Gluten free baking. Does it terrify anyone else? Just me? Hm. Whelp. I finally decided it was time to conquer my fear and try my hand at it.
I was sent a copy of Kyra Bussanich’s new cookbook Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle which makes gluten-free baking seem not-so-scary. Kyra was the first gluten free baker to win Food Network’s Cupcake Wars and has actually won twice overall so she knows her stuff! The cookbook is filled with really amazing sounding cupcakes but has a bunch of other mouthwatering baking recipes, including gluten free muffins, scones, cookies, brownies, and much more!
As I was paging through the cookbook, I came across her recipe for Boston Cream Pie Cupcakes. I just had to make them!
I used a bunch of OXO baking tools to create these cupcakes including the Cupcake Corer, the 6 Piece Measuring Spoon Set, and the 6 Piece Measuring Cup Set. These tools, along with many others, can be found during the month of September with these green stickers on them:
For every specially marked item sold, OXO is donating 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to Cookies for Kids’ Cancer. Keep an eye out for the green sticker when buying your baking tools, every little bit helps!
Now, on to the recipe. I changed the frosting but kept the rest of the recipe intact.
Ingredients:
CUPCAKES:
- 1 cup (2 sticks) butter, room temperature
- 2 cups sugar
- 4 eggs
- 1 cup tapioca starch
- 1 cup potato starch
- 2/3 cup white rice flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
VANILLA BEAN PASTRY CREAM:
- 2 cups whole milk
- 1/2 cup sugar
- 6 egg yolks
- 1/3 cup cornstarch
- 2 tablespoons butter, room temperature
- 2 teaspoons vanilla bean paste
DARK CHOCOLATE FROSTING
- 1 cup heavy cream
- 1 package dark chocolate chips (12 oz)
- 1 teaspoon vanilla bean paste
- Pinch fine sea salt
- 1 tablespoon butter
- Cocoa powder, as needed