Artisanal Gluten-Free Cupcakes by Kelli Bronski

Author:Kelli Bronski
Language: eng
Format: epub
Publisher: The Experiment
Published: 2011-03-14T16:00:00+00:00

TO MAKE THE CUPCAKES:

2. Preheat the oven to 350°F. Line standard cupcake tins with paper liners.

3. Heat the butter, water, and cocoa over medium heat in a saucepan until the butter is melted.

4. Meanwhile, put the sugar in a mixing bowl. Add the butter-cocoa mixture and mix at low speed for about 5 minutes, or until the mixture is cool.

5. Add the eggs one at a time, mixing to incorporate after each addition.

6. Add the sour cream and vanilla, mix to incorporate, and scrape down the sides of the bowl.

7. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, and salt, and mix with a whisk to “sift” the ingredients and break up any lumps.

8. Add the dry ingredients to the cocoa–sour cream mixture and mix for about 10 seconds at medium-low speed to incorporate.

9. Scrape down the sides of the bowl and mix for an additional 5 seconds at high speed, just until everything is mixed and smooth.

10. Divide the batter evenly among the paper-lined cups. Make the top of the batter as smooth as you can.

11. Bake for 25 minutes.

12. Allow the cupcakes to cool in the tins for 10 minutes, then remove from the tins and let cool completely on a wire rack.

13. While the cupcakes are cooling, make the Marshmallow Frosting.

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