Chocolate Fish Cupcakes with Raspberry Frosting (Gluten Free)

chocolate cupcake
Chocolate Fish Cupcakes with Raspberry Frosting (Gluten Free)

I have a good friend who gets really bad Eczema every time he east something with gluten in it. Sometimes he just can’t resist the urge to have one of those tasty looking
cupcakes… but a few hours later suffers the consequences with eczema and pain.

If you suffer from a gluten intolerance then you need not go without those little tasty joys.
Here is a really delicious gluten free chocolate fish cupcake recipe that you can make very quickly.

We garnish with a chocolate fish but you can choose to garnish with whatever you choose.

Ingredients For The Chocolate Fish Cupcakes

Chocolate Cupcakes:

4 ounces of chopped unsweetened chocolate
1 cup of hot boiling water
2 cups of raw sugar
1 1/2 cups of all-purpose gluten-free flour
3/4 teaspoons of xanthan gum
3/4 teaspoon of baking soda
1/2 teaspoon of seasalt
1 Tablespoon of Hershey’s dark cocoa powder
8 Tablespoon of melted unsalted butter
2 medium sized eggs
2 teaspoons of vanilla extract
1/2 cup of sour cream

Raspberry Frosting:

1 cup of softened salted butter
6 cups of powdered sugar
7 Tablespoons of raspberry puree (made from around 1 1/2 cups of fresh raspberries – see the instructions below)
1 teaspoon of pure vanilla extract

Garnish with a chocolate fish

chocolate cupcake

Instructions For Chocolate Fish Cupcakes

Cupcakes:

Preheat the oven to about 350°. Line a muffin pan using paper cupcake liners (18 – 24).
Place all of the chopped unsweetened chocolate into a large sized mixing bowl and then carefully pour the hot boiling water over it. Let it stand for about 2 minutes while you start to prepare all of the dry ingredients.
Meanwhile, using a medium sized bowl, briskly whisk together the sugar, the flour, the xanthan gum, the baking soda, the seasalt, along with the cocoa powder. and Set aside.
The dark chocolate inside the large sized mixing bowl ought to be melted by now. Briskly Whisk until the chocolate is very smooth. Whisk into the mixture the butter, and then the eggs, until nice and smooth. Proceed to Whisk in the vanilla along with the sour cream until all is well mixed.
Whisk in all of the dry ingredients mixture using 3 separate additions, carefully whisking until the mixture is smooth following each addition.
Using a clean cookie scoop, divide all of the batter equally amongst the paper liners in the muffin pan. Depending on the actual size of the cupcakes you want, you are able to get 18 – 24 cupcakes from this recipe.
Bake at about 350° for 18 – 20 minutes until the cupcakes are well risen and feel firm when pressed within the center. You may also test using a toothpick, which ought to come out along with moist crumbs attached, when gently inserted into the center of a baked cupcake.
Remove muffin pan to a wire rack in order to cool for around 5 minutes. Remove the cupcakes from the muffin pan to a cooling rack to cool completely prior to frosting.

Raspberry Frosting:

Using a food processor or a blender, puree the raspberries. Strain all of the pureed raspberries through a cheesecloth or a very fine strainer to remove all of the seeds.
I usually prefer to use my handy Kitchenaid standing mixer in order to make the raspberry frosting, using the actual wire whisk attachment. Within a mixing bowl, gently beat the butter using a medium speed until it is fluffy, wuch usually takes around 2 minutes.
Very slowly add 1 cup of powdered sugar and then beat until smooth.
Add the raspberry puree and the pure vanilla extract and then beat until nice and smooth.
Add in the remaining powdered sugar, while beating on a low speed until all is combined. Then beat using a medium high speed until frosting is light and fluffy, around 3 minutes.
To frost the cupcakes, place the frosting into a pastry bag with your choice of decorating tip. Decorate the cupcakes using the pattern that you choose.

Chocolate Fish Cupcakes with Raspberry Frosting (Gluten Free)
Prep time: 
Cook time: 
Total time: 
Serves: 18 - 24
 
Ingredients
  • Chocolate Cupcakes:
  • 4 ounces of chopped unsweetened chocolate
  • 1 cup of hot boiling water
  • 2 cups of raw sugar
  • 1½ cups of all-purpose gluten-free flour
  • ¾ teaspoons of xanthan gum
  • ¾ teaspoon of baking soda
  • ½ teaspoon of seasalt
  • 1 Tablespoon of Hershey's dark cocoa powder
  • 8 Tablespoon of melted unsalted butter
  • 2 medium sized eggs
  • 2 teaspoons of vanilla extract
  • ½ cup of sour cream
  • Raspberry Frosting:
  • 1 cup of softened salted butter
  • 6 cups of powdered sugar
  • 7 Tablespoons of raspberry puree (made from around 1½ cups of fresh raspberries - see the instructions below)
  • 1 teaspoon of pure vanilla extract
Instructions
  1. Cupcakes:
  2. Preheat the oven to about 350°. Line a muffin pan using paper cupcake liners (18 - 24).
  3. Place all of the chopped unsweetened chocolate into a large sized mixing bowl and then carefully pour the hot boiling water over it. Let it stand for about 2 minutes while you start to prepare all of the dry ingredients.
  4. Meanwhile, using a medium sized bowl, briskly whisk together the sugar, the flour, the xanthan gum, the baking soda, the seasalt, along with the cocoa powder. and Set aside.
  5. The dark chocolate inside the large sized mixing bowl ought to be melted by now. Briskly Whisk until the chocolate is very smooth. Whisk into the mixture the butter, and then the eggs, until nice and smooth. Proceed to Whisk in the vanilla along with the sour cream until all is well mixed.
  6. Whisk in all of the dry ingredients mixture using 3 separate additions, carefully whisking until the mixture is smooth following each addition.
  7. Using a clean cookie scoop, divide all of the batter equally amongst the paper liners in the muffin pan. Depending on the actual size of the cupcakes you want, you are able to get 18 - 24 cupcakes from this recipe.
  8. Bake at about 350° for 18 - 20 minutes until the cupcakes are well risen and feel firm when pressed within the center. You may also test using a toothpick, which ought to come out along with moist crumbs attached, when gently inserted into the center of a baked cupcake.
  9. Remove muffin pan to a wire rack in order to cool for around 5 minutes. Remove the cupcakes from the muffin pan to a cooling rack to cool completely prior to frosting.
  10. Raspberry Frosting:
  11. Using a food processor or a blender, puree the raspberries. Strain all of the pureed raspberries through a cheesecloth or a very fine strainer to remove all of the seeds.
  12. I usually prefer to use my handy Kitchenaid standing mixer in order to make the raspberry frosting, using the actual wire whisk attachment. Within a mixing bowl, gently beat the butter using a medium speed until it is fluffy, wuch usually takes around 2 minutes.
  13. Very slowly add 1 cup of powdered sugar and then beat until smooth.
  14. Add the raspberry puree and the pure vanilla extract and then beat until nice and smooth.
  15. Add in the remaining powdered sugar, while beating on a low speed until all is combined. Then beat using a medium high speed until frosting is light and fluffy, around 3 minutes.
  16. To frost the cupcakes, place the frosting into a pastry bag with your choice of decorating tip. Decorate the cupcakes using the pattern that you choose.

 

 

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