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.

COTM: Gluten Free Marble Cupcakes

So here you go, Cupcake of the Month. A very nummy chocolate and vanilla marbled cupcake.

Gluten Free Marble Cupcake

1 Teaspoon Vanilla
1 Cup Pumpkin
1 Cup sugar
1/4 Cup melted Coconut Oil
2/3 Cup Coconut Milk

Mix Then Add;

1/2 Teaspoon Salt
2 Teaspoon Baking Powder
1 3/4 Cups Bob's All Purpose Mix

Mix then take out about one cup of batter, add to that one cup 1/3 Cup Baking Cocoa, and 1/4 Cup boiling Water.

Fill Cupcake pan with Vanilla and Chocolate well swirling it. I used a knife to mix things up. Bake at 350 for 20 minutes.

Cupcake Of The Month; GF Red Velvet Cake

Well I don't know when it became September 30th, but it somehow did. I thought I had plenty of time to do this cupcake, but apparently I did not.

I have been wanting to do a Red Velvet for months now. This cupcake through is not a true Red Velvet, it's a really good cupcake, but I had ran out of beet powder, so they look like chocolate verses red.

I will be putting up beets here shortly and trying the recipe again using new red beet powder. Aiming to make it a true red velvet.

But the cupcake itself is very good. Every bite the kids took was Oh Mom This Is Good! Three raving reviews. So that is good enough for me. This is just a great cupcake, great form and one I will be doing over and over again. Just a great cupcake all around.

Cupcake Of The Month
Gluten Free Red Velvet Cake
By Marcie Dingerson

Make ahead:

Mock buttermilk, 1 cup rice milk, about a tablespoon vinegar set aside.
Flax Egg, Ground Flax, and sparkling water, mix and set aside.

1/4 Cup coconut Oil
1 Cup Sugar
Flax Egg
1 Tablespoon vinegar
1 Teaspoon Vanilla
1 Cup Buttermilk

Mix and add in:

2 1/4 Cup all Purpose Flour, I used Bob's Gluten Free Mix
2 Tablespoons cocoa
1 Teaspoon Baking Soda
1 Teaspoon Salt
Beet Powder, I just dump until red.

Mix, bake at 350 for 18-21 minutes. I did little cupcakes at 18 minutes.

Icing, was coconut milk, mixed with powdered sugar until formed, and mix with strawberry powder for coloring. I have no idea on measurements, I just dumped until formed. But this is good with or without icing.

COTM: Reversed Mint Chocolate Cupcake

I can not believe how fast this month has gone by. Looked at the calendar and realized the end of the month is sooner then later. AAARRRGGGG.

So went looking through my cupcake books looking for just the right cupcake to convert. I found it in a very surprising place. The Enjoy Life Cupcake Book, now if you don't have this cookbook, I will tell ya it's one you should have. I wanted to do this recipe to show you, that most gf flours are interchange-able.

Reversed Mint Chocolate Cupcakes

By Enjoy Life Cupcakes for Everyone!

Converted by Marcie Dingerson

1/3 Cup Applesauce

1/2 teaspoon natural peppermint flavor/extract

1 teaspoon rice vinegar

1 cup rice milk

1/2 cup sugar

Mix and then add:

2 1/3 cup Gf Flour Mix (I used Bob's Red Mill)

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

Mix and add in Enjoy Life Chocolate Chips. Recipe calls for 1/3 cup, I just dumped.

Bake at 350 for 21-25 Minutes

I got 8 thumbs up. And next time, add some cocoa mom.

COTM: Zucchini-Spice Cupcake

This month I went in a different direction with the cupcake of the month. I'm looking for something I can bake weekly for a quick breakfast for the boys. The boys are bottom-less pits, so this would be a quick snack they can eat in the car on the way to school, sort of thing.

And boy did I deliver. These are gone, I got Oh Mom, I got Oh Boy These Are Good. They love it with and without the frosting.

