Gluten-Free Yellow Cupcakes with Chocolate Frosting (Cat-Shaped)

Cupcakes and Muffins

Frosted Gluten-Free Yellow Cupcakes

Gluten-Free Yellow Cupcakes

Adapted from Allrecipes

It was my friend’s birthday and, baking being my specialty, I wanted to make a delicious, edible treat for her. She is gluten intolerant, so I had to keep that in mind when searching for recipes.

Makes about 18 cupcakes

Ingredients:

  • 1 ½ cups Brown rice flour
  • ¾ cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp xanthan gum
  • 4 eggs
  • 1 ¼ cups white sugar
  • 2/3 cup mayonnaise
  • 1 cup milk
  • 2 tsp vanilla extract

Directions:

  1. Preheat the oven to 350F (175C).
  2. Mix the brown rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together. Set aside.
  3. Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture and mix well. Mix in the milk and vanilla.
  4. Spoon the batter into paper-lined muffin pans.
  5. Bake in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean.
  6. Cool completely and frost.

 

Comments: These cupcakes, though gluten-free, taste like regular cupcakes. They are spongy and soft, and no, they do not taste like mayonnaise. The batter will be more liquidy than normal cupcakes, but do not worry. You can spread with the chocolate frosting below or with your favorite. The original recipe is for 2 8- or 9-inch round cakes; if you makes cakes, they have to bake them for about 25 minutes.

 

 

Gluten-Free Yellow Cupcakes

 

 

Chocolate Frosting

Adapted from Baking: From my home to yours by Dorie Greenspan

Ingredients:

  • 3 oz semisweet chocolate
  • 3 tbsp butter at room temperature
  • 3 tbsp confectioner’s sugar

Directions:

  1. Melt the chocolate in the microwave according to the directions on the package.
  2. With a wire whisk, mix in the butter 1 tablespoon at a time.
  3. Sift the sugar into the bowl with the chocolate mixture and stir well.
  4. Let the frosting cool for about 10 minutes, allowing it to thicken.

 

Comments: At first, the frosting will look quite liquidy, almost like a ganache, but if you allow it to sit for a while, it will become more spreadable. This recipe does not yield a lot of frosting but it was the perfect amount for the cat cupcakes I made (directions below). If you are not decorating the cupcakes or want a thicker layer of frosting, you might want to double or triple the quantities.

 

 

Chocolate Frosting

 

 

Cat Cupcakes

Adapted from Taste of Home

My friend is cat-obsessed. I have given her many cat-themed things, and cat cupcakes sounded perfect for her birthday.

Ingredients:

  • Baked cupcakes (recipe above)
  • Chocolate frosting (recipe above)
  • Oreo cookies, quartered
  • M&Ms
  • Black rope licorice

Directions:

  1. Once you have frosted the cupcakes, insert two Oreo quarters onto each cupcake for ears.
  2. Add M&Ms for eyes (I used yellow, green, blue and red). Then add brown M&Ms for the nose.
  3. Cut the licorice pieces into thirds and place 2 thirds on each side of the nose for whiskers.

 

Comments: These cat cupcakes ended up looking really cute and my friend was really happy. The original recipe calls for yellow jelly beans for the eyes and black jelly beans for the noses, but I prefer M&MS.

Cat Cupcakes

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