New amazing muffin creations were born in the kitchen of the nocturnal baker again. It’s just so silly that my desire to bake always occurs at night. Often I will start searching for flour, eggs and other things I need from the cupboards after midnight and then get busy with pastry.
This time I wanted to make muffins so that I could try to make a frosting. As far I can remember I have never done this or used frosting before and it felt really good thinking that this place might be drowning in pastries decorated with it soon. The only downside with all this baking is that more often than not I end up eating it all myself since I don’t really bake to serve guests, nor does my husband help out since he doesn’t really care for sweets. Oh well, experimenting is always good, at least I’ll know what to serve in the future, although there’s always the possibility of gaining weight…hmmm…
Cinnamon rolls are a separate thing, as I already pointed out in the last muffin recipe. Those I bake just for my own needs, freeze and defrost whenever I feel like having one. I almost wish no one would randomly drop by to decrease my stock.
A gluten free flour mix made of wheat starch is quite easy to find in Finland but I don’t really know what the situation is in other countries. Hopefully you can find some, because there are so many sweet pastries that just call for the aroma of wheat.
PORTION: 12 cupcakes
TIME TO MAKE: 30-40 minutes
Cupcake pastry dough:
- 100 gr butter or margarine
- 2 dl sugar
- ½ teaspoons of salt
- 1 dl cream
- 2 eggs
- 4½ dl gluten free flour
- ½ dl cocoa powder
- 3 teaspoons of vanilla sugar
- 2 teaspoons of baking powder
- 100 gr baking chocolate
- 125 gr butter or margarine
- 2 teaspoons vanillin sugar
- 3½ dl powdered sugar
- ½ dl cocoa powder
- 2 tablespoons of water
Preheat the oven to 200°C (392°F) degrees.
Crush the baking chocolate into nice sized pieces and set aside.
Prepare a mixture of flour, cocoa, vanilla sugar and baking powder in a separate container.
Soften the butter, mix with sugar. Add salt, eggs, and cream. Mix well.
Pour the mixture of dry ingredients little by little in the butter mixture and at the same time stirring well.
Add the crushed chocolate and mix.
If you’re using paper muffin cups you can add the dough straight in them. Teflon muffin cups must be greased first (about silicon I don’t know since I don’t own those). Don’t fill them all the way up, muffins rise beautifully.
(NOTE: At least when I used only paper cups with one batch a few of them overflowed all over the sheet metal. So if you are using paper cups and want to save yourself some work I’d suggest putting them in some kind of teflon or silicone cups as well.)
Bake for 20-25 minutes on the middle rack. After 20 minutes you should test with a wooden stick if the muffins are ready. If the dough doesn’t stick to the wood anymore, they are ready to be taken out – you shouldn’t bake them too dry. The taste and texture gets better the longer you keep them in your fridge.
Let the cupcakes cool well before starting.
Soften the butter with a mixer.
Add the powdered sugar in small portions, for example one decilitre at a time.
Add vanilla sugar and cocoa powder, mix and add water. Mix.
You should use a cake piper for adding the frosting, with different kinds of tips you can get all sorts of creative. I don’t have the skills nor the creativity yet, but with time I am sure practice will pay off. You should make the frosting thick enough so that it will just about come out of the tip – if it’s any runnier it won’t make any kind of patterns on the frosting and it will only melt to a pretty flat mass, I speak from experience.
If the frosting is getting too loose in your warm hands, let the piper and frosting rest a while in a fridge.
Tags: gluten free chocolate cupcake chocolate frosting