Some time ago, I determined that I would expand my gluten-free baking repertoire. I never get very far because I am wrapped up in the regular baking and am paranoid about ensuring that the gluten stuff does not touch gluten-free stuff. I know there are a lot of people who eat gluten-free by preference, so gluten is not going to hurt them. But there are a few with tremendous sensitivity and for their sake, I try to be as careful as I can be in a kitchen in which both gluten and gluten-free baking takes place.
In any case, my bakes, as anyone who knows me knows, are industrial in their size and breadth… meaning that once the regular stuff is done, I don’t have a lot of energy left for expansive gluten-free experiments. Now I always make gluten-free/paleo coconut flour brownies because they are easy and I know they work… and often make stuff like coconut macaroons (also easy and foolproof). But cupcakes are a new area. I’ve been told that these were delicious.
Vanilla gluten-free cupcakes (makes 12)
1/2 cup (125 grams) butter
2/3 cup sugar
2 large eggs
1 cup (115 grams) gluten-free all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons vanilla
1/4 cup coconut milk
Preheat oven to 175C. Bake 12-15 minutes.
Line cupcake pan with paper liners.
Cream butter and sugar, add eggs – sift dry ingredients together and mix into wet ingredients alternately with coconut milk.
Fill cupcake papers just over halfway. Bake. Remove from oven after 12-15 minutes, when toothpick inserted in center of center-placed cupcake comes out clean. Let cool in pan for five minutes before removing to a wire rack to cool completely before frosting.
Next up to try in my adventures in gluten-free baking:
Chocolate gluten-free cupcakes (makes 12)
210 grams gluten-free all-purpose flour
70 grams cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/4 cups sugar
1/2 cup coconut oil, melted
1 cup sour cream
3 to 6 tablespoons coffee
Preheat oven to 175C. Bake 15-20 minutes.
Line cupcake pan with paper liners.
Cream eggs and sugar, add coconut oil – sift dry ingredients together and mix into wet ingredients in three rounds, alternately with the sour cream. Add in the coffee last of all, using as much as you need to make the right consistency batter and flavor you like.
Fill cupcake papers just over halfway. Bake. Remove from oven after 15-20 minutes, when toothpick inserted in center of center-placed cupcake comes out clean. Let cool in pan for five minutes before removing to a wire rack to cool completely before frosting.
(I used chocolate Swiss meringue buttercream and gluten-free sprinkles.)