This is my first successful attempt at GF cupcakes. I had tried once before and failed miserably. I mean, MISERABLY! The first time around I had used an All Purpose GF flour. I'm not sure if this was the culprit of my demise; but, when the little cakes popped out of the oven and cooled, they tasted like vegetable oil and dirt. My poor husband choked down a cupcake with a smile while trying to make me feel better about my failure. I just wanted a damn cupcake that tasted REAL!
*sigh* Nevertheless, I tried again. This time I decided I would try to start from scratch - including adding individual flours, xanthum gum, etc. I found a recipe for Black Bottom Cupcakes from GlutenFreeMommy and thought I'd give it a whirl. These cupcakes were leagues above my first attempt. The cooking time was on the higher end of the scale for me. Also, the next time I make these, I will probably double the vanilla. Also, I will add about 4 oz of bittersweet chocolate and about 1 cup of strong brewed coffee, mix and melt down, then add to the remaining liquid ingredients. The chocolate flavor was a little weak in these cupcakes, and the added ingredients just mentioned worked wonders in a regular gluten containing recipe (pre-GF days). sooo... I'll give it a whirl and will report back any successes.
BLACK BOTTOM CUPCAKES
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xantham gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
*I made these in both regular size cups and mini's both were great :)
