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Chocolate Cupcakes with Fresh Raspberry Frosting {Gluten-free}
MY GLUTEN-FREE KITCHEN16Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. unsweetened chocolate (chopped, I used Baker's)
- 1 cup boiling water
- 2 cups sugar
- 1 1/2 cups gluten free all purpose flour (good, blend)
- 3/4 tsp. xanthan gum (omit if using a blend like gfJules that has xanthan gum in it)
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 Tbsp. dark cocoa powder (Hershey's extra, or regular cocoa powder)
- 8 Tbsp. unsalted butter (melted)
- 2 large eggs
- 2 tsp. vanilla extract
- 1/2 cup sour cream (recommend using Daisy or other natural sour cream)
- 1 cup salted butter (softened)
- 6 cups powdered sugar (confectioners' sugar)
- 7 Tbsp. raspberry puree (strained, made from about 1 1/2 cups fresh raspberries - see instructions below)
- 1 tsp. pure vanilla extract
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