Gluten-Free Chocolate Cupcakes with Peanut Butter Caramel
Chocolate is delicious, of course, but pairing it with peanut butter caramel takes these cupcakes to a whole other level. Try making these gluten-free Chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Apple corer
- Piping bag
- Cooling rack
- Muffin tin
- Cupcake liner
- Sifter
- Mixing bowl
- Spatula
- Skewer
- Saucepan
- Microwave
- Pitcher
- Whisk
- Oven
- Stove
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 190 g (6¾ oz) caster (superfine) sugar
- 2 eggs
- 2 teaspoons vanilla bean paste (or extract)
- 80 ml (2¾ fl oz) vegetable oil
- 1 teaspoon apple cider vinegar
- 50 g (1¾ oz) basic flour blend, plus extra for dusting
- 60 g (2 oz) rice flour
- 50 g (1¾ oz) unsweetened cocoa powder
- 1½ teaspoons gluten-free baking powder
- ⅓ teaspoon salt
- 150 ml (5 fl oz) boiling water
- 120 g (4¼ oz) caster (superfine) sugar
- 2 tablespoons cold water
- 90 ml (3 fl oz) single (light) cream
- 15 g (½ oz) unsalted butter
- ⅛ teaspoon salt
- 60 g (2 oz) smooth peanut butter
- 200 g (7 oz) unsalted butter
- 200 g (7 oz) icing (powdered) sugar
- 15 g (½ oz) unsweetened cocoa powder
- 1 teaspoon vanilla bean paste (or extract)
- ½ teaspoon salt
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