Gluten-free Absinthe Cake Bites
 
Prep time（準備時間）
Cook time（加熱時間）
Total time（合計時間）
 
All the absinthe taste of my original cake bites without the gluten★
Author（投稿者）:
Recipe type（レシピカテゴリ）: Dessert
Cuisine（どこの料理）: Gluten-free
Serves（何人分）: 5-20 cake bites
Ingredients （材料）
  • For gluten-free absinthe cake:
  • ½ cup (64 g) rice flour
  • ½ cup (100g) sugar
  • 3 Tbsp (42 g) butter, room temperature
  • ¼ cup (50 ml) absinthe
  • ¼ cup (50 ml) milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ tsp xanthan gum
  • 1 egg, room temperature
  • For absinthe frosting:
  • 2 cups (255 g) powdered sugar
  • ½ cup (113 g) butter, room temperature
  • 1½-2 Tbsp absinthe
  • Green food coloring (if desired)
  • For coating:
  • 135-180 g of white, milk, or dark chocolate bars
  • A small amount of vegetable oil (for thinning if necessary)
Instructions（作り方）
  1. Make gluten-free absinthe cake: preheat oven to 180°C (350°F). Prepare a loaf pan, set aside.
  2. Mix together absinthe and milk. Set aside.
  3. Whisk together rice flour, baking powder, salt, and xanthan gum in a medium bowl. Set aside.
  4. In a large bowl, use an electric mixer on medium-high speed to cream together butter and sugar until light and fluffy.
  5. Add egg and beat well on medium speed.
  6. Add the flour mixture alternately with the milk mixture, beginning and ending with the flour mixture. Beat until well on low speed until combined.
  7. Pour the batter into a loaf pan and bake 22-28 minutes or until a toothpick inserted into a cupcake comes out clean.
  8. Break the cooled cake into pieces and finely crumble it in the food processor (or by hand if you don't have a food processor).
  9. Put the finely crumbled cake in a bowl, add frosting a little at a time, incorporating it together with your hands until you can easily form balls.
  10. Roll the mixture into ping pong ball-sized balls and refrigerate 2 hours-overnight (if you don't have time you can freeze them for about 15 minutes).
  11. Melt chocolate in the microwave. If it's too thick for dipping stir in a little vegetable oil to thin it out.
  12. One at a time, use a spoon to drop chilled cake balls in the melted chocolate and once they are fully coated transfer them to a parchment paper-covered cookie sheet to harden (if you don't have much time you can put them in the fridge until they harden).
  13. Enjoy!
  14. Cool in the pan for 5 minutes and then move the cupcakes to a wire rack to cool completely
Notes（コツ・ポイント・注意点）
★ Because these cake bites are covered in chocolate, they will stay fresh and moist longer than cupcakes. They will keep a week...if you can manage not to eat them all of course!
★ You could use this cake recipe to make gluten-free absinthe cupcakes as well. Just pour the batter into a cupcake pan instead and reduce the baking time to 12-15 minutes or until a toothpick inserted in the center comes out clean.
Recipe by Entropy in the Kitchen at https://www.xiomaraentropy.com/blog/gluten-free-absinthe-cake-bites/