Cupcakes don't appear to be going out of style anytime soon. This sweet chocolate number topped with a homemade Strawberry Marshmallow Crème is allergen-friendly and will bring a hint of early spring into your kitchen.
Gluten-Free Chocolate Cupcakes with Strawberry Marshmallow Crème
1 teaspoon egg replacer mixed with 3 tablespoons warm water
½ cup sorghum flour
½ cup tapioca flour
½ cup potato starch
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon xanthan gum
1 teaspoon salt
½ cup hot coffee (or hot water)
2/3 cup natural unsweetened cocoa powder
½ cup rice milk (or water)
2 teaspoons pure vanilla extract
6 tablespoons canola or grapeseed oil
3 tablespoons applesauce
1. Bring all ingredients, except the coffee, to room temperature. Preheat the oven to 350 F.
2. Whisk together the egg replacer and water until it’s fully incorporated and frothy. Set aside.
3. In the bowl of a stand mixer, mix together the sorghum flour, tapioca flour, potato starch, sugar, baking soda, baking powder, xanthan gum and salt. In a glass measuring cup whisk together the hot coffee and cocoa powder. In a separate small bowl mix together the rice milk, vanilla, oil, and applesauce.
4. Set the mixer to stir and add the three liquid mixtures to the dry ingredients. Mix until fully incorporated, scraping down the sides to combine.
5. Line your cupcake pan and fill each with the chocolate cupcake batter to about 2/3 full.
6. Bake for 18 to 20 minutes, when the a toothpick inserted in the center comes out clean.
7. Cool the cupcakes on a wire rack.
8. Using a paring knife or small spoon, remove the top center of each cupcake (about the size of a quarter and ¼- to ½-inch deep). Fill with the Strawberry Marshmallow Créme (recipe follows).
Strawberry Marshmallow Crème
This syrup makes lovely marshmallow crème, but can also be used to top ice cream or flavor a smoothie or milk alternative.
Makes about 2 cups
1 cup sugar
2 cups fresh or frozen strawberries, diced
½ cup water (or ¼ cup red wine + ¼ cup water)
1. In a medium saucepan, bring ingredients to a simmer over medium heat. After about 5 minutes, remove the pan from the heat, let cool slightly, and carefully mix syrup with an immersion blender until smooth. Return the saucepan to the stove and simmer until the liquid is reduced to about half, about 15 minutes.
2. Cool to room temperature.
1 packet unflavored gelatin
¼ cup water
½ cup Strawberry Syrup (recipe above)
2 tablespoons agave nectar
1/8 teaspoon salt
Fresh strawberry slices, for garnish
1. Mix the gelatin and water in a glass bowl and microwave for 30 seconds. Combine with remaining ingredients in the bowl of a stand mixer fitted with a whisk attachment.
2. Beat until the marshmallow crème forms, 10 to 12 minutes.
3. Fill a pastry bag (fitted with a large open tip) 2/3 full with the crème. Pipe the crème into each cupcake and finish with a swirl. Garnish with fresh strawberry.
Photography by Reed Kiely.
Nancy Kohler is a career woman, wife, and mother recently diagnosed with multiple food sensitivities. Shortly after her diagnosis and foray into the world of allergen-free cooking she decided to document her cooking journey in her food blog, The Sensitive Pantry. All of her recipes are gluten-free and many are also vegan and free of eggs and dairy.