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. =]
© The Gluten Free Spouse / Shawn Christopher Mooney
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I am also cow's milk intolerant ... have you ever substituted rice milk or almond milk?ReplyDelete
I haven't made a substitute in this recipe yet, but... I often use unsweetened almond milk in recipes with really good results. I have also used soy milk. I have yet to try rice milk, but plan on it soon.ReplyDelete
How about using lactose-free 2% milk? I am lactose intolerant and have had pretty good luck. Good luck!ReplyDelete
It's worth mentioning I've made these a few times using sweet white sorghum flour in place of the gluten-free oat flour with excellent results.ReplyDelete
I just made these with a coconut flour blend, and coconut milk, and coconut oil. they turned out fantastic! There is a VERY SLIGHT hint of coconut.. nothing off-putting though. Everyone loved them, and no one realised they were gluten-free and casein-free!! :)ReplyDelete
I just came across this recipe, and would love to make these for an upcoming child's birthday. Do you have a recipe for the delicious looking frosting you used? Or was that store-bought? Thanks for this recipe!ReplyDelete
The frosting in the pic I believe was just butter, cocoa, and powdered sugar with a dash of vanilla. (I don't remember the amounts as I generally mix frosting as an afterthought. My guess is it was 1 stick of butter softened to room temperature, mixed into probably a cup or so of powdered sugar and a cup of cocoa. Shawn usually likes his with a gluten free double chocolate frosting from the store, so I do buy it on occasion.ReplyDelete
Thanks for reading! =]