These moist and delectable cupcakes are based on a recipe for birthday cake that I made many times for my children when I was still baking with wheat. It is just as good, if not better, using sorghum flour.
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs, separated
1 cup sorghum flour
1/2 cup arrowroot starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cream
1/4 cup cold water
Preheat oven to 350 degrees. Line one 12-cup muffin tin with cupcake liners.
In a large bowl or stand mixer, cream butter and sugar. Beat in vanilla and beaten egg yolks. In a small bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add dry ingredient mixture alternately with the cream and water, incorporating fully. Then whisk egg whites to the stiff peak stage (whites will form peaks; whites will stay in bowl even if bowl is inverted). Fold gently into batter.
Using an ice cream scooper with a scooping mechanism (or using a 1/3-cup measure), divide batter to make 12 cupcakes. Bake at 350 degrees for 25-28 minutes (convection oven 20-22 minutes), until toothpick comes out clean. Cool and frost. Yield: 12 cupcakes. Freezes well.
1 cup semisweet chocolate (I like EnjoyLife® brand)
1/2 cup sour cream
Melt chocolate in a medium skillet over a warmer (or use a double boiler). Stir in sour cream and salt. Cool slightly. Frosts 12 cupcakes.
A child with allergies and food intolerances wants to have a birthday just like any other kid’s. They want a cake or cupcakes. And they want their birthday treats to taste good. These cupcakes are worth the extra effort needed to beat the egg whites and to make your own (very easy) frosting.
So make a memory. And HAPPY BIRTHDAY TO YOU AND YOURS!