how do I make black bottoms

[kreynolds]

I was wondering if any one had a recipe for black bottoms? I have been buying them from a natural store and I have been paying $1.60 a piece. I thought it may be cheeper if I made them myself and froze them.

[aklap]

Hi K,

What t'heck are black bottoms?!?!?!


Ahhhh a quick google...

http://www.cooks.com/rec/doc/0,1710,144178-232200,00.html

This is not a GF recipe...BUT...you could use a GF choc. cake mix, Phily Cream cheese, Nestle's choc. chips.

Here's another NGF recipe. You'd have to sub the flour.

http://www.scug.org/Recipes/Cakes/Black%20Bottoms.htm


I HAVE NOT TRIED ANY OF THESE. I was just curious as to what a black bottom was
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[aklap]

Kathy,

Do you have a NGF recipe of these that you used to use? Maybe if you post it, some of the cake baking mavens could help you convert it.

I'm dangerous when it comes to baking - I can't run a measuring cup!!


_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[kreynolds]

you are to funny Al

[The Edifying Conscience]

So, what is a black bottom?

[aklap]

Cupcakes with cream cheese in the middle - sorta
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[The Edifying Conscience]

I should have looked at your links, sorry.

I would just use a chocolate cake mix, the recipe Pretty Quick and Darn Tasty Chocolate Cupcakes would work well. It uses a Bob's Red Mill Chocolate Cake Mix as the base. I would make the cake batter following the cake directions.

Then I would make the cream cheese mixture following the recipe on the NGF black bottom recipe and I would follow those directions for putting them filling the muffin tins.

Regarding baking time I would bake them using the GF cake baking time. I've found that most gluten free cakes bake longer than the NGF varieties.

[nancw]

I believe there is a variation on the Bob's Red Mill Brownie Mix for something like this. I've made them and they are awesome.
I also add GF chocolate chips to any brownies I make now - I gently add them to the top layer of the batter (not on top - mixed into the top layer) before putting them in the oven.
TEC's PQ&DGCC (see RECEIPE section) are very good. I've made them a few times, and they are a hit for GF and NGF folks as well.

[sarahceliac]

I had never heard of these but am so glad that you brought it to the board! They sound so.. good. I love all the ingriedients so guess I will prob. love the recipe. The kinikinick choc. cake I use is wonderful just by its self. Bet the cream cheese will be delicious.

thanks for sharing.
_________________
Sarah

[Torrey]

I got this from glutenfreeda.com:
Coconut Black Bottom Cupcakes

Difficulty: Easy

Ingredients:

* 1-1/2 cups gf flour
* 1-1/4 cup sugar
* 1/4 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup water
* 1/3 cup vegetable oil
* 1 Tablespoon white vinegar
* 1 teaspoon pure vanilla extract
* 8 oz. cream cheese, softened
* 1/3 cup sugar
* 1 egg, lightly beaten
* Pinch of salt
* 1 cup chocolate chips
* 1/2 cup shredded coconut, sweetened

Directions:

Preheat the oven to 350°F. Prepare a standard size muffin tin by lining it with paper liners. Set aside. In a medium bowl, whisk together the gf flour, 1-1/4 cups sugar, cocoa powder, baking soda, and salt. In a seperate bowl, whisk together the water, vegetable oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients and stir until incorporated. In another bowl, beat together the cream cheese, 1/3 cup sugar, egg and a pinch of salt. When the mixture is thoroughly combined, stir in the chocolate chips and shredded coconut. Pour the chocolate batter into the muffin tins, filling them about two-thirds full. Place a heaping tablespoon of filling in the center of each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with just a few crumbs clinging to it. Let cool completely in the pan.
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004

[KeeKee]

Well they are sitting on the table cooling, I'm Wondering if they are suppose to be sunken in the middle.

This is about the 4th muffin/cake I have tried so far nothing I could have hubby try. All were made with the GF maybe I didn't get the flours mixed right or something, I kinda expected the taste to be different but the texture wasn't acceptable at all.
_________________
If you always do what you have always done you will always get what you have always got.

[The Edifying Conscience]

[KeeKee]

I used the recipe above. The flours was the Bettes Rice flour, Potato Starch and Tapicoa.
Which one causes the 'grit' ? Then grit is exactly why I wouldn't not hand any of this to hubby, he would probably not want to try anything else I did if he bit into sand
_________________
If you always do what you have always done you will always get what you have always got.

[The Edifying Conscience]

It's probably the rice flour. Was it white rice or brown rice flour? Some brands of brown rice flour can be grittier than others. Arrowhead Mills (I think) makes a finely ground brown rice flour. I use all Bob's Red Mill products. Some say that the BRM brown rice is gritty...it' doesn't bother me.

White rice flour is less gritty, but it doesn't have the nutritinal value of the brown rice flour.

I think the cakes sunk because they weren't baked enough. I bake the h@## out of GF baked goods.

[cruelshoes]

Too much liquid can also cause cakes to sink in the center.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt