What started out as status update on Facebook about how these cupcakes came out turned into a short dissertation! That essay breathed life into this new blog. I'm not sure where this blog will lead, but as I tried to describe how those gluten-free (GF) cupcakes turned out the words and images continued to flow. I listened to my favorite author this morning explaining how her characters are always in her head and they lead the way of the book and that they tell the story. Apparently, my cupcakes want to be heard. Who am I to deny them that right?
Over the course of the last year, I have had many people ask if I make GF cupcakes. My response has always been the same, "No, but I'd like to give it a try." At the bridal show last month I was again asked this question. Giving my standard response, I thought to myself, I really need to do this. It was still playing around in the back of mind when my friend's daughter told me about her upcoming birthday party. She was pleased with herself for choosing an ice cream cake for her party because she has a friend with Celiac disease. She asked if I thought there would be gluten in an ice cream cake. Unfortunately, yes, because there is always a binding layer of cake or cookie crumbs. I gave it a thought for a few minutes and told her I would attempt a GF cupcake for her party (sans alcohol, of course - while it may be a retro 1976 roller skating party, she will only be 14!).
I was a little nervous about making a GF cupcake. I've never tried to bake GF. I'm not even sure if I've ever eaten a GF baked good, at least not to my knowledge. I did a lot of research and was pleasantly surprised to find that my basic go-to recipe was GF friendly, minus the wheat flour, of course. My next step was finding the right GF flour. I use King Arthur organic flour for all of my baking needs and, while they do make a GF flour, my store did not carry it. Not really in the mood to traverse multiple stores, I settled on Bob's Red Mill Baking Flour. Not only is it GF, but it also comprises the starch and xanthan gum components necessary. I decided to give chocolate a whirl because I noticed some vanilla cake recipes specified GF vanilla and I didn't have any. The result was a batter that simply tasted
okay. The cakes took a shorter time to bake and came out smelling like brownies. To the touch they didn't feel the same as my normal cupcakes. I had to force myself to clean the kitchen to give the cakes time to cool before ripping into their liners. After an (almost) appropriate cooling time, my mouth watered as I peeled back the paper. The cupcake seemed to have a softer, airier texture, if not even a bit of elasticity (not really something you generally look for in your cupcake). Not knowing what to expect, I took a small bite of the mini cupcake and delighted in the springiness of the cake. And the taste? A delightful, light chocolatey-ness that paired nicely with the light, airy texture of the cake. Pleased with my GF creation, I set out to pair it with a frosting. What goes better with chocolate (GF or otherwise) than peanut butter? Probably my most favorite flavor combo. Thankfully, no changes to my peanut butter buttercream were needed to make it GF. Sometimes, peanut butter frosting can be decadent, rich, and possibly even, heavy. I'm not knocking that. I love PB frosting anyway I can get it, but I wasn't sure that the little light cupcake could hold its own against a rich, decadent frosting. I lessened the amount of peanut butter in my frosting and beat the butter a little bit longer to create a fluffy, perfectly peanut buttered frosting to top the little GF cakes. I'm positively overjoyed with how this first foray into GF cupcakes turned out. Can't wait to see what my test monkeys have to say!
Next step - mixing in the alcohol! I'm still researching GF beers and safe alcohols.
