The Home Economics Bit
The origins of chocolate
The Mayans were the first to consume cacao, in the form of a cacao-based drink. They began by harvesting cacao beans which they then fermented and roasted. The roasted cacao beans were then ground to a paste, which was mixed with water and spices to create a frothy drink. Spanish explorers introduced cacao to Europe in the 16th century. Europeans soon began to combine cacao with sugar, cinnamon, and milk to create a sweeter beverage. Over time, this evolved into the creation of chocolate as we know it today.
Gluten Free Hot Chocolate Cupcakes
Rich gluten free chocolate cupcakes topped with a decadent toasted marshmallow frosting.
Ingredients
- 180 g butter at room temp
- 80 g caster sugar
- 100 g soft light brown sugar
- 140 g gluten-free plain flour blend
- 3 eggs
- 1 tsp baking powder ensure it's gluten free
- 35 g cocoa powder ensure it's gluten free
- 1 tsp vanilla extract
For the toasted marshmallow frosting
- 3 egg whites
- 100 g caster sugar for the meringue
- 100 g caster sugar for the syrup
- 1 tsp vanilla extract
- 65 ml water
Instructions
- Preheat the oven to 170ºC (fan).
- Line 2 cupcake tins with 16 cupcake cases.
- Add the butter and sugar to a mixing bowl and beat them together until soft, pale and creamy (approx. 5 minutes)
- Sieve in the gluten free flour blend, cacao and eggs, then beat the mixture until smooth. Stop the mixer to scrape down the sides and bottom of the bowl as necessary.
- Divide the mixture between the cupcake cases. I use an ice cream scoop to ensure that the cupcakes are uniform in size.
- Bake in the preheated oven for 18 minutes.
- Once cool enough to handle, transfer the cupcakes to a wire rack to cool completely.
For the marshmallow frosting
- Add 100g of the caster sugar to a saucepan with the water. Heat on a low heat to dissolve the sugar.
- Meanwhile, add the egg whites to a clean large bowl and whisk until you've achieved soft peaks (approx. 3-4 minutes).
- Add the remaining 100g caster sugar, 1 tsp at a time, whilst you continue whisking the egg whites.
- Once all the sugar is in, whisk in the vanilla extract and leave the meringue to whisk on a very slow speed (just to keep it moving) whilst you complete the syrup.
- When all of the sugar has dissolved in the warm water, turn up the heat and boil the mixture to 113ºC. Use a sugar thermometer to ensure success here.
- Once the syrup has reached 113ºC, turn the whisk up high again. Carefully trickle the syrup into the meringue.
- Once all the syrup is in, whisk for a further 5 minutes to make the marshmallow frosting.
- Pipe onto the cooled cupcakes to decorate, then use a chef's torch to toast the edges of the marshmallow.
- Decorate with a dusting of cacao powder, crushed flake or mini marshmallows, if desired.
Notes
A sugar thermometer and a chef’s torch are recommended to ensure success in making this recipe.