Artisanal Gluten-Free Cupcakes: 50 From-Scratch Recipes to by Kelli Bronski, Peter Bronski

By Kelli Bronski, Peter Bronski

The look forward to a complete cookbook of gluten-free cupcakes is over! Kelli and Peter Bronski's Artisanal Gluten-Free Cooking garnered a PW starred evaluate and airtime at the fabulous desk, and inside of twelve months of book has confirmed itself as a category-leading all-purpose gluten-free cookbook. Now the Bronskis deliver their available yet "artisanal" method of those from-scratch, high quality do-it-yourself cupcakes.

The origin of those recipes is their intensively built gluten-free flour combination, which permits domestic chefs to craft bakery-quality confections, from kid-pleasing favorites like Vanilla Cupcakes with Chocolate Frosting or "Peanut Butter Cup" truffles, to extra sophisticated and outstanding treats like Mojito or Poached Pearfection cupcakes. They contain information for adapting the recipes to replacement diets of all types, together with egg-, dairy-, and sophisticated sugar–free models. those are cupcakes so sturdy even those that don't consume gluten-free will love them.

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Extra info for Artisanal Gluten-Free Cupcakes: 50 From-Scratch Recipes to Delight Every Cupcake Devotee—Gluten-Free and Otherwise

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I use this recipe when I’m in a time crunch, because nothing needs to be creamed, beaten, or whipped; you literally just stir things together. It tastes like the best dark chocolate sponge cake you have ever eaten. It’s also the base for Goldies (page 137) and Silver Ring-a-Dings (page 141). You really can please all kinds of people with this one. It happens to be vegan, since there are no dairy products in it. That sounds scary to some people, so don’t tell them until after they’ve eaten about three slices!

I like to use cream of coconut for the frosting; its buttery coconut flavor balances well with the subtle coconut cake. The brand “Let’s Do . . Organic” makes a great-tasting cream of coconut. CAKES AND CUPCAKES TO DIE FOR | 49 Chill in the refrigerator for at least 15 minutes, then spread the remaining coconut cream frosting on the sides and top. Use your fingers to press the coconut all over the frosted cake. You can tint the coconut colors or toast it and leave it natural. coconut–cream cheese frosting 1 stick (1⁄2 cup) organic unsalted butter, softened 8 ounces organic cream cheese, softened One 8-ounce box organic unsweetened cream of coconut 1 tablespoon organic vanilla extract 3 to 4 cups sifted organic powdered sugar Using a standing or hand mixer, cream the butter and cream cheese together until pale and fluffy, about 5 minutes.

For a three-layer cake: Place the cake layers on cake rounds. Spread 1⁄4 cup frosting across the top of one layer, then press 1⁄3 cup chopped pineapple evenly into the frosting. Place the second layer on top and add frosting and pineapple as with the first layer. For the final cake layer, frost the top but omit the pineapple. A Coconut Primer Coconut milk is the liquid from the inside of the coconut. It contains a high percentage of water, so it’s actually similar in consistency to cow’s milk. Cream of coconut is a denser, thicker mixture of milk and shredded coconut meat, so it’s richer and more flavorful.

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