Chocolate Berry Cupcakes with Cream

I made these with a friend who is allergic to gluten this weekend out of my Cupcakes and Muffins recipe book!

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Ingredients:
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
2 eggs
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

Directions:
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!

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