2tablespoonsBob's Red Mil Egg Replacermixed with 4 tablespoon water
½teaspoonvanilla extract
½cup (120ml)whole milkroom temperature
Chocolate Buttercream Frosting
1cup (226g)unsalted butterroom temperature
3cups (340g)powdered sugar
¾cup (64g)unsweetened cocoa powder
⅛teaspoonfine sea salt
4tablespoonsheavy cream
Instructions
Chocolate Cupcakes
Preheat the oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
1 cup (148g) gluten free flour blend, ½ cup (42g) unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil until smooth. Add the prepared egg replacer and vanilla extract and beat to combine.
⅔ cup (134g) granulated sugar, 4 tablespoons (57g) unsalted butter, ¼ cup (60ml) canola or vegetable oil, 2 tablespoons Bob's Red Mil Egg Replacer, ½ teaspoon vanilla extract
Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients. Beat briefly between each addition to incorporate.
½ cup (120ml) whole milk
Spoon the batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
Chocolate Buttercream Frosting
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 5 minutes. Add powdered sugar, cocoa powder, and salt and continue to beat until combined.
1 cup (226g) unsalted butter, 3 cups (340g) powdered sugar, ¾ cup (64g) unsweetened cocoa powder, ⅛ teaspoon fine sea salt
Add heavy cream one tablespoon at a time while continuing to beat until the buttercream is the desired consistency. Spread or pipe onto cooled cupcakes.
4 tablespoons heavy cream
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
Whole milk may be substituted for the heavy cream in the buttercream frosting.