A new decade is an awesome gift from the Universe…and a tasty gluten-free cupcake doesn’t hurt, either, does it? I’ve been experimenting around the past month with various cakes, and have revisited cake recipes from previous years, and to tell you the truth, by the time this week rolled around, I found myself quite tired of eating cake. Go figure. But there has to be some cake-like birthday confection…I think it’s a birthday law or something. So it was that I baked up a batch of vanilla cupcakes (a couple of days ago) that were superb – they tasted like sugar cookies. I also made a batch of dairy-free chocolate frosting and discovered that I don’t really have a taste for chocolate since it went on the offending foods list. Again, go figure. I woke up on birthday morning and decided that what I really wanted was a mildly flavored pumpkin cupcake with lemon frosting. This is what I wanted all along, but my children had assured me that pumpkin was not birthday worthy – too boring, too healthy. That is when I decided I’d give other options a try. Basically, this got a lot more cake in our house than normal, but I still gravitated back to what I really wanted, so I baked these cupcakes, whipped up some frosting, and enjoyed the perfect treat (opinion, I realize) for this fabulous day. And you know what? The kids devoured them – even my “doesn’t like pumpkin” child. These are great for a birthday, or any day…try some, and let me know what you think. I value your comments and appreciate your coming here to read the blog and check out what’s cooking in the gluten-free kitchen. Thanks…Enjoy!
Pumpkin Cupcakes
½ c. white rice flour
¼ c. sorghum flour
¼ c. potato starch
2 T. millet flour
½ t. salt
½ t. baking soda
2 t. baking powder
½ c. sugar
1 T. egg replacer dissolved in ¼ c. warm water
1/3 c. organic canned pumpkin (not pie filling!)
½ c. rice milk (or milk of your choice)
1 t. vanilla extract
Preheat your oven to 350. Line a 12-section cupcake tin with paper liners. (I love If You Care 100% unbleached baking cups, which I find at Whole Foods– cannot say how much I love my WF market! You can check out the baking cups at www.ifyoucare.comif you’re interested).
In a mixing bowl, combine flours, salt, soda, baking powder, and sugar; stir with a wire whisk until blended. Add prepared egg replacer, pumpkin, milk, and vanilla. Stir until batter is smooth. I use a large which any time I am baking with potato starch – it tends to clump if you aren’t thorough with the mixing.
Divide batter evenly among sections of paper-lined pan. Bake for 15-17 minutes, or until a toothpick inserted in center of cupcakes comes out clean and dry. These bake up to a nice flat to just above the paper liner – they do not sink in the center.
Allow to cool completely before frosting. Use your favorite frosting, or try mine (below). It’s dairy free!
This recipe makes 12 cupcakes.
Mild Lemon Frosting
4 T. Earth Balance (I use soy free)
Juice from ½ large lemon
2 T. rice milk (or other milk of your choice)
2 to 2 ½ c. confectioner’s sugar
Combine all ingredients in mixing bowl and stir until a smooth frosting is achieved. Begin with the 2 cups of sugar, and add more sugar as needed to get the consistency you like. You can also alter the amount of milk as needed. If you prefer vanilla frosting, omit the lemon juice, and add 1 t. of good quality vanilla extract. You may need an extra teaspoon or 2 of milk to compensate for the extra liquid the lemon would provide if you use only vanilla. It’s a loose recipe – play around with it and make it your own.
Pumpkin Cupcakes
½ c. white rice flour
¼ c. sorghum flour
¼ c. potato starch
2 T. millet flour
½ t. salt
½ t. baking soda
2 t. baking powder
½ c. sugar
1 T. egg replacer dissolved in ¼ c. warm water
1/3 c. organic canned pumpkin (not pie filling!)
½ c. rice milk (or milk of your choice)
1 t. vanilla extract
Preheat your oven to 350. Line a 12-section cupcake tin with paper liners. (I love If You Care 100% unbleached baking cups, which I find at Whole Foods– cannot say how much I love my WF market! You can check out the baking cups at www.ifyoucare.comif you’re interested).
In a mixing bowl, combine flours, salt, soda, baking powder, and sugar; stir with a wire whisk until blended. Add prepared egg replacer, pumpkin, milk, and vanilla. Stir until batter is smooth. I use a large which any time I am baking with potato starch – it tends to clump if you aren’t thorough with the mixing.
Divide batter evenly among sections of paper-lined pan. Bake for 15-17 minutes, or until a toothpick inserted in center of cupcakes comes out clean and dry. These bake up to a nice flat to just above the paper liner – they do not sink in the center.
Allow to cool completely before frosting. Use your favorite frosting, or try mine (below). It’s dairy free!
This recipe makes 12 cupcakes.
Mild Lemon Frosting
4 T. Earth Balance (I use soy free)
Juice from ½ large lemon
2 T. rice milk (or other milk of your choice)
2 to 2 ½ c. confectioner’s sugar
Combine all ingredients in mixing bowl and stir until a smooth frosting is achieved. Begin with the 2 cups of sugar, and add more sugar as needed to get the consistency you like. You can also alter the amount of milk as needed. If you prefer vanilla frosting, omit the lemon juice, and add 1 t. of good quality vanilla extract. You may need an extra teaspoon or 2 of milk to compensate for the extra liquid the lemon would provide if you use only vanilla. It’s a loose recipe – play around with it and make it your own.
RSS Feed
