(free recipe) Marble Pumpkin Cupcakes
October 31, 2012
Forget the candy, my favorite treat at school Halloween parties were the frosted marble cupcakes decorated with a mellowcreme pumpkin. (I prefered the mellowcreme cupcakes because, to me, mellowcreme pumpkins tasted like giant pieces of candy corn. And back then I lovedcandy corn.)
Those schooltime marble cupcakes inspired this recipe. But instead of swirling vanilla and chocolate cake batter together, I combined pumpkin and chocolate batter; the spiciness of the pumpkin cake works really well with chocolate. It adds a subtle spiciness to the chocolate without overwhelming it.
Not only are these cupcakes flavorful, they're incredibly light. During baking, the batter just about doubles in size. So be sure not to fill the cupcake cavity more than halfway full with batter or you might need to deal with overflowing pans.
To finish the cupcakes, ice them with a simple cream cheese buttercream. If you want to keep the cupcakes dairy-free, use a dairy-free cream cheese replacement, like the one from Tofutti.
And if you'd like to decorate the cupcakes with candy corn or mellowcreme pumpkins, just a note that not all mellowcremes/candy corn is gluten-free.
Marble Pumpkin Cupcakes
Thanks to the combination of white rice flour and potato starch, this recipe makes incredibly light gluten-free cupcakes. Brown rice can be substituted, however, the finished cupcakes will be denser. In addition to being gluten-free, the recipe is also dairy, corn, nut, and soy*-free.
*be sure to select a soy-free oil.
2 1/2 cups (10 ounces) white rice flour
1 1/2 cups (10.5 ounces) granulated sugar
1/2 cup (3 ounces) potato starch
4 teaspoons ground pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
5 ounces dark chocolate, chopped
4 large eggs
3/4 cup (5 1/2 ounces) canola or vegetable oil
1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
1/2 cup (4 ounces) water
For the Icing
1 stick (4 ounces) unsalted butter, softened or dairy-free butter replacement
4 ounces cream cheese, softened or dairy-free cream cheese
2 cups powdered sugar
1 tablespoon milk or milk replacement