Until I fully understand the science of gluten-free baking, I'm stocking up on this easy blend because I ain't waiting another year to have a darn good cupcake.
Gluten-Free Chocolate Cupcake Recipe adapted from King Arthur Flour*
Note: Instead of vegetable oil, I used avocado oil. I also added 1 teaspoon instant coffee granules to the 1/2 cup water (lukewarm).
*King Arthur Flour's gluten-free AP mix can be used in any recipe that calls for a gluten-free all-purpose baking mix.
Note: This recipe will frost 12 cupcakes modestly. Double the recipe if you plan to frost the cupcakes (with a large open star tip) as shown in the photos above.
2 cups powdered (confectioner's) sugar
2 teaspoons green tea (matcha) powder
pinch of salt
1/2 cup + 2 tablespoons unsalted butter, softened
1 teaspoon almond extract
2-3 tablespoons milk or heavy cream
In a medium bowl, sift powdered sugar, green tea powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed for a minute. Turn mixer to stir/low speed, gradually add powdered sugar mixture until incorporated with the butter. Add almond extract and 2 tablespoons milk and mix on medium speed until light and fluffy, about 3 minutes. If frosting is still stiff, gradually add 1 tablespoon milk until desired consistency.