I'm really excited about today's guest blogger, Shauna James Ahern of Gluten-Free Girl. You can read more in this recent post of hers and click here for the recipe for "the best chocolate cupcakes [she's] ever eaten."
She is also the author of the book Gluten-Free Girl: How I Found the Food That Loves Me Back...And How You Can Too (and it's coming out in paperback at the end of January). And...she is going to be on my SXSW Interactive panel "Nom Nom Nom: The Secrets of Successful Foodblogging" (more on that later). And Shauna can be found on Flickr. Thanks Shauna!
GINGER-MOLASSES CUPCAKES, adapted from Dorie Greenspan's gingerbread recipe
I've been in a cupcake mood. There's something so cheerful about cupcakes, right? And luckily, it's really not that hard to make gluten-free cupcakes successfully.
These cupcakes taste exactly like the ginger-molasses cookies my mother always made for the holiday. I've been determined to conquer those cookies. Meanwhile, these slipped out easily. Now, I'm not sure I need the cookies anymore. It's hard to turn down ginger-molasses cupcakes for breakfast. (Ahem. The Chef and I had to taste them one more time this morning before we told you about them.)
Dense and moist as gingerbread, these cupcakes are not dainty mouthfuls. They'll fill you up. The ginger rushes in for the first few bites, followed by a whoosh of brown sugar and butter, followed by the faintest afterburn of ginger later. The texture owes its thanks to teff flour and cream cheese. And they're ready for tweaking, so you can make them your own.
I have a feeling we might be eating these at my parents' house this Christmas.
for the cupcakes
2 tablepoons fresh ginger, peeled
1 tablespoon sugar
1/2 cup sorghum flour
1/2 cup sweet rice flour
1/2 cup potato starch
1/2 cup teff flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon cracked black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
3 large eggs
1/2 cup molasses
1/2 cup whole milk
3 ounces cream cheese, softened
for the icing
1/2 cup powdered sugar
1 tablespoon heavy cream (or more, depending on the consistency you like)
Getting ready to bake. Preheat the oven to 350 degrees. Grease your cupcake tins with canola oil and dust them with a bit of sweet rice flour.
Preparing the ginger. Peel the ginger with a fine micrograter or nutmeg grater. Or, you can slice it fine, if you wish. Mix the ginger with the tablespoon of sugar. Stir and set aside.
Combining the dry ingredients. Sift each of the individual flours into a bowl through a fine-mesh sieve. When you have combined them all, sift the combination through the sieve. This helps to make the flours fine, and to create one flour for baking. Add in the baking soda, salt, and spices. Stir well and set aside.
Creaming the butter and sugars. Put the softened butter and sugars into a mixing bowl. Stir and whirl until they are well-combined and fluffy, about 3 minutes.
Making the batter. Add in the eggs one at a time, waiting for a moment before adding the next one. Pour in the molasses and continue the mixer. Throw in the sugared ginger. Reduce the speed of your stand mixer to low and add 1/3 of the dry ingredients. Beat. Add the milk. Beat. Add another 1/3 of the dry ingredients. Beat. Drop in small bits of the cream cheese by hand, as the mixer continues to run. As soon as the ingredients are all added and just combined, turn off the mixer.
Baking the cupcakes. Spoon the batter into the cupcake tins, filling them about 3/4 of the way full. Bake for about 20 minutes, or until a knife inserted in the middle of the cupcake comes up clean. Take the cupcakes out and allow them to cool. Don't worry if the cupcakes fall a bit flat. That creates the texture of gingerbread in these cupcakes. Cool the cupcakes for 10 minutes, and then let them tumble out of the tins. Allow them to cool to room temperature before frosting them.
Frosting the cupcakes. Combine the powdered sugar and cream and stir until the mixture is smooth. If you want the cupcake thick, stop. If you want it to be more of a drizzle, then add a bit more cream. Frost the cupcakes. Eat.
Makes about 12 medium-sized cupcakes.
She is also the author of the book Gluten-Free Girl: How I Found the Food That Loves Me Back...And How You Can Too (and it's coming out in paperback at the end of January). And...she is going to be on my SXSW Interactive panel "Nom Nom Nom: The Secrets of Successful Foodblogging" (more on that later). And Shauna can be found on Flickr. Thanks Shauna!
GINGER-MOLASSES CUPCAKES, adapted from Dorie Greenspan's gingerbread recipe
I've been in a cupcake mood. There's something so cheerful about cupcakes, right? And luckily, it's really not that hard to make gluten-free cupcakes successfully.
These cupcakes taste exactly like the ginger-molasses cookies my mother always made for the holiday. I've been determined to conquer those cookies. Meanwhile, these slipped out easily. Now, I'm not sure I need the cookies anymore. It's hard to turn down ginger-molasses cupcakes for breakfast. (Ahem. The Chef and I had to taste them one more time this morning before we told you about them.)
Dense and moist as gingerbread, these cupcakes are not dainty mouthfuls. They'll fill you up. The ginger rushes in for the first few bites, followed by a whoosh of brown sugar and butter, followed by the faintest afterburn of ginger later. The texture owes its thanks to teff flour and cream cheese. And they're ready for tweaking, so you can make them your own.
I have a feeling we might be eating these at my parents' house this Christmas.
for the cupcakes
2 tablepoons fresh ginger, peeled
1 tablespoon sugar
1/2 cup sorghum flour
1/2 cup sweet rice flour
1/2 cup potato starch
1/2 cup teff flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon cracked black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
3 large eggs
1/2 cup molasses
1/2 cup whole milk
3 ounces cream cheese, softened
for the icing
1/2 cup powdered sugar
1 tablespoon heavy cream (or more, depending on the consistency you like)
Getting ready to bake. Preheat the oven to 350 degrees. Grease your cupcake tins with canola oil and dust them with a bit of sweet rice flour.
Preparing the ginger. Peel the ginger with a fine micrograter or nutmeg grater. Or, you can slice it fine, if you wish. Mix the ginger with the tablespoon of sugar. Stir and set aside.
Combining the dry ingredients. Sift each of the individual flours into a bowl through a fine-mesh sieve. When you have combined them all, sift the combination through the sieve. This helps to make the flours fine, and to create one flour for baking. Add in the baking soda, salt, and spices. Stir well and set aside.
Creaming the butter and sugars. Put the softened butter and sugars into a mixing bowl. Stir and whirl until they are well-combined and fluffy, about 3 minutes.
Making the batter. Add in the eggs one at a time, waiting for a moment before adding the next one. Pour in the molasses and continue the mixer. Throw in the sugared ginger. Reduce the speed of your stand mixer to low and add 1/3 of the dry ingredients. Beat. Add the milk. Beat. Add another 1/3 of the dry ingredients. Beat. Drop in small bits of the cream cheese by hand, as the mixer continues to run. As soon as the ingredients are all added and just combined, turn off the mixer.
Baking the cupcakes. Spoon the batter into the cupcake tins, filling them about 3/4 of the way full. Bake for about 20 minutes, or until a knife inserted in the middle of the cupcake comes up clean. Take the cupcakes out and allow them to cool. Don't worry if the cupcakes fall a bit flat. That creates the texture of gingerbread in these cupcakes. Cool the cupcakes for 10 minutes, and then let them tumble out of the tins. Allow them to cool to room temperature before frosting them.
Frosting the cupcakes. Combine the powdered sugar and cream and stir until the mixture is smooth. If you want the cupcake thick, stop. If you want it to be more of a drizzle, then add a bit more cream. Frost the cupcakes. Eat.
Makes about 12 medium-sized cupcakes.
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