Julie's Top-Secret Amazing Chocolate Cupcake Recipe!

My awesome friend Julie was kind enough to share her super awesome chocolate cupcake recipe with me! And, she kindly said I could share it on my blog. The best part is, it's a pretty straight-forward recipe - just a little particular about how you mix and beat things together that makes the difference. (Thanks Julie!!!) I did discover that they didn't like when I tried to cook three trays in a convection oven (they sank in the middle), but I've made these over and over and they're wonderful (even the time they sank - in fact, then you can just fill the middle with soft homemade caramels and they're even more amazing!).  I made them in plain and peppermint variety for the big gluten-free wedding reception I did.  Here they're filled with homemade caramels and topped with chocolate marshmallow fluff frosting, followed by a few sugar pearls and finally a drizzle of dark chocolate ganache.  Delicious!

Delicious chocolate cupcakes - perfect for a fancy GF wedding (Congrats Mike & Amanda)! These were filled with homemade caramels and topped with chocolate marshmallow frosting, followed by a few sugar pearls and finally a drizzle of dark chocolate ganache.

Mini versions topped with chocolate marshmallow frosting, sprinkled with coarse sugar, and finished with a tiny piece of homemade candied orange peel. Yum!

Julie's Top-Secret Amazing Chocolate Cupcake Recipe!
Makes ~36 cupcakes

Preheat oven to 350F.  Line muffin tins with paper liners.

In a measuring cup, combine the following and set aside:
1 1/2 cup milk (lactose-free works great)
2 Tbsp white vinegar

In a large bowl, whisk together:
1/2 cup tapioca starch
1/2 cup sorghum flour
1/2 cup white rice flour
1 cup cocoa powder
1 1/2 tsp xanthan gum
1 tsp baking soda
2 tsp baking powder

In a mixer, beat until fluffy:
3/4 cup salted butter, softened

Add sugars, and beat until fluffy:
1 cup brown sugar
1 cup white sugar

Add one at a time, scraping down the sides of the mixer, as needed:
3 eggs (room temperature)
2 egg yolks (room temperature)

Add in:
3 tsp vanilla extract

Turn the mixer to low.  Alternately add the flour/cocoa blend and milk/vinegar mixture.

Fill each cupcake liner 1/2 full, since the batter will rise quite a bit.  Bake ~15 minutes, until the cake is springy to the touch.  Do not over-bake.

Let cool on wire racks.  Frost as desired.  My favorite marshmallow frosting and chocolate marshmallow recipes are tasty on top.  Enjoy!

An in-process shot of my sunken ones being filled with a piece of soft homemade caramel before being topped with chocolate marshmallow fluff frosting and drizzled with chocolate ganache. 

A Successfully Gluten-Free Wedding Reception!

This past December, I spent two weeks at my parents and nana's house whipping together a dessert-themed wedding reception for my brother Mike and his lovely bride Amanda.  They had a small ceremony and luncheon with family and bridesmaids/groomsmen, and then had a larger reception/party in the evening.  There were 150-200 guests that attended the reception!  In terms of food-prep time, I averaged about 5 hours of cooking each day to put together this event.  Everything was homemade and everything was gluten-free! Two days before the event, I had help frosting the sugar cookies from my aunt Jeanette.  The day before the wedding, I had help from a family friend (and superwoman!) Marcy Albrecht and my awesome aunt Jeanette to frost the (over 160 - I lost count) cupcakes, the two smaller cakes, and the three-tiered wedding cake.

Three-tiered Chocolate Gluten-Free Wedding Cake! Flowers were added shortly after this picture was taken, but this was just before the arrival of all the guests. 

Table #1 - full of delicious gluten-free treats! Chocolates, caramels, cupcakes, cookies, and fruit were served.

The wedding desserts were a big success!  We had three tables with a variety of desserts and one water/drink table.  The wedding cake was presented on its own table.  In addition to desserts, we served fresh fruit (strawberries, grapes, and clementines) on each of the three dessert tables.  And we had two large water servers with lemon and lime in one and cranberries and oranges in the other.  Very elegant and yet easy!

 Notice how the weather cooperated - providing a perfect dusting of fresh snow for a lovely winter wedding backdrop. Here, table #2 was topped with a variety of desserts and fresh fruit (though we put strawberries in the large bowl instead of clementines just before the start of the reception).

