Gluten-Free Makeovers (80 page)

In a small bowl, combine ½ cup of the filling with the remaining 1 teaspoon cream and reserve for the topping. Scrape the remaining filling into a pastry bag fitted with a ¼-inch round tip. Gently insert the tip of the pastry bag about ½ inch into the top of each cupcake and lightly squeeze some of the filling into the cupcake. You may also use a cupcake corer to hollow out the center of each cupcake and fill.

Make the ganache: Heat the cream in a small saucepan over low heat until it begins to steam, stirring constantly so the cream does not scorch. Remove from the heat and stir in the chocolate until melted and the mixture is smooth. Add the butter and stir until smooth.

Dip the top of each cupcake into the mixture. Set on a baking sheet and refrigerate for 5 to 10 minutes.

Spoon the reserved filling mixture into a pastry bag fitted with a #2 or #3 round tip or a plastic zip-top bag with a small corner snipped off and pipe curlicues across the center of each cupcake. Refrigerate for 10 minutes. The cupcakes will keep in refrigerator for up to three days.

VARIATION: This makes a wonderful cake, too. Spoon the batter into two 8- or 9-inch round cake pans and bake for 30 to 34 minutes, depending on the size of the pan. The cakes are done when a cake tester inserted into the center comes away clean. Spread the filling between the layers and frost the top and sides with the ganache. Decorate with curlicues.

You will be spoiled by this versatile recipe and the many frostings it can wear. Light and airy, as the name suggests, these cupcakes will bring smiles to everyone who tries them.

Preheat the oven to 375°F. Lightly grease or oil two 12-cup muffin tins or line with paper liners.

Combine the cake flour and baking powder; set aside.

In a separate bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, beating to incorporate. Blend in the vanilla. Add the flour mixture alternately with the milk in three batches, beginning and ending with the dry ingredients and mixing until each addition is just incorporated.

Spoon the batter evenly into the muffin cups, filling a little more than half full. Smooth the tops and bake on the center rack for 18 to 20 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely before frosting.

• To make chocolate cupcakes, replace 6 tablespoons Cake and Pastry Flour Blend with ½ cup unsweetened cocoa powder.

• For jazzier cupcakes, try Hidden Treasure Cupcakes: Spoon 2 tablespoons of Light-as-Air Cupcakes batter into the bottoms of the muffin cups. Place a scant teaspoon of apricot or strawberry jam in the center and pour the remaining batter into the muffin cups, filling the cups a little more than half full. Bake as above. Cool and frost with orange, lemon, or vanilla confectioners’ sugar frosting on page 259.

I tested Bundt, pound, and pudding cakes before I decided to include this lovely cake in the book. A combination of buttermilk and lemon turns this into a tangy, light, and moist cake. Filling with raspberry jam balances the tart with a touch of sweet. Bake the cake layers ahead and freeze for easier handling.

Make the cake: Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans and dust with rice flour. Tap out any excess flour.

In a mixing bowl, whisk together the flour blend, baking powder, baking soda, and lemon zest. Set aside.