Red Velvet Cup Cakes

Ingredients

1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
1 cup cocoa, sifted
1/2 tsp baking soda
2 1/2 tsp baking powder
1 1/2 tsp xanthan gum
3/4 cup salted butter, room temperature (if you use unsalted, add 1/2 tsp salt to the dry ingredients)
3/4 cup brown sugar
1 cup granulated sugar
3 large eggs
2 egg yolks
2 tsp vanilla
2 Tablespoons red food coloring
1 1/2 cups buttermilk

Instructions

Preheat the oven to 350 degrees. Line muffin pan with 36 cup cake liners (this is approximate, could get as many as 48 depending on the size of your muffin cups).

Combine dry ingredients in a small bowl, whisk together thoroughly.

Beat the butter until creamy. Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla and food coloring. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared muffin cups, filling 2/3 full. Bake for 20-25 minutes until the cake is springy to the touch. Once cool, frost with cream cheese frosting.