How to make Wheat and Gluten Free Chocolate Cupcakes
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 .
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
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