Gluten Free Basics and Cupcake Tutorial

Learn about gluten free living, the basics of gluten free substitutions and bake decadent chocolate cupcakes.

Supply List: 

Chocolate Cupcakes
 
*NOTE: I blend my own gluten free all purpose flour using the following measurements: 1.5 Cups white rice flour, 1.5 cups potato starch, 1 cup tapioca starch, 0.5 cup corn flour.  I recommend blending your own gluten free flour mix but if you do not want to purchase separate gf flours/starches look for a gluten free all purpose flour with similar ingredients (cloud 9, kinnikinnick, king arthur)  Many pre-mixed all purpose flours contain xanthan gum or guar gum.  If you purchase an all purpose flour and it contains xanthan or guar gum you will NOT need to purchase it separately. 
 
Ingredient list:
2 1/4 cups Gluten Free Flour Blend (285g)
1 tsp xanthan gum (omit if using a pre-made flour which already contains xanthan or guar gum)
1/2 cup cocoa powder (50g)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups super fine sugar (300g)
1 tsp vanilla extract
2 large eggs (room temp)
225 ml milk (or dairy free alternative) room temp
125 ml melted butter (or dairy free oil)
200 ml boiling hot water or hot coffee
     
optional, buttercream frosting:
 
2 cups softened butter
5 cups icing sugar (just over half of 1 standard bag)
1/2 cup cocoa powder
2 tsp vanilla extract
 
cupcake liners
sift or fine mesh colander
whisk
2 mixing bowls (3 if making buttercream) 
mixer (stand or hand, cleaning wands if making buttercream) 
spatula
oven
piping bag with large star tip (if doing buttercream frosting)
 
Tips when purchasing GF flours:
Superstore has a Celiac Association certified white rice flour in their Asian foods section - this bag is a lot cheaper than the other brands of white rice flour.
Bulk Barn has a gluten free flour section which is a great option as you can customize the amount you are purchasing.

To Bring/Important Notes

Chocolate Cupcakes

*NOTE: I blend my own gluten free all purpose flour using the following measurements: 1.5 Cups white rice flour, 1.5 cups potato starch, 1 cup tapioca starch, 0.5 cup corn flour.  I recommend blending your own gluten free flour mix but if you do not want to purchase separate gf flours/starches look for a gluten free all purpose flour with similar ingredients (cloud 9, kinnikinnick, king arthur)  Many pre-mixed all purpose flours contain xanthan gum or guar gum.  If you purchase an all purpose flour and it contains xanthan or guar gum you will NOT need to purchase it separately. 

Ingredient list:
1 cup Gluten Free Flour Blend (160g)
1/2 tsp xanthan gum (omit if using a pre-made flour which already contains xanthan or guar gum)
1/3 cup cocoa powder (30g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups super fine sugar (150g)
1 tsp vanilla extract
2 large eggs (room temp)
110 ml milk (or dairy free alternative) room temp
60 ml melted butter (or dairy free oil)
100 ml boiling hot water or hot coffee
     
optional, buttercream frosting:

2 cups softened butter
5 cups icing sugar (just over half of 1 standard bag)
1/2 cup cocoa powder
2 tsp vanilla extract


ice cream scoop with release handle (optional)
muffin baking pan
cooling rack (optional)
cupcake liners
sift or fine mesh colander
whisk
2 mixing bowls (3 if making buttercream) 
mixer (stand or hand, cleaning wands if making buttercream) 
spatula
oven
piping bag with large star tip (if doing buttercream frosting)

Tips when purchasing GF flours:
Superstore has a Celiac Association certified white rice flour in their Asian foods section - this bag is a lot cheaper than the other brands of white rice flour.
Bulk Barn has a gluten free flour section which is a great option as you can customize the amount you are purchasing.

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Presenter

  • Meghan Bonnici

    Meghan was diagnosed with Celiac Disease in 2010 and has been on a crusade ever since to create gluten-free bakery items that are delicious. At the time there were close to no items available for a gluten-free diet in the grocery stores, especially when it came to baked treats. Meghan began testing recipes over the years and traveled to England to study at the renowned River Cottage. She currently owns an online specialty bakery, Apricus Bake Shoppe, and has been featured at several Lower Mainland markets and cafes. Meghan has evolved Apricus to include many vegan and dairy-free options as well.