Buttermilk Cupcakes with Instant Fudge Frosting (Gluten Free)
Serves: 16 cupcakes
Ingredients
For the cake:
2 whole eggs
1 egg yolks
1 cup plus 2 tablespoons buttermilk
1 teaspoon pure vanilla extract
212 grams (about 1 ½ cups) all-purpose gluten-free flour blend
¾ teaspoon xanthan gum (if flour blend does not already contain it)
198 grams (1 cup) granulated sugar
2 ¼ teaspoons baking powder
¼ teaspoon salt
113 grams (1 stick) unsalted butter, at room temperature
For the frosting:
45 grams (about ½ cup plus 1 tablespoon) cocoa powder
42 grams (3 tablespoons) vegetable oil
281 grams (2 ¼ cups) powdered sugar (no need to sift)
170 grams (1 ½ sticks) unsalted butter, at room temperature
3 tablespoons buttermilk
1 ½ teaspoons vanilla extract
Pinch salt
Instructions
To make the cupcakes
Preheat oven to 350 degrees. Line cupcake pans with 16 cupcake liners.
Whisk together the eggs, egg yolks, 2 tablespoons of the buttermilk, and the vanilla extract in a bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, xanthan gum (if using), sugar, baking powder, salt. Add the butter and remaining 1 cup of buttermilk. Mix on low speed until moistened, then increase the speed to medium high and beat until light and creamy, about 3 minutes, scraping the bowl down as necessary.
Add the egg mixture to the mixer in 3 additions, mixing only until incorporated and scraping the bowl down between each addition.
Divide the batter into prepared cupcake pans. Bake until tops are golden and a toothpick inserted into the center comes out with a few dry crumbs, about 18 minutes. Let cool in the pan for 5 minutes, then turn out onto into wire racks to cool completely.
To make the frosting:
Place all ingredients in a food processor and pulse to incorporate. Process until smooth, about 1 minute.
Spread or pipe frosting onto cooled cupcakes.
Recipe by Allons-Eat! at https://www.allonseat.com/buttermilk-cupcakes-with-instant-fudge-frosting-gluten-free/