GLUTEN-FREE CHOCOLATE-ALMOND CUPCAKES

Today we had a strike day! A strike day in Europe is the equivalent of a snow day in Minnesota. Since all of the public transportation operators were striking (and this happens at least once every 2-3 months) Paola and I were forced to "work from home" today.

Of course, when we work form home we obviously work so quickly and efficiently that we have tons of time to spare. And what better way to kill that extra time than making a batch of cupcakes?

These turned out better than I ever could have expected. Most gluten-free cakes turn out a bit too dense for my taste. I think it's because people often try to just substitute gluten-free flour for regular flour, but you can't really do that due to the differences in the chemical composition of the two types of flour. Since gluten is a type of protein, I've heard that you need to make sure to add more protein to the mix when you use a gluten-free flour blend (e.g. you need to add a bit more milk, butter, or egg). So, I'm always a bit skeptical, being unsure as to whether each gluten-free recipe has made the adequate adjustments. But, I think Paola and got it right here. These were amazing... fluffy and light and perfect. Well, perfect except for a slight deformation. The came out cone-headed! I think we over-filled the cups and I remember my mom telling me when I was a kid that if you over-stir muffin batter, they will come out like this. Luckily, the taste and texture was so good that our cone-headed cupcakes were just endearing, rather than monstrously disfigured.

We contemplated frosting them, but then we got lazy and decided against it. Besides, we ended up liking their cone-heads too much to cover them up!



GLUTEN-FREE CHOCOLATE-ALMOND CUPCAKES

250 grams gluten-free flour
80 grams butter
5 tablespoons pure cocoa powder
2 eggs (room temp)
150 grams sugar
1 tsp baking soda
1 tsp salt
150 milliliters milk
2 tsp vanilla
50 grams of slivered almonds


Preheat oven to 175 degrees Celsius.
Cream butter and sugar together, then add the eggs one at a time and blend thoroughly. 
Add vanilla.
In another bowl, stir together dry ingredients (flour, cocoa, baking soda, salt).


To the butter mix, alternately mix in dry ingredients, milk, then dry ingredients, etc.
Mix in almond slivers last.
Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top.