Table of contents
Make your own ingredients
Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.
How to make gluten free chocolate cupcakes
Step 1: Make batter
Place gf cupcake mix into mixer or bowl.
Step 2: Add Wet Ingredients
Add in wet ingredients and mix together until combined.
Step 3: Bake
Pour mix into muffin liners and bake at 350° for 20-23 minutes.
Step 4: Storage
Store in sealed container 2-3 days. To freeze, layer cupcakes in container separated by parchment paper, freeze up to 6 months. Let cookies come to room temperature before opening container.
How to make Buttercream Icing
Step 1: Mix wet ingredients
Mix together the butter and eggs, add in vanilla.
Step 2: Add wet ingredients
Add in powdered sugar, meringue powder, and cream and mix on medium speed about 5 minutes until light and fluffy.
Step 3: Add color (optional)
Portion out into small bowls and add dye-free, natural food gel color. Add water in by the teaspoon to get desired consistency.
Step 4: Store
Store in sealed containers on the counter 2-3 days, fridge up to 2 weeks, or freezer 6 months.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free Chocolate Cupcakes (GF Cupcake Mix)
Equipment
- Stand Mixer
- Cupcake liners, 9×13 baking pan OR (2) 8" round pans.
- off-set spatula or piping bags
Ingredients
- 1 Gluten-Free Cupcake Baking Mix
- ⅓ c. cocoa powder
- ⅓ c. sugar
- ½ c. butter OR 1/3 c. oil room temp
- 2 eggs
- ⅔ c. buttermilk or milk
- 2 Tbsp. hot coffee or additional milk
- 2 tsp. vanilla
HOMEMADE BUTTERCREAM
- 1 c. butter room temp
- 3 c. powdered sugar
- 2 Tbsp. cream or milk
- 1 Tbsp. vanilla
Instructions
PREP
- Place cupcake liners into the baking pan and lightly spray the pan with cooking spray.
MAKE BATTER
- Put butter and egg in mixer and beat until combined. Pour in bag of baking mix. Add cocoa and sugar.
- Add milk and vanilla and mix well. Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
BAKE
- Bake at 350° for 15-18 minutes. Let cool, frost and store in air-tight container.
- To make into a 8" round cake instead of cupcakes, pour batter into (2) cake pans. Fill each pan 2/3 full and bake for 25-35 minutes. To assemble cake: place 1 st layer on cake plate. Pipe frosting around the outside border. Fill the center with frosting. Place 2nd layer on cake and frost the top layer and let it spill over to sides. Frost sides with off-set spatula.Use off-set spatula to frost cupcakes or a simple design like a rosette using Wilton tip 1M. If you are going to pipe any decorations, like flowers it is best to use a stiff consistency.
BUTTERCREAM
- Beat butter until light in color.
- Add powdered sugar, cream and vanilla.
- Mix on medium speed until fluffy (about 5 minutes)
- Frost cupcakes using an off-set spatula or piping tip.
Notes
Shop Gluten-Free Cupcake Mix
Gluten Free Baking Mix Recipes
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Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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