Karen Morgan from Blackbird Bakery shows us how to make gluten-free treats that are delicious and healthy. Click here to watch...
BATTER INGREDIENTS:
- 1 1/3 Cups Sorghum Flour
- 2/3 Cup Cornstarch
- 2/3 Cup Tapioca Flour
- 1 Tablespoon + 1 Teaspoon Guar Gum
- 1 Tablespoon Baking Powder
- ¾ Teaspoon Salt
- 2 Cups Granulated Sugar
- 12 Tablespoons (1 ½ sticks) Unsalted Cultured Butter, diced
- 5 Large Eggs
- ½ Cup Sour Cream
- 1 Cup Buttermilk
- 2 Tablespoons Mexican Vanilla
- 1 Cactus Cookie Cutter
- Green sugar for decorating
DIRECTIONS: In a large mixer with the paddle attachment, combine all of the dry ingredients by mixing on low for several rotations. Add the butter and mix until you have a dry, slightly lumpy mound.
In a separate bowl, whisk together the eggs and sour cream until very smooth. Add the Mexican Vanilla and whisk until combined. Alternating the egg mixture with the butter- milk, add the wet ingredients to the dry ones and mix on high until very fluffy, taupe and smooth. Your batter is now ready to bake. Fill your cupcake cups 2/3 of the way and bake at 350°F for exactly 15 minutes. Allow to cool slightly in the pan before transferring the cupcakes to a wire rack to finish firming up. Cool completely before icing. While your cupcakes are cooling, make the icing:
CARAMEL ICING INGREDIENTS:
- 10 Tablespoons (1 stick + 2 Tablespoons) Unsalted Butter, diced
- 2 ½ Cups Light Brown Sugar, packed
- ¼ Cup Light Corn Syrup
- 1/8 Teaspoon Kosher Salt
- ½ Cup Heavy Cream
- 3 Cups Confectioner’s Sugar
- 2 Teaspoons Pure Vanilla Extract
- 1-5 Tablespoons Water, if needed
In a heavy bottomed saucepan, combine the butter, the brown sugar, the corn syrup and the salt. Set the heat on medium and heat until the mixture boils. Remove from the heat and immediately whisk in the heavy cream. Whisk for one minute and then pour the caramel mixture into a clean bowl.
In a stand up mixer with the paddle attachment, add the warm caramel to the confectioner’s sugar and the vanilla. Mix until very smooth. If the mixture seems too thick, add a tablespoon or so of cold water and combine until you have achieved the consistency you are looking for.
Ice your cakes immediately. Because the cactus design that will be applied to the cupcakes, you really want the icing to be as smooth as possible.
DECORATING YOUR CUPCAKES: To add the cactus motif to the tops of your cupcakes, take your selected cactus cookie cutter and center it in the middle of your iced cupcake. Apply gently pressure to create a seal between the icing and the cookie cutter. Using a small teaspoon or dessertspoon, very carefully fill the cookie cutter with the green sugar sprinkles. Tap the side of the cup cake to ensure the icing is evenly coated and the motif is clear. Invert the cupcake to eliminate any excess sugar. Turn the cupcake right side up and very gently remove the cookie cutter. Repeat this process until all of your cupcakes are decorated.
Makes 36 Cupcakes
Blackbird Bakery
karen@blackbird-bakery.com
blackbird-bakery.com
