Chocolate cupcakes with coconutty vanilla frosting (gfcfsf!)

Ok I am gonna keep it really real. When it comes to Gluten free baking....I use box cake mix, most of the time. Its a beeotch gathering alllll the different flours you need to make a proper Gluten free cake or cupcakes. Any baking in general really. lol
One day i will master the art. And have the money to buy a million zillion different expensive flours to have on hand for any baking whimsy. But for now, I am content with all things boxed and ready to mix. Easy peasy fo sheasy.
My neasy.

We have found that our local walmart super center is now beginning to carry more and more gluten free options. Ad of course they are much cheaper than the norm!

I used Hodgson Mill Chocolate Cake mix, bought some cupcake liners and whipped these puppies up in about an hour.
I replaced regular dairy butter with coconut butter. Also i just used vanilla since i didnt have any almond extract handy. To make the dairy free buttermilk I followed this recipe, using white vinegar and coconut/almond milk.

For the frosting:
1 box Domino powdered sugar
1/2 cup Coconut Butter
3-4 TBS almond/coconut milk
1 tsp McCormick vanilla

Add the milk in slowly. Add more or less depending on your desired consistency.

Beat with a mixer.
Frost your cooled cupcakes.
Add sprinkles or fun topping.
Done. :)

Nomnomnom,

A