To complicate matters further, I have another coworker with celiac disease, who is perpetually excluded from the cakes, cookies and pizzas that parade through our break room. I decided to make a gluten free version of the cupcake, in addition to the original batch. (I had a serious discussion with my celiac coworker, first, since my kitchen isn't exactly a gluten free facility.)
Unfortunately, chocolate cupcakes and I have a history. I try to squeeze as much chocolaty goodness as I can into that batter, pour it into cupcake liners, shove them in the oven and watch them go flat. That's if I'm lucky. The good news is that there are many things that taste really good nestled into the top of a concave cupcake.
Since then I've found some really excellent vegan cupcake recipes that rise to unparalleled heights, creating the perfect cupcake dome. The textures are nice and flavors good, but they lack the chocolate intensity that should be encapsulated by a cupcake wrapper. Clearly, I have strong opinions about chocolate cake!
The lesson I did learn from these recipes, was that they were all simple oil cakes rather than the thick creamed margarine and sugar batters I had been churning out. Finally it occurred to me to try substituting chocolate soy milk for some of the liquids in an oil cake. Success! I lost some of the beautiful rise, but managed to achieve the dense chocolate crumb I had been seeking.
To make the cupcakes gluten free:
SUBSTITUTE 1 Cup + 2 Tbs brown rice flour for the all-purpose flour
ADD 1 tsp xantham gum to the dry ingredients
OMIT vanilla extract (or use gluten free if you have available)Please double check all ingredients for gluten, since that's not one of the usual 8 allergens that I search for on ingredient labels. (And please let me know in the comments if I missed a possible source of gluten!)
1 1/4 C all-purpose flour
1/3 C cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 C chocolate soy milk
1/2 C granulated sugar
1/2 C brown sugar
1/3 C vegetable oil
1 Tbs apple cider vinegar
1 tsp vanilla extract
Preheat oven to 350F. Line standard muffin tin with cupcake liners. (To make sure I didn't mix them up, I baked the regular cupcakes in silver liners and the gluten free ones in gold liners.) Sift dry ingredients together into medium bowl and set aside. Combine wet ingredients in a bowl and whisk together. Pour wet ingredients into dry and continue to whisk until batter is smooth. Fill cupcake liners 3/4 full of batter. (Do not overfill. You may have some left over.)
Bake for 20 minutes or until a toothpick come out clean. Allow to cool 10 minutes in pan before removing to a cooling rack. Cool completely before frosting the cupcakes
|Original cupcake on left, gluten free version on right.|
1/4 C dairy free margarine, softened
1/2 C sunflower seed spread
1 C powdered sugar, sifted
2 Tbs vanilla soy milk
Cream margarine and Sunbutter together until fluffy. Gradually mix in powdered sugar. Add vanilla soy milk and mix until smooth. Frosts one dozen cupcakes.
During my gluten free research, I discovered that May is Celiac Awareness Month. May 22-23 is also the Gluten Free Challenge, which urges everyone to eat gluten free for the weekend. I'm contemplating it, but haven't decided yet if I'll take the plunge!
I also ran across Gluten Free Wednesdays hosted by the Gluten Free Homemaker, so I'm sharing my chocolaty cupcakes with Linda's inspiring round up of gluten free recipes.