Thursday, January 16, 2014
We are still not completely certain about carob being truly safe for Abby, but we decided after a break for a few weeks to give it a try again. So for the record, I don't have a truly safe brand to recommend. But we have tried both Frontier and NOW brand with equal results. Rapunzel cocoa powder for those who can have chocolate has been well received in general by the corn-free community.
She had her monthly dental appointment which no matter what local is used has always caused a reaction. Sometimes the reaction is pretty major, sometimes more mild. I figured that these might cheer her up and at least convince her to eat something before crawling into bed to spend a couple days sleeping off her dental appointment. On one hand if it is possible she is having a mild reaction to carob this is pretty stupid to feed it to her when her bucket is already overflowing, on the other hand if the ship is going down you might as well, right?
If you cut the recipe in half it makes 12 cupcakes.
1 1/2 cups sugar
1 1/3 cups all purpose gluten free flour
1 cup carob powder(medium roast we are still trying different brands)(equal substitute for corn-free chocolate try Rapunzel cocoa powder)
2 1/2 teaspoons baking powder(Homemade or Hain's)
1 teaspoon salt(I buy large pieces of pink himalayan and crush them and grind ourselves)
1 teaspoon guar gum
2/3 cup grape seed oil
4 large eggs
1 1/3 cups water
2 teaspoons vanilla extract. (homemade is the ONLY corn free option)
Preheat oven to 350
Mix sugar,flour,carob,baking powder,salt and guar gum in a large bowl.
Add oil,eggs,water and vanilla extract and mix well.
Fill cupcake papers 3/4 full and bake for 17-22 minutes.
Cool and ice.
Chocolate icing: corn-free powder sugar, carob powder,Lyle's golden syrup(just a teaspoon it will provide a sheen when the icing sets)vanilla extract,a dash of salt, and water. Mix. You want it thick enough it won't roll off, but thin enough it will settle smooth across the top of your cupcake.
White swirl icing for top: powdered sugar,vanilla extract and water mix to a paste that you can pipe.(if you want color to be pure white, skip the vanilla)
Filling: 7 minute icing.(also called marshmallow icing) I used a larger tip piping bag and filled from the bottom. Caution, slowly back out with tip as you fill, these will blow out easily. 2 egg whites, 1/2 cup granulated sugar, pinch of salt, 1/8 teaspoon cream of tartar. Place in double boiler- using a whisk stir egg white mix while water at a full boil. Once the sugar is melted, remove from heat. transfer to bowl and whip with electric mixer until fluffy and cooler. Spoon into piping bag.