Tuesday, January 21, 2014

Let them eat cake! Chocolate and vanilla

I once thought I was tired of the humble cupcake...and then I couldn't have any. I will never turn up my nose at a cupcake again, and thanks to this gluten free version, I won't have to.

Chocolate Cake

Make a mix time saver.


1 c GF flour with pectin (use ¾ c if using bean flour mix)
¾ c cocoa
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

To make, add:

¾ c water
1/3 c oil
2 eggs
1 tsp vanilla
½ tsp mint, optional
1 tbsp coffee, optional

1. Combine dry stuff. Add wet stuff and stir. Bake at 350 F for 19 minutes (25 min for a 9 in cake round) until top springs back lightly when touched.

Vanilla Cupcakes

1 c GF flour with pectin (use ¾ c if using bean flour mix)
1 tsp baking powder
½ tsp salt
4 egg whites
4 egg yolks
1/3 c sugar
2 tbsp honey
2 tbsp oil
1 tsp vanilla

1. Whip whites to stiff peaks.
2. In a separate bowl, combine dry stuff and mix. Add wet stuff (except for whites) and mix. Fold in whites. Pour into prepared muffin tin and bake at 350 F until top springs back lightly when done.

Frosting ideas: Fill with marshmallow crème (7 minute frosting). Dunk in melted chocolate or spread with jam and sprinkle on coarsely ground coconut. Pipe with pastry cream (think thick, rich pudding) and coat with caramel corn. Have fun!

No comments:

Post a Comment