Recipes from Cupcake War Winner Lisa Cowden and Tips on GF Baking

Lisa Cowden: Pastry Chef and Winner Cupcake Wars

Who says we can’t have gourmet fare on a gluten-free diet? Certainly not the Food Network Cupcake Wars winner, Lisa Cowden. In a recent interview, Lisa discussed her own food intolerance and shared a bit of her extensive pastry chef expertise with me. Cowden who crafts yummy treats daily at Gluten-Free Creations in Scottsdale, Arizona- where all 8 top allergens are catered to- understands both personally and professionally the need for GF food that isn’t “second best.”  While her Food Network recipe won with traditional flour, it’s easily created into gluten-free (and casein free as well) -without losing flavor.  Added perks that Cowden attributes to winning, are the natural ingredients that make these cupcakes prize worthy in your kitchen as well.    

Here’s what Lisa says, “You’ll want to substitute a gluten-free mix for the flour. A good mix should be able to substitute cup for cup for the traditional wheat flour.” Her suggestions for GF mixes include using ones that contain sorghum flour- a component used in the Gluten-Free  Creations Bakery for such items as cakes, cookies and other sweet fare. Gluten-Free Creations also has a mix you can buy that’s well worth considering, as it contains not only the exact proportions for baking, but also added vitamins that we – in the gluten-free community- often lack.    

 Below you’ll find further “tweaking” for making the Chocolate Carmel Cupcakes casein-free as well,  based on Lisa’s expert advice. Since about a third of those who have celiac disease have issues with casein or lactose (including my daughter) making items such as ganache – which is heavy on cream- requires further adaptations. Lisa offered two suggestions for casein-free, gluten-free ganache. You’ll find the second ganache option in this earlier post.    

 I was thrilled to find these cupcakes, while somewhat labor intensive for mere kitchen slobs such as me, turned out to be some of the most tasty and delicious items I’d made in the history of my home culinary events- or as Lisa said, “drool-worthy.” And you’d never know they are gluten-free. (seriously). In a spirit of adventure and kitchen mass destruction- we made both this recipe and the original winning recipe on the same day. I wasn’t disappointed in either variety. This one below, given to me by Lisa Cowden, was by far the easiest and was truly stand alone delicious. The original winning recipe  “Rich Chocolate Carmel Cupcake” as it appeared on Food Network, I tweaked for gluten/casein free diets again using Lisa’s tips. It was a bit more work, but the creme filling was well worth the added steps- you can find it here in this post.    

Chocolate Carmel Cupcakes from Lisa Cowden  

Gluten Free Baking Flour Mix (See link below for recipes)     1 ¾ cups  

Zanthan or Guar gum (if not included in your gluten-free flour mix) 1/2 tsp  

Sugar 1 ¾ cups  

Cocoa powder ¾ cups  

Baking powder 1 ½ tsp.  

Baking soda 1 ½ tsp.  

Salt ¼ tsp.  

Buttermilk 1 ¼ cups (If casein intolerant, substitute lactose free milk ,soy milk, or almond milk mixed with 1 tsp cider vinegar- but be sure to add the vinegar for chemical reaction with baking soda)  

Whole eggs 2  

Vegetable oil 4 Tbsp.  

GF Vanilla 1 tsp.  

Hot water 1 cup  

Preheat the oven to 350F. Combine the dry ingredients and add the wet ingredients. Mix. Add the hot water while mixing well, until smooth. Fill cupcake liners ¾ full. Bake at 350F 15-20 minutes or until cupcakes bounce back in the center when touched.  

Caramel Filling  

Sugar 1 ½ cups  

Water ¼ cup  

Agave nectar 1 Tbsp.  

Heavy Cream 1 ¼ cup (Substitute heavy coconut milk for cream if casein intolerant. Cream is easier to scoop out if can is chilled in fridge first. Use only the cream part. Discard liquid)  

Butter, softened chunks 2 ounces (1/2 stick) (See this post on butter and casein. Since butter is usually 99 % casein free many people can tolerate butter. But you can substitute soy margarine such as Willow Run)  

GF Vanilla ½ tsp.  

Boil the sugar, water, and agave until it takes on a caramel color and smell. Add the cream slowly, whisking in to avoid boiling over. Whisk to loosen any hardened caramel and melt it all smooth. Remove from heat. Stir in the butter and vanilla. Pour into a squeeze bottle and chill to thicken.  

Ganache Frosting  

Heavy cream 16 ounces (Substitute heavy coconut milk as above, discard liquid and use only the cream portion)  

Dark chocolate chips      16 ounces  

Heat the cream in a pot until it steams. Pour in the chocolate chips and let sit to melt. Stir occasionally until the chocolate is melted and the mixture is smooth. Let sit 2-3 hours to set up slightly, or chill in the fridge to firm up, stirring frequently.  

*****  See this post for gluten-free flour mixes to whip up at home.

*****  See this post about additional ganache options for casein-free diets.

***** See this post for original Cupcake Wars winning recipe in the gluten and casein free version.

  

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2 Comments (+add yours?)

  1. Trackback: Winning Cupcake War Recipe Tweaked to Gluten and Casein Free « GlutenFreeFearlessly's Blog
  2. Trackback: Cupcake Wars Winner: Interview with Lisa Cowden: The Future of Gluten-Free Living « GlutenFreeFearlessly's Blog

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