Thursday, April 29, 2010

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.
42cupperstwo
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.
gluten free sugar bombs of <3
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.
42cuppers
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

20 comments:

  1. omagoodness, kittee, these look so yummy!! i'm so excited that i'm going to be going to the Vegan Bake Sale (NE Alberta and 12th-ish) soon. i won't be able to pick up those exact cuppers (unless you're providing the bake sale with some!) but it will help fill the cupcake hole in my stomach for the time being...

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  2. Wow. Wow and seriously wow. I so want one of these.

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  3. Those look intense! Awesome idea.

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  4. I definitely dig the ultra-chocolateness of those cupcakes, especially when it's smothered in bright sugar coating. I hope you had an awesome birthday...although with cupcakes like those, how can you not?? :)

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  5. happy belated birthday, Kitt-astic!

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  6. Happy Post-Birthdayness. Those cuppers are sexy as hell.

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  7. These look frikkin' awesome! I love the idea of the crisp candy top.
    Happy happy birthday!

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  8. Happy belated birthday Kittee! I like how your cupcakes look like mushrooms when you slice them open :)

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  9. GORGEOUS! They look so yummy!

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  10. WOW! That poured fondant is spectacular, what a vibrant color. I bet these are so tasty, great idea subbing with oat flour!

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  11. My little tummy-tum-tum loves oat flour so these would be perfect for moi!

    Happy Birthday Kittee!!! I hope you had a wonderful day.

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  12. Happy birthday!

    Oh my goodness, do I see the evil xanthum gum in your recipe?!?! Are you friends with it now???

    The cupcakes look amazing--sorghum is such a wonder flour. And mmm on the filling!

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  13. Usually I can't stand the colour purple, but your birthday cupcakes look FANTASTIC!!

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  14. I must say that these were some of the tastiest cupcakes ever Kittee! Jay concurs too.

    I do promise to post the pics soon; )

    XO

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  15. YAY, you had your GF cupcakes after all! They look awesome. If only you didn't have to make your own treat.

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  16. These look wazza wazza! Sheeeeeeeeeeeit!

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  17. Very colorful, but more importantly that chocolate cake with that filling looks to die for! As far as fondant goes, I had nightmares of helping place a fondant on top of the bottom layer of my daughters wedding cake. It was scary! I have not touched fondant since, but I think I can handle that size! :-)

    Thanks for sharing!

    Carla

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  18. Oh for the love of all things sugary! I am so making these in the near future. Diet? What diet?

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  19. Wow. wow. wow. I can't believe this is gluten-free! When I saw them split apart with that filling inside it was love. I need to make these pronto!

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