I made these with a friend who is allergic to gluten this weekend out of my Cupcakes and Muffins recipe book!
1 cup rice flour
3/4 cup cornstarch
1/3 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 cup light brown sugar
1 cup buttermilk
1 stick of butter, melted
1 1/2 cups fresh or frozen raspberries (we used frozen)
3/4 cup whipping cream
Extra unsweetened cocoa powder, and sliced strawberries for garnish
Preheat oven to 350.
Line 16 holes of two standard muffin pans with paper cupcake liners.
Sift rice flour, cornstarch, cocoa powder, and baking soda together in a large bowl.
Whisk in sugar.
Whisk together buttermilk, butter, and eggs.
Stir gently into dry ingredients.
Add raspberries and mix lightly.
Spoon mixture evenly into prepared pans about two-thirds of the way full.
Bake for 20-25 minutes.
While cooling, while heavy cream and a little bit of confectioners sugar (sugar optional), until mixture resembles a fluffy whipped cream.
When cupcakes are cool, frost with cream, and garnish with cocoa powder and strawberries!