Tuesday, December 21, 2010

Gluten-Free mini Chocolate Cupcakes with Chocolate Ganache

I got the cutest mini cupcake baking cups at Henry's. I wanted to make something festive with them, but I also am craving chocolate. (What's new?). Our Southern California weather took a nose dive and we actually have rain. It is always good to have a change, and since it doesn't last long, I don't mind. It just gives me another reason to cook. I am making little mini cupcakes with festive m&m's on them. I know sometimes the whole gluten free recipe looks daunting. It really isn't that hard once you have a staple of gluten free flours in your home. I simply sift together all the dry ingredients and then you can't taste the difference. It is worth the effort. 50% of eating for me is the fulfillment of making the food. That is why I love to find people that love to eat, it is a perfect pairing. =)

Oh and while I am at it, I must say how excited I was to receive a huge box full of gluten free products at my door yesterday. I won a gluten-free giveaway contest from Adventures of a Gluten Free Mom. My daughter is so excited to have so many options available to her. Look at all this stuff:


Ok on to my cupcakes. I adapted this recipe from "I am Gluten Free".

Chocolate Cupcakes with Chocolate Ganache
1/4 cup white rice flour
1/4 cup quinoa flour
1/4 cup sorghum
1/4 cup almond flour
2 tbsp tapioca starch
2 tbsp potato starch
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp sea salt
1 packet starbucks via instant brew
1/8 tsp gelatin
1 cup milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 tsp apple cider vinegar
Sprinkles of choice.
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.

In medium-sized bowl, sift together white rice flour, quinoa flour, sorghum, almond flour, tapioca starch, potato starch, cocoa powder, baking powder, baking soda, xanthan gum, sea salt, ground espresso, and surejel. Set aside.

Combine milk, canola oil, sugar, vanilla extract, and apple cider vinegar in bowl of kitchenaid mixer. Mix until just combined. Keeping mixer on low speed, slowly add dry ingredients. When everything is blended together, increase speed to medium high for 3 minutes.

Spoon mixture into cupcake liners until they are about 3/4 full.

Bake 18 minutes or until a cake tester comes out clean. Remove from oven and allow to sit in muffin tin for 5 minutes, then remove to cooling rack. Allow to completely cool before icing.

Chocolate Ganache Icing
1/3 cup milk
1 tbsp agave syrup
1/2 tsp vanilla extract
pinch of sea salt
1 cup semi-sweet chocolate chips

Mix the milk, agave, vanilla, and sea salt in a small bowl. Set aside.
Melt chocolate chips in microwave on 50% power for 2 minutes.
Once the chocolate chips are melted, add to milk mixture and mix until completely blended.

When both the cupcakes and the icing have reached room temperature, spoon the ganache over the cupcake, add sprinkles or candy for decoration.


Let set at room temperature for 2 hours before eating. I can't say enough COOL COMPLETELY before eating. They will taste 100% different.

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