Adventures in Cooking: Gluten free cupcakes!

First foray into gluten-free cooking! This will date how far behind I am with these posts, but these were for a friend whose house I was staying at for a weekend visit just before Christmas. Whenever I stay with people I always try to bring them a little something to say, “Hey, thanks for letting me crash on your couch.” I feel a teensy bit bad bringing baked goods for these particular friends, since the one guy wouldn’t be able to eat them, so this time around one friend got Muddy Buddy mix & the other got these cupcakes!

The ingredients

I found this recipe for GF vegan chocolate cupackes, which I then proceeded to tweak, since I didn’t really care about it being vegan, AND since I only wanted to make a half dozen (plus one more for tasting/quality control ;).

I surprisingly had most of the ingredients already. I could not find specifically sorghum flour, but I did find that GF all-purpose flour at Harris Teeter, which contains sorghum, plus some other flours AND starch. Also with some googling, I discovered that 1/2 T of egg replacement + 2 T of water equals one egg. (As a side note, this was — to my recollection — my first time ever making coffee. Good thing I have a coffee maker for when I have guests, ha!) So my list of ingredients for the cupcakes came out to be:

3/4 c GF AP flour
1/4 c unsweet cocoa powder
1/2 c cane sugar
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1/2 c warm coffee
2-ish Tbsp olive oil
1/2 tsp vanilla
1/4 tsp rice vinegar

Cupcakes ready for the oven Half dozen + 1 to taste :)

The cupcakes came out perfect! They smelled absolutely amazing, and looked good too, with such pretty domes. The frosting on the other hand…

I didn’t make too many changes here, just used regular butter instead of vegan margarine, & regular vanilla instead of bourbon vanilla. And halved it:

4 Tbsp butter
1-2 oz cold coffee (1 oz = 1/8 cup)
1/2 tsp vanilla
1/2 tsp instant espresso
2 cups powdered sugar

And I mixed. And I mixed. And I mixed. My frosting was still way to liquidy. So I kept adding more powdered sugar a bit at a time & mixing some more until I felt like I’d added so much extra I’d get diabetes from just looking at the frosting. And then I refrigerated it overnight.

Frosting is awfully drippy

I’d even gotten a pastry bag & tips for fancy decorating. But when I attempted, the frosting just went pthhhhhht.

Another case of looking terrible but tasting amazing Up close & personal with the ugly cupcake

A mess to eat & ugly to look at. But they passed my taste test at least! Anyone know what I did wrong with the frosting?

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