Sunday, May 20, 2012

Cupcake Heaven

Recently, I decided to make cupcakes.  I wanted to do something I hadn't done previously, in the world of cupcakes and decided to borrow from my incredibly successful Valentine's truffles--White Chocolate Hearts filled with Lemon Curd and Raspberry Jam.

Forgetting the White Chocolate part of the equation, I made a standard yellow cake batter--gluten-free, of course.

I made 2 dozen standard cupcakes and 2 dozen mini cupcakes.  The mini cupcakes were a result of having leftover batter and not having any additional standard sized pans.  The minis could not be filled, and I ran out of frosting, so they weren't frosted either.

I filled the cupcakes with a Raspberry Sauce and frosted them with a Lemon Cream Cheese Frosting.

The results were nothing short of amazing.

Yellow Cupcakes (from Roben Ryberg's You Won't Believe It's Gluten-Free, Wedding Layers, Yellow -- Potato-based)

1 cup oil
2 cups sugar
4 large eggs
1 cup milk
2 cups potato starch
1Tbls + 1 tsp baking powder
1/4 tps baking soda
1 tsp salt
2 tsp vanilla
1 1/2 tsp xanthan gum
1/2 tsp apple cider vinegar

Preheat oven to 350-degrees.

Mix the oil and sugar until combined.  Beat in the eggs until thick and light yellow.

Add the mix and thoroughly combine.  Stir in vanilla and acv.

Sift all dry ingredients together and incorporate into the wet ingredients.

Pour by scant 1/3 cupfuls into lined muffin tins and bake for 25-27 minutes, until a toothpick inserted into the center comes out clean.

Cool thoroughly.

Raspberry Filling

12 oz red raspberry
1/2 cup sugar
2 Tbls cornstarch

Combine sugar and cornstarch.

Add to raspberries in medium saucepan.  Stir until raspberries are thoroughly coated.

Cook over medium heat, stirring constantly until sugar melts and the berries release their juices.  Continue cooking until the juice is clear--this indicates the corn starch is completely cooked.

Cool completely.

Lemon Cream Cheese Frosting

8 oz cream cheese, softened
7 Tbls unsalted butter, softened
5 cups powdered sugar, sifted
1 lemon
1 tsp lemon extract

Juice and zest the lemon.  (This is an excellent job for a 13 year old who wants to help but who has trouble seeing kitchen baking tasks through from beginning to end result.  Though the seem to magically appear again once the task has been completed).

Beat cream cheese and butter until thoroughly combined.

Beat in powdered sugar, in 2-3 installments.

Add the juice, zest, and extract.

Using the smallest sausage attachment on a spritzer cookie press, fill the cupcakes with raspberry filling.

Frost with the Lemon Cream Cheese Frosting.

Eat too many.

Enjoy every last crumb.

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