A moist cake for any occasion
Perfect for a special dessert, but easy enough for every day.
|Prep time||25 minutes|
|Cooking time||30 minutes|
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup rice flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
1 1/2 teaspoon xanthan gum
3/4 cup salted butter at room temperature
3/4 cup brown sugar
1 cup sugar
3 large eggs
2 egg yolks
2 teaspoons vanilla
2 Tablespoons red food coloring
1 1/2 cups buttermilk
Preheat the oven to 350 degrees. Line muffin pans with cupcake liners. You’ll need 12 to 24 depending on the size of your muffin pan.
Sift dry ingredients together, whisk together in a medium bowl.
In a large bowl, beat the butter until creamy. Slowly add the sugars; whip until fluffy. Add the eggs and the egg yolks one at a time. Add vanilla and food coloring. Turning the mixer on low, slowly add the dry mixture alternately with the buttermilk. Pour into prepared muffin pans. Bake for 30-35 minutes until they are springy to the touch.
Frost with cream cheese frosting.
|Diet Choices||gluten-free, soy-free, corn-free|
|Tags||cake cupcakes dessert red velvet snack treat|