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Gluten-Free Hot Cocoa Cupcakes + Meringue Frosting Recipe

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This recipe for Gluten-Free Hot Cocoa Cupcakes + Meringue Frosting is from sydney's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cupcakes

1 1/2 c. Silvana's Kitchen gluten-free all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. natural cocoa powder ( not Dutch process)
1/2 c. semi sweet chocolate chips
3/4 c. boiling water
1 c. sugar
3/4 c. sour cream, room temperature
1/2 c. canola oil
2 large eggs, room temperature
1 tbsp, pure vanilla extract

Frosting

4 large egg whites, room temperature
1 c. sugar
Pinch of cream of tartar
3/4 tsp. pure vanilla extract

Directions:
Directions:
1. Preheat oven to 350ºF.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk the cocoa powder and chocolate chips with the boiling water until smooth.
4. Add the sugar, sour cream, canola oil, eggs and vanilla, whisk until no streaks remain.
5. Whisk in dry ingredients until incorporated.
6.Fill muffin cups and bake for about 20 minutes, until a toothpick inserted comes out clean.
7. Transfer cupcakes to a wire rack and let cool completely.
8. In a heatproof bowl set over a saucepan of simmering water ( the bottom of the bowl should not touch the water), whisk the egg whites with the sugar and cream of tartar until the sugar has dissolved, about 3 minutes.
9. Remove from the heat.
10. Using a handheld electric mixer, beat the whites at high speed until stiff peaks form, about 6 minutes.
11. Beat in the vanilla.

 

 

 

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