Sunday, May 22, 2011
Hydrangea Cupcakes - Take 2 Gluten & Cow's Milk Free
I needed to do a test batch for the Red Velvet Cake, plus I had promised my friend Karen I would give her a hydrangea cupcakes that I made the last time but there were none left, so perfect reason to make them. The cupcake recipe is adapted from Casey Cooks Blog.
More detail in the above blog about the cake. This recipe is halved from the other. The decorating technique again was adapted from Glorious Treats' blog
150 grams Canola Oil
1/2 cup Buttermilk
1 ½ teaspoons Vinegar (I used white wine vinegar)
1/2 teaspoon GF Pure Vanilla Extract
Red Food Colouring (I used Wilton no-taste red and mixed it with 1/2 Tablespoon water until it was a deep dark red)
50 grams Amaranth Flour
70 grams Millet or Sorghum Flour
25 grams Tapioca Flour
25 grams White Rice Flour
20 grams Quinoa Flour
10 grams Corn Starch
130 grams Muscovado Sugar
5 grams Unsweetened Dutch Cocoa
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
Preheat oven to 180°C.
In a stand mixer bowl, slightly mix egg using the whisk attachment. Add remaining liquid ingredients and mix on low continuing to use the whisk attachment until blended.
Combine all the dry ingredients in a separate bowl and mix until combined. Add to the wet ingredients and mix on medium-high until completely combined, about one minute.
Pour into your prepared cupcake pans and bake for 18-20 min or until a toothpick inserted into the centre comes out clean.
Cool for 10 minutes and then transfer to a wire rack to cool completely before frosting.