Gluten Free Red Velvet Cupcakes

• 1 1/2 c. gluten free flour blend
• 3/4 c. sugar
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 3 Tbsp. natural cocoa powder
• 1/2 tsp. salt
• 2 eggs
• 3/4 c. buttermilk
• 1 stick of butter, melted
• 1 tsp. vinegar
• 1 tsp. vanilla
• 2+ tsp. red food coloring gel
• 1/2 c. hot coffee

Cream Cheese Frosting

• 16 oz. cream cheese, softened
• 1 stick of butter, softened
• 2 tsp. vanilla
• 2 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the flour, sugar, baking soda, baking powder, cocoa powder, and salt. Slowly add the wet ingredients and begin to beat together. Add the eggs, buttermilk, butter, vinegar, vanilla, and red food coloring. Then, beat in the coffee until just combined.
• Scoop batter into lined muffin cups, about 2/3 of the way full. Next, bake regular cupcakes for 18-22 minutes, until an inserted toothpick comes out clean. Allow to cool.
• CREAM CHEESE FROSTING: In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the butter and vanilla. Finally, beat in the powdered sugar. Use a knife or piping bag to frost the cupcakes.