Hello Shawn...I want to celebrate the fact that your ingredients for a great Gluten-free cupcake may just be the right balance needed for these cupcakes to rock!
I will certainly take this recipe and try it soon.
I am not celiac...however, I am slightly intolerant and slightly stomach sensitive.
If I may dare make a suggestion: I would prefer not using cornstarch...Arrowroot, in my opinion, may be a somewhat heathier choice ;o)
Thank you for sharing. Looking forward to the rest of your specialized recipes.
Flavourful wishes, Claudia
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Gluten Free Chocolate Chocolate Chip Cupcakes with Chocolate Frosting
When you're gluten free, there are certain things that you really miss. Chocolate cake and cupcakes were one of the things Shawn yearned for and I vowed to make them. These are super yummy and will delight everyone, gluten free or not. Ingredients
- The Cupcakes:
- 1/4 cup millet flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup soy flour
- 1/4 cup Quinoa flour
- 1/4 cup sweet white sorghum flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup butter (one stick) softened
- 3 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 2 eggs
- 1 cup sugar
- 1/2 of a 12 ounce bag of Nestle Tollhouse Chocolate Chips.
- The Icing:
- 1/2 cup butter (one stick) softened
- 2 tablespoons cocoa powder
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
Directions
- Begin by mixing the butter and the sugar and the eggs thoroughly in your stand mixer bowl.
- While the sugar/butter mixture is mixing, in a separate bowl, mix the flours and dry ingredients together with a whisk.
- Add half the chocolate flour mix to the mixer and blend well. Add 1/4 cup milk to the batter and blend well. Add the remaining flour mixture and blend well, then the remaining milk. When thoroughly mixed together the dough will climb up the mixers beaters.
- In a large muffin tin (12) place your paper cupcake liners. Fill the liners about 2/3 full with the batter (it's thick so I found 2 spoons very useful).
- Bake for 20 minutes at 350 degrees. Test them with the toothpick in the center. (Unless you poke a chocolate chip, it should come out clean.)
- Combine the ingredients for the icing in your mixer bowl and blend until smooth and creamy.
- When cupcakes are thoroughly cooled, frost the tops with the icing.
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Thank you for the praise and the suggestion foodessa. Please try them with arrowroot and let me know what you think. I just made these again and both Shawn and I were delighted by the chocolatey goodness. We are both big fans of the "dark chocolate" flavor that dominates the cake, while the mocha sweet chocolate flavor of the frosting accents and completes these cupcakes. Ithink I'll have another.... They most definitely ROCK!
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