Tuesday, September 21, 2010

Gluten Free Devil's Food Cupcakes: Ceci's Birthday Treats

Gluten Free Devil's Food Cupcakes with Chocolate Frosting, in shape of Mickey Mouse symbol

Ceci doesn't love sweet things, so I decided to make a cake that my husband and I prefer to eat.  I think Ceci would have been happy if I had served chips and pretzels with a candle in it.  We love chocolate in this house so it made perfect sense to have devil's food cupcakes with a rich chocolate frosting, and let me tell you!!!  Oh man!  I particularly enjoyed them out of the fridge when the frosting was nice and stiff.  I'm drooling just thinking about them, maybe next time I will freeze some left overs for just such a craving.

Gluten Free Devil's Food Cupcakes

1/4   Cup Soy (or Chickpea) flour
1      Cup Sweet Rice Flour
1      Cup Tapioca Starch
1      tsp Xanthum Gum
1/2  Cup Unsweetened Cocoa powder
1 1/2 tsp Baking Soda
1/4  tsp Salt
1/2  Cup Butter
1 3/4 Cup Sugar
1    tsp Vanilla
3    Eggs
1 1/3 Cups Cold Water

Preheat oven to 350 degrees (F).  Line 22-24 cupcake pans with paper liners and set aside.  Mix flours, xanthum gum, cocoa powder, baking soda, and salt in a separate bowl and set aside.  In a stand mixer beat butter on high for 30 seconds, add sugar and vanilla and beat until well combined.  Add eggs one at a time mixing well after each.  Add dry ingredients and water alternating and beating on low speed after each addition until just combined.  Be careful not to over mix the batter it will make the cupcakes tough.  Pour batter into cupcake papers, fill cups 2/3 full leaving room for the batter to rise.  Drop pans flatly onto counter to force out any air bubbles left in batter.  Bake in 350 degree (F) oven for 17-20 minutes until a wooden toothpick inserted into the center comes out clean.  Coll on a wire rack completely before icing.  Makes 22-24 cupcakes

Chocolate Frosting

1/2    Cup Butter
1/2    Cup Unsweetened Cocoa Powder
1/3    Cup Milk
4       Cups of Powdered Sugar
1       tsp Vanilla

Microwave butter on high until melted (about 1 min.)  Stir in Cocoa until smooth; microwave on high until mixture boils (30 sec-1 min.)  Add milk and sugar and using a hand mixer or transfer to a stand mixer beat together.  Beat slowly while adding sugar so as not to throw it around the whole kitchen.  When sugar is fully incorporated add vanilla and beat on high until frosting reaches a spreadable consistency.  I placed this frosting in a piping tube and my wonderful friend Sheri swirled it on top of each cupcake for me.