Gluten Free Coffee Cupcakes with Vanilla Rum Butter Cream Frosting

Gluten Free Coffee Cupcakes with Vanilla Rum Butter Cream Frosting

Gluten Free Coffee Cupcakes

makes 26 cupcakes ~ 20 minutes 350 oven

3/4 cup (1 1/2 sticks) softened butter

2 cups sugar

2 cups gluten free flour

1 teaspoon potato flour

1 teaspoon xanthan gum

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons ground coffee

1 cup milk

1/2 cup strongly brewed coffee

3 eggs (room temperature)

If you have no need for this recipe to be gluten free, simply remove the ingredients in bold print and use 2 cups of regular flour in their place.

Cream butter and sugar together. In a separate bowl whisk together dry ingredients. Combine coffee and milk in a measuring cup.

Add eggs one at a time to butter and sugar mixture, beating well between each.

Alternate adding wet and dry ingredients in thirds to main bowl, mixing well in between. If you are making these gluten free, don't over mix it, the xanthan gum will be like rubber. 

Rum Butter Cream Frosting

8 cups of sifted confectionery sugar

1 teaspoon vanilla extract

1/4 cup of vanilla rum

2 sticks of butter

Beat butter until creamy, add 4 cups of sugar and mix well, add wet ingredients, mix. Add remaining sugar and pipe on to cupcakes.