chocolate cupcakes

back to basic 
chocolate cupcakes 

With as complicated, fancy, and down right creative I get with baking sometimes its just nice to get back to basic. Especially when your niece, nephew and parents are coming over 
Back to basic chocolate cupcakes
3 1/3 c gluten free flour or all ours pose flour
3 tsp xanthan gum omit for non gluten free
2/3 c dark cocoa powder and 2/3 c regular cocoa powder there are dairy free versions of this that I found in our local markets organic section
1 tsp baking soda
1 1/3 c brown sugar and regular sugar
1 tsp slat
1 1/2 c almond or regular butter
3 c buttermilk now I make my own butter milk by using 3 c almond milk and adding viniger to it
2 tsp vanilla
5 eggs or egg replacer or even apple sauce if you need egg free
Mix your wet and add your dry
Bake at 350 for 18 to 20 mins
Frosting
1/2 c almond or regular butter
1/2 c crisco
5 c powdered sugar
1/4 c of almond milk or regular milk. What I found works really well is silk creamer as a dairy free option. Makes the frosting thicker

vanilla crisp

Vanilla crisp
for non gluten free use 2 1/2 cups regular flour
1/2 cup butter
1/2 cup shortening
1 cup sugar
2 tsp vanilla
2 eggs
2 1/2 cups gluten free flour (use regular flour for non gluten free)
1 tsp zantham gum (leave out for non gluten free)

Creme together your butter, shortening and sugar, add your vanilla, and the eggs 1 at a time. Blend in your flour.

Drop by the spoonful on a non greased baking pan. Or roll into a log and cut, flatten with a dusted cup. Bake at 375 degrees for 8 minutes.

The frosting

2 cups of confectionery sugar
2 tbs of butter
2 tbs of milk
1 tsp of vanilla
2 tbs of nuttela (or whatever else you have like melted chocolate)