Gluten-Free Coconut Boston Cream Pie Cupcakes | kumquatblog.com @kumquatblog recipe

this month’s gluten-free ratio rally is one i’ve been waiting for… it’s time for cake.

i stumbled upon a sinfully-delicious looking cupcake photo a few weeks ago. it was martha stewart’s boston cream pie cupcake. then a few days ago, while cleaning out some papers in our office, i found the very same recipe i had torn out of martha’s magazine two and half years ago.

clearly, the cupcake was calling me.

ruhlman’s ratio for cakes are divided into two categories. cakes with fat, such as génoise and pound cakes, and cakes without fat, angel food cakes. the cupcake of destiny would require butter…

ruhlman’s ratio for cakes with fat is

1 part butter : 1 part sugar : 1 part egg : 1 part flour.

easy enough to remember, huh?! the only difference between the pound and the génoise versions is the method. pound cakes are named for and best-known by their ratio… the method for making a pound cake is first creaming the butter and sugar, then adding eggs, and finally folding in the flour. sometimes there is liquid involved. sometimes baking powder and other flavorings. but that’s not what we’re talking about here.

this is more like a génoise cake recipe (differing only in that i added baking powder, which true génoise do not include). though the ratio is the same as the pound cake, the method is very different. firstly, it’s best if the eggs are room temperature, or even warmed a bit over a water bath. cold eggs don’t whip well. and the point of a foam cake, in this case a génoise, is to whip the snot out of the eggs and sugar, creating the most air bubbles and volume to have a light, delicate cake. once the egg mixture is foamy, the flour is gently added. gently because you don’t want to deflate all of those air bubbles you mixer just worked so hard to create. lastly, melted butter (and in this recipe, milk) are mixed in to complete the batter.

though inspired by martha’s cupcake, i was equally interested in using the coconut flour in my pantry. in my house we’re big fans of coconut products… its oils and water… so i was anxious and excited to give it a try. so with a few needed changes, the gluten-free coconut boston cream pie cupcake is born.

my ratio was indeed that same as ruhlman’s cake with fat…

6 ounces butter : 6 ounces (3/4 cup) sugar : 6 ounces (3 large) egg : 6 ounces (1 1/2 cups) flour

Print Pin

Gluten-Free Coconut Boston Cream Pie Cupcakes

Servings 14 cupcakes

Ingredients

Coconut Cream:

2 large egg yolks
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 8.5 ounce can coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Cupcakes:

100 grams coconut flour
50 grams superfine brown rice flour
40 grams tapioca starch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs room temperature
170 grams about 3/4 cup sugar
1/2 cup milk
12 tablespoons 6 ounces butter
1 teaspoon vanilla

Chocolate Ganache:

1/3 cup heavy cream
4 ounces chopped semi-sweet chocolate
1/2 tablespoon plus 1 teaspoon corn syrup

Instructions

Whisk yolks until smooth. Combine sugar, cornstarch and salt in a medium saucepan over medium heat. Slowly add coconut milk. Cook, stirring constantly, until mixture begins to thicken.
Pour 1/3 coconut milk mixture into yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring often, until thick, for 4 minutes. Stir in vanilla and coconut extracts. Strain mixture through a sieve into a bowl and chill until cold. (at least a few hours or up to 2 days.)
Preheat oven to 350`. Butter and tapioca flour a muffin tin. Combine coconut flour, rice flour, tapioca starch, baking powder and salt in a medium bowl.
Beat eggs and sugar in a mixer on high speed until thick and pale, about 5 minutes. Beat in flour mixture. Bring milk and butter to a boil in a medium saucepan. Quickly, but carefully, add milk mixture to flour mixture and beat until smooth; stir in vanilla. Divide mixture evenly among prepared muffin cups, filling each halfway. Bake cupcakes until lightly golden, about 20 minutes.
Heat heavy cream in the microwave for 45 seconds. Combine heavy cream, chocolate and corn syrup in a medium bowl; stir until chocolate is melted and smooth. Cool slightly.
Using a serrated knife, cut cupcakes horizontally. Spread 1 tablespoon coconut cream on bottom cupcake; replace top of cupcakes. Spoon chocolate ganache over each.

this month was hosted graciously by kate of gluten-free gobsmacked. as usual, there are more fantastic-looking recipes to share… check out these cakes!

kate of gluten-free gobsmacked made a basic white birthday cake
tr of no one likes crumbley cookies made tiramisu cake
caneel of mama me gluten free made fresh squeezed lemon cake
charissa of zest bakery made ninas hot milk cake
winnie of healthy green kitchen made vanilla cupcakes
marla of family fresh cooking made lemon poppyseed muffins
erin of the sensitive epicure made chocolate hostess cupcake dupes
mary fran of frannycakes made confetti cake
lisa of gluten free canteen made frangelico cupcakes with nutella
brooke of b & the boy made white cake with apricots and blueberries
caleigh of gluten free[k] made white chocolate cupcakes
ami of the healthy apple made chocolate pistachio pound cake
karen of cooking gluten-free made traditional birthday cake
claire of gluten freedom made banana rum cupcakes with rum glaze
britt of gluten free in the city made boston cream pie
kate of kate alice cookbook made lemon tea cake
caroline of the g-spot made dark chocolate raspberry cupcakes
dr. jean layton of gf doctor recipes made mocha buttercream yellow birthday cake
rachel of crispy cook made czech cherry bublanina
mrs. r made williamsburg orange cakewatch out… next month is doughnuts…