Is there anything that will cheer you up better than a cupcake? There are few things that can put a smile on my face quicker than a delicious mountain of frosting perched atop a perfectly individually sized hunk of cake.
That being said, when I found out a good friend of ours had been “couched” with a ski injury, I knew just the ticket to make him feel at least a little better about the whole ordeal.
It’s fortunate for him that I suffered a wheat allergy and had plenty of random, non-wheat flours hanging around the house. And it’s fortunate for me that I got to use some of them because I’m certain they don’t last forever!
Since I’m not a full-time non-wheat-eater, I haven’t spent great amounts of time practicing and testing different combinations. I mostly stick to good ol’ Bob’s Red Mill Gluten Free All Purpose Baking Flour when I am baking because I know the combination works the way I need it to. Well, of course I wouldn’t have anymore of THAT in my box! So I had to improvise. And I have to say, I’m pretty dern proud of how they came out.
Gluten Free (and also, as luck would have it, vegan) Chocolate Cupcakes with (not vegan) Peanut Butter Frosting
2 cups Mr. and Meatless’ all purpose gluten free flour (see recipe below)
1 1/2 cups unsweetened applesauce
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 cup coconut sugar (feel free to go ahead and use regular old white sugar if you wish. I use this because my mom is allergic to the white stuff and she usually likes to taste test)
sprinkling of salt
1/2 tsp xanthan gum
3/4 cup almond milk
Yep, that’s it. Now throw it all in your mixer and let ‘er rip! Scoop into a lined muffin pan and sort of flatten it out in there (use all the batter among the 12 spots). I also opened the oven and patted them into the correct shape just as they started getting firm on top, just to make sure they didn’t come out all hoaky. The batter is THICK, and it seems wrong, but it’ll be okay. Have a lil faith. Anyway, bake for about 20 minutes…the tops will be firm and you can poke them with a toothpick and the pick will come out not soupy. Let them cool all the way before frosting.
Mr. and Meatless’ all purpose gluten free flour
2 cups brown rice flour
1 cup sweet sorghum flour
1 cup coconut flour
1 cup potato starch
Whisk all the flours and starch together. Use what you need, then store the rest in an airtight container in the fridge for ultimate freshness.
Peanut Butter Frosting
I have a hard time with frosting recipes. I keep adding stuff until it tastes right, but this is more or less the gist of it.
1 stick of butter, softened.
1/3 cup creamy peanut butter
1/2 cup milk of your choice
5 cups powdered sugar
Combine the butter and peanut butter in a largish bowl. Next add the powdered sugar and milk and stir until just mixed. It IS possible to overmix and then your butter gets all melty and your frosting is too soft and it’s all a big mess. This is also why I use a spoon and not my mixer. If you’ve mixed a reasonable amount and your frosting is too thick, add a little bit more milk…like a splash at a time. If it’s too thin, add more powdered sugar.
Wasn’t that amazingly easy? I’ve always been intimidated by gluten free baking. But these, my friends, were both incredibly easy to make and completely delish. Enjoy!