Truffle/Brownie/Cupcake Clarification: Note: the recipe says it's for "brownies" - it easily works for cupcakes - especially mini-cupcakes
And if you try them, please let me know what you think,
I am finally digging out from under a gluten-free project where I have been buried for the last several months. More on that in the next post - which, unbelievably, will be my first official post of the new year. My New Year's post is still under construction - and hopefully will be completed before the sun goes down on January. In the meantime, I just got the OK to share the following:
A few weeks back my friend, Gluten-Free baker, Kyra Bussanich, appeared on Cupcake Wars 100th Episode on the Food Network. Representing her gluten-free bakery, Crave Gluten-Free Bakeshop, Kyra WON!
A Gluten-Free Cupcake WON – beating out the fully “glutenized” competition completely. So this news might be sweet enough on its own – but owners Kyra and Jaime are about to make it even sweeter.
When asked about the win, Kyra said “This is a win for the entire gluten-free community”. I congratulated them and,jokingly,asked if they wanted to share a recipe. I noted that (currently) Crave’s Gluten-Free Cupcakes are only available at their store in Oregon (http://cravebakeshop.com/ ). Everyone should have an opportuity so experience this gluten-free goodness, right? They agreed. And today Kyra and Jamie have decided to share one of their award winning Gluten-Free Cupcake recipes with our GF Community "Feel free to share it with whomever you'd like" co-owner Jamie Hogland told me. "Just be sure to credit Crave Bake Shop".
So here you go.Thanks to our friends at Crave Gluten-Free Bakeshop in Lake Oswego, Oregon. ENJOY!
Copyright 2011 Kyra Bussanich, Crave Bake Shop
1 cup unsweetened cocoa powder
1/4 cup potato starch (not potato flour)
1/4 cup tapioca flour
1 teaspoon salt
1 3/4 cups granulated sugar
1/3 cup vegetable oil
1/4 cup water
1 tablespoon vanilla extract
Yields 9 super-rich brownies
Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.
In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 40 to 50 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.