Wednesday Recipe
Make Wednesday Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gluten-Free Cupcake Batter
Chocolate Buttercream Frosting
Garnish (optional)
Method
Gluten-Free Cupcake Batter
- 1
Preheat and prepare tins
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper liners or grease wells lightly if not using liners.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 1.75 cups gluten-free all-purpose flour blend, 1 cup granulated sugar, 1.5 tsp baking powder, 0.5 tsp kosher salt, and 0.5 cup unsweetened cocoa powder until evenly distributed and no lumps remain.
- 3
Combine wet ingredients
In a separate medium bowl or large measuring cup, whisk 0.75 cup milk, 0.25 cup vegetable oil, 2 large eggs, 1 tbs vanilla extract, and 1 tsp apple cider vinegar until smooth and uniform.
- 4
Mix wet and dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined and no large streaks remain; the batter will be slightly thick.
- 5
Add hot water
Stir in 0.5 cup hot (not boiling) water a little at a time until batter is smooth and slightly thinned; this helps bloom the cocoa and create a moist cupcake texture. Scrape the bowl to fully incorporate.
- 6
Portion batter
Using an ice cream scoop or large spoon, divide batter evenly among the 12 prepared liners, filling each about 2/3 full (roughly 3 tablespoons or about 1/4 cup batter each).
- 7
Bake
Bake in the preheated 350°F (175°C) oven for 17–21 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even color if your oven has hot spots.
- 8
Cool
Remove cupcakes from oven and allow the pan to cool on a wire rack for 5 minutes. Transfer cupcakes to the wire rack and cool completely, about 30–40 minutes, before frosting so the buttercream does not melt.
Chocolate Buttercream Frosting
- 9
Beat butter
Place 0.75 cup softened unsalted butter in a large bowl. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 1–2 minutes until creamy and pale.
- 10
- 11
Add liquids and finish
Add 3 tbs heavy cream, 1 tsp vanilla extract, and 0.25 tsp fine salt. Increase mixer speed to medium-high and beat for 2–3 minutes until fluffy and spreadable. If frosting is too thick, add cream 1 tsp at a time until desired consistency; if too thin, add a tablespoon more powdered sugar.
- 12
Frost cupcakes
Transfer frosting to a piping bag fitted with a large round or star tip, or use an offset spatula. Pipe or spread frosting onto cooled cupcakes, creating swirls or smooth tops as desired.
- 13
Garnish
Sprinkle each frosted cupcake with a few mini chocolate chips or chocolate shavings (use about 0.25 cup total) and optionally a light pinch (~0.25 tsp total distributed) of coarse sea salt for contrast.