Whats a good Gluten free cupcake recipe?!


Question: Cupcakes

Gluten Free Recipe

Ingredients:

1-1/3 cup semisweet chocolate morsels - Nestle*
3/4 cup unsalted butter, cut into pieces
Six large eggs, separated
1/2 cup sugar, divided
2 teaspoons gluten-free vanilla extract*
Sweetened whipped cream
Mini chocolate chips -- Nestle*

Directions:

Heat oven to 350-degrees. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray. Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat. Cool to lukewarm.

In large bowl, with electric mixer on high, mix egg yolks and 1/4-cup sugar until very thick and pale, about three minutes. Fold in chocolate mixture and vanilla. Using clean, dry beaters, beat egg whites and remaining 1/4-cup sugar in bowl until stiff but not dry, about two minutes. Fold egg-white mixture into chocolate mixture until combined. Divide batter among baking liners. Bake 28-30 minutes. Cool completely.

Serve with dollop of sweetened whipped cream and chips.

* Nestle morsels are gluten-free. Recipe makes 18 cupcakes.

Nutrition information per cupcake:

Calories: 250
Protein: 8g
Carbohydrate: 25g
Fat: 16g


Answers: Cupcakes

Gluten Free Recipe

Ingredients:

1-1/3 cup semisweet chocolate morsels - Nestle*
3/4 cup unsalted butter, cut into pieces
Six large eggs, separated
1/2 cup sugar, divided
2 teaspoons gluten-free vanilla extract*
Sweetened whipped cream
Mini chocolate chips -- Nestle*

Directions:

Heat oven to 350-degrees. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray. Stir chocolate and butter in heavy saucepan over low heat until smooth. Remove from heat. Cool to lukewarm.

In large bowl, with electric mixer on high, mix egg yolks and 1/4-cup sugar until very thick and pale, about three minutes. Fold in chocolate mixture and vanilla. Using clean, dry beaters, beat egg whites and remaining 1/4-cup sugar in bowl until stiff but not dry, about two minutes. Fold egg-white mixture into chocolate mixture until combined. Divide batter among baking liners. Bake 28-30 minutes. Cool completely.

Serve with dollop of sweetened whipped cream and chips.

* Nestle morsels are gluten-free. Recipe makes 18 cupcakes.

Nutrition information per cupcake:

Calories: 250
Protein: 8g
Carbohydrate: 25g
Fat: 16g

Your best bet would be to buy a mix or to use rice flour and use a regular recispe.

Gluten-Free and Gluten-Full Chocolate Cupcakes with Salted Caramel FrostingPosted by chockylit in Chocolate (Sunday October 7, 2007 at 11:07 am)




I was baking for two birthday boys this weekend, one with a gluten intolerance. I started with my favorite chocolate cake recipe which has much less flour than the typical recipe - I wanted there to be no discernible difference between the gluten-free and gluten-full versions. From there I decided on a salted caramel frosting - firstly because I have been dreaming of it since I tasted Trilly’s a few weeks ago - secondly given salted caramel is all the rage in San Francisco since B-Rite opened their creamery, it would surely be a crowd-pleaser and thirdly since I would end up with a masculine colored, latte-brown frosting, it would be perfect for a man’s birthday celebration.

As for the cake, I didn’t want to just do the gluten-free version. I did both side by side so I could compare the two. The gluten-free version did shrink a bit more and pulled from the sides of the paper. The biggest difference was this and the way they looked, but a side by side tasting showed very little difference between the two.

I deconstructed the frosting in my mind and thought I had a pretty good idea what the recipe was, but I called Trilly just to make sure I was on the right track. I was on the right track and got a couple of tips along the way. I went ahead and crafted a recipe. I can’t say if it came out exactly the same, but it did come out freaking tasty. Yum. I highly recommend the frosting. The caramel is very noticeable and the cream cheese adds just a bit of tang to balance the sweetness. The salt lies low flavor-wise and simply intensifies the richness of the caramel.

The cupcakes went over quite well. I recommend them if you are looking to satisfy a room full of adults.

Cupcakes
26 regular-sized cupcakes / 350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1/2 cup + 2 tablespoons (90 grams) flour, all purpose
1/2 cup + 2 tablespoons (90 grams) flour, gluten-free
2 tablespoons (30 grams) + 2 tablespoons cocoa powder, unsweetened
3/4 teaspoon + 3/4 teaspoon baking powder
1/8 teaspoon + 1/8 teaspoon salt
1/2 teaspoon xanthan gum

1. Chop the chocolate and transfer into the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
4. Measure out the regular flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, and 1/8 teaspoon salt into a small bowl.
5. Measure out the gluten-free flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, 1/8 teaspoon salt, and the xanthan gum into a different small bowl. Keep track of the gluten-free bowl and be extra sure to not get any regular flour in the mixture.
6. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
7. Add one egg at a time, mixing for 10 seconds between each.
8. Scrape the bowl and separate into 2 batches by measuring out 2-3/4 cups of batter into a second bowl.
9. Sift the gluten-free flour into one bowl and mix to combine. Keep track of the gluten-free batch!
10. Sift the regular flour into the second bowl and mix to combine.
11. Scoop into cupcake cups only 2/3s full. I put parchment under the gluten-free cupcakes so I wouldn’t lose track of them. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean. If you are using cupcake papers, use a different color for the gluten-free.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.


gluten-free baking

Salted Caramel


4 tablespoons water

not sure try googling "Gluten Free cupcakes recipes"

If you live in the North East and there's one near you, Wegmans grocery stores carry Gluten free mixes, including cupcakes. You can also order their products online.

Well I dont bake from scratch but I've had NO complaints about this from even non celiacs:

I use Pamela's Luscious Chocolate Cake Mix (online or in health food stores.) And just follow directions for cupcakes. Now the frosting u needt o be careful with. Read all lables. I usually use Pillsbury Cream Cheese or Chocolate but read the label VERY carefully as they like to hide gluten in it!
Or u could make yoru own frosting.

Where to find the mix:
www.amazon.com (in bulk)
www.glutenfree.com
www.glutensolutions.com

Edit to Nicole: If u used regular all purpose flour then it contained gluten and u glutened the ppl trying to eat gluten free! ALL flours in the recipe must be gluten free, not just lower portions of regular flour. But maybe I misunderstood





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