A couple of days ago it finally snowed a relatively decent amount. It was enough for Sophie to enjoy sledding a bit on the hill by our house. Here is a picture of her all dressed, ready and waiting for us to hurry up!
I had to come up with a recipe for chocolate cupcakes and cake that would be really, really good. My mom's friend wants us to make her daughter's gluten-free cupcakes to take to her class at school, and then a gluten-free white cake for her birthday party. She also needs it to be egg-free, so she came to the right place. I made this recipe and am really pleased with it. It made 12 cupcakes and 1 round cake. It would make 24 cupcakes just fine.
Since this was a test batch, I decided to make a chocolate ganache for us as the frosting.
The wet ingredients plus the cane sugar:
I don't usually use cane sugar for us, but I had it because my mom gets a lot of stuff because she works with a broker for natural health companies and it is high quality cane sugar.
Ingredients mixed together plus the cocoa powder:
Here are the cupcakes before the ganache:
And the cake:
After the ganache hardens:
These came out tasting really, really good!
Mix egg replacing ingredients in a separate bowl, then combine them and the wet ingredients with the dry. Beat with a mixer for about three minutes, stopping to scrape the sides.
Add to unbleached cupcake holders, or to a cake pan of choice (greased).
Bake at 350 for 40-45 minutes or until done.
Add ingredients to a double broiler (a bowl over a pot with water on the stove works). Heat on medium to low, using a whisk to stir the ingredients as they begin to melt.
Drizzle on cupcakes and cake after they are completely cool but before the ganache cools.
Please let me know if you try this recipe. Then I would really be excited!