There are times when its fun to be gluten free. Really! Like when I can use my "weird" flours to make these delicious cupcakes and it's something my friends love, but cannot replicate with their "normal" all purpose wheat flour! See - fun! The first batch (pictured above) I made with the help of the Girl, so the frosting got a pink tint; the Girl loves pink! For the second batch (below) I kept the frosting the traditional "marshmallow white".
And yes, in the recipe it really is 1 tablespoon of vanilla. I took a few flavoring ideas from Gluten A Go Go's graham cracker recipe that I love. For the flour blend I used a millet flour blend because I have an abundance of millet flour at the moment, but I think any blend would work.
By the way, I could eat a whole bowl of the Marshmallow Frosting, it is so yummy! And would probably make a great filling for graham cracker sandwiches!
Gluten Free S'mores Cupcakes
1/2 cup butter
1 cup sugar
1 Tbls vanilla
1/2 tsp nutmeg
1/4 cup milk
1 tsp xanthan gum
2 tsp baking powder
3/4 cup gluten free flour blend
1/4 cup buckwheat flour
1/4 cup chestnut flour
1 bar of Hershey's chocolate - split into 12 sections
Cream the butter and sugar in the bowl of your mixer. Add the egg, vanilla, milk and nutmeg and mix until combined.
Whisk together the flours, baking powder and xanthan gum. Add dry ingredients to the wet ingredients and stir on medium speed until combined.
Fill muffin cups about 1/3 full then place a chocolate section on the batter. Spoon batter on top of the chocolate to fill cups about 2/3 full. (Note: I actually filled the muffin cups to 2/3 full and then put the chocolate in horizontally, I think this vertical placement would give better chocolate dispersal).
Bake cupcakes at 350 for 20 minutes, until lightly browned. Cool on a wire rack then frost with marshmallow frosting.
1/4 cup sugar
1 egg white
1 Tbls water
1/2 jar (about 3 1/2 oz) Marshmallow Fluff
1/2 tsp vanilla
In a double broiler (or a mixing bowl on top of a saucepan with boiling water) beat the sugar, egg white and water until soft peaks form. Add the Marshmallow Fluff and beat until stiff peaks form. Remove from heat and mix in vanilla. Let cool and then frost your cupcakes.