Gluten -free baking, attempt one
Sep. 2nd, 2010 08:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
femkes_folliesWell, not an unqualified success - but not a failure either. I started with this recipe:
http://cupcakeblog.com/?p=91
Then modified. Here's my version:
7 oz Ghiradelli double chocolate chips
3 sticks unsalted butter
2 1/4 c sugar
1 1/4 cup GF flour blend
1/4 c cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp xanthan gum
8 eggs
Melt chocolate and butter in the top of a double boiler. Stir in sugar. Set aside to cool.
Combine flour, cocoa, baking powder, salt, and xanthan gum in a medium bowl.
Beat chocolate mixture for 3 minutes. Add eggs, one at a time, beating for a few seconds between additions. Turn mixer to low or stir in flour mixture. Fill cupcake liners 2/3 full. Bake at 350 for 30 minutes.
A couple notes. The original author suggested preheating to 375 and turning down. Don't. I got a fine crisp crust on the cupcakes that then collapsed and made them hard to ice.
Second - the caramel icing was OK (would have been better if John had gotten a brick of cream cheese rather than a tub of the spreadable. :-( ) But if I do these again, I think I'll do this:
8 oz cream cheese
2 sticks butter
1 c peanut butter
5-6 c powdered sugar
Beat together cream cheese, butter, and peanut butter. Add sugar, 1 cup at a time until spreadable consistency is reached.
Not bad. Annneliese like the cupcakes but not the icing. ;-) I suspect she prefers Momma's usual almond buttercream.
http://cupcakeblog.com/?p=91
Then modified. Here's my version:
7 oz Ghiradelli double chocolate chips
3 sticks unsalted butter
2 1/4 c sugar
1 1/4 cup GF flour blend
1/4 c cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/8 tsp xanthan gum
8 eggs
Melt chocolate and butter in the top of a double boiler. Stir in sugar. Set aside to cool.
Combine flour, cocoa, baking powder, salt, and xanthan gum in a medium bowl.
Beat chocolate mixture for 3 minutes. Add eggs, one at a time, beating for a few seconds between additions. Turn mixer to low or stir in flour mixture. Fill cupcake liners 2/3 full. Bake at 350 for 30 minutes.
A couple notes. The original author suggested preheating to 375 and turning down. Don't. I got a fine crisp crust on the cupcakes that then collapsed and made them hard to ice.
Second - the caramel icing was OK (would have been better if John had gotten a brick of cream cheese rather than a tub of the spreadable. :-( ) But if I do these again, I think I'll do this:
8 oz cream cheese
2 sticks butter
1 c peanut butter
5-6 c powdered sugar
Beat together cream cheese, butter, and peanut butter. Add sugar, 1 cup at a time until spreadable consistency is reached.
Not bad. Annneliese like the cupcakes but not the icing. ;-) I suspect she prefers Momma's usual almond buttercream.