Raised from Scratch

growing up outside the box: alternatives to processed food and television

Gluten-Free Buttermilk Chocolate Cupcakes July 1, 2012

Filed under: Dairy free,Dessert,Gluten Free,Vegan — annalope @ 4:59 am
Tags: , , , ,

What these really taste like to me is two-thirds of a Smore. It must be the mesquite flour in the cupcake that smells a little like graham cracker, and when I bite into one with warm chocolate running down, I really wish a toasty marshmallow was waiting inside. They’re great even without it, but someday I might see if I can find a way to sneak one in to the recipe. A great summer cupcake when looking for a chocolate fix.

Also, by using coconut oil and a nondairy milk these are easily made vegan! Because they contain no eggs, the cupcakes are light and delicate. Be careful not to pack flours or your cupcakes may be a little crumbly.

This recipe only made 9 cupcakes for me…a small batch which is rapidly disappearing. I intentionally aim for small batches of baked goods because I’m experimenting here, and am admittedly a novice with gluten-free baking. More importantly, small batches allow me to bake more frequently 🙂

GF Buttermilk Chocolate Cupcakes

Cupcake batter:

¾ cup + 2 T. GF Oat flour

2 T. mesquite flour

¼ cup white rice flour

1/8 t. xanthan gum

2 T. unsweetened cocoa powder

¼ t. sea salt

½ t. baking powder

½ t. baking soda

½ cup buttermilk or dairy free milk (or 1 ½ t. fresh lemon juice mixed with milk to = ½ cup)

½ cup maple syrup

¼ cup butter or coconut oil, melted

1 ½ t. vanilla extract

1/2 cup dark chocolate (70-80% cocoa) for sauce

Preheat oven to 350°. If mixing your own “buttermilk” add the lemon juice to the milk and allow to sit at room temperature a few minutes. Grease 9 muffin cups with butter or coconut oil.

Mix all dry ingredients together in medium bowl. In small bowl or liquid measuring cup, mix buttermilk with maple syrup, butter/oil, and vanilla. Add liquid ingredients to dry and mix well.

Pour into greased cups, bake 13-15 minutes. Do not over-bake…soft is better. Allow to cool in pan on cooling rack for 5 minutes before running a thin knife around the cupcakes and removing from pan to cool completely.

Dark Chocolate Sauce:

Chop 1/2 cup of quality dark chocolate (I really like Scharffen Berger) and melt in a double boiler or over very low heat in a heavy bottomed saucepan while stirring constantly. Spread over cooled cupcakes.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s