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How to make Wheat and Gluten Free Chocolate Cupcakes

Updated on March 10, 2012
Wheat and Gluten Free Chocolate Cupcakes with buttercream icing - perfect for a birthday girl or boy!
Wheat and Gluten Free Chocolate Cupcakes with buttercream icing - perfect for a birthday girl or boy!

Delicious moist cupcakes

Birthday time at our house means mum in the kitchen cake making. I have made a variety of cakes for the girls over the years some successful, others not so much. I remember being so tired one year, baking 25 cupcakes for my daughter to take to school, I set the papers on a baking sheet not in muffin tins - they were the oddest shaped cupcakes ever!

This recipe however is an absolute sure fire winner. I adapted it to be wheat and gluten free, so that I could eat one of the cakes, from a recipe by UK baker to the rich and famous Fiona Cairns www.fionacairns.com .


Ingredients

4oz semisweet quality chocolate either chips or finely chopped

1/2 cup tapioca flour

1/2cup rice flour

1/2 cup stoneground sourghum flour

OR I 1/3 cups cake and pastry flour - for non wgf baking

1 tsp baking powder

1tsp baking soda

1 cup ground almonds

3/4 cup unsalted butter

1 1/3 packed brown sugar

1 tsp vanilla extract

3 large eggs lightly beaten

1/2 cup buttermilk *

*If you don't have buttermilk add 1 desert spoon of white vinegar to regular milk.

For icing - soften 3/4 cup butter and mix with 2 cups icing sugar and 1tsp vanilla




From making to icing in pictures

cream butter and sugar in electric mixer
cream butter and sugar in electric mixer
Lightly beat 3 eggs and add 1tsp vanilla
Lightly beat 3 eggs and add 1tsp vanilla
If making wheat and gluten free combine three flours plus almond flour, baking powder and baking soda or, for non wgf, use 1 1/3 cake flour
If making wheat and gluten free combine three flours plus almond flour, baking powder and baking soda or, for non wgf, use 1 1/3 cake flour
put one desert spoon mixture into cup cake papers
put one desert spoon mixture into cup cake papers
Cooked cakes with perfect "flat" tops for icing
Cooked cakes with perfect "flat" tops for icing
use a cup cake icing squeeze pump or spread the icing flat and cover with sprinkles to finish off the cakes.
use a cup cake icing squeeze pump or spread the icing flat and cover with sprinkles to finish off the cakes.
Make two colours of icing and combine them in the pump for a pretty effect.
Make two colours of icing and combine them in the pump for a pretty effect.

Method

Pre-heat oven to 350F

1) Place chopped chocolate or chips in bowl and add 6 tablespoons of boiling water stir and let cool

2) Combine all dry ingredients into a bowl - flours/groundalmonds/baking powder and soda

3) Place butter and sugar in electric mixer and beat for about 5 mins until creamed and light and fluffy

4) Lightly whisk 3 eggs and add vanilla. With mixer still running pour in the combined mixture slowly. During the process add 1 tablesppon of flour mixture to prevent curdling.

5) Add the chocolate and buttermilk or soured milk - whisk together.

6) Add the flour and fold in or using mixer pulsate until combined.

7) Using a large desert spoon put mixture into cupcake papers in muffin tins. Mix should be 2/3 high within cupcake papers.

8) Bake 25-20 mins. The cakes are ready when they spring back to a light finger touch, or use a small wooden skewer to test. Skewer will be clean when removed. Cool cakes on a wire rack.

9) Prepare icing by beating butter and confectioners sugar and vanilla. Ice cakes once they are completely cool

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    • roxanne459 profile image

      Roxanne Lewis 5 years ago from Washington

      Those look amazing! My son is also dairy free and can't have refined sugar but I'm going to make some small alterations and bake some cupcakes tomorrow! Thanks!

    • Lizam1 profile image
      Author

      Lizam1 5 years ago from Victoria BC

      I hope you and your son enjoy them:-) The teens who just ate them at our house really tucked in!

    • teaches12345 profile image

      Dianna Mendez 4 years ago

      I am a chocolate lover so this recipe is a winner with me. It is hard to find a recipe that will give you a moist cupcake without the gluten, so this will be a nice extra treat. Thanks for the idea.

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