Gluten-Free Maple Chocolate Cupcakes

I am a true maple syrup fanatic and right now, given the season, it is a perfect time to indulge. When I saw this gluten-free cupcake recipe in one of my favorite cookbooks, I knew I had to make them. Chocolate and maple syrup is a wonderful combo and this cupcake is a great way to enjoy them both in one big bite!

The original recipe can be found in Cybele Pascal's book The Allergen-Free Baker's Handbook.

As with the Snickerdoodle recipe also posted here on Lemon Drop, the original one in her book is both vegan and gluten-free. My focus was simply to retain its gluten-free qualities. Therefore, I used buttermilk and butter in this recipe instead of her alternative ingredients. I also made a vanilla buttercream frosting instead of the rice milk chocolate ganache in the book.

Basic Gluten-Free Baking Mix
used throughout the book:

• 4 cups superfine brown rice flour (preferably from Authentic Foods)
• 1 1/3 cups potato starch (NOT potato flour)
  
• 2/3 cup tapioca flour or tapioca starch

You will need 1 cup of this baking mix blend for this cupcake recipe.

Let's get started !!


RECIPE:

WHAT YOU NEED

CUPCAKES

2/3 cup buttermilk
1 cup flour mix (see above)
1/2 cup cocoa powder, sifted
1/4 teaspoon plus 1/8 teaspoon xanthan gum
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
2/3 cup maple syrup
1 1/2 teaspoons pure vanilla extract

FROSTING

1/2 cup unsalted butter at room temperature
1 3/4 cup icing sugar, sifted
1 teaspoon pure vanilla extract (feel free to use maple extract here instead if you prefer )
1 - 2 tablespoons heavy cream
chocolate shavings


MAKE IT
PREHEAT oven to 350F
LINE 12 muffin tins with paper liners

IN MEDIUM BOWL, whisk together cocoa powder, xanthan gum, baking soda, flour mix, and salt. Set aside
IN LARGE BOWL, cream butter 2 minutes HIGH speed with electric hand or stand mixer
ADD maple syrup and vanilla. Cream 2-3 minutes MED speed
ADD DRY AND WET INGREDIENTS IN STAGES AS FOLLOWS:
1/3 dry ingredients to butter mix. BLEND until combined
ADD 1/2 buttermilk, BLEND until combined
ADD 1/3 dry ingredients. BLEND UNTIL COMBINED
ADD remaining buttermilk, blend, and end with remaining dry mix. BEAT until smooth
FILL muffin cups 1/2 full as these do rise and peak somewhat during baking time
BAKE 18 minutes
ALLOW to cool 5 minutes in pan then remove cupcakes and let cool 1/2 hr on rack before frosting

FROSTING

COMBINE butter and icing sugar.
MIX high speed 3-4 MIN with electric hand or stand mixer
ADD VANILLA , blend thoroughly
ADD CREAM just until desired consistency is reached

PIPE frosting onto cooled cupcakes and top with chocolate shavings

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