane
• 4 large eggs room temperature cup
• 1 tablespoon and 1 teaspoon pure vanilla extract (gluten free)
• 1 cup sour cream, room temperature (gluten free)

Directions:

1. Preheat oven to 350 degrees.
2. In one bowl together gluten free flour, baking soda, baking powder and place to the side for later use.
3. Melt butter in a sauce pan on med-low heat stir in all sugar slowly. Remove from heat, and pour into mixing bowl. Stir on medium speed for 4 to 5 minutes.
4. Melt cocoa into hot water in sauce pan until well combined, place in bowl to side.
5. In the mixer with the butter and sugar mixture add one egg in at a time, then add in vanilla and the cocoa mixture. Add in gluten free flour mixture in many parts, alternating with the sour cream cup.
6. Once all ingredients well combined in mixer place in cupcake tin filling to a little over half way, but not 3/4 full. Lastly, cook for 30 - 35 minutes, rotating at 20 minutes.

Rich Chocolate Frosting (directly from Martha Stewart's cupcake book)
*Ingredients:

• 6 ounces semi sweet chocolate (gluten free)
• 2/3 cup heavy cream
• 1 tablespoon light corn syrup (gluten free)

Directions:

1. Get heavy cream and corn syrup to a simmer. 
2. Then pour over finely chopped semi sweet GF chocolate.
3. Give a minute for chocolate to start melting.
4. Stir starting in middle and working out.
5. Frost cupcakes immediately.
6. Place in frosted cupcakes into refrigerator to firm frosting up.

Ramona enjoying the chocolate!

Thank you to Martha Stewart for the Cupcake book in which this recipe is based off of. This recipe was adjusted for gluten free & nut free eating!  Gluten free cupcakes cook slighter slower than gluten cupcakes so 30-35 minutes is in place of 20 minutes.

*Always use common sense, check each ingredient to make sure it is in fact gluten free.