One of my classes this term is Nutrition. Within this class, we all signed up for a group project to discuss diseases, and how a person's diet can cause/help/prevent those diseases. The group I was in covered Celiac disease, which is where people with a specific autoimmune disorder cannot have foods with gluten in it. I'm not going to bore you with the information I learned in this project, but I am going to tell you about the extra credit my group did, which was make gluten free cupcakes.
We got the recipe here and we, as a group, got together and made them, doubling the recipe. It was incredibly simple, as they have more and more options in the grocery stores for gluten free products, including gluten free cake mix. I did notice the cupcakes didn't rise nearly as much as a normal cake would, which is to be expected. I'm not sure how/if it would have been different if we got the ingredients to make the cake from scratch, rather than via a mix, but for our purposes, this worked.
The one step in making the cupcakes that was new to me was the frosting. It was a browned butter frosting, made by heating up butter until it boiled. While the butter was boiling, the milk fat (white foamy stuff at the surface) was skimmed off, making it *somewhat* healthier (don't quote me on that) and allowed to heat until it just turned brown. The butter was then cooled until it solidified and we then added in vanilla and powdered sugar, mixing until light and fluffy. It's a number of extra steps vs. mixing softened butter with the powdered sugar, but it has a unique flavor that I really enjoyed.
Have a great weekend everyone!