Monday, August 2, 2010

Gluten-Free Chocolate Zucchini Cupcakes


I had stepped away from my gluten-free baking for a while and had wanted to get back to it. I was interested in making a good cupcake. I also had some large zucchini from a neighbor. Combine the two to get some yummy gluten-free chocolate zucchini cupcakes.


I topped them with a simple chocolate buttercream with some cinnamon and nutmeg. I had to be sure it was really soft for icing the cupcakes because they were delicate and crumbled easily - a problem often with gluten-free baked goods. Without that gluten, you don't get the gluey proteins from the flour to hold it together well.

This recipe was adapted from one that I found on 101 Cookbooks.

Gluten-Free Chocolate Zucchini Cupcakes

    1 1/2 cups ) brown sugar
    1/4 cup  melted butter
    3/4 cup  vegetable oil
    3 eggs
    1 tsp  vanilla
    1/2 cup  buttermilk
    2 cups  grated zucchini
    1 cup  chocolate chips
    1/2 cup tapioca flour
    3/4 cup potato starch
    3/4 cup sorghum flour
    1/4 tsp xanthan gum
    1 cup cocoa, sifted
    1/2 tsp salt
    2 tsp  baking soda
    1 1/2 tsp cinnamon

Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing.


Icing

1 stick of unsalted butter
2 cups of powdered sugar
1/3 cup cocoa powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 T hot water

Cream together butter, sugar, and cocoa powder. Add spices and blend til smooth. Add hot water if necessary to loosen the icing even more.




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