Gluten Free Chocolate Cupcakes

Recipe + pictures by La Petite Patisserie


Some notes on gluten-totally free baking. Of course gluten is not present in the flours that we use to make these cupcakes, and since of that an additional type of “binding material or glue” demands to be added. We add a product known as xanthan gum into the mix, which ensures that the batters are combined collectively and assist in the “stretching” of flours in the course of the baking approach.

For that reason, these batters do react also differently when mixed with each other. The “teacher” within me just wanted to let you all know this, do not be alarmed when they react strangely when bea8. The batter will “climb” the beaters so just lift the hand held beater up in the air, enabling the batter to fall back into the bowl. It does this, as the batter is a bit stiffer than typical cake batter.

An additional tip is to make sure that when the batter is “scooped” into the wrappers, that they get shaped round, as this is how the cupcake will appear like following it was baked.

I am so satisfied to share this quite moist and tasty chocolate cupcake with you. Take pleasure in!


Gluten totally free Chocolate Cupcakes makes 10
Ingredients:

• 178ml sorghum flour


• 178ml potato starch, cornstarch or tapioca starch


• 118ml unsweetened cocoa powder


• 237ml organic cane sugar


• 2ml salt


• 5ml baking powder


• 5ml baking soda


• 5ml xanthan gum


• 237ml warm coffee (not also hot or it will make the starch gluey)


• 1 Egg


• 3 tbsp organic canola or coconut oil


• 10ml bourbon vanilla extract


• 1/2tsp Lemon Juice

Strategy:

1. Preheat the oven to 180ºC. Line a 12-cup cupcake pan with paper wrappers


2. Sift together all dry ingredients.


3. Add in the coffee, egg, oil, vanilla and lemon juice. Beat the batter for a full two to 3 minutes until all the components are incorporated and the batter is smooth.


4. Making use of a large spoon or ice cream spoon scoop the batter into the cups and smooth the tops (this is quite crucial as they will rise exactly like you have placed them in the cups).


5. Bake in the centre of a preheated oven till carried out- about 20 minutes or so.


6. Cool the cupcakes on a cooling/wire rack.


7. Ice them when totally cooled. See recipe for coffee flavoured icing under.

Chocolate Buttercream Icing for 12 cupcakes

Ingredients:

• 350 ml Icing Sugar (Sifted)


• 50ml tbsp cream


• 2 tbsp coffee granules (mixed into the cream)


• 250g Margarine / Butter


• couple of drops meals colouring /vanilla

Method:

1. Beat the butter in a massive bowl till soft. Add half of the icing sugar and beat until smooth.


2. Add the remaining icing sugar and the coffee-cream and beat the mixture until creamy and smooth. Beat in the rest of the icing sugar.


3. Stir in the food colouring or vanilla till well combined.

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