Sunday, June 24, 2012

Gluten Free Chocolate Strawberry Banana Cupcake Recipe!

  • Cupcake
  • 142 grams AP GF flour (1 cup plus 2 tablespoons) (72 grams superfine brown rice flour plus 35 grams each superfine white rice flour and tapioca flour/starch)
  • 57 grams unsweetened cocoa (1/2 cup)
  • 200 grams sugar (1 cup)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
  • 3 whole extra-large eggs
  • 1 teaspoon vanilla
  • 114 grams pureed banana (no lumps) (scant 1/2 cup)
  • 2 teaspoons brewed coffee
  • Strawberry Banana Cream Cheese Buttercream
  • 57 grams unsalted butter, chilled room temperature (4 tablespoons)
  • 57 grams cold cream cheese, broken into chunks (2 oz.)
  • 454 grams powdered sugar, sifted (4.25 cups)
  • 1 teaspoon vanilla
  • 3 tablespoons pureed strawberries (not strained)
  • 2 tablespoons pureed banana
  • Topping
  • Chocolate sprinkles or small strawberries
  1. Preheat oven to 350. Place liners in a muffin (patty) pan. (12-14) Set aside.
  2. In a medium large bowl add flour, unsweetened cocoa, sugar, baking powder, salt and baking soda. Whisk to combine. In a microwave proof bowl melt butter and cool slightly. Add eggs, vanilla, banana and coffee. Stir to combine. Add wet ingredients to dry and mix with enthusiasm until smooth and shiny, a minute or two. Pour into liners about 2/3 full.
  3. Bake 18-22 minutes or just until a toothpick comes out with a few wet crumbs. Don’t over bake because chocolate tastes terrible when it is too brown. Cool on a rack before frosting.
Strawberry Banana Cream Cheese Buttercream
  1. In the bowl of a stand mixer using a whip attachment, mix butter. Add chunks of cream cheese and whip with butter until combined. Add sugar and whip on low until sugar is mostly combined. Add vanilla, strawberry and banana puree. Whip on high until the mixture is light and fluffy. If it seems a little too gooey for piping, set in refrigerator for about 10 minutes. Pipe onto cupcakes and top with chocolate sprinkles.
  2. Store cupcakes in the refrigerator but serve at room temperature.

No comments:

Post a Comment