Thursday, May 2, 2013

Gluten Free Recipes: Little Bitty Chocolate Cupcakes!

Mini Cupcakes
  • 130 grams AP GF flour (66 grams superfine brown rice flour plus 32 grams each superfine white rice flour and tapioca flour/starch) (1 cup)
  • 186 grams granulated sugar (3/4 cup)
  • 50 grams unsweetened good quality cocoa (1/2 cup)
  • 1 scant teaspoon baking powder
  • ½ teaspoon instant espresso powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 130 grams unsalted butter, melted and cooled slightly (9 tablespoons)
  • 3 extra-large eggs
  • 60 grams buttermilk (1/4 cup)
  • 60 grams warm water (1/3 cup)
  • 1 teaspoon vanilla
Chocolate Glaze
  • 320 grams semisweet or milk chocolate chips (1 12oz. bag or about 2 cups)
  • 60 grams heavy cream (scant ¼ cup)
  • GF Sprinkles (1 jar)
  • optional: colored coarse sugar (1 jar)
Mini Cupcakes
  1. Preheat oven to 350. Place mini cupcake liners in mini muffin pans (about 36-40 total). Set aside.
  2. In a large bowl whisk together flour, sugar, cocoa, baking powder, espresso powder, salt, and baking soda. In a smaller bowl mix together butter, eggs, and buttermilk, warm water and vanilla. Whisk or using a handheld (or stand) mixer on medium/low combine until batter is smooth. Fill each liner just shy ⅔ full. Bake 10 minutes though it might take a minute more or just until a toothpick comes out without crumbs. Cool for a few minutes. Remove cupcakes to a rack and cool completely before dipping in chocolate topping.
Chocolate Glaze
  1. Place chocolate in a heat proof bowl (big enough to dip cupcakes into). Heat cream in the microwave or stove top until simmering – right before it boils. Pour over the chocolate immediately and let the mixture sit untouched for two minutes. Then stir gently to incorporate the melted chocolate into the cream. Stirring gently avoids getting any frothing or air bubbles in the mixture. Let the glaze sit for almost 5 minutes to cool off a little bit more. Place cooling rack on a baking sheet to catch any drips. Turn cupcakes upside down and dip tops into glaze. Let it drip for a second or two and flip them right side up and place on rack.
  1. Have a bowl of sprinkles or sugar ready as you dip. With clean fingers add sprinkles to freshly glazed tops (so they adhere). Let the chocolate set before serving. Don’t refrigerate or the glaze will lose its shine. They should set in an hour or two.

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