This recipe is from the brand new cookbook Gluten is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free by April Peveteaux, of the blog Gluten Is My Bitch.
Ice Cream Cone Cupcake
Another recipe to bust out at parties. There are some super-delish gluten-free ice cream cones, sprinkles, and cake mixes out there that make this recipe a snap. If you don’t have a gluten-free cake mix handy, see my recipe for devil’s food cake, and whip up a buttercream frosting that is naturally gluten-free. Add gluten-free food coloring and/or sprinkles and sit back and wait for the accolades.
VEGAN ALERT: You can easily make these cupcakes vegan because most gluten-free ice cream cones and cake mixes are vegan to begin with. In the icing, substitute vegetable shortening for butter, using 2 tablespoons less, and substitute water for milk, and you’re all set.
Prep time: 15 minutes Cook time: 45 minutes
Makes: 12 cupcakes
12 gluten-free flat-bottomed ice cream cones
1 box gluten-free cake mix, as directed, or 1 recipe Jack’s Devil’s Food Cake (see page 88)
For the Buttercream Icing:
1 cup unsalted butter, at room temperature
4 cups confectioners’ sugar
½ cup milk
½ teaspoon almond extract
¼ teaspoon salt
3 drops food coloring of your choice, if desired
4 tablespoons gluten-free sprinkles
1. Preheat the oven to 350ºF.
2. Set the gluten-free ice cream cones in the wells of a muffin tin.
3. Prepare the cake batter as directed on the package.
4. Fill each cone almost to the top with the cake batter. Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool for at least half an hour.
5. Make the buttercream icing: Using a hand mixer, combine all the ingredi¬ents except the food coloring and beat until smooth. Add food coloring, if desired, a few drops at a time, until you reach the color you want.
6. Use generous amounts of icing on each cupcake, to make them look like ice cream cones. Top the cupcakes with sprinkles.
Jack’s Devil’s Food Cake
This is the ultimate dessert in my family. My grandfather used to make this cake every time we visited. That’s right, I said grandfather. Granddad Reeves was a Renaissance man ahead of his time: a college football player who knew his way around the kitchen. Once I knew I could make this cake gluten-free, all was right with the world. Also, incidentally, this is how I learned about never eating the gluten-free dough.
Prep time: 10 minutes Cook time: 45 minutes
Makes: 16 servings
For the Cake:
½ cup cocoa powder
2 teaspoons baking soda
2½ cups all-purpose gluten-free flour
1 teaspoon xanthan gum
¾ cup vegetable shortening
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
For the Icing:
1 stick butter
4 tablespoons cocoa powder
6 tablespoons milk
3 cups confectioners’ sugar
1 cup chopped pecans
1. Preheat the oven to 350ºF.
2. Make the cake: Mix the cocoa powder, baking soda, and ½ cup of water together in a small bowl. Set aside. Sift together the gluten-free flour and xanthan gum and set aside.
3. Using a hand mixer, cream the shortening and sugar together. Add the eggs, one at a time, blending well after each addition. Alternate mixing in the buttermilk and the flour mixture, blending well after each addition, until both have been incorporated. Add the vanilla, then add the cocoa mixture and mix well to combine.
4. Grease and flour (using gluten-free flour) a 9-by-13-inch pan baking pan. Pour the batter into the pan, and bake for 40 to 45 minutes, or until a tooth¬pick inserted into the cake comes out clean. Set the cake aside to cool.
5. Make the icing: In a medium saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk and bring the mixture to a boil. Remove the pan from the heat and add the confectioners’ sugar, whisking vigorously to combine. Add the pecans and mix, then pour the icing over the cake.