Chocolate with Buttercream Icing
With five kiddos, a birthday seems to come about every few weeks. Because we can almost NEVER eat cupcakes when we go places, I always try to make extra special treats on their special days. I positively adore chocolate. Maybe not quite as much as coffee….but it’s a seriously close second. This cake is so amazing and so moist and delicious, it’s crazy that it’s gluten free, and insane that there are no eggs in it.
Gluten Free, Dairy Free, Egg Free, Chocolate Depression Cake
- 3 C GF flour (Bob’s Red Mill the blue bag is fabulous)
- 2 C white sugar
- 1 tsp salt
- 2 tsp baking soda
- 2 TBLS vinegar (white, apple cider, whatever GF you have)
- 1/2 C cocoa powder
- 3/4 C oil (olive, coconut)
- 2 tsp vanilla extract
- 2 C cold water
Preheat oven to 350.
Put in the dry ingredients into the mixing bowl. Next add the baking soda and then the vinegar. Add the oil, water and vanilla. Mix well.
Fill muffin tins 3/4 full. Makes approximately 26 cupcakes.
Bake 18-20 minutes.
Once cupcakes are done, and are cooling on a rack, begin making the frosting.
Fluffy and Delicious Buttercream Vanilla Frosting – Dairy Free
- 1 1/2 C dairy free butter (cold)
- 5 C powdered sugar (Wegmans has corn free powdered sugar that is so good!)
- 3 tsp vanilla extract
- 2 TBLS almond, coconut or rice milk
Put the butter into the stand mixer with the paddle attachment. Beat for 1-2 minutes until it’s well beaten and smooth. Slowly add sugar and vanilla. Add the milk last. Beat until you reach the consistency you want, with stiff peaks. If you need to (because for some reason every batch of frosting is different) add more sugar until it’s thick enough.
Pipe the frosting on perfectly cool or cold cupcakes. Add decorations, sprinkles, etc. If you are looking to make Lego cupcakes, like the ones pictured, you can purchase the Lego candy from Toys R Us, Nuts.com and Amazon.