Tag Archives: Cupcake Project

Day 243 – GF Chocolate Cupcakes (made with Garbanzo Bean Flour)

31 Mar

It’s that last day of March!  Wow!  This month just flew by!!  Make sure you stop by later today to see which cupcake is named March’s Monthly Champ.  But first, check out these Gluten-Free Chocolate Cupcakes (made with Garbanzo Bean Flour) (recipe below from Cupcake Project) – special thanks to Christy for sending me this recipe!!

GF-Chocolate-Cupcake     Mini-GF-Chocolate-cupcake

The cupcakes are dense and chewy. They are crumbly but not dry. They have a light chocolate flavor, not very dark or sweet.

Garbanzo-Frosting

The frosting is thick-ish (see note below). It has a fairly strong garbanzo bean flavor, with a hint of Nutella at the end. I think it’s probably better with the cupcakes (or with graham crackers, etc) than it is by itself.

Note: My frosting (aka chocolate hummus) was really thin. I added garbanzo bean flour to thicken it. It still wasn’t thick enough to pipe, but it was thick enough to dollop on top of the cupcakes, and then it thickened.

GF-Garbanzo-cupcake     Mini-GF-Garbanzo

The Nutella flavor in the frosting came out a lot stronger when the parts are together. It’s still a very strong garbanzo bean flavor, but not as aggressive when they’re together.

GF-Garbanzo-top     Mini-Garbanzo-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 17

RECIPE

Gluten-Free Chocolate Cupcakes (made with Garbanzo Bean Flour) (recipe from Cupcake Project)

Gluten-Free Cupcakes:

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Chocolate Hummus Frosting:

  • 1 (14 oz) can chickpeas (garbanzo beans), drained
  • 1/2 cup chocolate nut butter (I used Nutella)
  • 1/4 cup honey
  • 2 tbsp brown sugar

Roasted Chickpeas:

  • 1 (14 oz) can chickpeas (garbanzo beans), drained
  • 2 tsp olive oil
  • 1 tsp cinnamon or your spice(s) of choice
  • 1 1/2 tsp brown sugar
  • 1/4 tsp salt
  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

  • 2 3/4 cups garbanzo bean flour, sifted twice
  • 1 3/4 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 cup boiling water

Read more at http://www.cupcakeproject.com/2011/07/gluten-free-chocolate-cupcakes-made.html#Fg0lOkILi7M4m8Rb.99

For directions visit Cupcake Project.

*Tomorrow: Vanilla Raspberry “Surprise” Cupcakes*

Day 184 – Almond Amaretto Gluten-free Cupcakes

31 Jan

The last day of January!  You know what that means?!  A cupcake with a little variety to it.  Today: Gluten-free!!  Yes.  I know.  Exciting.  And I’ll think you’ll like the results…Almond Amaretto Gluten-free Cupcakes (recipe below from Cupcake Project).

Almond-Cupcake

The cupcakes are extremely moist on the inside, but crunchy on the outside. Very sticky as well. Like, stick-to-your-teeth.  They have a lovely, light sweet-Amaretto flavor to them. Not complex. Just simple and easy.

Amaretto-Cream

The whipped cream got very soft and a little runny once I added the amaretto.  But it has a very tasty amaretto-cream flavor! Super yummy!

Amaretto-Almond-Cupcake

Though the cupcake itself might be slightly on the muffin side, this is a tasty cupcake. And, (especially) as far a gluten-free desserts go, really tasty!! It’s sweet and light. Good amaretto flavor. Not overly complicated or rich. Just simple and easy. A great brunch cupcake!

Note: I didn’t have any sliced almonds to garnish my cupcakes with so I used some chopped almonds. The sliced look beautiful though, so make sure to check out the original post to see that!!

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18

RECIPE

Almond Amaretto Gluten-free Cupcakes (recipe from Cupcake Project)

Cupcakes:

  • 1 C unsalted butter
  • 2 C almond meal
  • pinch of salt
  • 1 1/3 C caster sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 tbsp Amaretto liqueur

Frosting:

  • 1 C heavy whipping cream
  • 1 tbsp powered sugar
  • 5 tbsp Amaretto liqueur
  • sliced almonds (optional)

For directions visit Cupcake Project.

*Tomorrow: Fudge Brownie Cupcakes with Peanut Butter Frosting*

Day 180 – Tiramisu Cupcakes

27 Jan

Mmmm mmm.  I love tiramisu.  The cream, the espresso, the ladyfingers.  Yum, yum, yum!  So, these Tiramisu Cupcakes (recipe below from Cupcake Project) were a no-brainer.  Enjoy the song below and enjoy these cupcakes!

