Gluten Free Hi-Hat Cupcakes
I decided that I finally wanted to try making Gluten Free cupcakes. For some reason I’ve been nervous to try making gf cupcakes even though I bake cupcakes all the time. These however, turned out amazing! They are light and fluffy and make a fantastic base for any frosting.
I chose to turn these into Hi-Hat cupcakes, although by the time I served them they were pretty slouchy hats. ;) The marshmallow frosting that these were topped with was incredible. So much so that I thought that it needed its own post!
The easiest way to glaze these cupcakes are if you heat the glaze in a bowl deep enough to dip the cupcakes into it. The frosting stays put on the cupcakes, even when you turn it upside down. This makes it easy to swirl the cupcakes in the bowl. Just make sure to let them drip off upside down before putting them on a cooling rack to dry.
Gluten Free Hi-Hat Cupcakes:1 Cup Gluten Free Flour½ Cup Cocoa Powder1 Cup Sugar4 Tablespoons Salted Butter¼ Cup Olive Oil1 ¼ Teaspoon Vanilla3 Eggs½ Cup WaterMarshmallow FrostingChocolate Glaze:6oz Chocolate Chips2 Tablespoons Butter2 Tablespoons Corn SyrupPreheat the oven to 350 and line a 12 cavity muffin tin with liners.Whisk together the cocoa powder and flour, set aside.
Beat together the butter, sugar, olive oil, and vanilla until light and fluffy.Add the eggs and combine well.
Alternate adding the flour mixture and water, stir until well combined.Let sit for 10 minutes to allow the flour to absorb moisture.
Scoop by ¼ cupfulls into the prepared pan.Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Let cool on a cooling rack completely before frosting.
Once the cupcakes are completely cool frost as usual with Marshmallow Frosting.Heat the ingredients for the glaze in 30 second increments in the microwave.
Once it has completely melted stir together. Dip the frosted cupcakes into the glaze and set on a cooling rack.
Put in the refrigerator for 20 minutes to harden the glaze.
[amd-yrecipe-recipe:28]
Source: Cupcakes adapted from King Arthur Flour