Prepare buttermilk: In a 1 cup measuring cup, add 1 tsp. of vinegar to milk. Mix gently and set aside.
Prepare a muffin tin by placing paper liners in each cup. Preheat oven to 350 F.
In a medium mixing bowl, combine flour blend, baking soda, baking powder, cocoa and salt. Mix until combined. Set aside.
In a large mixing bowl, mix the sugar and oil on low speed until combined. Add in the egg, buttermilk mixture, vanilla and red food coloring – mix until combined.
Stir in hot coffee.
Add the flour mixture to the wet mixture and mix on low speed, just until combined.
Pour batter into a measuring cup. Fill each muffin cup ¾ of the way full of batter.
Bake for 24 minutes or until a toothpick tests done.
Remove the cupcakes and let them cool on a cooling rack.
Prepare frosting: In a medium mixing bowl, beat the cream cheese and butter until light and fluffy. Add the vanilla extract and beat again. Add powdered sugar, 1 cup at a time, beating well after each addition.
Frost cooled cupcakes.
Use the gluten-free-bread flour blend in the recipe
A measuring cup works well for portioning the batter in the cupcake liners
Frost the cupcakes with a knife or get fancy with a piping bag and tip