Dessert table #3, topped with cake, cupcakes, chocolates, cookies and fresh fruit!

The books ended up being covered in cream cloths, but I rather liked the look, which helped raise the water up higher to avoid spills.  Homemade candied orange peel and homemade peppermint bark were served between the waters. 

***For those recipes that I've not yet posted on my blog, I'll continue posting and linking here to all my recipe and ideas to make the perfect gluten-free wedding reception!***

THE DESSERT LIST:

Wedding Cake: 
The three-tiered wedding cake was made from a delicious, moist chocolate cake with different fillings in each tier.  Each tier was topped with dark chocolate ganache, then semi-sweet ganache to create a smooth layer.  The cakes were then decorated with white chocolate ganache piping and a semi-sweet chocolate ganache scalloped edging.  Fresh flowers decorated the cake.
Bottom Tier - three fillings
1. Raspberry Jam
2. Raspberry Dark Chocolate Ganache
3. Chocolate Marshmallow Frosting
Middle Tier - three fillings (with mint-infused chocolate cake in this tier)
1. Dark Chocolate Mint Ganache
2. Crushed peppermint candy
3. Mint flavored Marshmallow Fluff Frosting
Top tier: - three fillings
1. Dark Chocolate Ganache
2. Milk Chocolate Ganache
3. Chocolate Marshmallow Frosting

Wedding cake with fresh flowers to decorate, with a photobomb by my 10 month old daughter

Custard/pudding Dessert cups:
Pudding was made a day in advance, then strained (for eggnog pudding) and served just before the start of the reception.  Extra dessert cups were kept refrigerated until being served.  The typed served were:
Homemade Eggnog Pudding with Snowflake Gingerbread Cookies
Homemade Vanilla Pudding with Fresh Strawberry and Heart-shaped Sugar Cookie

Homemade Vanilla Pudding Desserts

Homemade Eggnog Pudding with Gingerbread Cookie Desserts

Cupcakes & Cakes:
A wide variety of cupcakes and cakes filled tiered platters on each of the three dessert tables.  Cupcakes and cakes were made in advance, cooled, then frozen in ziplocs (cakes were wrapped thoroughly in first plastic wrap, then foil). They were removed the day before, allowed to sit for 10 minutes before removing from bags and then frosted.  They were stored in a cold room after being frosted since some frosting included cream cheese or ganache.

The cupcake and cake varieties included:
Chocolate Homemade Caramel-Filled Cupcakes
Mini Chocolate Cupcakes w/ Chocolate Frosting and Candied Orange Peel
Peppermint Chocolate Cupcakes
Strawberry-Lemon Cupcakes with Strawberry Filling
Lemon Cupcakes with Lemon Frosting and Candied Lemon Peel
Vanilla Cupcakes with a variety of frostings
Pumpkin Spice Cupcakes with Cream Cheese Frosting
Peppermint Chocolate Cake with Marshmallow Frosting
Lemon Cake with White Chocolate Ganache Frosting and Candied Lemon Peel

Cupcakes on tiered stands spaced throughout the three dessert tables added elegance and interest.  Here you see lemon cupcakes with lemon frosting and a candied lemon peel topper.  Behind are chocolate cupcakes with caramel filling, and farther back are mini peppermint cupcakes and chocolate cupcakes.

Alternating on two side-by-side tiers were strawberry-lemon cupcakes and chocolate caramel-filled cupcakes.

Chocolates and Candies:
A wide variety of chocolates and candies were spaced artistically on platters throughout each of the three dessert tables and on the water table.

Chocolates and candy varieties included:
Candied Orange Peel
Candied Orange Peel dipped in Chocolate
White Chocolate dipped Homemade Caramels
Milk Chocolate dipped Homemade Caramels
Dark Chocolate dipped Homemade Caramels
Molded (Tempered) Chocolate - Dark Chocolate Truffles
Molded (Tempered) Chocolate - Gingerbread Chocolate Truffles
Snowflake Peppermint Bark
Peppermint Bark
Chocolate Angels with Silver Dusting

Dark Chocolate Truffles with Gingerbread Ganache Filling. Yum!

