Gluten Free Chocolate Cupcakes with Pink Champagne Frosting

Happy Mother’s Day to all of you wonderful mother’s! Here is a last minute recipe you can whip up in no time, especially if you already have a batch of my cake flour blend recipe on hand. The pink champagne frosting make these gluten free chocolate cupcakes a special treat!

Gluten Free Chocolate Cupcakes with Pink Champagne Frosting

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Yield: Makes 12 cupcakes

Gluten Free Chocolate Cupcakes with Pink Champagne Frosting

Whether it be Mother's Day, a birthday, or just to satisfy a craving, these gluten free chocolate cupcakes with pink champagne frosting, hit the spot!

Ingredients:

    For the Cupcakes:
  • 1 recipe Dark Chocolate Cupcakes
  • For the Frosting:
  • 1/4¬†cup butter or margarine, softened
  • 1/4 cup shortening (vegetable or organic palm)
  • 4¬†cups powdered sugar
  • 1/4¬†cup champagne
  • 1¬†teaspoon pure vanilla extract
  • 4¬†drops gluten-free red food color (or to liking) (I use Soft Gel Paste

Instructions:

    To Make the Cupcakes:
  1. Make the recipe in the link above in the ingredients list. Instead of using Dutch processed cocoa powder, use regular along with 1 tablespoon additional butter. However, you can make them with as instructed using Dutch processed cocoa powder.
  2. To Make the Frosting:
  3. In the bowl of your mixer, cream butter and shortening on high speed.
  4. Add powdered sugar and vanilla and beat until light and fluffy.
  5. Frost cupcakes. Sprinkle with garnishes. Store loosely covered.

Tips

Mini Cupcakes: You can also make mini cupcakes; just bake them for a shorter time, until they spring back when lightly pressed.

Natural Food Coloring: Add a little beet powder when adding the powdered sugar and omit the artificial food coloring.

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