Some days you need a cupcake. Sometimes a vanilla cupcake hits the spot, but today, it was chocolate all the way.
Chocolate cupcakes
1/4 c. softened dairy free butter
1/4 c. sugar
1 egg
1 tsp vanilla
1/4 t. salt
1/2 c. gf flour
1/4 c. cocoa
1 t. baking powder
1/4 c. almond milk
Preheat the oven to 350.
With a hand mixer, beat the butter and sugar until it's creamy. Mix in the egg, milk, and vanilla. Add the dry ingredients and mix for 1-2 minutes. The batter will be fluffy.
Spoon into muffin tins, lined with a paper cupcake liner and spritzed with cooking spray. Bake for 15-20 minutes, or until the tops are set and a toothpick inserted into the middle comes out clean. Makes 4-6 cupcakes, depending on how full you fill the wells.
To make the chocolate buttercream, mix the following with a hand mixer:
1/4 c. butter, softened
3/4 c. powdered sugar
1/4 c. cocoa
2 T. almond milk
1/4 t. vanilla
pinch of salt
