The first guests arrived at a
quarter to two, and shortly after, the dining room was filled with friends. Some
brought pasta and salad, others tuna cake, others sausages and drinks... The
dining table was soon packed with delicious food and the atmosphere was filled with
stories, jokes, and laughs. At the end of the lunch, eighteen people around the
table, with different ages and backgrounds, but sharing mutual understanding
and affection.
De postres, uns
cupcakes sense gluten, ja que una de les amigues convidades no en pot menjar,
coberts amb crema d'avellanes i xocolata. El cupcake no queda tan esponjós com
els que faig amb farina normal, però queda igual de bo i gustós. Per ser els
primers que he fet sense gluten, trobo que han quedat prou bé, i ja aniré
treballant el tema de l'esponjositat. El que realment és una passada, però de
veritat, és la crema d'avellanes. En serio, no me la puc treure del cap de tan
bona que és!!
Gluten free cupcakes for dessert,
because one of the friends invited cannot eat gluten. The cupcakes didn’t come
out as spongy as the ones I do with wheat flour, but they were just as good and
tasty. Considering they were my first gluten free cupcakes, I think they were
quite good, I’ll just work on the spongy factor next times. They were covered
with hazelnut butter cream and chocolate. The butter cream is superb, really, it’s
soooo good I can’t take it out of my head!!
Crema d'Avellanes
250 g mantega (a temperatura ambient)
250 g sucre glass
2 tablespoons crema d'avellanes
Bateu la mantega fins aconseguir una crema ben blanqueta. Afegiu-hi el sucre glass i bateu, primer a baixa velocitat per no acabar amb la cuina tota blanca, i un cop el sucre quedi incorporat, bateu a velocitat més alta per arribar a tenir una crema ben airejada. Finalment, afegiu-hi la crema d'avellanes i segui batent fins que la crema sigui homogènia.
Hazelnut Butter Cream
250 g butter (at room temperature)
250 g icing sugar
2 tablespoons hazelnut
cream
Beat the butter with
the help of an electric mixer until having a pale cream. Add the icing sugar
and beat. First, at low speed if you don’t want to end up with a white kitchen,
but once the sugar is incorporated, beat at higher temperature until obtaining
a nice cream. Finally, add the hazelnut cream and keep beating until it’s well
incorporated.
Cupcakes Sense Gluten
190 g farina de blat
de moro
200 g sucre blanc
1 1/2 teaspoon llevat
químic (royal)
1/2 teaspoon sal
1 ou gran
200 ml llet
2 tablepoons oli
vegetal
En un bol, barregeu
la farina de blat de moro, el llevat i la sal. En un altre bol, bateu bé el sucre
amb l'ou, fins a obtenir una mescla ben blanqueta i cremosa. Jo he fet servir
sucre blanc, però trobo que el sucre morè o de canya hauria anat molt bé en
aquesta recepta ja que el toc torradet i fins i tot de canyella del sucre que
no està refinat hauria quedat molt bé combinat amb les avellanes (així que m'ho
apunto per a la propera).
Afegiu l'oli a la
mescla de l'ou i el sucre. Jo hi he posat oli d'avellanes, ja que vaig comprar
crema d'avellanes i en obrir el pot he vist que hi havia un munt d'oli, així
que l'he aprofitat i la veritat és que ha sigut tot un encert. Si no teniu
crema d'avellanes, i per tant no teniu oli d'avellanes, optaria per
utilitzar un oli vegetal suau, com el de gira-sol. Quan ja tingueu l'oli ben
incorporat, afegiu-hi la meitat de la barreja de farina i barregeu bé. Llavors
aboqueu-hi la llet i torneu a barrejar, i finalment afegiu-hi el que queda de
farina i mescleu bé fins obtenir una massa homogènia. Us quedarà força líquida,
és normal ja que no hi ha gluten.
Aboqueu aquesta massa
a les càpsules de cupcakes. Les podeu omplir fins a tres quartes parts o més ja
que la massa pujarà poc, com que no té gluten no puja com quan utilitzem farina
de blat.
Fornegeu durant uns
20 minuts, o fins que al punxar un escuradents al centre del cupcake, aquest
surti net.
Deixeu refredar abans
de cobrir amb la crema d'avellanes, i a llepar-se els dits!!
Gluten Free Cupcakes
190 g corn flour
200 g sugar
1 1/2 teaspoon baking
powder
1/2 teaspoon salt
1 large egg
200 ml milk
2 tablespoons
vegetable oil
In a bowl, mix the corn flour,
baking powder and salt. In another bowl, beat the sugar and egg until the
mixture is creamy and pale. I used white sugar, but I think brown sugar would
have been better with this recipe because the toast and cinnamon taste of unrefined
sugar would have combined very well with the hazelnuts (so I’ll take note for
next time).
Add the oil to the
sugar and egg mixture. I used hazelnut oil because I had bought hazelnut cream
and when I opened the jar I realized there was so much oil in it that I decided
to use it in the recipe. The truth is that I made a good choice. If you don’t
have hazelnut cream and consequently not hazelnut oil either, I’d use a mild
vegetable oil, such as sunflower. Once the oil is incorporated, add half the
flour mixture and mix. Then, add the milk and mix again. Finally, add the
remaining flour and mix until everything is well incorporated. The batter will
come out quite liquid, it’s normal because there is no gluten.
Distribute the
batter into the cupcake capsules. The cupcakes will rise very little in the
oven because there is no gluten and they don’t rise as much as they do with
wheat flour, so you can fill the capsules more than you would normally do.
Bake for 20 minutes, or until a
toothpick comes out clean when inserting it in the middle of a cupcake.
Let cool before covering with the
hazelnut butter cream and enjoy!!