Gfreeandfabulous Baked Yum!

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Marcie’s Gluten Free Pumpkin Spice Cupcakes with Mocha Ganache and Cinnamon Italian meringue buttercream:

For the cupcakes:
2 C gluten-free flour mix*
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp freshly ground nutmeg
1/4 tsp allspice
1 tsp freshly grated orange zest
1 C organic coconut sugar
1 C pure maple syrup or agave nectar or honey (can reduce to half cup and add one mashed banana but remember the banana will change pumpkin flavor a bit.
1 C organic coconut oil
4 large eggs
1 15 oz can organic, pure puréed pumpkin – or use your own.

Ganache:
6 oz good quality organic dark chocolate.
1/8 cup coconut milk
1 packet Starbucks decaf Italian roast via.

Frosting:
1 1/3 c organic sugar
2/3 c water
5 large eggs
Pinch cream of tartar
3 – 4 sticks organic butter chilled and cut up into small pieces.
1 tsp good vanilla
1 vanilla bea. – scraped
1 1/2 tsp good cinnamon

Raw organic Cacao powder for dusting.

Directions:
* for gluten free flower mix- u can use arrowhead mills gluten free flour mix, trader joes gluten free flour mix, or make a mixture of 1 c brown rice flour, 1/2 c tapioca flour, 1/4 c almond flour, 1/4 potato starch flour.

Prep muffin cups with your favorite cupcake liners.

Preheat oven to 350 degrees.

Cupcakes:

Mix all dry ingredients in medium bowl, set aside.

Place coconut sugar and maple syrup in bowl of stand mixer or you can use hand held electric beater. Measure out your coconut oil and melt in microwave or melt over low heat on stove until liquid. Measure 1 cup liquid-state coconut oil and add to bowl with sugar and maple syrup. Blend on medium speed. Add eggs one at a time. Add pumpkin purée. Mix until well blended.

Add dry ingredients slowly until all are incorporated into the wet.

Scoop batter into cupcake liners about 1/3 full.

Place in oven and bake 20-25 minutes. Test with toothpick at 20 minutes. Cupcakes are done when tops spring back and toothpick comes out clean. Once baked, cool cupcakes on a cooling rack until completely cooled.

While cupcakes are baking, prepare chocolate ganache and frosting:

Ganache:
Place coconut milk and coffee in medium pan set over a double boiler of steaming water. Add chocolate. Stir until melted and shiny. Set aside.

Italian Butter Cream Cinnamon Frosting:

In stand of electric mixer – like a kitchen Aide. Mix egg whites and cream of tartar at medium-high speed until stuff peaks form. Set aside.

In medium pan over medium-high heat- heat sugar and water until bubbly and continue cooking until a candy thermometer reached about 238 degrees ( softball stage).

With stand mixer on medium-high heat, slowly pour sugar mixture in a steady slow steam down the side of the bowl
your stand mixer (which has your whipped egg whites in it). Keep mixing until well incorporated. Next, add your butter a little at a time and keep mixing on high until all is incorporated. If your frosting starts to curdle- don’t worry- keep beating on high until smooth. While mixing, add your cinnamon and vanilla bean. Once smooth your frosting is ready.

Assembly:
Spread your cupcake tops with ganache. Pipe your frosting over the ganache. Using a fine mesh sieve, dust tops of frosted cupcakes with raw cacao powder. Drizzle with left over ganache using a wire whisk to create nice even drizzled 🙂

Share with someone u want to make really happy!!

Let me know how yours come out!

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