Cupcake recipe -Ingredients:
1 ounce semisweet chocolate
1 cup Earths Best margarine
1 cup gluten free all purpose flour
1-3/4 cup of white sugar
1 teaspoon vanilla extract
Preheat oven to 325 degrees.
Line 24 muffin cups with paper liners.
Melt the butter and chocolate in the microwave. I heated it on high for 1 min, stirred it ad heated it for another 30 sec.
Mix flour and sugar in a bowl.
With mixer on low speed, beat in eggs one at a time.
Stir in chocolate mixture and vanilla.
Fill muffin cups 2/3 full and back for 25 min.
Frosting recipe -Ingredients:
2 cups organic powder sugar
1/4 cup Earth's Best margarine
1/4 unsweetened almond milk
3/4 cup unsweetened pure cocoa powder
1/2 teaspoon vanilla
Soften the margarine in the microwave for about 15 seconds
Using an electric hand mixer, cream the powdered sugar with the margarine until mixture is thick and well combined.
Add almond milk, cocoa power and vanilla and continue to mix until smooth.