Preheat the oven to 375 degrees F. Line two 12-cup muffin pans
with cupcake liners and set aside.
Crack the eggs
into a small container and set aside. Set the sugar aside. Then, in a small bowl, mix the gluten-free flour
and salt together with a fork and set aside.
In the bowl of a stand mixer
on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg. Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the dry ingredients in three additions, alternating with the milk
and oil, added in two additions, fully incorporating each addition into the batter
before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low.
Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack
. Let the cupcakes cool completely.
Putting it all together: Using an apple corer
or knife, core the centers out of the cooled cupcakes and remove. Fill the cupcakes with the Vanilla Bean Pastry Cream. Pipe the Dark Chocolate
Italian Meringue Buttercream to cover the top of each cooled cupcake.
Cook's Note: To bump up the chocolate flavor, you can melt
4 ounces good-quality dark chocolate and stripe the top of the frosted cupcakes with the dark chocolate.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.