Thursday, May 23, 2013

Gluten Free Treat

A few months back for a work function I made some gluten free chocolate and coconut cupcakes. These were delicious cupcakes! Gluten free has been a new adventure for me and I enjoy it; especially when I am using coconut flour. Coconut flour takes more eggs (6 at some points!) to give it the same fluffy light quality as an all purpose flour and so I don't use it often, but when I do I am never disappointed. I have mentioned Elan's Pantry before on here and again if you have food allergies or are looking to try working with different materials I highly recommend her blog. Both of these recipes are adapted from hers.

Left: toasted coconut vanilla Right: chocolate vanilla cinnamon 
Vanilla Cupcake with Toasted Coconut Vanilla Buttercream
Cupcake Ingredients
1/2 cup coconut flour (sifted)
1/2 teaspoon sea salt
1/4 teaspoon baking soda
6 eggs
1/2 cup grapeseed oil
1/2 cup honey
1 tablespoon vanilla extract
Preheat oven to 350F
In the bowl of your mixer combine flour, salt, and baking soda.
In a small bowl whisk together eggs, oil, honey, and vanilla.
Combine the wet ingredients into the dry and mix until smooth.
Pour batter into well oiled (or use muffin liners) of muffin tin. 
Bake for 15 to 20 minutes (the tops of the cupcakes should bounce back when touched when they are done OR a toothpick comes our clean)
Cool completely before frosting.
While cooling make frosting.
Frosting Ingredients
4 sticks of softened butter
1/4 teaspoon of vanilla 
2-3 cups of powdered sugar (all depends on how sweet you want it; taste as you go)
In the bowl of your mixer cream together butter and vanilla. Slowly add the powdered sugar a half a cup at a time until you have the desired sweetness and consistency.
Toasted Coconut Topping
1 cup (or more) of coconut
In a pan on the stove over medium heat stir the coconut constantly until you have achieved the color and/or toastiness that you desire :)
Final Assembly
Once completely cooled frost the cupcakes and then either roll the frosted top in the coconut or using your hands pat on the coconut to give it the covered look.       
 Chocolate Cupcake with Vanilla Buttercream Cinnamon Dusting
Cupcake Ingredients
1/4 cup coconut flour
1/4 cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
3 eggs
1/4 cup grapeseed oil
1/2 cup honey
Preheat over to 375F
In a medium bowl combine flour, cocoa powder, salt, and baking soda.
In a large bowl whisk together eggs, oil, and honey.
Blend the dry ingredients into the wet until completely combined.
Pour into a lined cupcake tin.
Bake for 15-20mins until tops bounce back or toothpick comes out clean.
Cool completely.
Frosting Ingredients
**Use same recipe for buttercream as above**
Final Assembly
Frost with vanilla buttercream and then sprinkle cinnamon on top for an added zip.   
These will loved but gluten free and non-gluten free alike. I can't really tell a difference. 

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