For sometime now I've been meaning to write a gluten free baking post and now that I have, I'm sorry that it took me so long. I'm a novice when it comes to really good gluten free baking but I have so many friends and a few family members that have gluten allergies and intolerance's, I thought it high time I dipped my toes in the water.
Tasked with baking a gluten free birthday cake for my friend Karista's daughter I sought her advice on their favorite recipe and flour. I do know there are loads of recipes and flour mixes that are available and most people have their favorites. Karista's favorite flour and recipe both hail from the King Arthur Flour folks and her best advice is to stay away from mixes featuring garbanzo (chickpea) flours.
I can certainly see why bean flours would interrupt the flavor of pastry and will be sure to only buy flours without it in the future. The King Arthur Brand of All Purpose Gluten Free flour worked beautifully in this recipe and if you have access to it and are looking for a good gluten free blend I encourage you to give it a go.
These are so good, so moist, chocolatey and dense my two boys didn't know they were gluten free until I told them. If you are looking for a good non-gluten free chocolate cupcake recipe I encourage you to try these lovely cupcakes I make just about anytime a good, dense cake is called for.
The thing that makes these really over the top is the beautiful light, vanilla flecked Swiss Meringue Icing and the decadent drizzle of ganache. You can top them with whatever you like, I just happened to have some lovely cherries at home and thought they'd be the best.
Since the recipe I used comes directly from King Arthur Flour and I used it with out adaptation, I'll link you directly there.
The directions for the Swiss Meringue Buttercream and the ganache I've included below.
I just love finding recipes like this that are so delectable and still meet the needs beautifully of those who cannot or won't consume gluten. Nothing gives me more pleasure than to see their faces light up over a treat that they never thought they'd enjoy quite the same way again. I'm looking forward to trying even more gluten free recipes in the future so be sure to stay tuned!
Swiss Meringue Buttercream Icing
6 egg whites
1 1/2 C. sugar
5 sticks (2 1/2 C.) of butter, room temperature, sliced into 1 T. pieces
1 tsp. vanilla bean paste, or vanilla extract
1/2 tsp. salt
In the bowl of a mixer, combine the egg whites and the sugar and whisk. Set over a small pan of simmering water and bring to 160 degrees F. Whisking all the while. I use an instant read thermometer for this. Remove from heat and place bowl in mixer with a whisk attachment. Whip the mixture on medium high until it is cooled, fluffy and light, about 10-12 minutes.
Add the butter one tablespoon at a time until all is fully incorporated. Don't worry if the mixture looks curdled at some point. Keep mixing and it will come back together. Once the mixture is smooth and thickened add the vanilla and salt. Combine, then place in a piping bag with a large round tip.
Frost each cupcake, then set aside to make the ganache.
1 C, dark chocolate, chopped
4 T. whipping cream
5 T. icing sugar
6-8 T. hot water
Place the chocolate and whipping cream in a small bowl over simmering water and allow it to melt. Stir periodically. Once melted, add the icing sugar and combine thoroughly. Begin adding hot water one tablespoon at a time until the mixture falls of the spoon in a silky ribbon. Sometimes I need to add as much as 9 T. of water to get the right texture. Let sit at room temperature for 15 minutes.
Meanwhile place the cupcakes in the refrigerator for 30 minutes to firm up the soft icing. Place the ganache in a large squeeze bottle, and once the cupcakes are cold, drizzle the chocolate sauce over the top allowing it flow over the side. Top with your favorite fruit or candy.