Gluten-free cupcakes with ganache

Votes: 1

How to Make Gluten-Free Ganache Cupcakes

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 8 cupcakes

Make restaurant-quality chiffon cake cupcakes at home. This silky cake is distinguished from other cakes by the addition of vegetable oil, and its light, airy texture is achieved by mixing separately beaten yolks and a larger amount of separately beaten egg whites. Since these cupcakes are gluten-free, ground almonds and tapioca starch replace the wheat flour. Bake the cupcakes in individual tins and serve warm with a dollop of chocolate ganache. The cake turns out wonderful: soft, airy, slightly moist, with a rich flavor of almonds and maple syrup. No one will guess you baked it without flour.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chiffon sponge cake

Whites of 4 large eggs, chilled
120 ml. maple syrup
70 gr. brown sugar
60 ml vegetable oil
3 large egg yolks
1 tsp vanilla extract
120 g of ground almonds
3 tablespoons tapioca starch
1/4 teaspoon salt
Powdered sugar for sprinkling

Ganache

115 g dark chocolate
120 ml whipping cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond flour, tapioca, maple syrup, brown sugar, dark chocolate, cream, eggs

Cooking the dish according to the recipe:

Preheat oven to 160°C and line a baking sheet with 8 ungreased 300ml ramekins or other suitable baking dishes.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large heatproof bowl, and beat until foamy.

In a saucepan over high heat, heat the maple syrup to 115°C (230°F) (this will only take about 2 minutes). Remove the saucepan from the heat and carefully pour the syrup into the whites, beating on medium speed (pour the syrup down the side of the bowl to avoid splashing). Then increase the speed to high and beat the whites until stiff peaks form.
In a clean bowl, beat the brown sugar, butter, egg yolks, and vanilla until thick and creamy. Add the ground almonds and tapioca starch and mix well.
Fold one-third of the beaten egg whites into the batter, then, once combined, fold in the remaining two-thirds of the egg whites. Divide the batter evenly among 6 cupcake pans and bake for 25-30 minutes, until the cupcakes spring back when lightly pressed. Turn the ramekins or cupcake pans upside down and cool for 15 minutes if serving warm.
Before serving, transfer the cupcakes to plates. Serve warm, dusted with powdered sugar, with a dollop of warm chocolate ganache.

Chocolate ganache

Place chopped chocolate in a bowl.

Heat the cream until just above the boil, then pour it directly over the chopped chocolate. Let it sit for a minute.

Using a spatula, stir the mixture until the chocolate has melted into the cream. The ganache can be used warm as a sauce, or cooled to set and used as a fondant for truffles. The ganache can be stored in the refrigerator for the same period as the cream, and reheated before using..