42 Cupcakes Stuffed and Candy Coated

Yesterday was my birthday, and I made myself some of the tastiest cupcakes ever. I de-glutenized one of my standards, but did end up using oat flour, since I can tolerate it well and it bakes up so good. Sorry to my friends out there, who can't eat it. But to those who can, these came out with a great textured crumb--folks won't know these aren't wheat, unless you tell 'em.

Makes 10
For the Cupcakes

Into a large bowl mix well:

• 1 cup oat flour
• 1/2 cup white sorghum flour (Bob's Red Mill makes this)
• 1/3 cup Fair Trade cocoa powder
• scant 3/4 teaspoon xantham gum
• 1 cup unbleached granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Into another bowl add:

• 1 cup cold water
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

• a handful of Fair Trade chocolate chips

1. Preheat oven to 350F and place ten cupcake liners into a large cupcake pan.
2. Pour the liquid ingredients into the dry ingredients and blend well with a big whisk. Beat out all of the lumps, then stir in the chocolate chips (if using).
3. Using a small scoop, distribute the batter evenly into each liner, filling them about 3/4 full (just about to the top), then smooth the tops with a spoon.
4. Bake until the cupcakes come clean with a toothpick, about 20-25 minutes. Cool for ten minutes, then remove from the pan and transfer to a wire rack to cool completely.

While the cupcakes are cooling, prepare
cream cheeze filling/frosting:

Blend together well:

• 4 oz Vegan Margarine (1 stick Earth Balance)
• 4 oz Tofutti Better Than Cream Cheese (1/2 container)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

1. When the cupcakes are cool, poke each one with your finger to create a deep well.
2. Fill a pastry bag with the cream cheese frosting and pipe it into each cupcake until the cupcake visibly expands and the frosting spurts up from the top.
3. Using a knife or offset spatula, distribute the remaining frosting over the tops of each cupcake and spread evenly.
4. Stick the cuppers in the freezer while you prepare the poured fondant.

For the Poured Fondant
In a medium sized saucepan over medium high heat, combine the following 3 ingredients:

• 1 1/4 cups unbleached granulated sugar
• 1/4 cup water
• 2 tablespoons agave nectar

• food color paste
• extract

1. Using a candy thermometer, boil until the temp of the syrup just reaches under the soft boil stage, which is 238F/114C, stirring every so often. Watch the temperature carefully, the fondant will be too brittle if it gets overheated.
2. Immediately pour the syrup into your food processor and stick the thermometer back in. Let it sit undisturbed until the temperature comes down to 140F/60C.
3. Remove the thermometer, add in a splash of vanilla extract (or another flavor if you want) and a dab of food coloring paste.
4. Process the fondant until creamy and homogeneous, about 2 minutes. Stop to scrape down the bowl every once in a while. If some of the fondant has cooled to a solid on the side of the processor bowl, just scrape it off with a knife, and process until smooth.
5. Scrape the fondant into the bowl of a double boiler and heat over barely simmering water.
6. Remove the cupcakes from the freezer, and carefully dip each one into the warm fondant. It will form a candy shell almost immediately. You should have enough fondant to be able to dip each cupcake all the way down to the cupcake liner. If any appear too thin, simply re-dip. The fondant will firm up so fast you won't have time to even sprinkle them with jimmies. If you want stuff embedded into the tops of yours, find a quick-armed pardner to help you stick.

The fondant top firms to a candy shell, so it's awesome for sealing in smooshy fillings. For best results, store these cupcakes in the fridge-they'll taste great for up to three days.

xo
kittee