Its finally starting to feel like fall in LA, and what a better way to celebrate the change in season that with a fall inspired feast! An old friend called asking what I was doing for Halloween (she lives in Phoenix) and I told her nothing!!!! She decided to come to LA for an adventure, and I thought that was the perfect opportunity to host dinner! We spent Halloween day at Universal Studios (season passes are awesome) and rushed home to cook the entire dinner for my crew of amazing (and sexy)friends. We drank cocktails, played dress-up (I couldn’t decide between Goody Proctor, Rodeo Clownette or Super Space Cadet) and finished the evening dancing Downtown! Good friends, incredible food, fun costumes and dancing until our legs gave out …. what a perfect evening!
- Truffle risotto with roasted fennel
- Peppercorn pork loin
- Butter lettuce salad with beets, goat cheese and balsamic
- Green Curry with butternut squash and snowpeas
- Wild rice with caramelized onions
- Gourmet cheese and bread assortment including Foie Gras pate, prosciutto and cranberry stilton (my favorite!)
- Open Bar !!!
- And my gluten-free chocolate cupcakes! I found some fun cupcake holders on the clearance rack of my favorite grocery store, and couldn’t resist! I decided to go with the “take a bite” theme and use a dark raspberry filling (for blood) and red fake sugar. Normally I would have opted for a buttercream, but I thought meringue would be a nice change because its lighter and the gluten-free cupcakes are often more dense. Also … less fat! Check out the cupcake recipe below, along with a few pics from the evening!
Gluten-Free chocolate cupcakes with raspberry filling and meringue
Recipe Type: Dessert
These are fun Halloween cupcakes with a delicious jelly filling. The meringue frosting is classes, and a light twist from traditional buttercream.
- 1/3 cup Dutch-process cocoa powder
- 1/2 cup boiling water
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/2 cup sugar
- 1 whole large egg
- 1 large egg yolk
- Raspberry Filling
- 12 ounce raspberries (fresh or frozen)
- 1/2 cup sugar
- 3 teaspoons cornstarch
- 5 large egg whites, at room temperature 30 minutes
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- Cupcakes: Mix water and cocoa powder together. Cream butter, sugar and egg in mixing bowl, then stir in water / cocoa mixture. Blend in gf flour and baking soda, until smooth. Fill in 12, 1/2 cup muffin tins. Bake at 350 degrees for 25-30 minutes. Cool and baking racks. Use a melon-baler or apple corer to remove center.
- Raspberry Filling: Add all ingredients (except cornstarch) in small saucepan with 1/4 cup water. Smash raspberries with back of spoon, and stir until smooth, about 3-5 minutes. Remove 3 tablespoons of filling and put in small bowl of cornstarch. Mix until smooth, and add back to saucepan. Stir again until smooth and slightly thickened, about 3 minutes. Remove from heat, and cool.
- Meringue: Add all ingredients to large bowl, and beat with electric mixer until stiff.
- To assemble: Preheat oven to 350 degrees. Put all cupcakes on baking sheet. Spoon 3-4 tablespoons raspberry filling into each cupcakes. Cover the tops with heaping spoons of meringue (I used a pastry bag for the version in the picture) Garnish with you favorite sprinkles, and bake in oven, about 7-10 minutes or until golden brown. Make sure the pay special attention when the meringue is baking … all of a sudden it can burn!