1 c. boiling water
1 c. gluten-free unsweetened
cocoa powder
1 c. brown rice flour
½ c. sweet sorghum flour
½ c. potato flour
2 t. baking soda
1 t. guar gum
t. salt
2 c. granulated sugar
8 T. (1 stick) salted butter, at room temp
2 eggs, at room temp
1 t. gluten-free vanilla extract
1 c. low-fat buttermilk
icing of your choice
Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk the hot water and cocoa powder together. In another large bowl, stir together the brown rice flour, sorghum flour, potato flour, baking soda, guar gum and salt. Add the sugar and butter to the cocoa mixture. With an electric mixer on high speed, beat until a smooth shiny mixture forms, about 30 seconds.
Then beat in the eggs and vanilla on low speed until incorporated. Add half of the flour mixture and beat on low speed just until combined; there may be dry spots.
Add ½ c. of the buttermilk, mixing on low speed just until incorporated. Repeat with the remaining flour mixture and the remaining buttermilk.
Fill each muffin cup ¾ full with the batter. Reserve the remaining batter and fill four more cupcake liners; set aside. Bake for 15–20 minutes, until the centers of the cupcakes are firm to the touch. Remove the cupcakes from the muffin tin and let cool completely on wire rack. Repeat with the remaining batter. Once the cupcakes are cooled, use a small spatula or butter knife to ice them with your choice of icing. Store in an airtight container in the refrigerator for up to five days.
Laura Harrand, Traverse C
