|From May 2009 photos|
This lovely bit of dessert is a gluten-free vegan cupcake straight from the pages of the brand, spankin' new cookbook from Babycakes Bakery by Erin McKenna, Babycakes.
|From May 2009 photos|
I've never had such light and rich gluten-free cake in my life. Fresh out of the oven (OK, about 20 minutes out of the oven) the above cupcake was fantastic. It had a nutty flavor, most likely from the coconut oil, and a perfectly cakey texture.
The gluten-free flour used in the cupcakes was garbanzo-fava bean flour. I had never used it in baking, but was very satisfied with the results. The one thing that is a mystery to me is why they should be stored in the refrigerator. Doesn't putting baked goods in the refrigerator dry them out?
Notes on the frosting: It was a little sour for my liking. I probably would only use 1/2 teaspoon lemon juice next time. Also, I don't use vanilla extract, which is why you see the vanilla seeds in my foods. In the photo above, I used the frosting prior to it's full setting, so it would be more of a glaze than a thick frosting because I wanted to really taste the cupcake. However, I plan to use it thickly on cupcakes later in the week. I'd really like to make it a filling and frosting because I enjoy surprises. ;)
The publisher was kind enough to allow me to republish the recipes for the cupcakes and frosting, so please go try these. They're worth the effort.
Vanilla Cupcakes from Babycakes
Makes 24 cupcakes (my yield was 12 large cupcakes and 34 mini cupcakes)
2 cups garbanzo-fava bean flour
1 cup potato starch
1/2 cup arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave nectar
3/4 cup homemade applesauce (in the book on page 78) or store-bought unsweetened applesauce
3 tablespoons pure vanilla extract
Grated zest of 1 lemon
1 cup hot water
Vanilla frosting (recipe follows)
Directions: (in my style, not theirs, although the language is theirs completely)
1. Preheat the oven to 325 degrees F. Line 2 standard 12-cup muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
3. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine.
4. Stir in the hot water and mix until the batter is smooth.
5. Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes rotating the tins 180 degrees after 15 minutes (It took mine 27 minutes, and my oven temperature is accurate.) The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
6. Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
7. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Vanilla Frosting/Vanilla Sauce
Frosts 24 cupcakes.
1 1/2 cups unsweetened soy milk
3/4 cup dry soy milk powder (I used Better Than Milk.)
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon pure vanilla extract
1 1/2 cups coconut oil
2 tablespoons fresh lemon juice
1. In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar and vanilla.
2. Blend the ingredients for 2 minutes.
3. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated.
4. Pour the mixture into an airtight container and refrigerate for 6 hours or up to 1 month. (If you plan to use it as a sauce, store the miture at room temperature for up to 1 week.)
The preceding recipes are courtesy of Babycakes, by Erin McKenna and published by the wonderful Clarkson Potter/Publishers in New York.
Please let me know how yours turn out!