Gluten Free Black Forest Cupcakes

Gluten Free Chocolate Cupcakes

3/4 cup shortening/or butter

2 cups Organic Cane Sugar

2 large Eggs

1 cup of Cocoa

2 1/4 cup Auntie’s Gluten Free All-purpose Flour

1/2 tsp Baking powder

1 tsp Baking Soda

3/4 tsp Sea Salt

3/4 cup buttermilk(sour milk) *Sour coconut milk for non-dairy

3/4 cup water

1 1/2 tsp Gluten Free vanilla

Preheat oven to 350 degrees

Prepare your cupcake pans with liners.

If making a layered cake, lightly coat your 9” round pans and dust with cocoa   tap off excess. Set Aside 

In your mixing bowl cream shortening.  Gradually add sugarbeating well until fluffy,  Add eggs all at once.  

In separate bowl, combine cocoa, flour, baking powder baking soda and salt.   mix well  

Alternating with flour and buttermilk add to shortening/sugar mixture on low speed until blended.  

Add water and vanilla mixing well.  

*For Dairy Free Version:

Sour refrigerated coconut milk (1 cup coconut milk/ 1TBSP cider Vinegar)  I use the sour coconut milk for all the liquids when making dairy free.  

2 dozen cupcakes or makes 2 - 9 inch cake rounds. 

 Bake at 350 degrees  

Cook cupcakes for 22-25 minutes or until tooth pick comes clean and center bounces back.

Cook cakerounds for 30-35 minutes Or until tooth pick comes clean and centerbounces back

Remove from oven and onto a cooling rack.  Remove cupcakes promptly.  Let rounds cool for about 10 rest before removing from pan.  

Whip Cream Frosting*

1 Pint Organic Heavy Whipping Cream

2/3 cup Sifted Powdered Sugar

1 tsp Gluten Free Vanilla

In Mixing Bowl, Whip  heavy cream until stiff peaks form.  Slowly sift in powdered sugar scrape edges and add vanilla.  Continue beating until stiff peaks form again.    It is now ready to put in pipping bag.  I typically use a large star tip but just cutting a small piece off of the tip of the piping bag will work just fine.  Fill bag first before trimming off the tip. Refrigerate until needed.

For a non dairy whip cream frosting - chill can of coconut milk over night.  open can and remove solids into mixing bowl.  Whip coconut cream add small amount of powdered sugar and 1/2 tsp of vanilla.  For Trader Joe shoppers, use their coconut cream not milk.  

To Assembly the Black Forest cupcakes  

Once cupcakes have cooled remove the core of the cupcake(save core don't eat)  Take a high quality cherry pie filling and drop a spoonful in the center.  Take the core and put back in the cupcake.   Remove Whip Cream Frosting from refrigerator and frost the top.  Start on the outside working into the center.  Top with a cherry.  You can always add a little grated chocolate as well.   Enjoy!!