Cupcakes Archives - Page 2 of 2 - Pastel Bakery: Gluten Free Desserts

Come gather round the campfire and sing our campfire song. Our C-A-M-P-F-I-R-E-S-O-N-G song…..I could carry on with this great SpongeBob tune, but I won’t. I’d say this hilarious episode inspired me to create this gluten free s’mores cupcake recipe (if you’re in need of a good laugh, I recommend watching a clip of the song here). I’m not sure about you, but when I think s’mores, I think of sitting around a roaring campfire and devouring this delicious treat. The combination of melted chocolate, soft graham cracker and ooey gooey melted marshmallow can only be summed up in one word – DELICIOUSNESS!

And now to see it converted into a cupcake delight – how sweet it is! What to do about this craving though? Stand outside a bakery, with my face pressed up against the glass, while the gluten tolerant folk sit back and indulge in their s’moreific cupcake? Nay, I must bake this delight as a gluten free treat…and I must do this at once!

I made a graham cracker crust for the bottom of the cupcake, which I pressed into the cupcake liners and baked slightly (just so the crumbs would stick together). I used S’moreables Graham Style Crackers from Kinnikinnick Foods, which ground up nicely into graham crumbs.

Then I whipped up a batch of chocolate cupcakes and topped it off with a marshmallow flavoured meringue. I used marshmallow flavour from LorAnn Oils to give it a true marshmallow taste – and boy did it ever! The meringue was sooo yummy! The final product was then put back in the oven (on the broil setting), to slightly toast the marshmallow topping – and there lies the ooey gooey marshmallow (insert salivating sound here).

If there was only one thing I would do different with this scrumptious cupcake, it would be to fill it with a dairy free chocolate ganache. A little extra chocolate can’t be bad; it can only make this recipe even better!
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Pure deliciousness!

Here are the recipes…enjoy!

S’more please! | Gluten Free S’mores Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 24-36 cupcakes

Ingredients

For Graham Crumb Crust

1 1/2 cups crushed graham crackers
2 tbsp melted butter or margarine

For Cupcake

1 3/4cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
2 tbsp cocoa
1tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1 1/2cup granulated sugar
1/2 cup brown sugar
1 cup butter or margarine (softened, room temperature)
6 eggs, room temperature
2/3 cup milk, or milk substitute
1/4 cup chocolate chips (I used Enjoy Life Foods chocolate mini chips)
1 tsp butter or margarine (to melt with chocolate chips)

For Marshmallow Frosting

5 egg whites
1 1/4 cup brown sugar
1 tsp LorAnn marshmallow flavour

Method

Preheat oven to 350°F and prepare pans with liners; set aside.
Mix together in bowl all dry ingredients; set aside.
Crush graham style crackers in mini chopper or food processor.
Melt 2 tbsp of butter in microwaveable bowl, and add to graham crumbs until well combined and crumbs stick together.
Fill liners with about 1 tbsp of graham crumbs and press firmly.
Bake in oven for 10 minutes to set crumb crust; then remove and cool.
Melt chocolate chips in microwaveable bowl with 1 tsp of butter or margarine; stir until smooth and set aside.
Beat sugars and butter until light and fluffy.
Add eggs 2 at a time, beating well after each addition.
Add in melted chocolate and mix until well combined.
Add flour mixture and milk to bowl in batches and mix until smooth. After final flour batch has been added, mix until light and fluffy.
Pour mixture into liners containing baked graham crumb crust, making sure to only fill liners 1/2 - 2/3 full.
Bake until toothpick inserted comes out clean – about 22 minutes.
Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.

For Marshmallow Frosting

Before starting, make sure mixing bowl is completely grease free.
Add egg whites and brown sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 5 minutes if you used room temperature egg whites or 8+ minutes if they were cold).
With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool.
Add marshmallow flavour and continue beating until stiff peaks form.
Fill piping bag and decorate your cupcakes as desired.

http://www.pastelbakery.ca/gluten-free-smores-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Goodbye summer – hello fall! I’d have to say this is my favourite time of year! The colour of the leaves are changing, there’s a slight crisp in the air, big bowls of comfy soup are being consumed often, and of course…fall fashion (alright! It’s time for funky knee high socks!). So, to welcome in the fall season, I decided to whip up a batch of cupcakes. These aren’t you’re ordinary gluten free chocolate cupcakes though – these have got a kick to them! I looked at my go-to gluten free cupcake recipe and thought…hmmm, how can I make these a bit more interesting. Then it hit me – adding some Mexican Hot Cocoa to the mix – to be exact I used the Purest brand Mexican Hot Cocoa mix:

