Gluten-Free Chocolate Cupcakes

The perfect gluten-free chocolate cupcake with strawberry rose buttercream roses for Valentine’s Day.

Gluten-Free Chocolate Cupcakes
Scant ⅓ cup milk (1/3 cup minus ½ tablespoon)
½ tablespoon white vinegar
¼ cup + 1 tablespoon (56g) sweet rice flour
¼ cup (33g) gluten-free oat flour*
3 tablespoons (28g) millet flour
6 tablespoons (43g) unsweetened cocoa powder (dutch-processed – I use Rodelle organic baking cocoa)
¾ cup (168g) cane sugar
¾ teaspoon baking powder
¼ teaspoons baking soda
½ teaspoon salt
1 large egg, room temperature
1½ tablespoons sunflower oil (or vegetable oil)
½ teaspoon pure vanilla extract (I use Rodelle’s organic vanilla extract)
¼ teaspoon chocolate extract (I use Rodelle’s chocolate extract. if you don’t have chocolate extract, you can just add ¼ teaspoon more vanilla extract)
⅓ cup hot water
Strawberry Rose Buttercream
8 tablespoons (1 stick) unsalted butter, room temperature
2½ cups (327g) powdered sugar, sifted
¾ cup (63g or 2.2oz) ground freeze dried strawberries, sifted (I get two 1.2 ounce bags and grind them in my food processor before measuring)
½ teaspoon vanilla extract
¾ teaspoon rose water
3-5 tablespoons heavy cream
Optional: dried edible rose petals, for decoration

View the full recipe at snixykitchen →