So for all of you gluten-free people out there I’m sure you don’t want to hear this, but I’m sad for you! I can’t imagine a life without those perfect baked goods and I’m sure that blogs like mine that just throw them in your face are frustrating to you.
Alas! I have a recipe for YOU! Yes you! And I think that all of your gluten eating friends will also LOVE these cupcakes.
They’re a wonderful balance of chocolate and orange with just a hint of raspberry in the frosting. Oh, and the frosting is pretty bomb, you can’t really go wrong when you mix cream cheese with whipped cream. Oh boy you should be so excited right now, I know I am!
Before we get started, would you ever guess that those are gluten-free? I mean look at how cute they are! Just don’t tell anyone and no one will ever know! (It can be our little secret :))
Also, here’s the deal with this recipe. I get super stressed out when baking gluten-free for someone who NEEDS gluten free! I freak out about contamination from my non-gluten-free kitchen, so I clean all the bowls like two times before I use them, oh and I can’t use my sponge because I use that ALL THE TIME to wash gluten-filled bowls. I also grabbed a clean kitchen towel to wipe everything with, and has anyone else ever noticed that collection of flour on their stand mixer!?! What is that, that needs to go before any of this can happen. Oh and just to be safe, I had this pan from IKEA that has a slightly different shape, I had only used it once so it is now officially dubbed my “Gluten-free-cupcake-pan.” Done.
Ok, so after our little freak out, everything is clean and ready to go! So let’s get going!
Orange Chocolate Gluten-Free Cupcakes
makes 12 cupcakes
Adapted from My Life At Arnold’s
3/4 cup brown rice flour
3/4 cup arrowroot powder
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons guar gum
1 cup warm water
3 tablespoons oil
1 teaspoon apple cider vinegar
zest of 1 orange
The best part about gluten-free baking is that it is incredibly hard to over mix (there is no gluten to develop). I love it! I also love that most recipes can be made with a whisk instead of a mixer.
Preheat oven to 325.
In a medium bowl combine all the dry ingredients (if you don’t have guar gum on hand you can use 1 teaspoon xantham gum. I didn’t have xantham gum and guar gum was cheaper, thus the substitution.)
In a second bowl, combine all the wet ingredients except the eggs.
Add the eggs directly to the dry ingredients, whisk a little bit. (I did this because I was a little bit nervous about the warm water/egg situation).
Finally, pour in the wet ingredients and whisk. Whisk for a while (2-3 minutes).
Put in a line cupcake pan (about 2 oz. in each liner) about bake for 25 minutes.
Success! I was jumping with joy when I pulled these out, I never expect that kind of rise from gluten-free baking.
Raspberry-Orange Whipped Cream Cheese Frosting
adapted from Joy the Baker
1/3 cup heavy cream
4 ounces cream cheese
2 tablespoons agave
1 teaspoon raspberry jam
1 teaspoon orange zest
In a small bowl whip the heavy cream to stiff peaks.
In a medium bowl, beat the cream cheese, agave, jam and orange zest until smooth and light.
Add half of the whipped cream and fold into the cream cheese mixture. Once mixed in add the second half of the whipped cream and gently combine.
Pipe onto to cooled cupcakes and top with a raspberry (optional).