Monday, September 10, 2012

Gluten Free Recipes: Triple Ginger Cupcakes!

  • Cupcake
  • 172 grams AP GF Flour (86 grams superfine brown rice flour, plus 43 grams each superfine white rice flour and tapioca flour/starch) (about 1 and 1/3 cups)
  • 90 grams light brown sugar (about 1/2 cup)
  • 90 grams granulated sugar (about 1/2 cup)
  • 2 teaspoons powdered ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon lemon peel powder or lemon zest
  • 1/4 teaspoon mace
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 130 grams unsalted butter, melted & cooled slightly (9 tablespoons)
  • 2 extra-large eggs or 3 large eggs
  • 114 grams sour cream (about 1/2 cup)
  • 28 grams molasses (about 4 teaspoons)
  • 1 tablespoon freshly grated ginger
  • Ginger Buttercream
  • 115 grams unsalted butter, room temperature (1 stick)
  • 57 grams cream cheese, cold pieces (4 tablespoons)
  • 1 tablespoon powdered ginger
  • 500 grams powdered sugar, sifted (about 4 cups)
  • 1/2 teaspoon vanilla
  • 2-3 tablespoons milk (if needed)
  • Topping
  • small piece of candied ginger
  1. Preheat oven to 350. Place cupcake liners in a tin (about 12-14). Set aside.
  2. In a large bowl combine the flour, sugars, baking powder, salt, baking soda, cardamom, lemon peel powder, mace, cinnamon, and cloves. Whisk to combine. In a microwave safe glass container melt butter and let cool slightly. Add eggs, sour cream, molasses and fresh ginger. Whisk to combine. Add the wet ingredients to the dry and mix well until everything is incorporated and the batter becomes a little bit shiny and slightly thick. Scoop into the cupcake liners about 2/3 full. Bake 18-20 minutes or until a toothpick comes out with just a few crumbs. Cool and remove cupcakes to a rack to cool completely before frosting.
Ginger Buttercream
  1. In the bowl of a stand mixer using the whip attachment mix the butter and add pieces of cold cream cheese just until incorporated. Add the ginger and mix. Add the powdered sugar and mix on low just until incorporated. Turn mixer to high and whip. Add vanilla and whip again. If the mixture seems too stiff add the milk, one tablespoon at a time. Try to keep it somewhat stiff because the addition of cream cheese already makes it soft. If it gets too soft, refrigerate for about 15 minutes before piping.
  2. Pipe or slather buttercream on top of each cupcake.
  1. Place candied ginger on top and refrigerate until buttercream is set. Serve at room temperature for best flavor but store left overs in the refrigerator.

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