Wednesday, August 26, 2015

gluten free mango ginger cupcakes (guest post by stacie at housewifes whimsy)

hey everyone! stacie from Housewife’s Whimsy is back with another guest post, this time with a recipe for gluten free mango ginger cupcakes. as if a cupcake recipe wasnt awesome enough, shes here today with one thats not only gluten free, but with a totally unique flavor AND a mascarpone icing, are you excited? cause i am. lets let stacie take over so we can get to the actual recipe:

A fresh fruit base is a departure from my typical cupcake recipes. I personally love anything and everything chocolate but I really wanted to embrace the flavors of a California summer for this cupcake. So thanks to Poverty Luxe for inspiring me to bring these bright flavors to North Iowa! The mango and ginger flavor combo may not be the first thing you think of, but you will definitely fall in love once you try it.
If you’ve ever made gluten free cupcake recipes before you know that they can tend to be on the dry crumbly side. I’ve been able to change and refine this recipe over time so it is now perfect! I have a fabulous chocolate version on my blog to complement this vanilla based version.  The texture of the cake is just as good as any “regular” cupcake you might eat. It is light and fluffy without any hint of dryness. By using both xanthan gum and cream of tartar you get the best cupcake texture possible.
This recipe uses fresh fruit throughout the entire recipe. It also has the added benefit of no refined sugars in either the cake or icing. Because of this, the cupcake is not overly sweet. It has a hint of sweetness due to the honey, but mostly it relies on the mango and ginger flavors to shine through. The mascarpone provides the perfect vehicle for the bright summery California flavor combination. The hint of lemon added to the ginger syrup really creates a complex flavor blend throughout the entire cupcake.
I typically use piping bags and tips when I ice my cupcakes. This gives them the professional look and feel that really impresses those eating your cakes. If you’re not familiar with how to do this, I have a short tutorial over on my blog that walks you through how to get that bakery look. If you’re short on time though you can ice these cupcakes with a spatula or offset knife. I chose not to garnish these since I felt they were far too pretty with the clean lines, but you could feel free to finish the tops with a chunk of mango or candied ginger if you wish.
Gluten Free Mango-Ginger Cupcakes
For the Cakes:
1 Cup Gluten Free Flour
½ Cup Raw Honey
¼ Cup Salted Butter
¼ Cup Extra Virgin Olive Oil
4 Eggs
½ Teaspoon Vanilla Extract
1 Teaspoon Xanthan Gum
1 Teaspoon Cream of Tarter
½ Cup Mango Puree
½ Teaspoon Ground Ginger
¼ Cup Milk
For the Icing:
½ Cup Mango Puree
¼ Cup Chopped Fresh Ginger Root
½ Cup Water
1 Tablespoon Raw Honey
Splash of Fresh Lemon
16oz Mascarpone
2 Tablespoons Arrowroot Starch/Corn Starch
To make the cakes:
Preheat the oven to 350 and grease a twelve cup muffin tin or line it with paper liners.
In the bowl of a stand mixer combine the honey, butter, olive oil and eggs on high until well mixed and free of lumps.
Add the mango puree, vanilla extract and ground ginger. Stir until mixed.
Once the mixture is well combined stir in the xanthan gum, cream of tartar and gluten free flour. Beat on high until slightly elastic and the xanthan gum has been activated.
Add the milk and slowly mix until incorporated.
Using a ¼ cup measuring cup spoon the prepared batter into the lined muffin tin.
Bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool completely before icing the cupcakes.
To make the icing:
Place the fresh ginger, water, honey and spritz of fresh lemon in a small saucepan over medium heat. Let boil until reduced by half. Strain and let cool before moving on.
In a small bowl place the mascarpone, mango puree, ginger syrup and arrowroot starch. Use a spatula to stir until all the ingredients are well combined, adding additional arrowroot starch if the mixture is too runny.
Spoon the finished icing into a piping bag fitted with an icing tip if using. Pipe the icing onto the cooled cupcakes and enjoy!

Stacie LaMoore has been blogging at Housewife’s Whimsy since November 2014. Her blog contains a variety of topics including Gluten Free recipes, natural body and home ideas, and most importantly, cupcakes. She lives in northern Iowa with her husband, dog and cat where there isn’t much to do other than bake and watch the corn grow. She loves reading, kayaking and everything related to baking.  She’s very excited to have this chance to share a little of her life with you!

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