By Kelli Bronski, Peter Bronski
The look ahead to a complete cookbook of gluten-free cupcakes is over! Kelli and Peter Bronski's Artisanal Gluten-Free Cooking garnered a PW starred assessment and airtime at the most excellent desk, and inside three hundred and sixty five days of book has proven itself as a category-leading all-purpose gluten-free cookbook. Now the Bronskis deliver their obtainable yet "artisanal" method of those from-scratch, top of the range selfmade cupcakes.
The starting place of those recipes is their intensively constructed gluten-free flour combination, which allows domestic chefs to craft bakery-quality confections, from kid-pleasing favorites like Vanilla Cupcakes with Chocolate Frosting or "Peanut Butter Cup" truffles, to extra refined and fantastic treats like Mojito or Poached Pearfection cupcakes. They comprise tips for adapting the recipes to substitute diets of all types, together with egg-, dairy-, and sophisticated sugar–free types. those are cupcakes so strong even those that don't consume gluten-free will love them.
Read or Download Artisanal Gluten-Free Cupcakes: 50 From-Scratch Recipes to Delight Every Cupcake Devotee—Gluten-Free and Otherwise PDF
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Additional resources for Artisanal Gluten-Free Cupcakes: 50 From-Scratch Recipes to Delight Every Cupcake Devotee—Gluten-Free and Otherwise
Add the cubes of but- 1 tablespoon sugar ter, a few at a time, and pulse until the mixture looks like wet sand. 1 ⁄ 4 teaspoon salt 1 ⁄ 4 pound (1 stick) unsalted Add the rum and then the ice water, 1 tablespoon at a time, and pulse butter, well chilled and cut into 1 ⁄ 2 -inch cubes 1 tablespoon dark rum into a ball and flatten into a disk. Wrap tightly in plastic wrap and 2 to 4 tablespoons ice water FOR THE BLUEBERRY FILLING: 2 ⁄ 3 cup sugar 3 tablespoons cornstarch 1 ⁄ 4 teaspoon ground cinnamon 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup dark rum 1 ⁄ 3 cup water 4 cups fresh blueberries, divided 1 tablespoon unsalted butter until the dough comes together in large clumps.
TO MAKE THE CAKE , preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess. In a medium bowl, whisk together the flour, baking powder, and salt. In a small saucepan, melt the butter over low heat. Cook for 8 to 10 minutes, or until the butter begins to brown and develops a nutty aroma. ) Remove the butter from the heat. In a large bowl, beat the eggs with an electric mixer at high speed 3 large eggs until very light and thick, about 5 minutes.
Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour. Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges with a fork. Transfer the crust to the refrigerator and chill while you make the filling. Preheat the oven to 350°F. TO MAKE THE FILLING , FOR THE FILLING: 2 large sweet potatoes (about 13 ⁄ 4 pounds) 1 ⁄ 4 cup packed light brown sugar 2 ⁄ 3 cup canned, unsweetened coconut milk (do not use light coconut milk) 3 tablespoons coconut rum 3 large eggs 1 1 ⁄ 2 teaspoon ground cinnamon ⁄ 4 teaspoon salt pierce the potatoes several times with a fork.