2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)
1 Cup Sugar
2 Teaspoons GF Baking Powder ( I use Clabber Girl)
1 Teaspoon Baking Soda
1/2 Tablespoon Pure Cocoa Powder
1 stick Salted Butter melted or softened
1 Tablespoon Pure Vanilla
¼ Cup water
2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)
3 Eggs or 2/3Cup 100% additive free Egg Whites
Optional 1 bag of GF chocolate chips
In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa. Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed. Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now) Let set 15 – 20 minutes, to let rice flour absorb liquids.
When ready to bake.
Preheat oven to 325*F.
Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)
Cream Cheese Icing
8 oz. Plain Preservative Free Cream Cheese ( Philadelphia)
1 Stick softened Butter
2 – 2 ½ Cups Pure GF Powdered Sugar
In food processor blend all ingredients until smooth. Refrigerate until ready to use.