The Kaker Baker: Gluten-Free Chocolate Cupcakes with Mocha Icing

Saturday, March 24, 2012

Gluten-Free Chocolate Cupcakes with Mocha Icing

Although I love him to death, my very energetic 6 year old brother was a getting a little too rambunctious while I babysat him this afternoon. So, before he drove me completely up the wall, I did what any exasperated older sister would do and bribed him with his all-time favorite - chocolate cupcakes. Seeing as he absolutely loves to "help KK bake," he immediately became quiet and attentive as I instructed him in the art of making his favorite dessert. And of course he was rewarded for his commendable work with not one, but two (sorry Mom...) cupcakes.

Chocolate Cupcakes:

Ingredients:

1 cup hot, freshly brewed coffee
1 cup hot water
1 cup cocoa powder
3 cups rice flour mixture (see http://thekakerbaker.blogspot.com/2012/03/gluten-free-chocolate-chip-coffee-bars.html)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. xanthan gum
2 sticks softened butter
2 1/2 cups granulated sugar
4 eggs
1 Tbsp. vanilla extract

Directions:

*Preheat oven to 375 degrees
*Line a cupcake pan with cupcake liners
*Brew coffee
*Meanwhile, whisk together flour mixture, salt, baking powder & soda, and xanthan gum - set aside.
*In a separate bowl, whisk hot coffee, cocoa powder, and hot water until cocoa powder is completely dissolved and mixture is smooth.
*With an electric mixer, beat butter and sugar together until light and fluffy (about 2 minutes).
*Add eggs and vanilla
*Alternately add flour mixture and coffee mixture until everything is incorporated - scrape down sides of the bowl in between additions.
*Fill cupcake liners 2/3 of the way and bake for approximately 17-19 minutes, or until a toothpick comes out clean from the middle cupcakes.
*Cool at least 30 minutes before frosting.

Mocha Icing:

Ingredients:

4 cups powdered sugar
1 & 1/4 sticks very softened butter
1 Tbsp. vanilla extract
2 Tbsp. milk
3 tsp. (or as much as desired) instant coffee grounds

Directions:

*With an electric mixer, beat butter, sugar, and vanilla together on high speed until very fluffy (about 5 minutes).

*In a cup, dissolve instant coffee in the milk and add to the frosting. Beat an additional minute until completely mixed.

*I recommend refrigerating the icing at least 15 minutes before use to firm it up a little.

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*Recipes*

Orange-Cranberry Scones (Top):

Recipe: Ina Garten

Ingredients:

4 c. all-purpose flour

1/4 c. granulated sugar

2 Tbsp. baking powder

2 tsp. kosher salt

Grated orange zest from 2 oranges

3 sticks cold, unsalted butter (diced)

4 large eggs, lightly beaten

1 c. cold heavy cream

1 c. dried cranberries [I use Trader Joe's orange-flavored cranberries]

1 egg beaten with 2 Tbsp. water for egg wash

1/2 c. powdered sugar

4 tsp. freshly squeezed orange juice

*Preheat oven to 400 degrees - line a cookie sheet with parchment paper.

*In the bowl of an electric mixer with paddle attachment, mix flour, sugar, baking powder, salt, & orange zest. Add cold, diced butter - mix at lowest speed until butter is the size of peas.

*Combine eggs with heavy cream in separate bowl, then slowly add to the mixture until just blended.

*Dough should be lumpy. Combine cranberries and a little more flour (about 1/4 c.) if needed.

*Knead dough on a floured surface into a ball, then use a rolling pin to roll the dough out to a thickness of 1 inch. You should still see bits of butter in the dough. Use a cookie cutter to cut the scones into shapes and place on cookie sheet.

*Before placing in the oven, brush tops of scones with egg wash and sprinkle with granulated sugar.

*Bake for app. 20-25 minutes, until tops are golden and insides are baked through. Cool for 15 minutes.

*While scones are cooling, whisk together the powdered sugar and orange juice to form glaze - drizzle over cooled scones and serve.

Lemon Cake with Vanilla Icing (Bottom Center)

Recipe: Family Circle Magazine

Ingredients:

1 lemon

3 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 c. milk

6 oz. lemon yogurt (1 container)

2 tsp. vanilla extract

2 sticks unsalted butter, softened

1 & 3/4 c. granulated sugar

3 large eggs

*Preheat oven to 350 degrees. Coat two 9-inch round cake pans with butter & flour or non-stick spray. Line pans with wax paper.

*Zest & juice lemon.

*Combine flour, baking powder, and salt in a bowl. In a small bowl, whisk milk, yogurt, and vanilla. In bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs.

*On low speed, beat in flour mixture, alternating with milk mixture. Fold in zest. Divide batter evenly between the two pans.

*Bake for 35 minutes until cake springs back when pressed lightly.

*After cakes have cooled for about 15 minutes, frost with either vanilla or lemon-flavored icing.

Chocolate-Nutella Cupcakes(Bottom Left)

Recipe: goodlifeeats.com

Ingredients:

about 1 cup Nutella

1 cup all-purpose flour

1 & 1/2 cups cake flour

1 & 1/2 cups cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt; 3 eggs

1 1/4 cups sugar

1 1/2 sticks butter @ room temp.

1 1/2 cups buttermilk

*Preheat oven to 350 degrees - line muffin pan with cupcake liners

* Mix flours. cocoa powder, baking soda/powder, and salt.

* In a separate bowl, beat eggs and sugar until pale - add in butter and mix until fluffy. Add Nutella and buttermilk until combined well.

*Add dry mixture to wet mixture slowly and in increments. *Bake for app. 20 minutes at 350 degrees.

*Let cool for 15 minutes before frosting with either chocolate or cream cheese frosting.

*Sprinkle with finely chopped chocolate & serve.

The Kaker Baker

Saturday, March 24, 2012

Gluten-Free Chocolate Cupcakes with Mocha Icing

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Chocolate Cake Covered in Fondant

Lemon Cake with Vanilla Icing-Recipe Above