A Cupcake that Says Chocolate with Mascarpone Frosting
If you have roughly 45 minutes to spend in the kitchen, A Cupcake that Says Chocolate with Mascarpone Frosting might be a super gluten free recipe to try. This recipe serves 12 and costs 63 cents per serving. One portion of this dish contains about 5g of protein, 23g of fat, and a total of 335 calories. A mixture of vegetable shortening, water, dutch processed cocoa, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 39 foodies and cooks. This recipe is typical of American cuisine. It is brought to you by Simply Sugar and Gluten Free. Overall, this recipe earns a not so tremendous spoonacular score of 15%. If you like this recipe, you might also like recipes such as Chocolate Cupcake with Peanut Butter Frosting, Chocolate Cupcake - Red Velvet Frosting, and Chocolate Cupcake with Peanut Butter Cookie Frosting.
Servings: 12
Ingredients:
¾ cup agave nectar
3 tablespoons light agave nectar
½ teaspoon baking powder
1 teaspoon baking soda
3 tablespoons canola oil
1/3 cup dutch-processed cocoa
2 eggs, at room temperature
1 teaspoon unflavored gelatin
1 ½ cup All-Purpose Gluten-Free Flour Mix
1 teaspoon instant coffee
½ cup low-fat buttermilk
8 ounces Mascarpone cheese, at room temperature
¼ teaspoon salt
1 ounce unsweetened chocolate
1 teaspoon vanilla
½ cup organic all-vegetable shortening
½ cup warm water
2 tablespoons boiling water
8 ounces Neufchtel cheese (lower-fat cream cheese), at room temperature
Equipment:
double boiler
oven
hand mixer
toothpicks
microwave
pot
Cooking instruction summary:
Preheat oven to 350 degrees F. Prepare a standard cupcake tin by greasing or using cupcake papers.Melt chocolate over a double boiler with water simmering. Once melted remove from heat.Combine gluten-free baking mix, dutch-processed cocoa, baking powder, baking soda, and salt. Sift and set aside.Beat eggs with an electric mixer on medium high speed until light and fluffy, about 2 minutes. Add agave and continue to mix until combined. Add oil, buttermilk, water, vanilla, and instant coffee, mixing until thoroughly incorporated.Add dry ingredients, reducing speed to medium-low and continue to mix. When almost smooth, add melted chocolate and incorporate thoroughly.Put cup batter into each cupcake tin and bake for 27 32 minutes, until a toothpick inserted in the cupcake comes out clean. Remove from oven and let them cool for 5 minutes and then immediately remove and leave on wire racks to cool completely.Set a pot of water to boil. Once water boils, carefully add 2 tablespoons of water to gelatin. Stir until dissolved. (If the gelatin doesnt dissolve all of the way or if it sets a little while youre working, just pop in the microwave.)Beat shortening on medium-high speed for 4 5 minutes, until light and fluffy. Add cream cheese, beating until fluffy, and then add Mascarpone, agave, and gelatin. Beat for 4-5 minutes, until fluffy.Cover and place in refrigerator for 30-45 minutes until frosting hardens slightly. Then, whip on high speed until smooth.Use it to decorate cupcakes and cakes when cold. It will hold its shape beautifully at room temperature. If it gets too warm, its hard to work with. Simply return it to the refrigerator, let it cool down, and beat it again until smooth.
Step by step:
1. Preheat oven to 350 degrees F. Prepare a standard cupcake tin by greasing or using cupcake papers.Melt chocolate over a double boiler with water simmering. Once melted remove from heat.
2. Combine gluten-free baking mix, dutch-processed cocoa, baking powder, baking soda, and salt. Sift and set aside.Beat eggs with an electric mixer on medium high speed until light and fluffy, about 2 minutes.
3. Add agave and continue to mix until combined.
4. Add oil, buttermilk, water, vanilla, and instant coffee, mixing until thoroughly incorporated.
5. Add dry ingredients, reducing speed to medium-low and continue to mix. When almost smooth, add melted chocolate and incorporate thoroughly.Put cup batter into each cupcake tin and bake for 27 32 minutes, until a toothpick inserted in the cupcake comes out clean.
6. Remove from oven and let them cool for 5 minutes and then immediately remove and leave on wire racks to cool completely.Set a pot of water to boil. Once water boils, carefully add 2 tablespoons of water to gelatin. Stir until dissolved. (If the gelatin doesnt dissolve all of the way or if it sets a little while youre working, just pop in the microwave.)Beat shortening on medium-high speed for 4 5 minutes, until light and fluffy.
7. Add cream cheese, beating until fluffy, and then add Mascarpone, agave, and gelatin. Beat for 4-5 minutes, until fluffy.Cover and place in refrigerator for 30-45 minutes until frosting hardens slightly. Then, whip on high speed until smooth.Use it to decorate cupcakes and cakes when cold. It will hold its shape beautifully at room temperature. If it gets too warm, its hard to work with. Simply return it to the refrigerator, let it cool down, and beat it again until smooth.
Nutrition Information:
covered percent of daily need
