Homemade Hostess Chocolate Cupcakes

Married since June 18, 1967 to the same man. Three adult children, 2 sons and a daughter. Six grandchildren, 5 boys and 1 girl. Also have my fur babies Lola, a 3 year old female Pomeranian and Sly, a 7 month old male Pom. They are both a big part of our family.

gluten free, nut free, eggless and can easily be vegan!

subheading: For the Vanilla Buttercream:

¼ cup unsalted butter or vegan baking stick, room temperature

2 ¼ cups confectioners' sugar

1 teaspoon pure vanilla extract

2 tablespoons water , room temperature

subheading: For the Cupcakes:

¾ cup plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)

¾ cup plus 2 tablespoons granulated sugar

¼ cup plus 2 tablespoons cocoa powder (I use 3 tablespoons dutch or natural unsweetened and 3 tablespoons dark)

¾ teaspoon baking soda

¼ teaspoon plus ⅛ teaspoon baking powder

¼ teaspoon plus ⅛ teaspoon kosher salt

2 heaping tablespoons cornstarch mixed with 3 tablespoons of water

½ cup milk

½ tablespoon white vinegar

½ cup warm water (Microwave it for about 30 seconds)

2 tablespoons vegetable oil

½ teaspoon pure vanilla extract

subheading: For The Chocolate Frosting:

¾ cup unsalted butter or vegan baking sticks

3 ½ cups confectioners' sugar

1 cup cocoa powder (I use ½ cup natural unsweetened or dutch and ½ cup dark)

2 teaspoons pure vanilla extract

½ cup water , room temperature

Directions at laneandgreyfare.com

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