This month’s GF Ratio Rally is brought to you by cake. The (Ruhlman) baking ratio for cake is 1:1:1:1. One part flour to one part sugar, one part eggs, one part butter – add in flavorings and other fun stuff and you have cake.
I love everything cupcake. Nothing makes me happier than to visit a cupcake shop. Do you ever walk into a cupcake shop just to take it all in? And then because you are gluten-free, do you leave empty-handed? You don’t have to. Not when you can make these at home.
These little Frangelico Nutella over-the-top-cupcakes should suffice. Think of the little yellow cupcakes (actually vanilla) as a bucket for all that Nutella/Frangelico/Hazelnut goodness.
The GF Canteen has a recipe for GF Nutella Bites (here) for when you need a tiny itty-bitty snack, but when you really want cake, make these cupcakes. The good part? The recipe makes plenty to go around. The bad part? You probably ought to share since I am thinking each cupcake must have 4000 calories (gluten-free sure is the way to lose weight – snark).
Feel free to substitute different flours and starches as long as you stick to the total weight. Feel free skip the buttercream Nutella frosting, but why would you want to? And you can top them with chopped (toasted) hazelnuts or candy, or even sprinkles – or leave them plain.
I really enjoy a blog called My Baking Addiction (click here). Jamie is the author of the blog and it contains a lot of great info about baking, not to mention fabulous photography. I also appreciate the sourcing information because I am always looking for places to buy baking supplies and props. She has an awesome Nutella cupcake on her blog here. I liked it so much, I utilized her buttercream recipe (adapted) for this Frangelico GF Cupcake.
|Frangelico Cupcakes with Nutella, Gluten Free|| |
- 12 oz. GF flour (3 oz. arrowroot starch, 5 oz. superfine brown rice flour, 4 oz. superfine white rice flour)
- generous pinch kosher salt
- 6 teaspoons baking powder
- ½ teaspoon baking soda
- 4 oz unsalted butter, room temperature
- 9 oz. sugar
- 1 generous teaspoon pure vanilla extract
- 1 generous teaspoon Frangelico
- 5 large egg yolks plus 1 whole large egg
- 8 oz. sour cream or creme fraiche or a mix of both
- 6 tablespoons (more or less) of Nutella
- 6 oz. unsalted butter, room temperature
- 4 oz. Nutella
- 1 teaspoon vanilla
- 1 generous tablespoon Frangelico
- pinch kosher salt
- 10-12 oz. powdered sugar, sifted
- 2-4 tablespoons cream
- Chopped toasted hazelnuts (optional)
- Chocolate (GF) sprinkles (optional)
- Preheat oven to 375. Line two regular sized cupcake tins with liners (makes about 24).
- Weigh together flours, add baking powder, baking soda and salt and whisk to mix. Set aside. In a stand mixer, blend together butter and sugar until thoroughly mixed and fluffy. Add egg yolks and the one whole egg, one at a time until incorporated (low speed). Add the vanilla and Frangelico. Turn the speed to medium and mix with the paddle attachment for about 2 minutes. Turn to low and stir in the flour mixture alternately with the creme fraiche/sour cream until thoroughly mixed in. Turn off mixer and using a spatula, give the batter one more stir to gather any flour or rogue ingredients into the mixture.
- Scoop (use an ice cream scoop) into cupcake liners – just until a scant ⅔ full. Add a small scoop/teaspoon of Nutella in the center. Feel free to add a tiny scoop of dough over the Nutella or just leave it alone (the dough does sort of bake over it). Bake for about 10 minutes and rotate pans. Bake about 4-6 minutes more or just until a toothpick comes out clean. Don’t over-bake or they will become dry. Cool on a rack thoroughly before frosting.
- In the bowl of a stand mixer beat the butter, Nutella, vanilla and Frangelico until very light and fluffy. Add in 10 oz. of powdered sugar and mix on low until incorporated. Scrape down the sides using a spatula. Add in 2 tablespoons of cream to start. Whip on highest setting for at least 3-4 minutes. It should get very light and fluffy. The more it whips, the smoother it gets. If it seems too floppy (sometimes the fats in the Nutella can throw it off) add in a little more sifted powdered sugar and whip again. If it is too stiff, try more cream or a little more Frangelico (hey, just saying!).
- Pipe using a star tip, or just use a spatula to apply a generous amount.
- Sprinkle with something from the options and enjoy.