Gluten Free Chocolate Cupcakes With Whipped Cream Cream Cheese Frosting

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30 g sorgham flour

30 g almond meal

30 g brown rice flour

50 g tapioca starch

25 g cornstarch

25 g mesquite flour

35 g sweet rice flour

3/4 tsp xanthan gum

16 g high quality dutch processed cocoa flour

3/4 tsp salt

1 cup neutral flavored oil

100 g brown sugar

116 g white sugar

1 x egg plus 1 egg yolk

3/4 tsp vanilla

1/2 cup plus 2 Tbsp of buttermilk

1 tsp baking soda

1 1/4 tsp cider vinegar

1 cup cold heavy cream

12 oz cream cheese

1/2 tsp vanilla

3/4 cup confectioners sugar, sifted

1 tbsp hibiscus powder for color (optional)

Raspberries for decoration

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