Gluten-Free Chocolate Cakes - cooking recipe

Ingredients

14 tbsp (1 3/4 sticks) butter, softened
2 1/2 cups gluten-free self-rising flour
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
3/4 cup milk
2 None eggs
2 None egg whites
None None FOR THE CHOCOLATE ICING
1 cup powdered sugar
1 tbsp unsweetened cocoa powder

Preparation

Preheat the oven to 350\u00b0F. Line two 12-cup muffin pans with paper liners.
Beat butter in large bowl with electric mixer until pale. Combine sifted flour, cocoa powder and 1/4 cup of the granulated sugar in medium bowl. Beat flour mixture alternately with milk into butter, in two batches, until combined.
Beat eggs and egg whites in medium bowl with electric mixer until thick and creamy. Gradually add remaining 3/4 cup granulated sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually beat egg mixture into flour mixture until combined. Divide among muffin cups.
Bake about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Meanwhile, for the chocolate icing, sift powdered sugar and cocoa powder into medium bowl; stir in 2 tbsp water until smooth. Spread cooled cupcakes with chocolate icing.