Gluten-Free Choco-Fudge Cupcakes with Salted Caramel Frosting

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I hadn’t baked anything since before we left for NYC so I was kind of jonesing for some cupcakes, and these were a perfect match. They actually came straight off the package of Bob’s Red Mill quinoa flour that I was using. As far as gluten-free flours go, quinoa flour is probably one of the closest you can get, consistency-wise, to real wheat flour. When you bake with quinoa flour you end up with lovely fluffy sponge-y cakes. They do, however, taste like quinoa. So if you’re cool with that, then have at her.

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Start by preheating your oven to 375°F and line a muffin tin with cupcake liners.

In a medium pot, melt 1/4 cup butter with 1/2 cup water and bring that to a low boil.

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Whisk in 1/4 cup cocoa and remove it from the heat. Let it cool down from molten temperatures.

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Sift 1 cup sugar, 1 1/4 cup quinoa flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda into a bowl.

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Add in the slightly cooled cocoa mixture and mix that around.

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Separate yourself 2 eggs. Leave the whites to come to room temperature, and mix the yolks together with 1/2 teaspoon vanilla and 1/4 cup sour cream. Mix those into the cocoa mixture (make sure it’s not too hot so you don’t curdle your yolks).

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Now, whip up those egg whites until stiff and foamy and then fold them into the mixture.

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Drop that into your prepared baking cups and bake for  20 minutes, until a toothpick inserted into the centre of the centre cupcake comes out clean. Let those cool completely on a wire rack.

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While that’s baking, why not start with your icing?  I pulled this from Sally’s Baking Addiction.

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Melt 1/2 cup butter in a medium pot over medium heat.

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Add in  1 cup brown sugar and 1/3 cup heavy (whipping) cream and stir until the sugar is dissolved.

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Add in 1/4 teaspoon fine sea salt and stir that in. Stirring occasionally, let the whole thing come to a bubble, and stay at a bubble for about 2 minutes, then remove it from the heat and let it cool enough that you won’t burn yourself on it. Because being burned by hot sugar is bad.

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Beat in about 2-3 cups icing sugar, a little at a time, until you reach your desired consistency. If you find you’ve added too much, don’t freak out – just add a bit more cream and you’re all set.

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Slather the icing all over your cupcakes. I tried to pipe mine but it was too thick so I went with slathering, but you can pipe it if you want. Giv’er!

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