CHOCOLATE RASPBERRY

today we have gone where cupcake friday has never ventured before. that’s right, ladies and gentlemen, cupcake friday went GLUTEN FREE!
in celebration of sarah’s mom coming to town, we felt it was time to create a recipe that she could actually enjoy… and so we dove in and would like to present you with our FIRST gluten free and low fodmap friendly cupcake!
we are proud to say this cupcake is delicious.
we entered this process with fear and trepidation (knowing full well the whole thing could taste like dirt)… but with these little babies it’s a sea of rich chocolate raspberry goodness topped with a coconut milk buttercream… it is love at first bite! don’t believe us?
TRY THEM YOURSELVES!

GLUTEN FREE CHOCOLATE RASPBERRY CUPCAKE RECIPE:
(printer friendly version)

:: cake ::

16	ounces	gluten free chocolate cake mix (we like Red Mill)
½	cup	organic butter, unsalted (room temperature)
½	cup	coconut milk yogurt (raspberry)
½	cup	coconut milk (vanilla)
1	tablespoon	lemon juice
2	large	eggs (room temperature)
6	tablespoons	raspberry jam (gluten free)
2 ½	tablespoons	cocoa powder
⅓	cup	hot water
2	teaspoons	vanilla extract (gluten free)

1	Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2	In a large bowl cream butter on medium high with an electric mixer until smooth.
3	Mix in cake mix, yogurt, milk, lemon juice, eggs, jam, and cocoa powder. Beat on low for 30 seconds, scraping the sides of the bowl.
4	After all ingredients are incorporated, beat for a minute on low medium speed.
5	Add the hot water and vanilla, beating thoroughly for one minute.
6	Divide batter evenly into the prepared cups, filling each about three-quarters full.
7	FOR MINI CUPCAKES: bake for about 10 minutes, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
8	Using the biggest frosting tip you have, top each cake with Buttercream Frosting (see recipe below).
9	If desired, top each cake with half of a fresh raspberry!
10	Serve and store at room temperature.

:: buttercream frosting :: 

½	cup	organic butter, unsalted (room temperature)
¼	cup	coconut milk (vanilla)
1	teaspoon	vanilla extract (gluten free)
16	ounces	powdered sugar

1	Beat butter in an electric mixer on medium speed until creamy.
2	Gradually add powdered sugar on low speed until blended.
3	Slowly beat in the coconut milk and vanilla.
4	Increase the mixer to medium speed and beat until smooth.