I've been craving cupcakes, and I crave Pinterest. Because I am sensitive to so many ingredients, when this craving strikes I can't just stroll down to Starbucks and buy a mini cupcake, though if they had gluten and dairy free selections, I would (ARE YOU LISTENING,STARBUCKS?) . Last night I made pudding, but that didn't quite scratch the itch. Today The DM suggested I make souffles, as they would be cupcake like and naturally free of gluten and dairy.
When I got into the kitchen, I decided to get creative. Danger, Will Robinson!
I pulled out the mini muffin tins, and decided that if I needed to butter them anyway, I might as well add sugar and make caramel. Each well has 1/4 tsp each butter and sugar:
Stick these in your oven while it preheats to 400 F.
Meanwhile, in a stand mixer fitted with the whip attachment, whip 3 egg whites and 1/8 tsp cream of tarter at high speed. When soft peaks form, add 4 1/2 TBL white sugar. When stiff peaks have formed, add 2-3 TBL cocoa powder ( I used Dagoba drinking chocolate),
In a ramekin, mix 1 TBL turbinado sugar and 1 tsp coarse sea salt.
Place 1 1/2 TBL of souffle in each, then top with 1/8 tsp of the turbinado/sea salt mixture, and bake for 8-10 minutes.
These stuck a bit, and the caramel did not want to stay attached to the souffles. My husband thought they were too salty. I found them tasty though, despite the problems.