Saturday, September 10, 2011
Gluten Free Chocolate Cupcakes
These turned out to be the best textured and flavored gluten-free chocolate cupcake that I've made so far. They are just a bit moister and lighter than those regular cupcakes you can buy in your local grocery stores bakery. That's right, I said moister and lighter.
Bob's Red Mill that is already ground for you, their will be a much more refined texture and appearance.
1/2 cup of certified gluten-free oat flour
1/2 cup of brown rice flour
1/3 cup arrowroot flour (or cornstarch)
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup cocoa
1 and 1/2 cups sugar
3 tablespoons unsalted sweet cream butter
1 teaspoon pure vanilla extract
1 cup buttermilk (or 1 cup 2% milk + 1 tablespoon apple cider vinegar)
Begin by creaming together the sugar, butter, vanilla, and the eggs.
Next, whisk together the rest of the dry ingredients until thoroughly combined.
Mix the flour and the milk into the creamed sugar/butter/egg mixture. Do this in thirds using 1/3 of the flour, then 1/3 of the milk, mixing thoroughly between each addition until all the ingredients are thoroughly mixed together to form a batter.
Preheat oven to 350 degrees Fahrenheit and line your muffin tins with paper cupcake liners. Fill the cupcake liners about half full with the batter give or take a little. This will make 24 cupcakes.
Bake for 15 minutes at 350 degrees. Remove from oven to test with a toothpick in the center of a cupcake to determine if they are done. (the toothpick should come out relatively clean, if batter is stuck to the toothpick, cook them a bit longer) These were perfectly done in 15 minutes.
Remove the cupcakes from the cupcake pan and cool completely on a wire rack before frosting them. If you choose not to frost them, enjoy one as soon as they are cool enough to handle. =]