This quick gluten free brownie mini-cupcake recipe is great for parties. Just one teaspoon of orange cream cheese frosting sprinkled with minced orange zest on each mini-cupcake creates a favorite flavor combination- chocolate and orange. And mini-cupcakes are a good way to cut excess calories- if you just eat one or two!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 1 cup butter
- 1 1/2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 3/4 cup all purpose gluten free flour mix
- 1/4 cup amaranth flour
- 8 tablespoons Dutch-process cocoa
- 1/2 teaspoon guar gum OR xanthan gum
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Preparation:
Preheat oven to 350° F / 176° C
Line mini muffin pan with paper liners
Orange Cream Cheese Frosting
Place 1/4 cup butter, 3 ounces of cream cheese and 1/2 teaspoon gluten free orange extract in a mixing bowl. Beat on high until mixture is smooth and creamy. Add 2 cups powdered sugar and mix on low until blended. Add 1-2 tablespoons of orange juice if necessary to make a thick, spreadable frosting. Stir in 1 tablespoon of finely grated orange zest. Garnish each cupcake with finely minced orange zest.
Makes 48 mini-cupcakes
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Line mini muffin pan with paper liners
- In a large mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs and beat until blended.
- Place dry ingredients (not the nuts) in a separate bowl and whisk until thoroughly blended.
- Add the dry ingredients and mix just until well combined.
- Fold in nuts.
- Line a mini-muffin baking pan with muffin liner cups. Use a small ice cream scoop or teaspoon to drop brownie batter into muffin cups. Fill approximately two-thirds full.
- Bake for 15 minutes or until a toothpick inserted into the middle of a brownie cupcake comes out clean.
- Remove cupcakes from muffin pan and place on a cooling rack.
- When completely cool frost with orange cream cheese frosting.
Orange Cream Cheese Frosting
Place 1/4 cup butter, 3 ounces of cream cheese and 1/2 teaspoon gluten free orange extract in a mixing bowl. Beat on high until mixture is smooth and creamy. Add 2 cups powdered sugar and mix on low until blended. Add 1-2 tablespoons of orange juice if necessary to make a thick, spreadable frosting. Stir in 1 tablespoon of finely grated orange zest. Garnish each cupcake with finely minced orange zest.
Makes 48 mini-cupcakes
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
