Alana
As the finals soccer mom, I told everybody that I would bring them baking to fuel their brains for all of that learning they need to do. I decided that these needed to be at the top of the “to-do” list.
At least one batch of cupcakes needed to be gluten-free for one of the Mechanical Engineers, so I decided that this would be it (after over-baking another batch of anti-gluten cupcakes… oops). As a safeguard, I decided that adding a cup of mini chocolate chips to the batter would make it moister and therefore less prone to drying out. No updates to confirm or reject this theory so far, though the chocolate chips were a nice addition 🙂
To make this batch gluten free all I did was use gluten-free box cake, though I did use apple sauce instead of milk to help make it moist. Really you could use any chocolate cake recipe you want.
Make sure you prepare your mouth for euphoric sensory stimuli before consuming these cupcakes. Enjoy!
Chocolate Cake
Ingredients:
- 1 box chocolate gluten free cake
- eggs
- butter, room temperature
- unsweetened apple sauce
- 1 cup mini chocolate chips
Directions:
0. Prepare muffin tins with cupcake liners, and preheat the oven to 350 degrees.
1. Cream butter well in the bowl of a stand mixer.
2. Mix in eggs, apple sauce and cake mix on low for ~30 seconds (basically until all the ingredients are combined), then on medium for 2 minutes.
3. Add mini chocolate chips and mix until evenly distributed through the batter.
4. Fill muffin trays to 2/3 full, and bake for ~18 minutes for standard sized cupcakes (definitely less for smaller sizes, pretty sure that’s why my first batch was over baked, even though I checked them at 16 min)
5. Cool before icing cupcakes. Garnish with a few mini chocolate chips if desired (but really, it is quite desirable).
Peanut Butter Icing
Ingredients:
- 1 ½ cup unsalted butter, room temperature
- 400g (1 2/3 cups) confectioners’ sugar
- 1 tbsp vanilla
- 2/3 cup peanut butter
Directions:
1. Beat butter until light and fluffy. Gradually blend in icing sugar.
2. Blend in vanilla and peanut butter. Beat until desired consistency is reached.
3. Pipe onto cupcakes.
Chateau Gateau 