Tag Archives: Cupcake

Chocolate Cupcakes

17 Aug

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:

Whatcha Need

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)

Coconut Raspberry Cupcakes

4 Aug

A friend had been talking about coconut and raspberries the other day. Sounds delicious, right? It was her birthday today, so I thought I’d make a cupcake that would incorporate her two favorites. The result: An absolutely delicious cupcake that tasted almost like a twinkie (which I have craved since going GF). It is the boyfriend‘s new favorite (and mine too)!

Oh yeah, the friend’s response: YOUR CUPCAKES WERE SPECTACULAR! Her words. Not mine! 🙂


Vanilla Cupcakes

19 Jul

I decided, at the last minute, to make some inappropriate cupcakes for a friend’s bachelorette party. I didn’t have any box mixes, so I ended up modifying a recipe for home-made vanilla cupcakes. (Mine ended up being decorate your own penis cupcakes….. The picture is of the unfrosted ones)

I used some leftover batter to make 3 blueberry cupcakes for the next morning. I just added about 1/2 cup of blueberries to the batter at the end- gave it a little stir and then plopped a few blueberries on top once the batter was scooped into the liners.

For the Vanilla cupcakes…

Whatcha need:
Preheat oven to 350 degrees.

Dry Ingredients:
2 cups GF flour mix (I used two cups of:
1 cup sugar
1/2 teaspoon salt
1 teaspon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder

Wet Ingredients:
1 cup warm water
2 eggs
3 tablespoons olive oil
1 tablespoon vanilla
1/4 teaspoon lemon juice

Whisk together all of the dry ingredients until well blended.
Beat in the wet ingredients with an electric mixer for 2 minutes.

Scoop into paper cupcake liners. (about 3/4 full- or a little less)
Makes 12

Recipe from: http://glutenfreegoddess.blogspot.com/2009/08/vanilla-cupcakes-with-mocha-icing.html

Pumpkin Spice Cupcakes with Brown Sugar frosting

28 Oct

pumpkin spice cupcakeI’m obsessed with pumpkin. I crave it in all forms ( lattes, chai, cake, pie, cupcakes….)

I bought 5 cans of pumpkin the other day (which for someone who was a non-baker 1 week ago seems like a big step), and have decided to use one of them on Pumpkin Spice Cupcakes.

The recipe I used (again from Karina’s Kitchen: http://glutenfreegoddess.blogspot.com/2006/10/brown-sugar-spice-pumpkin-bars.html ) was supposed to make bars. However, I made them into cupcakes (so I wouldn’t eat half the cake in one sitting). I didn’t have any cupcake liners, so I used aluminum foil (and it worked!). I baked them for about 17 minutes and made sure to pre-heat my oven the entire way this time. Success!

The frosting isn’t as amazing as the maple cream cheese frosting I loved (maybe I made it wrong?). I will make them with that frosting instead next time or maybe just with whipped cream. Num!