Monday, December 1, 2014

Gluten-Free Chocolate & Cherry Cupcake

    It's the time of year when you can find one of my most favorite candies: cordial cherries!!!  So today I bring you my version of a cherry cordial, in a cupcake form.  I hope you enjoy!        

You'll need: 

1 cup sugar 

1/2 cup brown sugar 

2 tsp xanthan gum 

1 cup cocoa powder 

1 ½ tsp baking powder 

1 ½  tsp baking soda 

1 teaspoon salt 

1/2 cup coconut oil, melted 

2 large eggs 

1 cup buttermilk 

1 tbsp vanilla extract 

1 tsp butter flavor 

1 cup of hot water 


-Makes 12 large cupcakes. 

       Preheat the oven to 350°F.  Prepare two jumbo six-cup muffin tins by greasing. 
       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt. 

       In a separate bowl, whip together coconut oil, eggs, buttermilk, butter flavor, cherry extract, and vanilla.  Then slowly add the liquid to the dry ingredients until both mixtures are fully combined. Add hot water to the batter and mix well, until the batter is thin. 
   Pour evenly into the prepared muffin pans. Sprinkle a generous amount of dried cherries on top, then stir with a butter knife to mix them into the batter. 

 Bake for about 25–30 minutes or until a toothpick comes out clean. 
       Once the cupcakes have finished baking, allow to cool for about five minutes in the pans before transferring to a cooling rack.
       After they have completely cooled, core out the centers with either a coring tool or a butter knife. Then it's time to fill them!
Cherry Vanilla Crème


1 8oz block of Kerrygold Salted Butter 

3 cups powdered sugar 

1 tsp vanilla extract 

1 tsp cherry Flavor  

1 tbsp heavy whipping cream 

1 cup frozen cherry pieces, thawed 

½ tsp salt   
   In a bowl using an electric mixer, cream the butter until smooth. Add in one cup of powdered sugar and cream together until thick and crumbly. Whip in the heavy cream and extracts.  Add in another cup of  powdered sugar followed by the thawed cherries. once the cherries are mixed in add in your final cup of sugar.  Continue whipping until the mixture is fully combined. 

       *Brian’s note:  Don’t skip the Kerrygold butter!  I’m not saying that this recipe won’t still be amazing without it, but the Kerrygold really takes it over the top in deliciousness and gives it an incredible flavor.

    Fill and frost the cooled cupcakes with the creme frosting.  Then serve and enjoy!

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