Sunday, November 25, 2012

Gluten Free Chocolate Espresso Cupcakes With a Hint of Cinnamon and Fresh Orange Zest.

Gluten- Free Double Chocolate Espresso Cupcakes with a Hint of Orange Zest and Cinnamon


1/2 cup of Dark Cocoa Powder
1/2 cup of Rice Flour
1/4 cup of Potato Starch
1 1/2 T of Tapioca Flour
1 Cup of Sugar or 1 T. of Pure Stevia Powder
1/2 t. salt
1 t. baking soda
1 t. baking powder
1 Egg or Egg Replacer Equivalant
1/2 cup of butter melted
1 t. vanilla extract
1/4 cup of  warm milk (*any milk of choice will do)
1/2 t. cinnamon
1 T. Fresh Orange Zest
1 T. Finely Ground Coffee or Espresso


Preheat oven to 350 degrees
Grease 1- 12 muffin pan

In a large mixing bowl combine  all of the dry ingredients: flour(s), potato starch, baking soda, baking powder, cocoa, salt, coffee/espresso, cinnamon and fresh orange zest. Stir well.

In a separate bowl:
Blend milk, egg, vanilla and melted butter. Incorporate the dry ingredients by adding them into thirds (three portions). Mix well.

 Portion the batter into 12 cupcakes.

Cook for 18- 22 minutes in a 350 degree oven.
Place a toothpick in the center of the cupcake and remove. If the toothpick comes out clean with no  batter the cupcakes are done.

Cool cupcakes about 20 minutes and frost.

Chocolate Buttercream Frosting
1 cup of butter softened
2 cups of confectioners sugar
1/3 cup of cocoa powder
1 t. vanilla extract
1/2 t. salt
1/4 cup of milk or cream.

 In an electric mixer incorporate all ingredients until smooth and creamy.

 Orange Zest Cream Cheese Frosting

2 (8 oz. packages) of cream cheese
1/2 cup or 1 stick of  soften butter
1 1/2 cup of confectioners sugar
1 T. Vanilla extract.
1 T. Fresh Orange Zest
1 t. of fresh-squeezed orange juice

In an electric mixer incorporate all ingredients until smooth and creamy.

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