Week one of college complete! <— Exhausted but loving it by the way 🙂
Your food science tidbit of the week: fats have long chains of carbon & hydrogen that are “glued” together. Saturated fats (like butter) are saturated with hydrogen and thus why they’re called saturated fats. Unsaturated fats (i.e olive oil) have some extra carbon bonds meaning there’s not as much room for those hydrogens – thus, they are unsaturated. Neat, isn’t it? No? Just me?
Oh wait, one more. Really, this one is cool. Hydrogenated oils are basically unsaturated fats that have been turned into saturated fats by adding hydrogen to them.
I probably just lost like 75 out of my 100 or so readers.
Think though: the more I nerd out with chemistry & biology the closer I’ll get to creating even better GF food.
Food is just one big chemistry experiment. Thing is of course that “regular” food has been experimented on since the birth of Man which means most people can open up their Betty Crocker cookbook and bake a decent cake, a loaf of bread, or whip up some pancakes. Flour, milk, eggs…sometimes yeast. Yawn. It’s so done!
But gluten free baking? Those experiments are new. I once created a super awesome giant biscuit while trying to bake bread. Like really. It was bigger than my head.
With experimentation comes creativity and problem solving.
The problem? My daughter needed safe gluten free treats she could keep at school. We’ve done plain old frozen cupcakes before but the icing didn’t really work. It either defrosted into a strange texture or the school staff nuked the entire cupcake and the icing melted away.
I’m not cool with my daughter getting sub par treats. Especially when she’s watching her friends eat giant awesome looking store bought birthday cupcakes.
Thus Inside Out Gluten Free Freezer Cupcakes. The perfect solution to cupcake storage. I put the frosting inside the cupcake.
When it’s microwaved guess what it does? The cupcake becomes a totally normal texture cupcake and……best of all……you ready for this?
The frosting inside gets gooey fabulous.
Make a batch and eat them all. Or make a batch, freeze, and remove individually as needed over the next few weeks/months. You know, like an emergency cupcake. We all need those.
- ½ cup millet flour (sub brown rice or sorghum flour if you can't find the millet)
- ½ cup white rice flour
- ½ cup almond flour
- ½ cup potato starch
- 1½ teaspoon xanthan gum
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ½ cup butter, softened
- 1¼ cup milk, warmed
- 1 teaspoon vanilla
- 3 eggs
- ¼ cup butter, softened
- 2-3 cups powdered sugar
- 2-4 tablespoons milk
- Preheat oven to 350 degrees. Use paper baking cups or grease & rice flour a muffin tin.
- Combine all cake ingredients in a mixing bowl (yes, seriously, it's that easy!) and beat on low speed for 30 seconds. Scrape sides of bowl, then beat continuously for 3 minutes.
- Fill cups ⅔ full.
- Bake 25-30 minutes until golden brown. Allow to cool a few minutes then transfer to a wire rack to cool completely.
- Beat butter and powdered sugar (start with 2 cups). Add milk 1 tablespoon at a time until desired consistency. I went for a bit thinner than I would use to frost a cupcake. If you need it thicker add more powdered sugar or to thin it out add another tablespoon of milk.
- Once cupcakes are completely cooled, fill a pastry bag with the icing. It doesn't really matter what type of tip you use just make sure it's on the larger side. No pastry bag? No problem! Fill a ziploc bag with the filling and snip the corner.
- Shove the tip down into the center of the cupcake and fill until you see the cupcake sort of "puff" out.
- Place cupcakes on a cookie sheet and freeze for 24 hours. After 24 hours place frozen cupcakes in freezer bag.
- To defrost: simply microwave 1 cupcake for 15 seconds or you can set it out and let it thaw for about an hour.