I realize now: I have an obsession. With Baking. I want to do it every day!
The problem? The cost, the fact that I should be getting ready for the upcoming school year, wasting (aka: throwing away) any failure recipes, and of course…. what to do with all of the leftover goods! Luckily I have a few friends who are taste testing all my cupcakes for their wedding. They are hoping to find a chocolate cupcake that is oh-so-delicious. I made a batch of crumby chocolate cupcakes two days ago, so I tried again tonight. Successfully. (PS: with the crumby cupcakes I made a new frosting: Chocolate Swiss Meringue Buttercream! It was crazy and amazing and fluffy….) Here’s my successful attempt:
Preheat oven to 350
- ½ c sorghum flour
- ½ c tapioca flour
- ½ c white rice flour
- 1 c cocoa powder
- 1 ½ tspns xanthan gum
- 2 ½ tspns baking powder
- 1 tspn baking soda
- ¾ c butter, softened
- ¾ c brown sugar, packed
- 1 c white sugar
- 3 eggs
- 2 egg yolks
- 2 tspns vanilla
- 1 ½ c buttermilk
Whisk together the flours, cocoa powder, xanthan gum, baking powder, and baking soda in a bowl. Set aside.
In your stand mixer (or using a handheld mixer), cream butter. Add sugars until fluffy. Beat in the eggs/yolks one at a time. Add the vanilla.
On low, alternately add the flour mixture and buttermilk.
Taste the batter! It actually tastes like a normal batter- not gritty or “beany”. Yum! Fill muffin cups 2/3 full and bake for about 20 minutes (until your toothpick comes out clean).
Let these bad boys cool for a bit in the pan and then move them over to a rack to cool completely.
If you want, you can add filling and then frost with your favorite frosting. I made a chocolate ganache for the filling and then made chocolate buttercream frosting.
Just an FYI, these cupcakes are moist and delicious. However, they aren’t SUPER chocolatey. (Which I like)