Gluten Free Devils Food Cupcakes
3/4 cup butter, softened
1 1/2 cup sugar
3/4 cup brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup sweet rice flour
2 tsp xanthan gum
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp kosher salt
1 cup skim milk
Preheat the oven to 350 degrees and put liners into 12 muffin cups. Beat butter and sugar together till smooth. Add eggs one at a time beating well after each addition.
In a separate bowl sift together ingredients starting with brown rice flour and ending with the baking soda. Then stir in the salt.
Add half the flour mixture to the butter mixture and stir till the flour is mixed. Pour the milk into the butter mixture and stir just till mixed well..Add remaining flour mixture and stir till mixed.
Spoon batter into muffin pan you have already lined with paper liners. Fill each almost full (I ususally do about 2/3 full). Bake for 25 to 28 minutes or till a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes to cool for 5 minutes before removing them from the pan to a cooling rack. Continue to cool for another 30 minutes before filling.
For the ganache:
8 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1 tbsp sugar
1 tbsp corn syrup
4 tbsp butter, cut into pieces
In a large pan whisk together the cream, sugar and corn syrup over low heat till boiling. Remove from heat and add the chocolate. Whisk till the chocolate melts and the mix is fairly smooth. Add the butter and continue to whisk till the mixture is smooth.Pour the ganache into a bowl and cool stirring occasionally till very thick. When ready to frost use the whisk attachment on your mixer to whip some air into that stuff until it gets nice and fluffy.
2 tbsp hot water
1/4 tsp kosher salt
1-7 oz jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Combine the salt and hot water in a small bowl and set aside.
In a medium bowl, beat together the marshmallow creme, shortening, powdered sugar, and vanilla. Add the salt water and continue to beat till mixed well.
Remove the liners from the cupcakes and using a thin bladed knife cut a plug of cake out of the bottom. Keep this part of the cake.
Fill a pastry bag with the filling and start squeezing a filling into each cupcake hole. Break off the tips of the plugs and put the shortened plug back into the hole on top of the filling. Press gently to seat and then flip the cupcake over so it is right side up.
When all of the cupcakes are filled, bring out the whipped ganache. Scoop it into a pastry bag fitted with a star tip. Pipe the desired amount of frosting onto the top of each cupcake.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"
“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”
― Helen Nearing, The Good Life