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Video: Sweet! Gluten-free cupcakes

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    >> bambino.

    >> so a lot of our native wildlife as well as all around the world, they don't have the same issues as we do.

    >> we learned a lot today. a lot of disgusting stuff. thank you so much.

    >> coming up next, sprinkling magic on her famous cupcake recipe, gluten free . it's right after this.

    >>> kathie, wow, we're getting saucy with executive pastry chef candice who happens to be the founder of the nationwide sprinkles cupcake shop.

    >> if you've got someone on a gluten-free diet in your house and chances are these days you might, you're going to want to grab a bowl and a mixer.

    >> thank you for having me.

    >> sure.

    >> we're making gluten-free red velvet cupcakes today. we already have our butter, sugar, and eggs creamed in there.

    >> okay.

    >> i like to pre-mix my wet ingredients. so if you don't mind dumping those in there and pre-mixing the dry ingredients.

    >> which are?

    >> which are cocoa, going into our very important gluten-free flour blend.

    >> okay.

    >> and then we have baking soda and salt. and here we have red food coloring, vinegar, and vanilla.

    >> vinegar?

    >> i heard there are hidden glutens in things like cocoa can have some.

    >> the most important thing is you substitute your traditional flour. on the market. go to your supermarket. but there can be hidden glutens in things like cocoa depending on how it's processed, vanilla, depending on if there's any fillers, and, of course, food coloring . so you want to look for the gluten-free designation on the back.

    >> there's gluten-free food coloring , as well?

    >> there is.

    >> why are there so many more allergies to gluten now would you say?

    >> a lot of people have allergies and many are suffering from a serious disease which the body literally can't handle gluten at all. and for those people, the hidden glutens can be just as dangerous as the wheat flour . now i'm going to --

    >> so the only thing that makes red velvet cupcakes red is just the food coloring , nothing else?

    >> it is in this case. you can use beaets, but it creates an after taste, which is not desirable. i love having your help.

    >> you're welcome.

    >> thank you so much.

    >> that's the way i roll.

    >> she likes to help.

    >> gluten-free baked goods can have a reputation as being heavy. gluten helps it rise and makes it fluffy, so when you take away that protein, it can lead to trouble. so you want to make sure sometimes you add back in the protein with an extra egg and some additional.

    >> what's going on here?

    >> so what's great is to use one of these ice cream scoopers, get all of the cupcakes the same size and they'll bake in the same amount of time.

    >> this is what i like to do, stuff like that.

    >> perfect!

    >> see.

    >> just plop it in and you're going to --

    >> hoda, i just like to get it done, okay?

    >> so say that's done.

    >> let's say that's done.

    >> those are good.

    >> i'd like to welcome you to my frosting station over here.

    >> that we can do.

    >> and the best thing about baking with gluten-free materials, you don't have to change anything in the frosting. you just want to make sure you're not working with vanilla that has hidden gluten in it. you have the cream cheese frosting, and just start with a big dollop on top.

    >> big old dollop. and that's in case you need a little more. and use this spatula, which has the perfect angle to make these beautiful swirls and go around the top of the cupcake, smooth it out. how are you guys doing?

    >> i'm going to start doing them

    >> it's still going to taste delicious. and you can pick from one of our fun sugar decorations here depending on your mood. and once you guys have frosted to perfection, we're going to do a taste test .

    >> we are?

    >> we better do that now.

    >> i want to know if you're going to be able to tell the difference. we have regular red velvet cupcakes here and we have gluten-free. so one of each.

    >> since it's a test --

TODAY recipes
updated 7/28/2010 5:32:44 PM ET 2010-07-28T21:32:44

Recipe: Gluten-free cupcakes

  • 1 cup of butter
  • 1 1/2 cups of sugar
  • 2 large eggs, at room temperature
  • 2 1/2 cups of gluten-free flour blend
  • 4 tablespoons of cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 1/4 cups of milk
  • 1 teaspoon of white wine vinegar
  • 2 tablespoons of red food coloring
  • 2 teaspoons of vanilla extract
  • Cream cheese frosting
  • 8 ounces of cream cheese, softened
  • 4 ounces (1 stick) of butter, softened
  • 3 3/4 cups of powdered sugar, sifted
  • 1/8 teaspoon of salt
  • 1/2 teaspoon of vanilla

For the cupcakes:

Preheat oven to 350 degrees.

Stir together dry ingredients (flour, cocoa, baking soda, salt).

Mix together wet ingredients (milk, vinegar, food coloring, vanilla).

Add creamed butter and sugar, mix in eggs.

Alternately mix in dry, wet, then dry ingredients.

Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top.

For the frosting:

Mix cream cheese and butter.

Add salt and vanilla.

Slowly add in powdered sugar.


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