This year I was not looking forward to my birthday. It was merely another reminder that I was getting older. Then I found myself at a crossroads: I could go down to the kitchen and bake myself a b-day treat, OR . . . go to Sprinkles in Beverly Hills and buy half a dozen dark chocolate marshmallow cupcakes and eat every last one myself — bad idea, but very tempting and available. But I figured since baking always cheers me up anyway, why not??!! So down to the kitchen I went. I put on my favorite music (XM Satellite Radio’s 60s station) and my favorite apron, opened my favorite soda (Fresca) and poured it into a wine glass, and got down to my favorite work. I’d been dying to try a certain recipe using my latest, greatest non-gluten formulation, i.e. the white rice and tapioca flour mixture, but keep everything else the same: Full butter ‘n’ sugar and full down ‘n’ dirty Chocolate Style using (naturally) Green & Black’s cocoa, the best!!!!
By the time I assembled my ingredients I was happy as a clam. The music, the vibe, the dogs all lined up asleep — what could be better?? Not much, because for me that place I go in my head when I’m cooking is the most relaxing place in the world, full of possibilities, hopes, wishes, dreams, desires — I create a wonderland, a sanctuary if you will, where no thing and no one can harsh my buzz, baby!!! It’s like my special, most favorite apron is my superhero costume; when I put it on I will be using special powers and abilities no one else has, and possess an extraordinary lightness of being — I can leap small kitchen appliances with a single bound (don’t try this at home, kids)!!!
These particular cupcakes came out so great I’ll be making them again and again, and that my friends is why I’m sharing this recipe with you!!!
Gluten Free Chocolate Butter Cupcakes:
Line 16 muffin tins and spray with cooking oil. Preheat the oven to 350ºF about 20 minutes before baking. Mix:
1/2 cup + 1 tbs. Green & Black’s Cocoa (available at Whole Foods) with
1/2 cup boiling water and stir well
Cover with plastic wrap and set aside. To speed cooling place in fridge.
Whisk together:
3 tbs. water
1-1/2 tsp. vanilla extract
Set aside.
Mix dry ingredients:
1 cup white rice flour
2/3 cup tapioca flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup superfine sugar
1-1/2 cups unsalted butter
 Softened chocolate mixture then, the egg mixture.
Mix well until all ingredients are incorporated, scaping down the sides of the bowl often. Fill cupcake liners 3/4 full and bake for 20 to 25 minutes, or until a tooth pick comes out clean and they spring back when pressed gently. Cool on a rack and don’t frost until fully cool!!!
Cream Cheese Frosting:
1 12 oz.-package cream cheese, softened
1 stick unsalted butter, softened
1 package or 3-1/2 cups sifted powdered sugar
2 tsp. vanilla extract
First cream together cheese and butter with a hand-held mixer. Then add vanilla and then powdered sugar a little at a time at first, creaming and making sure there are no lumps.
Frost cupcakes and serve!!!
And as always, Enjoy!!!

© Jennifer Green Alger 2010