Gluten Free Black and White Cupcakes

Racism is baked into the bones of America. Even after perceived progress due to the courage, tirelessness, and perseverance of so many, including Dr. King, racism persists in the very systems that this country is built on. In all the ugliness of 2020, thousands marched for the same injustices, the same changes that Dr. King wrote and spoke about over five decades ago. Because racism never left; it’s been twisted and reformed to fit into what we think are socially acceptable channels today. The saying, “they tried to bury us, they didn’t know we were seeds” applies to racism and racists as much as it applies to those who are oppressed. Anyone who has ever had to help weed their front lawn will know that unless you pull weeds out by the root and make sure no seeds drop from dried husky pods, you’re bound to get a whole new round of unwanted, outdated, and ugly yard residents next season. Those folks who screamed filth at Ruby Bridges, the people who celebrated when King was shot dead, they had children and grandchildren and taught them the same things they believed and racism found new hosts. Do not be surprised that racism is still here, alive and well – America is a breeding ground for it.

Racism will not go away in 2021. It may never go away in America. But there are steps we must take in 2021 to make this a safer place for non-white people to survive, and that includes pulling out weeds, roots and all, that thrive in systems of power like our law enforcement. Reform is just mowing the lawn. We need the ROOTS, STEMS, and SEEDS removed. On this Dr. Martin Luther King Jr. Day, 2021, we want all of you to join us in committing to action this year, to real, concrete action and change. That means having those frustrating conversations with “friends” and family members who still don’t get it, it means voting and calling and pressuring our elected officials to do the right thing, it means showing up for protests or donating to groups who have a foothold in the climb towards justice. And it means not shying away from making our voices heard everywhere – including here, on what you thought was just a baking blog. Because #BlackLivesMatter is way more important than a batch of cupcakes, so let’s make sure the conversation isn’t lost in the shuffle of sugar and flour, but elevated by it.

For those of you looking for ways of transforming your love of baking into something meaningful, we encourage you to check out Bakers for Change and Bakers Against Racism. If you’re looking for ways to educate yourself, we recommend watching “13th” (free on YouTube or on Netflix), or so many other important films, documentaries, books, articles, and talks. We have more information on recommended media in our Juneteenth post here, and in our Black Lives Matter post here and here.

Print Recipe

5 from 1 vote

Gluten Free Black and White Cupcakes

Ultra-rich black cocoa cupcakes topped with black cocoa and vanilla swirled buttercream!

Prep Time45 minutes mins

Cook Time22 minutes mins

Cooling time30 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: black cocoa, buttercream, chocolate, chocolate cupcakes, cupcakes, gluten free, oreos

Servings: 28 cupcakes

Calories: 400kcal

Author: Amelia Farber

Equipment

• Cupcake pans
• Paper cupcake liners
• Electric mixer
• Piping bags and tips

Ingredients

For the cupcakes:

• 3 large eggs
• 1 Cup sour cream
• 3/4 Cup canola oil
• 2 tsp vanilla extract
• 1 3/4 Cup white sugar
• 1 1/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
• 1/2 Cup sweet rice flour
• 1/2 Cup arrowroot starch
• 3/4 Cup packed blanched almond flour
• 1 Cup black cocoa powder
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 Cup hot coffee
• 2 oz semi sweet chocolate chips

For the black cocoa buttercream:

• 1 Cup vegetable shortening
• 1 Cup salted butter room temperature
• 1 1/4 Cup black cocoa powder
• 3-4 Cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/4-1/2 Cup heavy cream
• black gel food coloring optional

For the white buttercream:

• 1 1/2 Cups vegetable shortening
• 1/2 Cup salted butter room temperature
• 2-3 Cups powdered sugar
• 1 tsp clear vanilla extract

Instructions

To make the cupcakes:

• First, preheat the oven to 350° Fahrenheit and line two cupcake pans with paper cupcake liners. Then, in a small heat-proof bowl, pour in the hot coffee and add the chocolate chips. Let sit for 2-3 minutes until melted then stir to combine. Then, in a large bowl, whisk together the eggs, sour cream, canola oil, sugar, and vanilla until thick and smooth. Add in all of the flours, starches, black cocoa powder, baking soda and powder, and salt and whisk until completely smooth. Finally, pour in the coffee+chocolate and whisk everything until smooth. Spoon batter into the lined cupcake pans (they should be about 3/4 full) and bake for 18-24 minutes or until a knife or skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

To make the buttercreams:

• First, make the black cocoa buttercream. In a large bowl, beat the butter and shortening until smooth. Add the black cocoa and beat to combine, then add the salt and vanilla and one cup of the powdered sugar and beat until smooth. Continue to add powdered sugar until desired sweetness is reached! Add more black coloring if needed, and add cream to thin buttercream if frosting is too thick/stiff. Scoop frosting onto a long piece of plastic wrap and wrap into a log if doing a swirl.
• Then make the vanilla buttercream. In another large bowl, beat the shortening and butter until smooth, then add the vanilla and powdered sugar and beat until smooth. Scoop onto another piece of plastic wrap and wrap into a log, then add both logs into a large piping bag with your favorite piping tip and carefully pipe out a swirl onto each cupcake!

Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!

Food photography and styling by Amelia Farber