Ingredients

1.75 C. gluten-free flour

1 t. xanthan gum (omit if gluten-free flour already has)

3/4 t. salt

3.4 t. bakingsoda

2 T. unsweetened cocoa powder

1 C. sugar

3/4 stick (6 T.) unsalted butter, room temperature

2 extra large eggs, at room temperature, lightly beaten

1 t. vanilla extract

1 t. cider vinegar

Gel paste red food coloring to preference

Scant 1 C. milk (not nonfat)

Preparation

  1. Preheat oven to 325
  2. In large bowl combine dry ingredients and whisk to combine
  3. Add butter, eggs, vanilla, vinegor, and 2-3 drops food coloring. Add more food coloring 2 drops at a time until desired color is obtained. Blend well.
  4. Divide batter among 12 cupcake liners. Place in center of preheated oven
  5. Cook 25-30 minutes or until toothpick comes out clean
  6. Wait until cool to frost.