WE’VE MOVED! Go to www.pinkpolkadotbaker.com to see what we have been working on!
Today was the day I was able to try out the gluten-free flour blend I made earlier this week! After discussing with Beryl, I decided to make a chocolate cupcake with Nutella cream cheese frosting.
To make the cake I used a recipe I found on food.com called “One Bowl Gluten-Free Chocolate Cake.” It has a 5 star rating…I figured it must be pretty good! I followed the ingredients and directions exactly- I’m not confident enough with gluten-free baking to do anything adventurous! Since I made this recipe into cupcakes, I set my timer for 15 minutes, then ended up adding 6 more minutes until the toothpick came out clean. This may depend on your oven though, so I suggest checking early then adding minutes to be sure you don’t overcook your cupcakes! This recipe made 12 cupcakes.
To make the frosting, I found a recipe on Tartelette that also includes a recipe for gluten-free Nutella cupcakes. The recipe for the frosting turned out pretty good, however, it didn’t have enough of the Nutella taste for my liking. I even adding double Nutella of what is stated in the recipe and it still didn’t turn out the way I wanted. I’ll have to keep working on this one!
I, of course, had to taste-test the cupcakes to make sure they were delicious and I have to say I couldn’t really tell the difference in the taste of these cupcakes compared to the ones I make with regular flour. The real test will be if Beryl enjoys them!