“Inner Swagger” by Marcus Lewis Band

Ladyfinger-Cupcake     Mini-Ladyfinger

The cupcakes are extremely dense and sticky.  I had to keep in mind that they’re really more of a cookie than a cake. Cause, as a cake, they’re kinda weird. They have a good sweet vanilla flavor. They just don’t taste like they’re meant to be a cupcake.

Note: Be sure not to overfill the cupcakes. They are very chewy and can easily distract from the overall tiramisu texture. You want a fairly thin cupcake. I used my small ice cream scoop aka cookie dough scoop.

Egg-Cream

The egg cream is thick and easy to spread.  It has a very yummy, sweet flavor! Dangerously tasty. Like a custard filling, but with that sweet mascarpone flavor.

Tiramisu-Cupcake     Mini-Tiramisu

Together, with the thin ladyfinger cupcake, the rum coffee, the egg cream, whipped cream and chocolate on top this is one tasty cupcake! It’s a legit tiramisu flavor. No doubt what it’s supposed to be. But it a tasty little treat for sure! It’s sweet with that nice hint off coffee, rum and chocolate.

Tiramisu-Cupcake-above     Mini-Tiramisu-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 5
  • Ease of Making: 3 (again, more time-consuming than difficult)
  • TOTAL: 20

RECIPE

Tiramisu Cupcakes (recipe from Cupcake Project)

Ladyfinger Cupcakes:

  • 4 eggs, separated
  • 2 tbsp + 2/3 C white sugar
  • 1 C all-purpose flour
  • 1/2 tsp baking powder

Fillings/Toppings:

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 1 tablespoon unsweetened cocoa powder
  • a small amount of dark chocolate for chocolate curls (optional)

For directions visit Cupcakes Project.

*Tomorrow: Bailey’s Cupcakes*

Day 122 – Paleo Diet Carrot Cupcakes

30 Nov

Okay, I have to admit.  I eat pretty much everything.  So, I don’t know much about current diets or diets that have restrictions.  But I have loved being able to learn a little about them doing these “last day” cupcakes!  I’ve done Vegan.  I’ve done just plain healthy.  I hadn’t done Paleo.  Until today.

Paleo Diet Carrot Cupcakes {Gluten-free and Dairy-free} (recipe below from Cupcake Project).  And, my final book: Keep Calm and Have a Cupcake.  (Okay, so not really a book.  A journal.  But, it is the journal where I write down all of my favorite recipes.  So, I guess you could say it’s my favorite book!)

Carrot-Cupcake     Mini-Carrot-Cupcake

The cupcakes are quite heavy and feel thick, but when you bite they’re surprisingly light. Lots of textures, which is nice, but a little muffin-y.  You get mostly spice and nut flavors, between the almond and the pecans. The dates add a nice sweetness to them, without overpowering.

Maple-Frosting

Once the frosting comes together it’s the consistency of mashed potatoes. (Yes, I know that sounds weird, but that’s exactly what it looks like in the bowl.)  The frosting is mostly maple syrup. I wouldn’t know what other ingredient was in it if I hadn’t made it. It’s lighter than a buttercream or a frosting made with shortening, but the flavor is purely maple syrup.

Note: I used my food processor for the frosting. My hand mixer wasn’t doing the job and I don’t have an immersion blender. It worked like a charm!

Paleo-Carrot-Cupcake     Mini-Paleo-Carrot-Cupcake

The frosting is the strongest flavor in this combo, but, after the initial maple syrup flavor, the nuts and the spices do come through. It’s a nice balance. It feels a little like eating a frosted (or buttered) muffin. As my very first Paleo or Gluten-free experience, this is a pretty yummy cupcake!

Notes:  The mini is a very good version of this cupcake. You actually get a little more of the spices than you do in the full-size. And, the frosting is almost glaze-like once it’s on the cupcake. It gets a little messy when you’re eating, so I recommend either having a napkin nearby or eating with a fork.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 3.5 (nothing difficult, but lots of shredded, puree-ing and chopping)
  • TOTAL: 17.5

RECIPE

Paleo Diet Carrot Cupcakes {Gluten-free and Dairy Free} (recipe from Cupcake Project)

Cupcake Ingredients
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons almond oil or grapeseed oil
  • 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
  • 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)
  • 1 cup coarsely chopped pecans
Frosting Ingredients
  • 1/2 cup coconut oil
  • 1/4 cup + 2 tablespoons maple syrup

For directions visit Cupcake Project.

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