This gluten-free cupcake recipe is by Karen Morgan, author of Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries. Pictured below, in addition to the cactus caramel cupcakes, are the dark chocolate peanut butter cupcakes and young-coconut cupcakes. Click here to visit the author's blog and get more information about gluten-free eating.
Publisher's blurb:
Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made without gluten. Celiac disease is on the rise (more than 3 million Americans and an equal number of Europeans have been diagnosed), and millions more seek gluten-free products to supplement a healthy lifestyle. With this cookbook, gluten-conscious gluttons can dish up all sorts of delectable desserts anytime the craving strikes!
Cactus Caramel Cupcakes
Adorable to behold and divine to devour, these little cupcakes have a tendency to make any baker feel accomplished. It’s the satiny caramel icing that looks so impressive (well, it is one of the oldest American recipes, dating to 1880; also known as burnt sugar icing, it’s a Southern classic). I decorated mine with a green sugar cactus, because that was the original design I used for my son Leo’s birthday a few years back, but you can use any design you want.
2/3 cup sorghum flour
1/3 cup cornstarch
1/3 cup tapioca flour
2 teaspoons guar gum
1 1/2 teaspoons baking powder
Heaping 1/4 teaspoon kosher salt
1 cup granulated sugar
6 tablespoons unsalted butter, preferably cultured, diced
3 large eggs
1/4 cup sour cream
1 tablespoon pure vanilla extract
1/2 cup organic buttermilk
Caramel Icing (recipe follows)
1/2 cup green sugar for decorating, or color of your choice
Makes 12 Cupcakes
Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a large stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and mix until the dough begins to come away from the sides of the bowl.
In a medium bowl, whisk together the eggs and sour cream until very smooth. Add the vanilla and whisk until blended. Alternating the egg mixture with the buttermilk, add the wet ingredients to the dry ones in two increments. Beat on high speed until light and fluffy.
Fill the prepared muffin cups three-fourths full with batter and bake for 15 minutes, or until the tops of the cupcakes are just barely colored and springy to the touch.
Remove from the oven and let cool for 5 minutes in the pan. Unmold the cupcakes onto wire racks and turn them right-side up to cool completely.
Using an offset spatula, ice the cupcakes, making the icing as smooth as possible. Using a cactus cookie cutter or another shape, place the cutter in the center of an iced cupcake. Apply gentle pressure to create a seal between the icing and the cookie cutter. Using a demitasse spoon, carefully fill the cookie cutter with sugar sprinkles. Tap the side of the cupcake to ensure the icing is evenly coated and the motif is clear. Holding on to the cutter, invert the cupcake to eliminate any excess sugar. Turn the cupcake right side up and gently remove the cookie cutter. Repeat this process until all of your cupcakes are decorated.
These are best the day they are baked, but they may be stored in an airtight container for up to 2 days.
Caramel Icing
Makes 1 1/2 Cups
1 1/2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons light corn syrup
Pinch of kosher salt
1/4 cup heavy cream
1 to 3 tablespoons water, if needed
In a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar and vanilla. In heavy medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat. Remove from the heat and immediately whisk in the heavy cream. Whisk for 1 minute. Add to the sugar and vanilla in the mixer bowl and mix on high speed until very smooth. Pour the mixture into a clean glass bowl. The icing should move very slowly when you tilt the bowl from side to side. If the icing seems too thick, beat in water, one tablespoonful at a time, until you have achieved the right consistency.
Publisher's blurb:
Celebrities such as Courteney Cox and Laura Dern love Blackbird Bakery for its famously scrumptious gluten-free desserts. Now these same sweets can be yours too, thanks to this beautiful cookbook that collects 75 delicious recipes for classic desserts and gorgeous French pastries, all made without gluten. Celiac disease is on the rise (more than 3 million Americans and an equal number of Europeans have been diagnosed), and millions more seek gluten-free products to supplement a healthy lifestyle. With this cookbook, gluten-conscious gluttons can dish up all sorts of delectable desserts anytime the craving strikes!
Cactus Caramel Cupcakes
Adorable to behold and divine to devour, these little cupcakes have a tendency to make any baker feel accomplished. It’s the satiny caramel icing that looks so impressive (well, it is one of the oldest American recipes, dating to 1880; also known as burnt sugar icing, it’s a Southern classic). I decorated mine with a green sugar cactus, because that was the original design I used for my son Leo’s birthday a few years back, but you can use any design you want.
2/3 cup sorghum flour
1/3 cup cornstarch
1/3 cup tapioca flour
2 teaspoons guar gum
1 1/2 teaspoons baking powder
Heaping 1/4 teaspoon kosher salt
1 cup granulated sugar
6 tablespoons unsalted butter, preferably cultured, diced
3 large eggs
1/4 cup sour cream
1 tablespoon pure vanilla extract
1/2 cup organic buttermilk
Caramel Icing (recipe follows)
1/2 cup green sugar for decorating, or color of your choice
Makes 12 Cupcakes
Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a large stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and mix until the dough begins to come away from the sides of the bowl.
In a medium bowl, whisk together the eggs and sour cream until very smooth. Add the vanilla and whisk until blended. Alternating the egg mixture with the buttermilk, add the wet ingredients to the dry ones in two increments. Beat on high speed until light and fluffy.
Fill the prepared muffin cups three-fourths full with batter and bake for 15 minutes, or until the tops of the cupcakes are just barely colored and springy to the touch.
Remove from the oven and let cool for 5 minutes in the pan. Unmold the cupcakes onto wire racks and turn them right-side up to cool completely.
Using an offset spatula, ice the cupcakes, making the icing as smooth as possible. Using a cactus cookie cutter or another shape, place the cutter in the center of an iced cupcake. Apply gentle pressure to create a seal between the icing and the cookie cutter. Using a demitasse spoon, carefully fill the cookie cutter with sugar sprinkles. Tap the side of the cupcake to ensure the icing is evenly coated and the motif is clear. Holding on to the cutter, invert the cupcake to eliminate any excess sugar. Turn the cupcake right side up and gently remove the cookie cutter. Repeat this process until all of your cupcakes are decorated.
These are best the day they are baked, but they may be stored in an airtight container for up to 2 days.
Caramel Icing
Makes 1 1/2 Cups
1 1/2 cups confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup (1/2 stick) plus 1 tablespoon unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons light corn syrup
Pinch of kosher salt
1/4 cup heavy cream
1 to 3 tablespoons water, if needed
In a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar and vanilla. In heavy medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat. Remove from the heat and immediately whisk in the heavy cream. Whisk for 1 minute. Add to the sugar and vanilla in the mixer bowl and mix on high speed until very smooth. Pour the mixture into a clean glass bowl. The icing should move very slowly when you tilt the bowl from side to side. If the icing seems too thick, beat in water, one tablespoonful at a time, until you have achieved the right consistency.
Comments
Ellen
www.Iamglutenfree.blogspot.com