Gluten Free Zucchini-Spice Cupcakes
By Martha Stewart
Converted by Marcie Dingerson

1/2 cup Applesauce
1/2 cup Canola Oil
1 Cup Pumpkin
1 tablespoon Vanilla
1/4 teaspoon Lemon Juice
1 Cup Brown Sugar
2 Cups Grated Zucchini

Mix and then add in:

3 Cups Bob's All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons pumpkin pie seasoning

Optional 1 cup walnuts, I did not add this. Bake at 350 for about 20 minutes.

Cream-Cheese Frosting

1 container plain coconut yogurt
1/2 cup coconut oil melted
3 cups corn free confectioner's sugar sifted
1/2 teaspoon vanilla

Mix.

*Note if I had to do this again I would not add the oil. I wanted to add only 2 cups sugar, but had to add a third to get it thick.

COTM: Gluten Free Chocolate Basil Cupcake

So you are sitting there, thinking I had forgotten about Cupcake Of The Month right? Wrong. In fact I have been thinking about this cupcake all month long, well since planted ten tons of basil. I need to find all sorts of ways to use basil now. What better then basil and chocolate?

Ethan liked it, he ate two before he asked "Mom did you add basil?" Cole ate one, and Tucker is just too sick to eat right now.

Gluten Free Chocolate Basil Cupcake
by http://www.cupcakeproject.com/
Converted by Marcie Dingerson

1 cup basil
1/2 cup safe mayo
1 cup rice milk
1 tablespoon apple cider vinegar
1 tablespoon vanilla
1/2 cup oil
1/2 cup water

Put into food processor and process.

Then add in:

1/2 cup unsweetened cocoa powder
2 1/2 cup gf bob's red mill flour mix
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon salt

Process in the food processor, pour into cupcake pans, bake at 350 for 23-25 minutes. If your food processor is not big, just cut up the basil and mix everything in a mixer. Enjoy.

COTM: Gluten Free Cake Balls

So on Monday May 23rd is my birthday, now I really don't like birthdays because it reminds me I'm getting older and really I don't feel this old.

So I went out on Saturday and bought myself a gift.

See this all started on Thursday, my boys were at a tea party and there were cake balls there, and they were like Mom you can make those. Yep, in all my spare time I have. But then I got to thinking, I still need to do Cupcake of the Month. So I did some digging and found out JCPenny should have the machine. So the boys and I went up and sure enough, I got the last one on the shelf, but they had a whole line of machines. I will tell ya it was very hard leaving with just one machine.

So here is my new toy. I will say after the first use I was hooked. I adore this machine.

So we came home from a birthday party on Saturday and whipped up Cake Balls. Now the recipe that came with the machine, I was not happy with, one cake mix, eggs, oil, water. I'm sorry but it's not a recipe. After some digging I found one from Gluten Free Mama. Now if you don't have her books, then what are you waiting for? Her books are Awesome. Well she had a donut recipe. So I whipped it right up and gave them to the boys to try. Ethan and Tucker ate about 5-6 each. Cole took one bite and said NO mom this won't do. He then explained to me how to fix my recipe.

So I drag myself out of bed on Sunday and Cole and I go into the kitchen to "fix" the recipe.

Here is the Little Naked Chef helping me.

Adding in the flour.

OK Cake Pops going in.

Cake Pops coming out.

Cake Pops dipped in Chocolate. My chocolate was just melted Enjoy Life Chocolate Chips.

Sprinkle with Sprinkles....

WAIT!!!!! Hold the phone, what do you mean Sprinkles? There are no safe sprinkles on the market what do we do?

Do what I did. I made my own...Look for the upcoming post. Yes, I really made my own sprinkles. And it was so beyond easy.

Gluten Free Cake Pops (Donuts)

Recipe from Gluten Free Mama...Rachel Carlyle

Adapted by Marcie Dingerson (And Coleson)

Wet Ingredients

1/4 cup coconut oil melted

1 egg replacer mixed with sparkling water

1 cup buttermilk (I used rice milk and vinegar) let sit for a few minutes.

Add in Dry Ingredients

2 cups all purpose mix (Rachel uses her blend either Almond or Coconut)

1/2 cup sugar (Cole's fix)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp salt

Mix all together and drop dough into the machine. I cooked for 5 1/2 minutes.