Cookies:
Cookies were made, filled (milanos), cooled, and then bagged in freezer ziplocs and frozen (no more than 2 weeks in advance to maximize freshness).  They were removed from the freezer just a couple hours before the reception and plated.  Gluten-free cookies freeze very well, and taste wonderfully fresh if served this way.
Mint Milano Cookies
Peppermint Mint Milano Cookies
Chocolate Chip Cookies with Chocolate Drizzle
Chocolate Chip Cookies
Triple Chocolate Cookies
Mint Triple Chocolate Cookies
Sugar Cookies with Marshmallow Frosting
Chewy Gingersnap Cookies
Heart-imprinted Chewy Gingersnap Cookies
Snowflake Gingerbread Cookies

A wide variety of fancy cookies added color and interest throughout the tables - not to mention they tasted delicious.

My three year old, ready to start taste-testing the desserts.

Panfried Potatoes

I prefer baby potatoes, or potatoes with thin skins for pan frying potatoes.  I find some types of potatoes hold up better than others during pan frying, but if you've par-boiled them first, it seems to make a big difference since they just need the time in a pan to brown rather than trying to cook all the way through.  The trick to delicious flavor? A mix of butter an olive oil (thank you Julia Child's - her DVDs of old episodes Are such fun on chilly winter nights).

And for anyone wondering why I've posted so little this December, it's because I've been cooking up a storm for a mega gluten free wedding reception for my brother Mike and his lovely new wife Amanda.  Expect plenty of wedding related posts and pictures to come! It was a great dessert-filled party!

Panfried Potatoes
Serves 4 (you can easily make more)

Wash and coarsely chop:
2-3 handfuls baby potatoes

Place in a pot with cold water.  Cover, and place over high heat until it comes to a boil.  Boil, uncovered ~10 minutes, until potatoes are tender.   Remove from heat and drain.

Heat over medium to medium-high heat:
2 Tbsp olive oil
2 Tbsp butter

Add and cook, stirring occasionally, until potato edges are browned and crisp on edges:
cooked baby potatoes
1/2 onion, chopped OR handful of green onions, diced (optional, but adds flavor)
note: I tend to wait until the potatoes have been cooking for a few minutes before adding green onions, if I'm using those. If using regular onion I add it at the same time as the potato.

Cooking potatoes a few minutes, before adding green onions.

Salt and pepper, to taste. 
Enjoy!

My "Stout Family Punch" Recipe - for all ages

This is the delicious punch recipe I remember from holidays as a child.  My papa, Monte Stout, or uncle, Randy Stout, would mix it up, and everyone (and I mean everyone) loved it.  It became affectionally known in our house as the "Stout Family Punch."  To me, it just isn't a big holiday family meal without it.   It's become a favorite (and is now requested in double-batch size) for the PEI MacEachern family Thanksgiving feast as well.  Enjoy!

Thanks Uncle Mark Stout for whipping up this delicious batch Christmas Eve! Yum!!!! 

"Stout Family Punch" Recipe

Mix together in a large punch bowl until thoroughly combined and sugar is completely dissolved:
1 large can pineapple juice (~46 oz)
1 can frozen 100% orange juice + 3 cans water (or 1 liter 100% orange juice)
1 packet tropical punch kool-aid (just the flavor pouch - don't add extra water)
1/2 - 1 cup sugar

Pour in slowly:
2 liters ginger ale

Your holiday is complete!
Enjoy!!!!!

Homemade Caramels OR Caramel Sauce

I've been whipping up caramels dipped in dark and white chocolate for my brother Mike's wedding. I'll have to add some extra pictures sometime when I'm not in wedding mode, but for now here are some I made awhile ago. These are decorated with chocolate transfer sheets after dipping in chocolate.  The best part about this recipe is it also makes an absolutely delicious caramel sauce, too!  Just cook it to a lower temperature and you'e good to go.  I prefer to use brown sugar for this recipe - white sugar gives a light flavor, light brown sugar a stronger, and dark brown sugar an even richer flavor.  You can even make a half recipe if you don't want as many caramels.  Enjoy!

Caramels dipped in dark chocolate with chocolate transfer sheets on top. Yum!

