Ingredients: |
Ingredients: Cupcakes
1 1/2 c. Silvana's Kitchen gluten-free all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
3/4 c. granulated sugar
2 large eggs, room temperature
1 vanilla bean, split lengthwise, seeds scraped
2 tsp. pure vanilla extract
1/2 c. whole milk, room temperature
Frosting
6 oz. milk chocolate, finely chopped
6 tbsp. unsalted butter, room temperature
1 tbsp. corn syrup or brown rice syrup
1/2 c. sour cream
1/2 tsp. salt
1 tsp. pure vanilla extract
1 1/2 c. confectioners' sugar
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Directions: |
Directions:1. Preheat oven to 350ºF.
2. Line muffin tin with paper liners.
3. In a medium bowl, whisk the flour, baking powder and salt.
4. In another medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until fluffy, about 3 minutes.
5. Beat in the eggs, one at a time, then beat in the vanilla bean seeds and vanilla extract.
6. With the mixer at low speed, beat in half the flour mixture, then all of the milk, then the remaining flour mixture, until well combined.
7. Divide the batter among the muffin cups, filling each about 2/3 full.
8. Bake about 20 minutes or until a toothpick inserted comes out clean.
9. Let cool completely on wire rack.
10. In a large heatproof bowl set over a saucepan of simmering water, whisk the chocolate, butter and corn syrup until smooth.
11. Remove from heat and let cool to almost room temperature, about 5 minutes.
11. Whisk in the sour cream, salt and vanilla.
12. Using a handheld mixer, gradually beat in the confectioners' sugar until smooth. |
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