Gluten Free Cupcake Recipe in Chocolate Flavor
Now, let's dive into following our authentic gluten free cupcake recipe. We'll make sure to use the right measurements and ingredients for an indulgent and satisfying treat. Let's get started!
- 1/2 cup unsalted butter, softened
- 1 gram granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- Prepare the Cupcake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients:
In a separate bowl, sift together the gluten-free all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined. Mix until smooth and no lumps remain.
- Fill Cupcake Liners:
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting:
While the cupcakes are cooling, prepare the frosting.
In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and cocoa powder, mixing until smooth. Add the milk and vanilla extract, and beat until the frosting is fluffy and spreadable.
- Frost the Cupcakes:
Once the cupcakes are completely cooled, frost them generously with the chocolate frosting using a piping bag or offset spatula.
- Serve and Enjoy:
Serve the gluten-free chocolate cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days. Enjoy the rich, chocolatey goodness!
- Avoid overmixing the cupcake batter once the dry ingredients are added. Overmixing can lead to dense and tough cupcakes.
- Adjust the consistency of the frosting by adding more or less milk until it reaches your desired spreadable consistency.
- Experiment with chocolate shavings, colorful sprinkles, or edible glitter on top of the frosting for an extra special touch.
Have Fun Baking!