Stuffed Gluten Free Red Velvet Cupcakes

INGREDIENTS

1 1/2 cups

all purpose gluten free flour (I used Better Batter)

1/2 tsp

xanthan gum (omit if your blend already contains it)

4 tbsp

cornstarch (try using another starch if you can’t have corn)

3/4 tsp

kosher salt

1 tsp

baking powder

1/2 tsp

baking soda

4 tbsp

natural unsweetened cocoa powder

1/4

recipe Easy Fudge Truffles, for stuffing (optional)

8 tbsp

unsalted butter, at room temperature (for dairy-free, try an equal amount by weight of melted and cooled vegetable shortening)

1 cup

granulated sugar

eggs (120 g, out of shell) at room temperature, beaten

1 tsp

pure vanilla extract

1 tsp

apple cider vinegar

3/4 cup

milk at room temperature (any kind, but not nonfat)

Red soft gel paste food coloring (optional)

5 oz

bittersweet chocolate, chopped

2 tbsp

vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening, and it is decidedly not poison)