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.

COTM: Chocolate Carrot Cake Cupcakes

So this cupcake of the month, kicked my butt. It took a few tries, it took some crying, it took some cursing. BUT in the end I have won and I was able to merge Chocolate with Carrot Cake. The family was around the table and we were talking cupcakes, and we had mentioned carrot cake, Ethan said chocolate and an idea was born. Chocolate Carrot Cupcakes.

It took me three different recipes, a couple of different tries, but this one was a winner. The boys wolfed them down and asked for more.

Cupcake Of The Month Chocolate Carrot Cake Cupcakes
By Marcie Dingerson

About 2 tablespoons Flax mixed with sparkling water set aside
About 2 tablespoons egg replacer mixed with sparkling water set aside
1 Cup Brown Sugar
1 Cup Organic White Sugar
1 Cup Applesauce

Mix all above and then add:

1 Cup Brown Rice Flour
3/4 Cup Tapioca Flour
1/4 Cup Cocoa
2 to 3 teaspoons Ground Cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 Cups Raw Grated Carrots

Mix and Bake at 350 for 24 minutes. Enjoy

I topped with powdered sugar, but a good mock cream cheese frosting might be good as well.

COTM: Allergy Free Devil's Food Cupcakes

CUPCAKE OF THE MONTH IS HERE!

NEED I SAY MORE?

Seriously that is one happy kid, he was going through some of my books and came across a Devil's Food Cupcake with white icing. Well needless to say the white icing BOMBED. It's a seven minute icing and we can't do eggs, so I tried to whip up some coconut, but that BOMBED. So I added powered sugar and that BOMBED. Tell ya my kitchen is a mess. I gave up and thought I need a white chocolate, well that ain't happening being allergy free. So what about chocolate? Nah too pricey for me to break into my enjoy life. WAIT I just canned chocolate, I wonder if that would work? A few seconds in the microwave and yeah it worked. It worked GREAT. So the icing is my canned chocolate here. These are for Tuckers tea party at school on Monday...Very exciting he has had a say in nearly every step of the way on making (and eating) these.

Allergy Free Devil's Food Cupcakes

by More from Magnolia

Converted by Marcie Dingerson

2 teaspoons vanilla extract

1 1/2 cups Buttermilk (coconut milk with vinegar set aside for about 5 minutes)

1 cup pumpkin

1/2 cup organic sugar

1/2 cup brown sugar

1/2 cup coconut oil melted

Mix

Add in

2 Cups GF all purpose flour (I used Bob's Red Mill)

1 Cup cocoa

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Mix and pour into cupcake pans. I used mini bunt pans. Bake at 350 for 25 minutes. Cover with chocolate or icing of your choosing and enjoy!



COTM: Gluten Free Peppermint & Red Velvet Cake

Oh do I have a pretty one for you this month. I tired to do this before Christmas, but a fight with Directv and I totally forgot to add some of the ingredients. I didn't have another chance to make another batch until yesterday. And OH boy did they turn out this time.

So the recipe is very easy You take my Gluten Free Red Velvet Cake Recipe before you add in the cocoa and beet powder, you separate the batter. Half stays white and the other half you add a bit of cocoa and some beet powder until you get the color you want. Don't forget to add in a dash of peppermint extract into both batters. In the cupcake pans you put some white, top off with some red, and top that off with some white. I baked these at 350 for 20 minutes. If I had to do again, I would make this recipe twice. In one mixer I would leave white, the other mixer I would do the red. I only got about 10 cupcakes going this way and I didn't separate the batter well, so I had more red.

COTM: Double Chocolate Cupcakes Gluten Free

First we shall do a lesson in baking powder

Without...

With...

USE IT....Lesson over...

Double Chocolate Cupcakes Allergy Free
By Ginger Lemon Girl
Converted by Marcie Dingerson

2 Cups Gluten Free Mix (I use Bob's All Purpose)
1/4 Cup Baking Cocoa
1/2 Cup Agave
2/3 Cup Almond Milk (I used Rice)
1 Cup Pumpkin
2 Teaspoons Vanilla
1 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
Chocolate Chips

Basically I dumped everything in the bowl and mixed, this made about 12 cupcakes. Bake at 350 for 20 minutes. I did fill the tins 3/4ths full. Enjoy.