by April the Gluten Free Girl Jul 28th, 2011 // Desserts, Gluten Free

Gluten-Free Cardamom Spice Cupcakes with Chai Buttercream Icing

Now that’s a mouthful, right? I decided if I was going to make some delicious cupcakes from the Flying Apron’s Gluten-Free & Vegan Baking Book, I was really going to go for it. So I cracked open my never-before-used jar of cardamom and went crazy with these Gluten-Free Cardamom Spice Cupcakes with Chai Buttercream Icing. This recipe was originally vegan, but I dairy-fied the heck out of it. I love butter, I simply can’t help it.

Cupcakes just kind of rock, don’t they? I’ve been searching for the most perfect gf cupcake in the entire world, and I decided to bake some up myself and see if I could create awesomeness in  my own kitchen. My girl was more than happy to help me get started.

This recipe may be gluten-free and vegan, but it’s also old school. It totally took me back to my grandmother’s kitchen when every recipe seemed to call for the sifting of the flour. Sifting! I love it. My daughter also had a super duper job to do.

But of course, the icing is the best part. Even though there were all kinds of spices — even Chai tea! — in this mix, I still had to beg my gal to keep her hands out of the bowl, and the icing on top of the cupcakes.

Gluten-Free Cardamom Spice Cupcakes

adapted from Flying Apron

Prep time: 20 Cook time: 15 minutes

Ingredients:

4 cups brown rice flour
2 cups garbanzo bean flour, sifted
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 teaspoons ground cardamom
1 1/3 cups extra-virgin olive oil
3 cups water
1 teaspoon apple cider vinegar
1 tablespoon plus 1 teaspoon vanilla extract
3 cups agave syrup, maple syrup, or concentrated pear juice

1. Preheat the oven to 350 degrees.
2. Place cupcake liners in two 15-cup tins.
3. Combine the brown rice flour, garbanzo bean flour, baking soda, salt, cinnamon, and cardamom in a large bowl. In a separate large bowl, combine the olive oil, water, apple cider vinegar, vanilla, and agave syrup. Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.
4. Divide the batter evenly among 33 lined cupcake tin cups. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.

Makes: 33 cupcakes

Chai Buttercream Icing

adapted from Flying Apron

Prep time: 15 minutes

2 cups butter at room temperature
6 2/3 cups powdered organic whole cane sugar, sifted
1/4 teaspoon sea salt
1 tablespoon ground cardamom
1 tablespoon plus 1 teaspoon ground cloves
3/4 cup hot, strongly steeped Chai tea
1 tablespoon plus 1 teaspoon vanilla extract

1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and powdered organic whole cane sugar until soft. With the mixer on medium speed, add the salt, cardamom, cloves, Chai tea, and vanilla. Continue to beat, scraping the sides of the bowl occasionally, until smooth and fluffy. To achieve the desired consistency, turn the mixer to high speed for 2 to 3 minutes.
2. Use right away, or store in an airtight container in the refrigerator for up to 1 week. When you are ready to use the frosting, warm it slightly in a double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it is fluffy.

Makes: Enough for 50 cupcakes