Gluten Free Red Velvet Cupcakes - Happy Halloween!

 Happy Halloween!  I'm still trying to get used to baking in the hot state of Arizona (it's the end of October and we're still getting 90 degree temperatures!)  My ghost looks a little more like the Wicked Witch of the West, "I'm melting! I'm melting!" But the cupcakes were wickedly good to eat!

Gluten Free Red Velvet Cupcakes (makes 8)

2/3 cup plus 3 Tablespoons gluten free flour mix
1 Tablespoon cocoa
1/2 teaspoon xanthum gum
scant 1/2 teaspoon baking powder (closer to 1/3 t)
 2/3 cup sugar
1 egg
1/3 cup oil
1 teaspoon vanilla
1/4 teaspoon salt
1/3 ounce red food coloring
1/3 cup milk

 Preheat oven to 350 degrees Fahrenheit.  Prepare cupcake pan with cupcake papers or oil dusted with gf flour.  Sift gluten free flour mix, cocoa, xanthum gum, and baking powder in a bowl and set aside.  Mix sugar and egg on medium for 1 minute. Add oil and mix another minute.  Add vanilla, salt and food coloring and mix until combined.  Gradually stir in flour mixtures and when it is just combined slowly stir in the milk.  Scrap down the sides of the mixing bowl and mix on medium for 2 minutes.  Scoop batter into cupcake pan filling about 2/3 full.  Bake for 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.  Cool cupcakes before frosting.  Refrigerate frosted cupcakes until ready to eat.

Not too Sweet Fluffy Cream Cheese Frosting

1/4 cup butter, softened
8 ounces cream cheese or neufchatel, softened
2 cups powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese together until smooth.  Stir in Vanilla.  Gradually beat in powdered sugar.  Once combined, Beat on high for 1-2 minutes.