Red Velvet Cup Cakes

Ingredients
2 cups of sugar
2 sticks of butter, softened
2 eggs
2 tablespoon cocoa powder
1 oz red food coloring (I’ve learned since the posting of this recipe that food dye gels are MUCH better)
1 ½ cups white rice flour
½ cup potato starch
½ cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
½ teaspoon baking soda
1 tablespoon vinegar

Directions
Preheat oven to 350 degrees
In mixing bowl cream the butter and sugar until light and fluffy.
Add the eggs one at a time beating well between each.
Mix in the cocoa powder and food coloring. Mix well.
In a separate bowl mix the rice flour, potato starch, sorghum flour, xanthan gum, and salt.
Add the flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
In a small bowl combine baking soda and vinegar and add to mixture.
Pour into cake or cupcake pans. If using cake pans, lightly grease and flour (with rice flour) the pans. I used regular cupcake baking cups and they didn’t stick at all and peeled off easy.
For cupcakes fill about ⅔ – they rose slightly while baking but not much.
Bake 20-30 mins until toothpick in center comes out clean. Let cool completely before frosting. Enjoy!
I did not have enough red food coloring to get these really good and red so mine are more like “pink velvet” cupcakes! I made a basic vanilla cream cheese frosting to put on these but I think just about any kind would be delicious.