Not that long ago I received a box of products from Katz Gluten Free to review. There were so many delicious looking gluten-free goodies in the box that it has taken me a little while to do a review (another one will be coming shortly). At first I was going to review them all in one post, but I think this post will go specifically to their Chocolate Cupcakes. After reading the ingredients I noticed that they added coffee to the mix – and I personally love adding coffee to chocolate cakes, cupcakes etc. I just think it helps enhance the flavor a bit. The first thing I thought of after reading the ingredients was “I should make some espresso frosting for these!”.
Gluten free flour (White Rice, Corn, Tapioca,) Sugar, Fresh eggs, Canola oil, Cocoa, Baking Soda, baking powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Coffee, Xanthan Gum, Vanilla (Pure).
These cupcakes were very tasty – almost a brownie like texture to them, which Bryan really liked. I let them come to room temp before frosting and enjoying them (they suggest that you freeze them and keep them frozen). Great chocolate flavor too that went well with the espresso frosting. The combination is very mocha like – who wouldn’t love that? Katz makes some great gluten-free products – so far everything we have tried, we have really enjoyed them. I have noticed that some times after freezing them and bringing them to room temp they become a bit dry and crumbly, but I haven’t had that problem with these cupcakes.
Last month I was very generously blessed with an amazing coffee/espresso machine from Small Appliance (for more info click here). Since receiving my lovely coffee maker I have been trying to think of recipes that incorporate coffee or espresso. Of course my thought was Tiramisu but I have yet to come up with a gluten-free version of this, but it is one of my goals. Tiramisu is by far one of my favorite desserts and I tried as many pieces as I could while in Italy (pre GF). This machine is amazing, I truly love it.
So seeing as I haven’t quite figured out a gluten-free Tiramisu I made the espresso frosting first:
Espresso Cream Cheese Frosting
4oz butter softened
4oz cream cheese softened
1-2 cups powder sugar divided (depending on how sweet you like your frosting, I used about 1 1/4 cups)
2 tablespoons espresso (cooled to room temp or very strong coffee)
1 teaspoon vanilla extract
~In large bowl beat the butter and cream cheese with electric mixer
~Switch the mixer to low-speed and add the powder sugar 1/2 cup at a time until smooth and creamy
~Beat in the vanilla extract and espresso, and chill for about 20 minutes before frosting (to help thicken it up a bit, but you don’t have to)
If you haven’t had a chance to check out Katz Gluten Free products, you really should. I have been told that Friedman’s Lunch uses their Challah Rolls for their burgers! I think I’ll be trying the burgers there next time we go to NYC!.