I watch the Food Network show Cupcake Wars every week and I’ve always wanted to tackle making one of those filled cupcakes with a super yummy light buttercream on top and this past weekend I did just that. The result was a delicious chocolate cake stuffed with a strawberry compote and frosted with a strawberry buttercream. It was heaven on a plate and it was all gluten-free
1 c Bob’s Red Mill GF all purpose flour
1 c granulated sugar
1/3 c unsweetened cocoa
1/2 tsp fine powdered instant espresso
1/2 tsp baking soda
1/2 tsp xanthan gum
pinch of fine sea salt or kosher salt
1 stick of unsalted butter melted and slightly cooled
2 large eggs at room temperature
1/2 tsp vanilla
1/2 tsp creme de cacao
1/2 c hot water
Preheat oven to 325F and line 12 cupcake tins with liners or spray cupcake pan with non-stick cooking spray. In a stand mixer using a paddle attachment mix flour, sugar, cocoa, espresso, salt, xanthan gum and baking soda. Add eggs, vanilla and creme de cacao to the melted butter and whisk with a fork. Pour butter mixture into dry ingredients and mix for one minute. Scrape down sides and pour in half of the hot water. Mix for one minute and then pour in remaining water and mix again for one minute. Fill cupcake tins about 2/3 full and then bake for 12 minutes. Rotate pan and then bake for 8-10 minutes more (toothpick should come out clean). Cool completely.
Strawberry Compote Ingredients:
1 c fresh strawberries, diced
4 T granulated sugar
1 T lemon juice
2 tsp cornstarch
Combine all ingredients in pan on the stove over medium high heat. Bring to a boil and then boil for 3 minutes stirring constantly. Remove from heat and let cool and then refrigerate.
Strawberry Buttercream Ingredients:
1 1/2 c fresh strawberries, rinsed, hulled and coarsley chopped
4 large egg whites
1 1/4 c granulated sugar
3 sticks unsalted butter, cut into tablespoons, at room temp
Puree strawberries in a food processor until completely smooth. Add the egg whites and sugar to the bowl of your stand mixer and set it over a pan of simmering water. Heat, whisking constantly until all the sugar has dissolved and the mixture is no longer grainy. Attach the bowl to your stand mixer and beat on medium-high speed until stiff peaks form (about 10 minutes). Reduce the mixer to medium-low and add the butter 2 tablespoons at a time. The frosting will look curdled, but just keep beating and it will come together. Scrape down sides and add strawberry puree. Beat until combined. Again, it may look curdled, but just keep beating.
Core out middle of cupcakes and fill with strawberry compote and then frost with strawberry buttercream.