This amazing recipe came from Julie Van Rosendaal, one of my favourite Canadian cookbook authors. She has a blog called, Dinner with Julie which you can find on the right hand side of this blog. I adapted the recipe to be gluten free, but you can substitute the g.f. flour blend for regular if this is not a problem for you. I love the idea of the cupcakes already having their own icing! And the taste is amazing. Be sure to make these when you have some friends to share them with.
I enjoyed these cupcakes so much I used the recipe for my husband's birthday cake. I simply omitted the Nutella as I was using different frosting. As I needed 2 9x13 pans, I multiplied the recipe ingredients by 4. I had several people comment on the texture and flavour of the cake, so if you are looking for a good gluten free cake recipe, this is a great one.
Ingredients
1/3 cup butter, at room temperature
1/3 cup butter, at room temperature
1/4 cup canola oil
1 cup sugar
2 large eggs
1 tsp. pure vanilla
1 3/4 cup gluten free flour (with xanthan gum) - see links below
2 tsp. gluten free baking powder
1/4 tsp. salt
3/4 cup milk or half & half
1/2 cup Nutella
Method
Preheat oven to 350 degrees F.
In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder, and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat until combined.
Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 20 seconds, until softened but not liquified. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife, or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.
Makes 1 dozen cupcakes.
I did a check on the Nutella website and they do report that they are gluten-free (insert Hallelujah chorus here!)
These are delicious!
Cook's Notes
You really do have to be careful about what kind of gluten free flour blend you use. I have tried the cup for cup brand (sold at Costco) and it was really thick, meaning I had to adapt existing recipes by adding more liquid. Don't even get me started about the Robin Hood brand. Let's just say it resembled sand. My best advice is to make your own blend or to buy Bob's redmill blend.
There are three recipes that I have used with great success and they are found on this blog:
All Purpose Gluten-Free Flour Blend (You will need to add your own xanthan gum)
No comments:
Post a Comment