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Father’s Day Gluten-Free Brownie Cupcakes with Orange Cream Cheese Frosting

June 19, 2009

Photo and recipe by
Teri Gruss of About.com

This quick gluten-free brownie mini-cupcake recipe is great for parties. Just one teaspoon of orange cream cheese frosting sprinkled with minced orange zest on each mini-cupcake creates a favorite flavor combination- chocolate and orange.
Prep Time: 20 minutes. Cook Time: 15 minutes.

Ingredients:

  • 1 cup butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 3/4 cup all purpose gluten free flour mix
  • 1/4 cup amaranth flour
  • 8 tablespoons Dutch-process cocoa
  • 1/2 teaspoon guar gum OR xanthan gum
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts

Preparation:

Preheat oven to 350° F / 176° C. Line mini muffin pan with paper liners

  1. In a large mixing bowl, cream butter and sugar together until light and fluffy.
  2. Add eggs and beat until blended.
  3. Place dry ingredients (not the nuts) in a separate bowl and whisk until thoroughly blended.
  4. Add the dry ingredients and mix just until well combined.
  5. Fold in nuts.
  6. Line a mini-muffin baking pan with muffin liner cups. Use a small ice cream scoop or teaspoon to drop brownie batter into muffin cups. Fill approximately two-thirds full.
  7. Bake for 15 minutes or until a toothpick inserted into the middle of a brownie cupcake comes out clean.
  8. Remove cupcakes from muffin pan and place on a cooling rack.
  9. When completely cool frost with orange cream cheese frosting.

Orange Cream Cheese Frosting

Place 1/4 cup butter, 3 ounces of cream cheese and 1/2 teaspoon gluten free orange extract in a mixing bowl. Beat on high until mixture is smooth and creamy. Add 2 cups powdered sugar and mix on low until blended. Add 1-2 tablespoons of orange juice if necessary to make a thick, spreadable frosting. Stir in 1 tablespoon of finely grated orange zest. Garnish each cupcake with finely minced orange zest.

Makes 48 mini-cupcakes

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