It was my daughter’s birthday party, I had to pull my best pastry!! But one of her friends has celiac disease. It was impossible for me to accept that she couldn’t enjoy the desserts as the other kids would…
And bam! Here are my gluten free chocolate cupcakes!!
Teenagers’s opinion: amazingly delish!
Just forget about the gluten free, everybody loves those cupckaes, everybody eats the same dessert, nobody’s out.
Baking without gluten is not an easy task, it brings quite a lot of constraints. I’m not a specialist but I try to get as much informations as possible and, more importantly, I give a serious look at each ingredient label.
So my advice is: follow the recipes (mine or any other) and check the ingredient labels! From one brand to another, there might be serious differences.
Back to my cupcakes …
So according to my friend Wikipedia, the mention of cupcake or fairy cake came up for the first time in a cook book published in 1828. The cupcakes became then very popular in the 50’s. It was the typical housewife’s cake. Some say that it’s name comes from the measure fo a cup, a measuring system based on volume and not weight.
Another exlanation could be based more on the content. Indeed, molds didn’t exist and cakes were baked in individual pots like ramequins. And the name « fairy cake » is more related to the size of the cake: it would be perfect for a fairy.
Well! You may have learned something today!! 😉
I think it’s the perfect dessert for a buffet, it’s fun, easy to share and you can have so much fun decorating it. And kids just love them!!! My trick on how to be the best mum ever… (and it works with dads too!!)
Here I kept it simple with two ganaches: one with dark chocolate, the other one with milk chocolate. The cupcake itself remaing the same, the preparation is quite quick. A few sweets on the top, and you’ll make a wonder!!
No need to say that I barely had time to take the pics before they were all gone!! Let’s do more next time!!
My kMix by Kenwood
A good hand mixer or a good whisk
A piping bag and nozzle (with teeth here) for a lovely piping.
Let’s do this!
The recipe, Chef!
Gluten free Chocolate Cupcakes
- 2 cups plain yogurt (for the cupcakes)
- 1 cup milk (for the cupcakes)
- 1 cup vegetable oil (for the cupcakes)
- 2 eggs (for the cupcakes)
- 2 cups sugar (for the cupcakes)
- 2 cups rice flour (for the cupcakes)
- 2 cups corn starch (for the cupcakes)
- 2 teaspoons gluten free baking powder (for the cupcakes)
- 1 cup unsweetened cocoa powder (for the cupcakes)
- 75 g egg whites (approx 2 egg white)(for the fudge frosting)
- 150 g sugar(for the fudge frosting)
- 150 g butter at room temperature (for the fudge frosting)
- 45 g milk chocolate (for the fudge frosting)
- 45 g dark chocolate (for the fudge frosting)
Prepare the cupcakes.
Preheat your oven to 200 degrees.
Mix the rice flour, corn starch, sugar, cocoa powder in a large bowl.
In another bowl whisk the egg, yogurt, milk, and vegetable oil until you get an homogeneous batter.
Pour into the powders mixture and stir until batter is just blended.
Fill prepared cupcake cups 3/4 full.
Bake 18 minutes. Check baking with a toothpick: insert into the center, if it comes out clean it's baked. If not, bake another 1 or 2 minutes.
Cool completely on a grid.
Preprare the fudge frostings.
Heat water in a sauce pan and maintain with little bubbles (2 on a scale from 1 to 6).
Place a bowl on the sauce pan with the eggs whites and sugar.
Whisk with until the sugar has fully melted.
Pour the meringue in your food processor bowl and whisk on 4-5 speed (on a scale from 1 to 6) until it has cooled down. You can do that with your electrical hand whisk if your don't have a food processor.
Add the butter cut in pieces until you get an homogeneous mixture.
Share in two bowls (50-50).
Melt seperately the dark and milk chocolates. Add them in the 2 bowls and mix until you get homogeneous mixtures.
Pipe immediately the fudge frostings on your cupcakes and set aside in your fridge until serving.