GLUTEN-FREE CHOCOLATE CUPCAKES
In place of flour and leaveners, whipped eggs whites to produce cupcakes with a light-as-air texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 22
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
- With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.
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Luis jr Garcia
[email protected]Loved these cupcakes! They were moist and fluffy, with a perfect chocolate flavor. I especially liked the frosting, which was light and airy. I will definitely be making these again.
Monica Lisenbe
[email protected]These cupcakes were easy to make and turned out great! The texture was perfect and the chocolate flavor was rich and delicious. I topped mine with a simple chocolate ganache and they were a hit at my party.
Arfan Arfan
[email protected]Yum! These cupcakes were amazing! I made them for my daughter's birthday party and they were a huge success. The cupcakes were so moist and flavorful, and the frosting was to die for. I will definitely be making these again.
GRACE Chatman
[email protected]These cupcakes were a big hit at my party! Everyone loved them, even the people who don't usually like gluten-free desserts. The cupcakes were moist and chocolatey, with a perfect crumb. I would definitely recommend this recipe to anyone looking for
Naseeb Kokoas
[email protected]I followed the recipe to the letter and the cupcakes turned out perfectly! They were moist and fluffy, with a rich chocolate flavor. I was very impressed with the texture, which was light and airy. I would definitely make these cupcakes again.