Saturday, March 19, 2011

GF Chocolate Cream Cheese Cupcake

You guys, these cupcakes are too good to be true. Serious. MOIST is the key word (even though most people hate reading and saying this word, I had to say it because it's the best word to describe the texture.) I've made them 3 times now and each time, I have never been anything but satisfied. I've paid a lot of money for GF cupcakes and never have felt that any amount of money was worth it. You know how sometimes living on an allergy diet will make you suddenly impulsive when it comes to things that typically are not gluten free? Ya not store-bought cupcakes. You gotta just make these and if they make more than you wanted, just stick them in your freezer and take them out when you want a treat. You'll never want to eat anyone else's cupcakes again! So beware. It's a big commitment.

16 Cupcakes

1/2 cup butter, softened (1 stick)
1 package Bob's Red Mill gluten-free chocolate cake mix
2/3 cup applesauce (you can make you own, if you wish)
1/3 cup milk (this works with soy or rice milk too)
1 tablespoon lemon juice (however, we were out, and used apple cider vinegar)
2 large eggs
1/3 cup hot water (110°)
2 tablespoons vanilla extract


1.Preparing for baking. Preheat the oven to 350°. Bring all the ingredients to room temperature. Line a muffin tin with muffin liners (I don't line them just because they won't be messy to eat later.)

2. Making the batter. In the bowl of the stand mixer, start beating the butter until it is creamy. Add the cake mix, the applesauce, the milk, the lemon juice, and the eggs. Beat at low speed for 30 seconds, scraping down the sides when necessary. Raise the speed to low-medium and let it run for another moment. Add the hot water and the vanilla extract. Run the mixer for one more minute, scraping down the sides.

3. Baking the cupcakes. Carefully spoon the cupcake batter into the prepared muffin tins. Bake for 15 to 20 minutes, depending on the size of the cupcakes or your oven. Allow them to cool in the cupcake tin for 10 minutes. Transfer the cupcakes to a cooling rack and let them sit for another 20 minutes before eating.

Cream Cheese Frosting anyone? Yes please!

8 oz cream cheese, softened
1 stick of butter, softened
3 3/4 cups powdered sugar, sifted (I never sift and it turns out awesome!)
1/8 tsp of salt
1/2 tsp vanilla

1. With a mixer, cream the cream cheese and butter.
2. Add salt & vanilla
3. Slowly pour in powdered sugar. Mix until the frosting is creamy; be careful not to overmix.

I got the cupcake recipe from here.

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