Cake Ingredients:
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch
or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup warm coffee (not too hot or it will make the starch gluey)
1 tablespoon Ener-G Egg Replacerbeaten with 1/4 cup warm water
3 tablespoons organic canola or coconut oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting rice vinegar
Frosting Ingredients:
1/2 cup butter, room temperature
6 oz fresh raspberries, plus more for garnish if desired
2 1/2-3 cups powdered sugar
1/2 teaspoon lemon juice
cool.
Whisk together the flours and dry ingredients.
Add in the coffee, egg replacer, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
Frost when completely cooled.
Beat the butter and half of the powdered sugar until combined. Slowly incorporate the cooled raspberries and remaining powdered sugar until the frosting starts to form and become thick enough to pipe. Add the lemon juice and more powdered sugar if too thin. Pipe onto cooled cupcakes and enjoy.
Instructions:Place raspberries in a saucepan on simmer. Smash with a potatoe masher then let simmer until soft. Strain the raspberries and return to stove and simmer until the raspberries start to thicken. Set aside until
cool.
Whisk together the flours and dry ingredients.
Add in the coffee, egg replacer, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
Frost when completely cooled.
Beat the butter and half of the powdered sugar until combined. Slowly incorporate the cooled raspberries and remaining powdered sugar until the frosting starts to form and become thick enough to pipe. Add the lemon juice and more powdered sugar if too thin. Pipe onto cooled cupcakes and enjoy.
I got my recipe for chocolate cupcakes from the link below
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