Happy Easter everyone! I hope you all had an enjoyable long weekend and stuffed yourselves full of turkey or ham – or if you’re lucky, both! Kyle and I were some of the lucky ones, since we went to two Easter dinners; one ham, then one turkey. Perfect way to gorge ourselves on roasted meats prior to the light, al fresco eating of summer arrives. And boy, am I looking forward to that! We haven’t had a chance to utilize our two balconies since we moved into our house last October; so I’m excited for barbecues and lounging around outside with frosty drinks in hand.
And while you can still turn on your oven before the heat-wave arrives, I suggest whipping up a batch of these fruity, chocolaty cupcakes. I got the idea to make them after devouring bowls full of frozen fruit dipped in Nutella; a tasty (somewhat healthy), snack that I learned from my sister-in-law when we were visiting last month. The frozen fruit mixed with the chocolate, hazelnut spread nearly tastes like ice cream when popped into your mouth. Trust me – this will be a favourite summer treat to munch on in the heat. But back to the cupcakes. I was craving something a little extra sweet a few weeks ago, and without having to run to the store for anything extra to flavour cupcakes, I was able to make a make these with the giant tub of Nutella in the cupboard and the bag of frozen raspberries in the freezer.
Because gluten free baking doesn’t have the same rise and fluffiness of it’s gluten-filled counterparts, I overfilled the cupcake liners. This way I still got a big cupcake top to spread out all the delicious frosting on. And the combination of the flours I used produced a fairly light and fluffy cupcake – of course it still had a crumb more akin to muffins; but the slight sweetness inside reminds you this is dessert fare. I experimented a bit with the frosting before finding a combination that wasn’t too sweet and had a pronounced chocolate and hazelnut taste. I decided to go with buttercream frosting as a base; I started by adding my usual 2 cups of powdered sugar – but with the Nutella, it was overly sweet. And the first batch did not have nearly enough Nutella. I adjusted everything for the second batch and was very pleased with the results. The raspberry cupcakes and Nutella frosting worked in perfect harmony in baked form; they may replace my frozen berry & Nutella snack for just a little while.
Gluten Free Raspberry Cupcakes with Nutella Frosting
I used frozen raspberries for this recipe – so don’t forget to take them out of the freezer the night before you plan on making these so that they can defrost. And don’t expect to have a thick frosting that you can beautifully pipe onto your cupcakes – this frosting is fairly loose since the icing sugar was reduced significantly. Just relax and spread the icing all over your cooled cupcakes, I swear they will taste just as good even if they aren’t all that pretty. If you want really red cupcakes, add 2 tsp of red food colouring when you’re mixing together the butter, sugar and eggs.
1/2 of a 600g bag of frozen raspberries, thawed (so yeah … 300g of frozen raspberries)
1 cup sorghum flour
1 cup tapioca starch
1/2 cup coconut flour
1 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1 cup room temperature butter
1 cup sugar
1 tsp vanilla extract or paste.
1 cup butter
1 cup icing sugar
3/4 cup Nutella
Preheat oven to 350°F. Line a muffin tin with cupcake papers. This recipe will make about 15 cupcakes, depending on how full you fill the liners; so you can either fill 2 trays with liners or bake them in batches.
For the Cupcakes: Put the thawed berries into a blender, and blend until smooth – you should end up with 1 cup of pureed raspberries. (Note: I thawed and blended the entire bag of frozen berries, as I was making two batches of these; that’s why there is 2 cups of raspberry puree in my photo above)
Whisk or sift together the 3 flours, xantham gum, baking soda and salt in a medium bowl. Using a mixer, cream together the butter and sugar for about 1 minute, or until the mixture becomes fluffy. Beat in the eggs, one at time until thoroughly mixed into the butter. Add the vanilla and raspberry puree and mix again until everything is combined. With the mixer on low, slowly add the flour mixture to the bowl of the mixer. Continue to mix the cupcake batter for 2 minutes.
Fill the cupcake liners with the batter until slightly overflowing (see photo above). Bake in the pre-heated oven for 30-40 minutes, until the tops begin to become slightly golden and a toothpick inserted into the middle of a cupcake comes out clean. Pull the cupcakes out of the oven, and allow to cool in the muffin tin for 5 minutes. Remove to a cooling rack and let cool completely before frosting.
For the Frosting: Place the butter and icing sugar into the bowl of a mixer, and cream together on a low speed (too fast and you’ll end up with powdered sugar everywhere!). Add the Nutella and continue to mix until combined. Frost the cupcakes and try not to eat them all at once.
Makes approximately 15 cupcakes.