Some very special people in my life have some very special diet restrictions. Fortunately for all of us, there are products (and recipes!) to make life easier (in that I can still bake/cook/craft for them). I didn’t do much over the holidays as my mom took care of that – tackling several new and tasty diabetes-friendly desserts, from pumpkin and chocolate swirl cheesecakes to a few varieties of cookies. I think the Cleverings just might be moving away from the sugar shock that is traditionally a part of the holidays. Of course, this means we still devour sweets, but it might be at a more normal level in comparison to other families now.
Ah the irony of having a father as a dentist…
When I made it back to Medford, I decided to try my hand at a gluten-free chocolate cupcake recipe. I’ve obviously tackled the chocolate cupcake before, but for whatever reason, the new challenge intrigued me. After a quick google search I found a recipe on allrecipes.com that used pretty basic ingredients. I wanted to avoid going out to buy 1 lb bag of xanatham gum when I only need 1 TB or some other bizarre food product like tapioca rice flour. The recipe I chose had one of my favorite ingredients – garbanzo beans! Not kidding. After perusing a few of the comments, I tailored it to my own liking.
1 & 1/2 cups of semi-sweet chocolate chips (apparently Ghiradelli chips are one of the few “confirmed” to be gluten-free)
4 Tbsp of butter 2 cups of garbanzo beans, drained
3/4 c of sugar
1 tsp of vanilla
1 tsp of baking powder
Chocolate Ganache Ingredients
1/2 cup of cream (or 1/2 & 1/2)
1/2 cup of sugar
2 Tbsp of butter
1 cup of semi-sweet chocolate chips
Optional small fresh berries for garnish
1. Preheat oven to 350 degrees and line cupcake trays. This makes approximately 20 cupcakes.
2. Melt on low heat 4 Tbsp of butter with 1 & 1/2 cups of chocolate
3. Blend garbanzo beans and eggs in food processor till smooth. Add sugar, vanilla, and baking powder, and continue to blend.
4. Gradually add melted chocolate into the food processor, blending as you go to reach a smooth consistency.
5. Pour batter into lined cupcake trays and bake for approximately 25 minutes. It’s okay to fill them nearly to the top because unlike traditional cupcakes, they don’t rise that much — just a little, thanks to the baking powder.
I’m not exactly sure what ganache is, but I recall Ina Garten making it at some point on Barefoot Contessa. I was too lazy on Sunday morning to pull up the directions on the computer, so I decided to have a go at it myself, sans-instructions. It turned out fairly well, but with 1 cup of chocolate chips, is that any surprise?
1. Bring cream, sugar, and butter to a gentle simmer/boil.
2. Remove from heat and add chocolate chips, stirring until smooth. Generously spoon the chocolate over the cupcakes immediately as it tends to harden. I found some blackberries on sale at Safeway, so they were a helpful, pretty garnish (and no gluten-obviously).