 - BAKED - ultimate chocolate cupcakes June 16th, 2021
Cupcakes. They seems such a simple indulgence. Nothing is really quite as satisfying as a perfect cupcake. There is something about achieving perfection in something as delicate as a cupcake. They tend to expose every shortcoming you may have in your baking skills. Which is why we end up covering them will so much frosting. Am I right? Just think of all those culinary competitions on T.V. what are the judges so impressed by? The delicate and humble cupcake. Plain and simple... but so unctous. This cupcake recipe was a labour of love. True chocolate is not my favourite food on Earth, however, this was for you, for the little boy, the little girl. Happy birthday to you and bon appetite! ultimate chocolate cupcakes #lifeaftergluten #chocolatelovers #cupcakes #dairy-free #lowglycemic  ingredients 400 grams/2 cups granulated sugar or for a low-glycemic option use date paste (see page xx) 300 grams/2 1/4 cups flour mix #3 (page xx) 100 grams/1 1/4 cups alkalized cocoa powder 20 grams/5 tsp baking powder 5 grams/1 tsp kosher salt 200 grams/⅘ cups your favourite milk alternative5 200 grams/7/8 cup butter or for dairy-free option use coconut oil 3 large whole eggs 20 grams/4 tsp pure vanilla extract Method Before beginning, make sure that all of the ingredients are at room temperature.
Preheat an oven to 177°C (350°F). Sift together the sugar, flours, cocoa powder, baking powder and kosher salt. Make a well in the centre. Combine the milk, butter/oil, eggs and vanilla. Pour this wet mixture into the well of the dry ingredients. Whisk until combine. Beat for another two minutes until slightly aerated. Divide the batter amongst the 24 cups in your muffin tin. This batter is so perfect that it is not necessary to line your muffin tin; however, if you have cute cupcake liners that you just would love to use, go for it! Bake until the cupcakes spring back when lightly touched in the centre, or a toothpick comes out nearly clean, about 20 to 25 minutes.
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grocery shopping list
gluten-free strawberry shortcake
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angel food cake
see last week's gluten-free angel food cake recipe poached strawberries 1 pints strawberries, washed and trimmed 250 millilitres pomegranate juice whipped sour cream 300 grams heavy cream 90 grams confectioners’ sugar, sifted 5 grams Madagascar vanilla extract 200 grams sour cream |
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method
To make the whipped sour cream: Beat the cream to soft peak. Add the confectioners’ sugar. Continue whipping until a medium-stiff peak is achieved.
In a separate bowl, whisk together the sour cream and vanilla. Fold into the whipped cream. For best results, cover and let chill a full hour.
Spread half the whipped sour cream over one cake. Garnish generously with poached berries. Layer with a second cake. Spread the remaining whipped sour cream on top. Garnish with the remaining poached berries and syrup. Serve chilled.
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This is cake delivers everything you could want from an angel food cake (unless you want it to deliver a large pepperoni pizza, in that case I think you are asking to much of any cake).
After first when this cake is remove from the oven it will be very tall and beveled. Upon cooling it will deflate a little. Do not worry. For me it leveled off completely which was great because then I didn't need to trim it level. Check back next week for a strawberry shortcake made with this elegant cake. |
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grocery shopping ingredients
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ingredients
310 grams granulated sugar
5 grams cream of tartar
10 grams Madagascar vanilla extract
48 grams brown rice flour
48 grams sweet rice flour
24 grams arrowroot starch
a pinch of kosher salt
method
2. Whip the egg whites and cream of tartar in a stand mixer for two minutes, until light and frothy. Slowly stream the sugar into the egg whites, while beating. Continue beating until medium-stiff peak. Fold in the vanilla.
3. Gently fold the flour into the egg whites in three stages. With the last stage also fold in the salt.
4. Divide the batter between the two pans. Bake for 12 by 15 minutes. Gently remove from the oven. Let cool completely before removing from the pans.
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Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.
Your Blogger, Tamara Green
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