Homemade Caramels OR Caramel Sauce
Makes 9" x 9" pan OR 9" x 13" pan for thinner caramels

Butter a 9" x 9" pan OR 9" x 13" pan for shorter caramels.
*Use a metal pot (not a non-stick) in this recipe.*

Put into a high-sided pot with a candy thermometer in pot:
4 Tbsp butter
1 1/2 cup whipping/heavy cream
2 cups white OR brown sugar (brown gives a richer taste)
1/2 cup light corn syrup
pinch salt

Cook over medium heat until temperature of caramel mixture is:
228-233F for caramel sauce (temperature range gives thinner or thicker sauce)
OR
235 - 240F for caramels (temperature range gives soft caramels - too soft to dip, but nice to fill chocolate molds with up to stiffer caramels - still softer than store-bought, but hold shape.) I tend to go just to 238F for the caramels I want to dip in chocolate.

Remove from heat and IMMEDIATELY mix in:
1 1/2 tsp vanilla bean paste OR pure vanilla extract

Cool on a wire rack until room temperature (or let cool a bit and use anytime if making caramel sauce).   Cut into squares.  Wrap in wax paper or plastic wrap.  These are great cut into squares and dipped in chocolate.  Store extra caramel sauce in a jar.  Caramels keep for several weeks if wrapped well.

Enjoy!  

Kristin's Granola Bar Bites!

We found some tasty gluten-free granola bar-type cookies while visiting my sister in Dallas, Texas.  They were by Alyssa's Bakery and are gluten-free.  While they are called 'cookies' we found they're more like eating a little granola bar.  They were perfect for travelling, so we picked up extra boxes to go.  Once home, I have done some experimenting to come up with a similar style granola bar bite cookie. These have been a hit! And are SO easy to whip together.  My friend Julie told me I have to get these posted asap so she can make some herself!  They freeze well, too, so I tend to keep a bag in the freezer that we can just take out a few at a time as we want them.

Fresh out of the oven granola bar bites

Kristin's Granola Bar Bites!
Makes ~20 granola bar bites

Combine the following in a bowl or mixer:
1 cup oats (use gluten-free oats if celiac or sensitive)
3/4 cup oat flour (use gluten-free if celiac or sensitive)
1/2 cup finely ground raw sugar or organic cane sugar
1/4 cup flaxseed meal
1/4 cup ground chia seeds
1/4 cup unsweetened coconut
1/4 cup dried cranberries
1/4 cup dried black currents
1/4 cup coconut oil
2 Tbsp olive oil
2 egg whites
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking soda

Scoop 2 Tbsp scoops onto parchment paper-lined baking sheets.  Cook at 350F for 9-11 minutes.
Transfer to cooling rack to cool.  These freeze really well and are great for snacks. Enjoy!

We love making and eating crepes around here.  They never last more than a couple days since everyone wants to fill them with savory and sweet things for every meal! I played with the combination of flours a bit - wanting something that was not all cornstarch or brown rice flour.  I love how these turned out - I have made them this way a few times now, and they are delicious. Enjoy!

A plate full of ready-to-eat crepes! Delicious!

Crepes with local flavor - local cheese, meat, spinach, cucumbers & colorful brussel sprouts with a dollop of hot pepper jelly my friend Julie and I canned on the side! Yum!

Crepes - for savory or sweet fillings!

Makes 24 10" crepes

Preheat 10" crepe pan over medium-high heat.

Blend together with a stick blender:
4 eggs
2 cups milk (lactose-free works great)
2/3 cup cold water
3/4 cups cornstarch
3/4 cups arrowroot starch
1/2 cup brown rice flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Add and blend in:
4 Tbsp butter, melted

Butter pan only for 1st crepe.  Pour ~1/4 cup batter into pan, quickly pick up and rotate the pan around so the batter spreads out thinly.

Cook until batter appears dry, then flip crepe.  Cook briefly on the other side.  Each side should be lightly browned.  They cook up quickly, so keep a close eye on things.

Put on plate, then repeat.  They can be stacked right on top of one another.  To save leftovers, cover plate with crepes with plastic wrap and refrigerate.  Warm briefly in the microwave if they are sticking to each other. (I find they only stick together a bit after being refrigerated. Fresh crepes won't stick together and are a great make-ahead for a meal or dessert)

I warmed one side of the crepe briefly, then flipped it over and put local cheese, local smoked turkey & local organic spinach on one half.  I folded it in half, then half again, as shown below.

I cooked the crepe briefly on each side before serving.  These were a HUGE hit! Delicious!

Crepes - for savory or sweet fillings by Successfully Gluten Free!