For donuts warm up some oil and drop dough into oil and cook for a few minutes. Roll in powdered sugar or sugar and cinnamon.



COTM: Gluten Free Ice Cream Cone Cupcake

I am so excited about this cupcake, not only because I did them in ice cream cones. A first for me. But I dyed the icing with food. These would be great for a birthday party. Now you all know I love to play with my food. The icing is a butter cream, dyed with blue berries, and tomatoes. Yes, Tomatoes. Both foods are dried, and then put through a coffee grinder. The purple of the blue berries is amazing. A very deep purple. What was really cool was, the boys were helping me grind the blue berries, and tomatoes and putting them into the icing, they saw how the icing naturally changed colors. They got the see the purple getting darker and darker, Loved the look on Tuckers face. Love cooking with the boys.

Amazing isn't it?

Cupcake Of The Month
Ice-Cream Cone Cupcakes
by Marcie Dingerson

1 package of safe ice cream cones, you will need 12.

3/4 cup rice milk
1 1/2 teaspoon vanilla
1 cup pumpkin
3/4 cup sugar
1/4 cup coconut oil, melted
Mix, then add
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups Bob's All Purpose Flour Mix

I put the cones into a bread pan standing up. I filled the cake mix to the top and baked at 350 for about 30 minutes. I would start checking after 25 minutes.

Top with butter cream or the icing of your choice.

I used this recipe today it covered 6, may have covered more, I also halved the recipe, so double for full batch.

1/4 cup coconut oil, melted
1 teaspoon vanilla
2 cups corn free powdered sugar
2 tablespoons milk (I used a tad more)

I divided the icing in half and dyed half with grind up died blue berries, and the other half with grind up dried tomatoes. Add a teaspoon at a time until you get the color you want.

COTM: Strawberry Freckled Lemonade Cupcake

Who ever thought Gluten Free could be this good?

This Cupcake has all ready had raving reviews. I baked up three batches for a bake sale this past week. I asked people to be totally honest about the baking. I mean really, be honest, I need the feedback. I was told the icing was awesome. I was told the flavors play very nicely off each other. For a cupcake it was really good. And these are from people that don't normally eat gluten free.

Well there you go and to boot, it's allergy free, well unless you are allergic to Strawberries, and then I can't help ya. Unless you use Cherries or Raspberries?

I have to tell ya, how much I have been loving cupcake of the month. It really challenges me in the kitchen. I want to make these cupcakes good, and easy to make. And I want to show people that hey allergy free, can be really good. My idea came from Red Robin who have been selling Strawberry Freckled Cupcakes, which of course the boys can not have. I have hunted for months for a recipe that would work. I can across a site and fell in love. http://www.loveandoliveoil.com/ I loved how this one was egg free from the start.

So enjoy the recipe. I know we are.

Gluten Free Strawberry Freckled Lemonade Cupcakes
by http://www.loveandoliveoil.com/
Converted by Marcie Dingerson

1/2 cup organic sugar
1/4 cup brown sugar
1/3 cup applesauce
1 cup canned coconut milk
2 teaspoons vanilla
1 teaspoon finely ground lemon zest
1 teaspoon lemon juice

Mix together and then add

1 1/4 cup all purpose flour mix, I used Bob's
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Mix all together and then bake at 350 for about 21 minutes. This recipe make 12 cupcakes for me.

Frosting
2 ounces of fresh strawberries, gone through the food processor
1/2 cup sugar
egg replacer mixed with 1/4 cup sparkling water
3 ounces of coconut oil melted
2 tablespoons of lemon juice
1/2 teaspoon vanilla
Appx 3 cups powdered sugar.

Mix all together, mine was a bit runny, but the icing did set up nicely. Now the original recipe did not call for powered sugar. So play with it a bit. I get powdered sugar at Trader Joe's during the holidays. I stock up. I also run it through a sifter before using it. This recipe covered the three dozen cupcakes with icing to spare.

Enjoy!