Gluten free cupcake bites

Happy Birthday Dad! These gluten free cupcake bites are all the rage right now, very popular. And since you’re celebrating a big birthday, I thought I would make up a batch in your honor. With love, here are some delicious, mostly healthy, gluten free cupcake bites for you!
Dad, I warn you, these are not easy to make, so don’t try this at home! Maybe Mom can make some for you to tide you over until I get there for the celebration.
And by the way, these cute little gluten free cupcake bites are not my own invention. The idea for them comes from Bakerella’s book, Cake Pops. You may want to check it out, it’s a gorgeous, fun and original cookbook. Speaking of which, if you haven’t already, check out my recent recipe for gluten free Chocolate Raspberry Cake Pops.
My husband and children thoroughly enjoyed these decadent little gluten free treats. Though my husband said that instead of calling them gluten free Cupcakes Bites I could call them “Cake in a Cup.” He could not believe that the “wrapper” of the cupcake was made of chocolate and edible, telling me he thought it was a paper wrapper until he bit into it.
Gluten Free Cake in a Cup (Bakerella’s Cupcake Bites)printer friendly

1 Chocolate Cake, from The Gluten-Free Almond Flour Cookbook, page 84 (view the PDF)
& frac12; cup raspberry fruit spread
1 cup dark chocolate chips 73% cacao
1 cup white chocolate
1 package gluten free organic sprinkles
Special Equipment:
-medium sized candy cup mold (cavity openings 1 & frac12; inches wide)
-small paint brush
Bake Chocolate Cake as directed on page 84 of The Gluten-Free Almond Flour Cookbook; cool completely
Once cake is cooled, crumble into a big bowl, making sure there are no large pieces
Mix raspberry fruit spread into crumbled cake, using the back of a large metal spoon to thoroughly combine
Mixture will be

moist enough to roll into 1 & frac12; inch balls and still hold a round shape
After rolling, place on a parchment lined plate and set aside
Melt dark chocolate in a very small pot, over very low heat
Paint dark chocolate into the candy mold, coating thickly
Place a rolled cake ball into each chocolate painted mold
Place the filled candy mold in the freezer for 20 minutes to let set
Remove candy mold from freezer
Separate the half coated cupcake bites from the mold
Melt white chocolate in a very small pan over very low heat
Holding bottom of cupcake bite, dip top in melted white chocolate, until it meets the edge of chocolate coating
Decorate with sprinkles right away, before chocolate sets
Transfer to a plate to set

Makes 22 Gluten Free Cupcake Bites
This may be the most complicated recipe I have posted here. Ever. As you can see, there are quite a lot of instructions above. Don’t be scared though, if you can organize all of your equipment before you get started on making the actual cupcake bites, this project will not be quite so daunting.

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Gluten free cupcake bites