Gluten Free Mini Hi-Hat Cupcakes
 
 
Author:
Serves: 24
Ingredients
Cupcakes
  • 2 Tablespoons PLUS 2 teaspoons brown rice flour
  • 2 Tablespoons PLUS 2 teaspoons tapioca starch
  • 2 Tablespoons PLUS 2 teaspoons sorghum flour
  • 1/4 teaspoon xanthan gum
  • 1/4 cup PLUS 2 Tablespoons granulated sugar
  • 1/4 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup PLUS 2 Tablespoons buttermilk
  • 2 Tablespoons canola oil
  • 1/2 teaspoon gluten-free vanilla extract
  • 1 large egg
Frosting
  • 1 1/2 ounces egg white (about 2 medium eggs)
  • 2 Tablespoon water
  • 7/8 cup (1 cup minus 2 Tablespoons) granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon gluten-free vanilla extract
  • 1/2 teaspoon strawberry extract (if not doing strawberry, omit, and add an additional 1/2 teaspoon vanilla extract)
  • dollop pink gel food colouring (optional)
Chocolate Dip
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 Tablespoons canola oil
Instructions
Cupcakes
  1. Preheat the over to 325 degrees F. Grease or line your mini muffin pan with paper liners. Set aside.
  2. In a bowl, whisk together all the dry ingredients.
  3. In a separate bowl, whisk together all the wet ingredients. Pour the wet ingredients into the dry ingredients and mix to combine.
  4. Spoon about 2 teaspoons of batter into each lined muffin cup.
  5. Bake in preheated oven for 11-13 minutes, or until a toothpick inserted into the middle comes out clean.
  6. Remove from oven and allow to sit for 2 minutes before carefully removing the mini cupcakes to a wire cooling rack. Cool completely before frosting.
Frosting
  1. In a stainless steel mixing bowl, whisk together the egg whites, water, sugar and cream of tartar. Set the bowl over a saucepan of simmering water and continue whisking until the egg whites are hot (about 160*F).
  2. Using a heavy duty hand mixer, or a stand mixer, beat the egg whites until stiff peaks form, and the frosting has cooled to room temperature. This takes about 12 minutes. Add the vanilla, strawberry extract and gel colouring at this time. Beat until the flavourings are evenly distributed. Use immediately.
  3. Using a piping or heavy duty resealable bag with the corner cut off, pipe the frosting in swirls onto the cupcakes, until they are tall & pointed on top. Place frosted cupcakes on a cookie sheet and place them in the freezer for 10-15 minutes before dipping them in melted chocolate.
Chocolate Dip
  1. Place the chocolate chips and oil in a stainless steel bowl set over a saucepan of simmering water. Heat, stirring occasionally, until the chocolate has melted completely.
  2. Pour melted chocolate into a narrow, shallow container, one that still has enough room to dip the frosting in.
  3. Working quickly, hold onto the bottom of the cupcake while dipping the frosting into the melted chocolate. Allow excess to drip off before placing the cupcake back onto the baking sheet. Holding the cupcake sideways, spoon the melted chocolate over the frosting if your chocolate becomes too shallow to dip the frosting all the way in.
  4. Place dipped cupcakes back into the freezer for 10 minutes to help the chocolate set up. Store cupcakes in an air-tight container in the fridge for up to 3 days.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/02/gluten-free-mini-hi-hat-cupcakes.html