1 1/4 cup Gluten Free Pantry All Purpose Flour (the brand matters)
1 teaspoon xanthan gum
1 teaspoon potato flour
1 cup sugar
1/3 cup vegetable oil
1 cup water
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/3 cup high quality unsweetened cocoa powder
Combine flours, xanthan gum, cocoa, salt, and baking soda in a bowl and whisk by hand until well mixed.
Heat water in a sauce pan on medium heat. Add sugar and stir until sugar is dissolved. Remove from heat and pour in to your mixer. Add dry mix and continue to mix, scraping the bowl a few times. Add oil, vanilla, and vinegar mixing well. (be careful not to over mix, the more you mix xanthan gum, the gummier it becomes)
Portion in to cupcake forms and smooth out tops. What ever shape they land in the cupcake forms is the shape they will bake in unless you do this.
Bake for 20 minutes at 350 degrees.
1 cup shortening
2/3 cup soy milk
5-8 cups powdered sugar
2 teaspoons vanilla extract
Whip shortening on high speed add vanilla and two cups of the sugar. Add soy milk a little at a time, mixture will look like cottage cheese. Continue to add powdered sugar 1 cup at a time until desired flavor and consistency.
Top cupcakes with grated dark chocolate. :)