Helen RandellGluten Free choc-hazelnut cupcakes
December 21st 2009 23:26
Perfect for a Christmas gathering, these chocolate cupcakes are rich, fudgy and suitable for those who have a gluten intolerance. They are also good for everyone else as they taste delicious.
This recipe makes 26, and the cakes will keep for 1 week, or they can be frozen for 2 months. I didn't worry about icing, but a buttercream frosting would be appropriate, or a sprinkle of gluten free icing sugar.
Gluten-free choc hazelnut cupcakes (from the Crabapple Bakery cupcake book)
350g butter
450g dark cooking choc, chopped
2 1/2 cups caster sugar
1 1/2 cups hazelnut meal
2 cups cocoa
10 eggs
2 teaspoons vanilla extract
Preheat oven to 140 degrees. Line 26 muffin moulds (12 hole trays) with foil cupcake cases.
Combine butter, chocolate and caster sugar in a bowl and using a double boiler system, melt the ingredients together. This may take a while.
Sift the almond meal and cocoa into a bowl. Add the chocolate mixture and beat for 1 minute on low speed. The mixture should be thoroughly combined.
Add eggs, two at a time, beating after each addition until the mixture is well combined. Add the vanilla extract and mix again.
Divide mixture evenly between cupcake cases. Bake for 30 minutes or until a fine skewer inserted comes out clean. Cool for 40 minutes before frosting, if you choose to do so.
As a side note, I purchased my foil cases from Spotlight and I am not very impressed by them. I now have red dye marks in the bottom of my muffin tins and also in the bottom of my cake carrier. I'll be looking for different cases when I make this next time.
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Comment by Helen Randell
Rough Cooking