You can check out this product and many of their other tasty products here. So, I added 2 heaping tbsp of the hot chocolate to the almond milk, plus I added 1 tbsp of cocoa to the recipe, because hey, let’s face it..everything tastes just a bit better with chocolate. The final product results in a cupcake which had a subtle spicy aftertaste…mmmmm delish! Of course, no spicy chocolate cupcake could be complete without a swiss meringue buttercream, so I decided to go with a gingerbread one. I adapted the recipe from Sweetapolita. On a side rant, I discovered Rosie’s site a couple of months ago and I fell in love right away! Her recipes are awesome (not gluten free, but you can always adapt), her photos are beautiful and always nicely setup (makes me want to take a photograpy course), and her little girls are sooooo adorable!

So back to the buttercream….I adapted the recipe from Sweetapolita by adding in 1.5 tsp of freshly squeezed ginger. It gave the buttercream just a bit more of a kick. If you’re wondering how I squeezed the fresh ginger: I always keep a peeled ginger root in my freezer, so I cut some slices and let them completely thaw. Then with the back of a spoon, I pressed the juice out of the slices onto a plate. The final product was soooo yummy that I was truly tempted to forget about frosting the cupcakes and just eat the buttercream straight out of the bowl. But, I resisted temptation and got to work frosting those babies!

Once frosted, I topped them off with some white pearls, which I was so happy to find these as they were labelled gluten free (yippee!). I know white pearls aren’t exactly a ‘fall item’ but hey, who could resist making these babies just a little fancy.

I’d have to say, these cupcakes are super awesome – that’s right, not just awesome, but SUPER awesome! With their hint of spicy chocolate and perfectly spiced frosting, it makes you want to curl up on the couch, put on a good movie, and wrap yourself in a blanket while you indulge in a big bowl of cupcakes.
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Pure deliciousness!

Here are the recipes, enjoy!

Chocolate Cupcakes With a Kick

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 24-36 cupcakes

Gingerbread Swiss Meringue Buttercream adapted from Sweetapolita

Ingredients

1 3/4 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tbsp cocoa
1 tbsp gluten free baking powder
1 tsp xanthan gum
1/4 tsp salt
1 cup softened butter or gluten free margarine (room temperature)
2 cups sugar
6 large eggs (room temperature)
2/3 cup milk or milk substitute (I used almond milk)
2 tbsp of Purest Mexican Hot Cocoa (mixed into milk)

For Gingerbread Swiss Meringue Buttercream

5 large egg whites (5 ounces)
1 ¼ cup dark brown sugar (I used golden yellow brown sugar)
1 ½ cups unsalted butter, softened and cut into cubes
1 ½ tsp freshly squeezed ginger juice
½ teaspoon pure vanilla extract
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
pinch of ground nutmeg
pinch of salt

Method

Preheat oven to 350°F and prepare pans with liners; set aside.
Mix together in bowl all dry ingredients and set aside.
Slightly warm up milk (or milk substitute) and mix in cocoa until dissolved. You need to heat the milk just enough so the hot cocoa mix dissolves completely.
Place butter (or margarine) and sugar in bowl of mixer with paddle attachment. Beat well until light and fluffy.
Add eggs 1-2 at a time, beating well after each addition.
Add flour mixture and milk to bowl in batches and mix until smooth. After final flour batch has been added, mix until light and fluffy (about 3 min).
Pour mixture into prepared pans, making sure to only fill liners 1/2 - 2/3 full.
Bake until toothpick inserted comes out clean – about 22 minutes, until tops are lightly golden. Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.

For Buttercream

Wipe the bowl and whisk attachment of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
Add egg whites and brown sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 5 minutes if you used room temperature egg whites. About 8+ minutes if they were cold.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so and is so important–never add butter to warm meringue).
Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing on medium-low and it will come back to smooth).
Add ginger juice, vanilla, salt and spices, continuing to beat on low speed until well combined.

http://www.pastelbakery.ca/gluten-free-chocolate-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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