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Saturday, January 19, 2013

Gluten-Free Chocolate Cupcakes

The Altitude Adjustment Section
Susan Purdy, my baking mentor, sent me this letter she received from a baker in Colorado yesterday who was trying to make better gluten-free chocolate cupcakes using olive oil. Since Susan is currently getting some R&R on a beach in an undisclosed location, she forwarded it to me to try and solve. So this is what I did. I started with my basic gluten-free chocolate cake recipe. Then I added the ingredients she requested: almond flour and olive oil, due to allergies.

1 1/2  cups white rice flour
1 1/2 cups almond flour
1 cup Dutch process cocoa powder
1 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon xanthan gum
10 ounces light olive oil
3 cups sugar
6 eggs
2 teaspoons vanilla
1  1/2 cups buttermilk
1  1/2 cups coffee

Whip oil and sugar. Add eggs one at a time. Sift together dry ingredients. Next add wet and dry alternating. Let batter sit 45 minutes. Pour 3/4 full into lined cupcake pans and bake at 325 for 26-30 minutes until tops spring back.