Page 46 - Flathead Beacon // 2.5.14

46 | FEBRUARY 5, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Joshua Auerhammer
Gluten-Free Mocha Cupcakes

with Cofee Buttercream

An allergy to gluten is the most com-
mon allergy I have had to deal with when
2-3 tbsp. milk
preparing meals for people. It is not an 1 tsp. pure vanilla extract
easy allergy to have as gluten is in near-
ly everything! My irst experience with CHOCOLATE GANACHE
gluten-free recipes came after my moth- 2 cups chocolate chips
er-in-law and niece found out they were 1/2 cup heavy cream
allergic.
Baking is particularly challenging FORTHECUPCAKES:

because of all the diferent options for Preheat oven to 350 degrees.
gluten-free lour (some are deinite- Line cupcake trays with liners.
ly superior to oth-
In a large mix-
ers). I have igured ing bowl, sift togeth-
out what works best er lour, sugar, cocoa
for me through a lot powder, baking pow-
of experimenting. der, baking soda and
Many gluten free reci- salt.

pes call for xanthan In a medium-sized
gum which helps ab- bowl, combine coco-
sorb some of the liq- nut milk beverage,
uid since gluten-free warm water, oil, vin-
lours don’t cook the egar and vanilla. Pour
same as regular lour. over the lour mix-
I have had good luck ture, and beat for one

with Bob’s Red Mill minute.
All-Purpose Flour, Evenly divide cake
and my mother-in- batter between pre-
law cooks and bakes pared cupcake tray,
with coconut lour.
and bake for 20 to
This summer I
25 minutes or until
decided to make cup-
toothpick inserted in
cakes for a family party, and I wanted to center comes out clean. Cool in pans for

have a gluten-free option. I decided on ive minutes, then invert onto cooling
this mocha cupcake with cofee butter- rack to cool completely.
cream. The batter will have a consisten-
cy more like brownies than cake batter FOR THE COFFEE BUTTERCREAM:
(don’t be worried). You can adjust the Place butter and shortening in a mix-
cofee lavor in your buttercream by add- ing bowl, and beat for one minute.
ing more or fewer granules to the water In a small bowl, dissolve instant cof-

or by using cofee extract. This is a great fee in tablespoon of warm water.
go-to recipe to satisfy the gluten-free Add cofee, powdered sugar, milk
person in your life. Enjoy!
and vanilla to mixing bowl, and beat for
an additional two minutes. Add another
GLUTEN-FREE CHOCOLATE CAKE
tablespoon or two of milk, if needed, to
2 1/2 cups gluten-free lour make buttercream light and lufy.
2 cups sugar
Place frosting into piping bag with a
1 cup cocoa powder
large star tip, and set aside.

2 tsp. baking powder
1 tsp. baking soda
FOR THE CHOCOLATE GANACHE:
1 tsp. sea salt
Mix chocolate chips and heavy
1 cup unsweetened coconut milk bever- cream in a small microwave-safe bowl,
age
and heat for 30 seconds. Stir, and heat
1 cup warm water
again in 15 second intervals, stirring
2/3 cup mild lavor oil (such as sunlow- between, until chocolate is just melted.
Whisk until smooth.
er seed, grapeseed, or canola)
2 tbsp. white vinegar
Pour ganache into bowl and dip tops
1 tbsp. vanilla extract
of cupcakes into ganache. Let the excess
fall back into the bowl. Once cupcakes
COFFEE BUTTERCREAM
are set up, pipe cofee buttercream into
1/2 cup butter, softened
rosettes on top of ganache.
1/4 cup shortening
TIP: If the gluten-free lour mix
3 cups powdered sugar, sifted you’re using doesn’t contain xanthan

1 tbsp. instant cofee granules gum, I recommend adding 1 tsp. to dry
1 tbsp. warm water
ingredients for the best results.

SHADOW ENTERPRISES & LINE-X OF KALISPELL Cailin is a graduate of The Culinary Institute of Montana at
Flathead Valley Community College. For more information about the program,
9am-6pm • Phone (406)257-8468
visit www.culinaryinstituteofmt.com.
1035 West Center Street