TIP: Before you get started with the batter, first you must mix the flours. ( Since Pillsbury GF has xanthan gum already in it you do not need to add it.) In a large bowl add 2 boxes of Betty Crocker Gluten Free Rice Flour Blend ( it comes in 1 lb. boxes) and a 2 lb. package of Pillsbury Gluten Free Flour. Slowly whisk together until thoroughly blended. Store in an air tight container and label.
Cocoa Caramel Cupcakes
(This is a version of the Hershey’s chocolate cake recipe)
1 ¾ Cup Pillsbury GF Flour and Betty Crocker GF Rice Flour blend ( ½ & ½)
1 Cup Hot Water ( microwave about 1 minute)
1 Cup Milk ( for DF you may use Almond or Coconut milk)
1 Stick Melted Butter ( for DF Earth Balance works great)
2 Teaspoons Vanilla
2 Large Beaten Eggs
Mix flour and all liquids, and refrigerate overnight. ( Using this flour you must let it set for about 5 hours so that it isn’t gritty)
When you are ready to bake.
Preheat oven to 325*
In the food processor mix the rest of the ingredients.
2 Cups White Sugar
¾ Cup Hershey’s Cocoa
2 Teaspoons Gluten Free Baking Powder
1 ½ Teaspoon Baking Soda
1 Teaspoon Salt
Making sure all dry ingredients are mixed well, add the wet ingredients from the refrigerator. Blend well until there are no lumps left. Using a triggered ice cream scoop fill cups for cupcakes. Bake for 25 -30 minutes. Makes about 18 cupcakes. When cool, ice with caramel icing.
1 – 11oz. Package Kraft Caramels ( To make DF use DF caramels)
1 – 14 oz. Can Sweetened Condensed Milk ( make sure there are no additives, ingredients should read, Milk and Sugar) For Dairy Free you can substitute Coconut Cream.
Open can and pour into a large glass bowl. Unwrap all caramels and add to canned milk. Heat in microwave for about 1 minute 30 seconds. Stir will and reheat until all caramels are melted, about another 1 – 2 minutes. You can ice cupcakes while icing is still warm or you can wait and let it cool and thicken, so that you can swirl it around the cupcakes.