Christa's Bridal Shower

Part 1: Gluten Free Salted Caramel Mocha Cupcakes

One of my dearest friends, Christa, is getting married this September and I am honored to be a bridesmaid.  This past weekend, we held her bridal shower.  Of course I chipped in the best way I know how--making some cupcakes!  Recently, Christa switched to a gluten-free diet for health reasons so I wanted to make sure there were some goodies at the shower she could indulge in.  She's a fan of chocolate and caramel which made me think of the Salted Caramel Mocha Cupcakes I've made in the past (Starbucks anyone?).

I must admit, I was a little intimidated about making Gluten Free anything.  I had never ventured into this territory before.  I was afraid they would turn out dry or not rise properly or taste funky.  I was worried about finding odd ingredients like Xanthan Gum (and imagined it would look something like rubber cement...it doesn't by the way).  The batter reminded me a bit of Gak after I was done mixing it up.  In short, I was freaking out about bringing a totally inedible treat to an otherwise classy affair. 

My fears turned out to be completely unfounded.  As any source out there will tell you, you couldn't even tell the difference.  I found all the ingredients I needed at our local super market.  The cuppies turned out moist and fluffy and tasted no different than my non GF version.  I probably got the most compliments on these ones--people loved them!  And now I have all the ingredients I need to spoil one of my favorite ladies with Gluten Free treats all the time.  A win-win situation for everyone in the end.

Gluten-Free Salted Caramel Mocha Cupcakes

(Makes one Dozen Cupcakes)

Cupcakes (adapted from Papery and Cakery)

1/2 cup unsalted butter

1/2 cup water

1/4 cup + 2 tbls. cocoa powder

5 T instant espresso

1 cup sugar

1 large egg

1/2 cup sour cream

1 1/4 cups Gluten-Free all-purpose flour (I used Bob's Red Mill)

1 tsp xanthan gum (Also Bob's Red Mill)

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Preheat your oven to 350 degrees. 

Combine the butter, water, 1/4 c. of cocoa powder and instant espresso in a sauce pan over medium heat.  Stir until butter is melted and the mixture is smooth.  Transfer to the bowl of a stand mixer and add the sugar.  Mix on medium speed with a paddle attachment until the mixture is cool, about 5 minutes.

Meanwhile, whisk the flour, xanthan gum, baking powder, baking soda, salt, and remaining 2 tbls. of cocoa together in a bowl.  Set aside.

Once your cocoa butter mixture has cooled, reduce the mixer speed to medium-low and add the egg.  Mix until combined.  Add the sour cream and mix to combine.  Reduce the mixer speed to low and add in your flour mixture.  Mix until just combined, stop to scrap the sides of the bowl, and then finish mixing for another 5 seconds or so until everything is just combined.

Fill a lined cupcake tin about 1/2 full (do not overfill!  These guys puff up a lot!)  The batter will have a different consistency than your typical all-purpose flour based cakes, but don't worry--it's totally normal.  Bake for about 23-25 minutes until a toothpick inserted in the center comes out clean.  Allow the cakes to cool completely before filling and frosting.

Salted Caramel Filling

1 can (10 oz) Dolce de Leche

1/2-1 tsp. sea salt flakes

Mix salt into the dolce de leche to taste.  Stir well and let sit for about 10 minutes, stirring occassionally, to allow the salt to dissolve.  Set aside 1/2 cup of the filling mixture.

Using the cone method, hollow up your cupcakes reserving the caps (it helps to trim the pointy part of the cone to make room for all the yummy filling).  Fill each cupcake with about 2 tsp. of the caramel filling.  Replace your cap.

Salted Caramel Cream Cheese Frosting

1/2 cup unsalted butter, room temperature

4 cups confectioner's sugar

1/3 cup reserved Salted Caramel Filling

8 oz. cold cream cheese, cubed

Combine the butter and 2 cups of the sugar in the bowl of a stand mixture.  Mix on medium speed with a paddle attachment until smooth.  Add in the caramel and mix to combine completely. 

Reduce speed to medium-low and add the cream cheese one cube at a time, mixing for about 10 seconds after each cube until just combined.  If you over mix on this step, you will end up with gooey, non-pipeable frosting. 

Add the remaining sugar, scraping the sides of your bowl as needed.  If the mixture seems too runny, add more sugar.  If you want more caramel flavor or color, add more caramel.  The mixture should be semi-stiff so it holds its shape when you pipe it onto your cupcakes.

I like to top these guys with a variety of things--gold sprinkles, additional sea salt, caramels, or chocolate covered espresso beans.  It's up to you--get creative!