Marzipan Zombie Gluten Free Cupcake Recipe With Sally SachsEven before we made these zombie cupcakes with Sally, she knew it was going to be love at first bite. Zombie’s love these cupcakes, and we love Sally. That is why she is the first artist in our “Draw It” series. This cupcake collaboration was inspired by Sally’s awesome drawings, like the one above. To see more of her drawings check out her blog: http://armadillodreams.tumblr.comSally keeps a gluten free diet, and so these cupcakes are gluten free, along with the spooky marzipan creatures on top. Homemade marzipan is delicious, cheap and easy to make.Using crumbled chocolate cupcakes makes great “soil.”
2 cups almond flour (grinding blanched almonds will work as well)
2 cups powdered sugar
1/2 teaspoon cream of tatar
1 tablespoon arrowroot starch
1 tablespoon potato starch
1/2 teaspoon vanilla
1/4 cup nut milk
In a food processor combine almond flour, powder sugar and cream of tatar for a minute.
In a separate bowl whisk together milk and starches.
Gradually add the liquid to the almond sugar mix in the processor until it comes together to form a dough ball. Scrape the bottom of the processor and pulse a few times to fully blend the dough.
Coloring the dough is easy and fun. You can use food coloring or natural fruit and vegetable juices. Either fold in the dye by kneading it or paint on the color.
Now you’re ready to roll and sculpt some tasty treats.
Refrigerate after you have shaped your marzipan.
Gluten Free Vanilla Cupcake Recipe
Preheat oven to 350° Recipe yields 1 dozen cupcakes
1 cup garbanzo/fava bean flour
1/2 cup potato starch
1/4 cup & 2 tablespoons tapioca starch
1/4 cup brown rice flour
1/4 cup sorghum flour
1/4 teaspoon (pinch) salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup apple sauce
1 1/4 cup sugar
1/2 cup coconut oil
1/4 cup rice milk
1 1/2 teaspoons vanilla
Mix dry ingredients together.
Melt coconut oil and cream all wet ingredients together.
Add the dry mix to the wet mix. Beat until well incorporated.
Line cupcake pan with paper cups and fill approximately 2/3 of the way.
Bake at 350° for 22 minutes or until the edges turn a light golden brown.
Chocolate Ganaché Recipe
4 oz chocolate (we used a 70% dark)
2 tablespoons nut milk
In a microwave (45 seconds in 15 second intervals) or a double boiler melt the chocolate about halfway and remove from heat and continue to stir until chocolate is melted and smooth.
To easily coat the cupcakes just hold the cupcake upside down over the ganaché and gently roll the cake around to evenly coat the top.
These zombie dinosaurs have come back from the dead because we have sucked all their blood from the earth. Now they feast on our blood.