This weekend I was determined to make my cupcakes gluten free. I have been gluten free for years, but I find myself cheating every Sunday on cupcakes... So since I have found an amazing almond flour I decided to try it out. I made boston cream pie cupcakes, I started with a simple yellow cupcake recipe and to make it gluten free I did a straight across trade of normal flour and gluten free flour. In addition I added 1 tsp. xanthan gum. I am pretty pleased with the results, you can hardly tell they are gluten free! In the middle is Jello instant vanilla pudding, I cored out the cupcake with this corer. And to top it off is a chocolate icing. They were super yummy, it's a recipe I've been wanting try try for a while and I'm glad I did!
p.s. The icing on this cupcake looks messed up thanks to plastic wrap...
Chocolate icing>>
1/3 cup butter
2 oz. unsweetened baking chocolate
1 1/2 cups powdered cugae
1 teaspoon vanilla
1/3 cup hot water
In 1-quart saucepan, melt butter and chocolate over low heat, stirring occasionally. Stir in powdered sugar and vanilla. Stir in hot water until smooth. If necessary, stir in additional water, 1 teaspoon at a time, until icing is spreadable. With metal spatula or back of spoon, spread icing over tops of cupcakes.
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