Gluten-Free/Dairy Free Chocolate Rum Cupcakes

(Pictured above with a vanilla frosting.)

Ingredients:

1 cup sweet sorghum flour
1 cup potato starch (be sure it's starch, not flour)
1/2 cup almond flour
1 teaspoon xanthan gum     (flour mix from glutenfreegoddess)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup gluten free cocoa powder

1/2 cup butter (or 1/2 cup vegetable oil for dairy-free)
1 3/4 cup sugar
1 teaspoon GF vanilla

4 eggs
2/3 cup vanilla yogurt (use plain coconut milk yogurt  for dairy-free)

1 cup milk (or vanilla coconut milk for dairy-free)

Rum (optional)

Directions:

Preheat oven to 350 degrees. Line 2 cupcake pans, this makes 1 - 2 dozen cupcakes depending on how full you make them.

Sift together

1 cup sorghum flour
1 cup potato starch (be sure it's starch, not flour)
1/2 cup almond flour
1 teaspoon xanthan gum     (flour mix fromglutenfreegoddess)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup cocoa powder

In separate bowl cream together
1/2 cup butter (or veg. oil)
1 3/4 cup sugar
1 teaspoon vanilla

Add 4 eggs
Add 2/3 cup yogurt
Mix in dry ingredients

Add about 3/4 cup - 1 cup of milk (to cupcake batter consistency)

Fill cupcake liners in pan about 1/2 to 3/4 full (these cupcakes puff up big)

Bake at 350 for about 25 to 30 minutes. Let cool. 

After cooled, use a medicine dropper to squeeze rum into the middle of each cupcake. I insert the medicine dropper into the top of the cupcake.  I usually do about a half teaspoon of rum for each one and then squirt just a little more over the top before frosting.