Sunday, July 31, 2011

Gluten-Free Chocolate-Cardamom Cupcakes

I love the series Cupcakes Wars on the Food Network. To watch the emotions and ingredients fly all over the kitchen is pure entertainment to me. I especially love that it doesn't matter what cupcakes are the contestants specialty, there no cupcake discrimination and all are welcome.

When the episode aired with Hollis Wilder and her Gluten-Free Chocolate-Cardamom Cupcake, I was all over these, especially since my husband was diagnosed with a gluten intolerance a few weeks ago. I am not a fan of gluten-free baked goods, but I've gotta tell you, these are AMAZING. Like amazing. My mother-in-law, who is also suffers from a gluten allergy, and I ate 2 each as soon as they came out of the oven. We pretty much moaned through them in between huffing the heat away.

Gluten-free or not, these are a must try. 

You will moan through them too.

Recipe adapted from Hollis Wilder of Sweet! by Good Golly Miss Holly Bakery

*This recipe is meant for the cupcakes to be mini, however, I'm a go big or go home kind of gal in the kitchen, so I modified the recipe to a smaller scale and got about 18 regular sized cupcakes. I also found the directions confusing, so I hooked you up. God love the novice could have been a disaster.

¼ cup bittersweet chocolate - use a good quality chocolate if possible
¼ cup boiling water
3 eggs, separated - SAVE THE YOLKS! You will need them.
½ cup unsalted butter, softened
1 cup superfine sugar, divided (If you don't have superfine sugar, whiz granulated sugar in a food processor for 30-45 seconds).
1 teaspoon vanilla extract
1 cup rice flour 
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 cup Chocolate-Cardamom Ganache

To make the Chocolate-Cardamom Ganache:

½ teaspoon cardamom (I used a full teaspoon, but I scaled it to coincide with the rest of the recipe)
½ cup chopped bittersweet chocolate - again, use a good quality chocolate
½ cup heavy cream

Place the chocolate in a large heatproof bowl. Bring the cream and cardamom just to a simmer over medium-high heat; pour the mixture over the chocolate. Let stand, without stirring, until cool. Once cooled, stir until incorporated. Do not over stir.

Preheat oven to 325Âș F. Line cupcake pans with liners.

Melt the chocolate IN the boiling water and set aside.

In a small mixing bowl, beat the egg whites until frothy and stiff but not dry. Add ¼ cup sugar and beat until just incorporated; set aside. 

In another bowl, cream the butter with remaining ¾ cups sugar and vanilla on medium speed until fluffy. Add the egg yolks and beat well. Blend in the melted chocolate.

In a bowl, sift together the rice flour, cornstarch, baking powder, baking soda, and salt. Alternate adding the flour mixture and the buttermilk to the chocolate mixture, beating after each addition until smooth.

Fold in the Chocolate-Cardamom Ganache. Fold in the beaten whites.

Fill the cupcake liners halfway and bake for 23-25 minutes.

Yield: About 18 cupcakes
Happy Baking!

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