Sometimes this blog ends up on the subject of food - especially around holidays and celebrations. Also, when I'm long gone the only thing my kids will have left of me are these pretty vintage clothes and this blog. I'm sharing my cultivated gluten free cupcake recipe so my offspring will remember my thrills in the kitchen. These cupcakes are soft and delicate with deep chocolate flavor. I didn't have any fancy cocoa on hand, only Ghiradelli.
I've been experimenting with chickpea flour for the last couple of weeks and for valentine's day made my darlings red velvet cupcakes from a pool of three recipes including food 52, babycakesnyc and the back panel of bob's red mill gluten free baking flour (chickpea flour). It's not because I've celiac or allergic to gluten, just want to mess around with chickpeas and chickpea flour. Lola in Belltown makes delicious chickpea frites that I will attempt some time.
roast and puree beets for the sticky, deep magenta
folding in the beets, beautiful!
ready for the miniature gas oven
et voila! no valentine hearts on these - just icing.
Red Velvet Chocolate Beet Cupcakes
1 cup roasted beets, mashed
1 cup butter melted
1/2 cup coconut oil
2 cups of granulated sugar
1/2 cup warm water
1 1/2 cup Bob's Red Mill GF Baking Flour
1 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp xanthum gum
1/2 tsp salt
1. Preheat oven 350 degrees. Line muffin pans with large muffin liners.
2. In a large mixing bowl, beat togethers melted butter, sugar, oil, eggs and water.
3. In a separate bowl, sift dry ingredients until thoroughly combined.
4. Gradually mix dry ingredients into wet
5. Fold in mashed beets and mix to combine.
6. Pour batter into prepared cupcake tin. Bake for 20 minutes, until set.
Cream Cheese Icing
1 cup cream cheese, softened
4 cups powdered sugar
1 Tbs vanilla
4 Tbs heavy cream
Beat cream cheese until fluffy, add powdered sugar and mix with cream cheese until smooth, add vanilla and cream until desired consistency. Frost. Enjoy!
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