COTM: Gluten Free/Allergy Free Key Lime Cupcakes

Yes, really Vegan, Gluten, Allergy Free Key Lime Cupcakes. A request came in for them and I am thinking "Do You know how many eggs Key Lime takes?" So after some googling I found this blog and since the recipe was vegan I figure I could tweak it.

This cupcake packs a punch. This cupcake is not for a sissy. Hubby came home and tried one and thought he died and went to heaven, he was still taking about that cupcake in the morning. Took the cupcakes to school where they all got raving reviews.

Please read all instructions, not pull a Marcie when you are trying to figure out why your curd is liquid.

Gluten Free Key Lime Cupcakes
Recipe by Du'In It in the Kitchen
Modified by Marcie Dingerson

Ingredients.
1 Oz of Key Lime Juice or 2tbs of Lime Juice
zest from one Lime
7/8 ths cup Coconut Milk
1/3 cup oil (not coconut oil)
3/4 cup organic sugar
1 teaspoon vanilla

Put the 1 oz Lime Juice into a measuring cup, add in the coconut milk and let sit for a few minutes.
Mix and add

1 1/4 cup All Purpose GF Flour
2 Tbs Tapioca Flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Mix and Bake at 350 for 22 minutes.

Let Cool.

Cut out tops to make room for curd.

Lime Curd

1 Cup Fresh Lime Juice
1/2 cup Water
1 1/2 cups Organic Sugar
4 tablespoons Tapioca Flour
1/8 tsp Salt
zest from one lime

Whisk over med heat, stirring constantly, until it comes to a full boil, Let boil for 1 minutes and remove from heat, stir in.

6 tablespoons Coconut Milk
2 tablespoons Earth Balance Butter

Fill in cupcakes and top, set aside to cool.

Lime Butter Cream Icing

1/2 cup shortening
1/2 cup Earth Balance Butter
3 1/2 Cup Powdered Sugar
1 teaspoon vanilla
1/4 cup Lime Juice
zest from one Lime
pinch of salt

Mix together and top.

Although I cheated here, I have been moving away from Palm Shortening so it's not in the house. I used 1/4 cup coconut oil, only about 2 cups of powdered sugar, vanilla, lime juice I don't think I used 1/4 I pour until it was icing and added the zest and salt.

COTM: Gluten Free Sunbutter And Jelly (Chocolate) Cupcakes

So I had this awesome cupcake picked out. I have been waiting all month to bake it. Of course like me waiting until the last minute. So OK I go into the kitchen tonight to bake, and guess what I can't find? The awesome recipe. So what is a baker to do? Create!

I have been wanting to do a cupcake like this, and tonight was the night apparently. I was ohhing and ahhing, as I'm dancing around the kitchen (again Thank God the neighbors live aways a way) and when I accidentally pulled my chocolate out of the fridge instead of the jam, I thought

OHHHHHHHHHHHHHHHHHHH

Great idea.

Some of these are just jam filled, some are chocolate filled and some are jam and chocolate filled, surrounded by a sunbutter cupcake. Seriously! Get creative. These are made to be fun. And yah napkins will be needed.

So you put half the batter in the bottom part of the pan. Add your fillings. I overfilled.

                                     
 

Chocolate

Covered with remaining batter.

Baked

Are you starting to drool?

Now?

What about Now?

Go and Bake!

Gluten Free Sunbutter and Jam (Chocolate) Cupcakes


By Marcie Dingerson

4 tablespoons melted coconut oil
1/2 Cup sunbutter (or nut butter of choice)
1/2 Cup Organic Sugar
1 Flax Egg (I just put some flax into a bowl, add some sparkling water and let it sit for a few minutes)
1 Cup Brown Rice Flour
1 Cup Tapioca Flour
1 teaspoon Salt
1 teaspoon baking soda
1 teaspoon baking powder

About 1/2 cup sparkling water

Jam/Jelly
Chocolate (I used my canned chocolate, I'm sure you could use enjoy life chocolate chips?)

I just dumped everything except the jam/jelly and chocolate into a mixing bowl and mixed. I put a wee bit in the bottom of the cupcake pan, I added the middle, your choice. Any jam and/or jelly should work, or chocolate. Top with the remaining batter. This recipe made 12. Bake at 350 for 18-23 minutes.

The sparkling water I added at the last moment because it wasn't in a dough form. You don't want the batter runny, but spoon able. 1/2 cup is an estimate. I'm a dumper and I was just dumping until I had the spoon able batter I wanted. You may have to add more or less depending on where you live.

Incredible Allergy Free Chocolate Cookies

Do you see the photos? Oh yeah baby. Chocolate cookies covered in chocolate. How can it get any better? Oh it can get better, they are gluten, dairy, soy, corn, and everything else free and they taste amazing.

These are freezer cookies, what is funny is I put them into the freezer days ago and totally forgot about them until this morning. Oops. So I took them out and sliced them up and baked them. I then covered them in melted chocolate and there you go. Some happy kids eating, nummy chocolate cookies.

Yeah, I'm missing a few, kids attacked I saved what I could.

Incredible Allergy Free Chocolate Cookies
By Marcie Dingerson

1/2 Cup coconut oil melted
1 Cup Sugar
1/3 Cup Rice Milk
3/4 tsp Peppermint Extract
1/2 tsp Vanilla Extract

Mix and add

2 Cups all Purpose Flour, I use Bob's.
1/3 Cup Cocoa
1/4 Cup Tapioca Flour/Starch
1/2 tsp salt.

Mix. Roll into a log and cover with plastic and put into the freezer for at least two hours, I did days and they still turned out fine. Bake at 375 for 12 minutes.

I covered with melted enjoy life chips and a little coconut oil.

Allergy Free Sprinkles

Well I had a dilemma, nearly every sprinkle out on the market has either food coloring/dyes, corn, or soy. And then the one that is on the market that is safe has really dull colors. So I went digging on line and finally came up with a recipe, a very easy recipe and something I can do easily. I like easy.

Now in my life before kids, I was a cake decorator. So you need a bag to hold icing and a number 2 tip. I used a number 2 and a number 4. I will say I like the number 2 tip the best. If you have no clue what I'm talking about go to Michael's or Joann's and in the cake section they have cake icing bags and tips. Tips are numbered, I used a number 2.

I squeezed it out in somewhat straight lines. Now you can leave it out to dry for about 24 hours or do what I did, I used my dehydrator and they were done in hours. You then take a knife and cut them up into little pieces.

Allergy Free Sprinkles
By Marcie Dingerson

1 cup corn free powdered sugar
1 teaspoon egg replacer (I may leave out next time)
Beet Powder, I used about 2 teaspoons

Slowly, very slowly add in water and mix, once it's to icing point, you fill the icing bag and go for it. On the water front, very slowly, I added in a few drops at a time.