Gluten-free cupcakes made with homemade melted white chocolate right in the batter might sound too good to be true—except I made them and I know they’re just good enough that they can be, well, really really good and still be true. These are my current working one-thing-on-a-desert-island version of a gluten-free cupcake.
The only problem is, these cupcakes have white chocolate frosting, but I currently have no way of explaining how I made the frosting. It was much more witch’s brew (a little of this, a touch of that) than it was a recipe just yet. But don’t worry. I’m hard at work!
I wanted you to have these white chocolate gluten free cupcakes as soon as possible, though. Because food is love.
I have but one single solitary lonely process photo. Of the naked cupcakes, cooling off after their spin in the oven. I have not one photo of the batter. Or the piping.
No pictures of the frosting, either, especially since I can’t even yet tell you how to make it.
But it is important to see how nicely golden brown you want them to be. Since otherwise they will seem done before they’re actually done. And they’d be too squishy. And you’d be upset and all “I wasted my whole life making these cupcakes and they were too squishy! Now what am I supposed to do??”
And I’d be all, “they had to brown!”
And you’d be all, “they did brown!”
And I’d be all, “but all over brown. Not just around the edges!”
And you’d be all, “oh. I hate you now.”
So now that you know about the browning, and before you hate me, I have nothing else to show you.
Except the cupcake recipe.
And I’ll hit you back with the recipe for the White Chocolate Frosting. For now, I’d go with this basic buttercream frosting recipe. People seem to really like it.
*UPDATE: The recipe for White Chocolate Frosting is ready!*
|White Chocolate Cupcakes|
- 1 1/2 cups (210g) high-quality all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (200g) sugar
- 4 1/2 ounces (127g) white chocolate, chopped
- 8 tablespoons (112g) unsalted butter
- 2/3 cup (151g) plain yogurt, at room temperature
- 1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
- 1 extra-large egg + 1 extra-large egg white
- Preheat your oven to 350 degrees F. Grease or line a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda and sugar, and whisk to combine well.
- In a separate medium-sized microwave-safe bowl, place the white chocolate and butter. Microwave for 45 seconds at 70% power, and stir well. Microwave again for 45 seconds at 70% power, and stir well again. If the chocolate and butter are nearly melted, keep stirring until they melt completely. If necessary, microwave at 70% once more for 30 to 45 seconds and stir. Cool briefly, add the yogurt to the butter and chocolate and stir to combine.
- Create a well in the center of the dry ingredients and add the chocolate-butter-yogurt mixture, then the vanilla and the egg and egg white, mixing to combine after each addition. The batter should be thick, but not as thick as cookie dough.
- Fill each of the wells in the prepared muffin tin about 2/3 of the way full. Place in the center of the preheated oven and bake until golden brown (see photo), about 19 minutes, rotating once during baking.
- Allow the cupcakes to cool for at least 10 minutes in the pan before turning them on their sides to cool for another 5 to 10 minutes. Transfer to a wire rack to cool completely before frosting.
- Freeze any leftovers.
Instead of prepared white chocolate, I used my recipe for Dairy-Free Soy-Free White Chocolate (http://bit.ly/wa8uSo), and instead of melting it with the butter, I just melted and cooled the butter and mixed it with the freshly-made white chocolate that was still liquid.
P.S. If you haven’t yet, please pick up a copy of both of My Gluten-Free on a Shoestring Cookbooks! You are the wind beneath my blog wings!