Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk the hot water and cocoa powder together.
In another large bowl, stir together brown rice flour, sorghum flour, potato fl our, baking soda , guar gum, and salt.
Add the sugar and butter to the cocoa mixture. With an electric mixer on high speed, beat until a smooth, shiny mixture forms, about 30 seconds. Then beat in the eggs and vanilla on low speed until incorporated.
Add half of the flour mixture and beat on low speed just until combined; there may be dry spots. Add 1/2 cup of the buttermilk, mixing on low speed until just incorporated. Repeat with the remaining flour mixture and the remaining buttermilk . Fill each muffin cup to the top with the batter. Reserve the remaining batter and fill 4 more cupcake liners; set aside. Bake for 15 to 20 minutes, until the centers of the cupcakes are firm to the touch.
Remove the cupcakes from the muffin tin and let them cool completely on a wire rack. Repeat with the remaining batter .
Once the cupcakes are cool, use a small spatula or a butter knife to ice them with your choice of icing. Store in an airtight container in the refrigerator for up to 5 days.
The Sophisticated Chocolate Cream Cheese Icing:
My personal favorite, this rich icing is the perfect creamy balance to the sweet cake beneath. If heaven were food, mine would be made of this icing!
cup gluten-free reduced-fat cream cheese 1/2 cup powdered sugar 1/4 cup gluten-free unsweetened cocoa powder 8 tablespoons (1 stick) salted butter, at room temperature In a medium bowl, beat the cream cheese, powdered sugar, and cocoa powder together until smooth. Gradually beat in the butter until a smooth, light frosting forms. Use immediately, or cover and refrigerate for up to 5 days. Be sure to bring the icing back to room temperature before using it.
MAKES 2 CUPS Good Times Marshmallow Filling or Icing:
Devil Dogs were one of my snack-machine after-school treats when I was a kid. Full disclosure: If Devil Dogs were g-free, I would still be popping quarters into the machine at work at least once a day. This frosting will remind you of that filling and take your chocolate cake back in time!
tablespoons (1/2 stick) unsalted butter , at room temperature 3/4 cup powdered sugar 1 cup gluten-free marshmallow cream, such as Marshmallow Fluff 1/2 teaspoon gluten-free vanilla extract In a medium bowl, beat the butter, powdered sugar, marshmallow cream, and vanilla until smooth. Cover and refrigerate for up to 5 days. Bring the icing back to room temperature before using.
MAKES 2 CUPS Kids' Choice Chocolate Buttercream :
This is the chocolate icing choice for little ones! My chocolate-lovin' boys, Taylor and Isaiah, cannot get enough.
tablespoons (1 stick) salted butter, at room temperature 1/2 cup gluten-free unsweetened cocoa powder 1 teaspoon gluten-free vanilla extract 1 cup powdered sugar 2 tablespoons 2% milk In a large bowl, cream the butter with an electric mixer . Add the cocoa powder and vanilla. Gradually add the powdered sugar , beating well on medium speed and scraping the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add the milk and beat on medium speed until the icing is light and fluffy.
Keep the bowl covered with a damp cloth until ready to use. For best results, also keep the bowl of icing in the refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored for 2 weeks. Bring back to room temperature and rewhip before using.
MAKES 2 CUPS Recipe from DELICIOUSLY G-FREE , a Ballantine Hardcover by Elisabeth Hasselbeck, (c) 2012 by Elisabeth Hasselbeck.
Photograph (c) 2012 by Kelly Campbell.
