Sunday, 10 January 2010

gf chocolate and jam cupcakes

I recently made a batch of gluten-free cupcakes for Kristy. This was Danni's great idea, but masterfully executed by me in a very warm kitchen on a very warm day. GF cupcakes aren't difficult, most non-GF recipes can be altered to be gluten-free, but I paid attention to the alterations that I made because it's not quite comparable.

When I'm GF baking, it tends to take me a little bit longer because I pause to check that every item I'm using is GF. This is because lots of things have hidden wheat, such as some baking cocoas and baking powders.

(white) chocolate and jam cupcakes

This photo is a cheat! I am using it to illustrate this post because I failed to take photos of the actual cupcakes I baked yesterday. Sorry! I swear they looked just like this! Only the tea towel was blue, not yellow. And I baked them in little foil cup cake cups so that I could put them all in a little basket.

Gluten-Free chocolate and jam cupcakes

For reference, this link is my usual recipe. Some of the changes are immediately noticeable. I use more liquid because the Orgrans GF flour is a lot drier than gluteny flour, and will crumble if there isn't more liquid. I use slightly more flour, because I have a lot of trouble getting GF flour to rise. And I don't use baking powder! SJ, who is my GF baking guru, told me long ago that some combined baking powders use wheat to bulk it up, so to ensure there's no risk, I tend to use a combination of cream of tartar and bicarb soda.

ingredients
2 heaped cups white plain GF flour
1/2 cup sugar
1/3 heaped cup cocoa (I use Nestle, even though Nestle kills babies, because it is the only cocoa I've so far found that is both GF and vegan)
1 teaspoon cream of tartar
two thirds of a teaspoon of bicarbonate soda
1 teaspoon vanilla essence
100 gm melted nuttelex
4 heaped chinese soup spoons of apple sauce
1 and a quarter cup soy milk (please note that some soy milks are not suitable, so check the box)
3 tablespoons jam
1 cup chocolate bits
extra jam, to top

method
Sift together flour, sugar, cocoa, bicarb and cream of tartar. Mix in vanilla essence, nuttelex and apple sauce. Slowly mix in milk, until the batter is thick. Add a little more milk if the batter seems too thick - it needs to be very smooth and of a nice liquid consistency, but don't worry if there are the occasional lumps. GF flour is quite clumpy.

Mix in the jam and the chocolate bits. Grease cupcake pan, and divide equally in to twelve cupcake moulds. Drop half a teaspoon of jam on to the top of each cupcake.

Bake 180C for 35ish minutes, or until a skewer comes out clean.

8 comments:

Theresa said...

What a really lovely gesture! They look fantastic.

Johanna GGG said...

Now that is the way to cheer up a new celiac vegan!

I am curious about cocoa - I use bournville cocoa and thought it was vegan and gf - I also use ward's baking powder which is gf

I continue to search for pleasing gf flour mixes- but I think they have got better even since my niece was diagnosed with celiacs disease about 4 years ago

s-j said...

I use ward's baking powder because it is definitely gf and available in pretty much every supermarket ever. Yay.

In my opinion, the best gf flours are the FG Roberts ones (and you can get them in most coles and woolies). I've never had to add extra liquid or what have you - simple substitution!

Chally said...

No way, I made gluten free vegetarian cupcakes with jam using Orgran's for a blogger meetup in October and was all 'grr, why can't I find a recipe without eggs for any vegans that still fits allergy requirements and such?' (I know there are egg alternatives but it's nice to have egg-free recipes, you know?) So this is very very useful, thank you!

Kristy said...

Thanks again, I'm glad you posted the recipe too!

jessy said...

oooh, yay! your gluten-free chocolate and jam cupcakes sound absolutely awesome! and the cuppies in the picture look great, even if they aren't the chocolate and jam ones. i'm thinking i may sub in agave for the sugar - i can't wait to give these a try. thanks so much for sharing your recipe!

Danni said...

@jessy: they are the chocolate and jam ones, just not THOSE chocolate and jam ones (and secretly made with gluten flour).

steph said...

Johanna, I have not searched very hard - I found what worked and then stuck to it, but I will happily give the Bournville cocoa a go!

Thank you SJ! Though I have got used to making up my baking powder...

Chally, if you use Orgran's again, try the lemon and poppyseed. Some friends made that for us once and it was delicious!

Kristy, no worries! for yooooou.

No worries, Jessy! Hope they work out okay.