Ingredients:
2 cups (340g) Gluvana Complete™ Gluten-Free All Purpose Mix
1 cup (95.7g) unsweetened cocoa powder
2 cups (453g) sugar
1 cup (226.7g) butter, softened
4 (226.7g) eggs
2 tsp. (10 mL) vanilla extract
1 1/3 cup (320 mL) milk
Makes 36 cupcakes or 3 8” cake layers
Directions:
Preheat oven to 350˚F. Make a flour mixture by combining Gluvana Complete™ Gluten-Free All Purpose Mix, cocoa, baking powder, baking soda, and salt in a medium bowl until just incorporated. Set aside.
In a large bowl, beat butter and sugar on medium- high speed until light and fluffy, about 5 minutes. Reduce speed to low and add one egg at a time, blending in completely and scraping down sides of bowl before adding the next egg. Beat in the vanilla. Continuing at low speed, slowly add in the flour mixture alternating with the milk, and beginning and ending with the flour mixture. Blend until just combined.
Using ½ cup Disher, #30, scoop batter into the muffin pan and bake for 20 minutes or until the center springs back upon touch. Cool for 10 minutes in the pan and then place on a wire rack to cool completely. Frost with desired frosting when completely cooled.