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: 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 Chocolate Root Beer Cupcakes

Yes, Chocolate Root beer Cupcakes. This one was out there for me, I messed and messed with this recipe and in the end, there was nothing left of the original recipe. Funny how that happens. So I baked these tonight, and they are all gone tonight. Hubby said they were really, Good. Three boys ate them as fast as they could.

As you can see, they are Really, Really, Really GOOD! And I only took a head shot, you should see him.

Gluten Free Chocolate Root beer Cupcakes
By Marcie Dingerson

Cupcakes:
1 Cup Root beer, (not diet) I used Hansen's
1/2 cup cocoa
1/4 cup coconut oil
1/4 cup organic sugar
1/4 cup brown sugar
1/2 cup Brown Rice Flour
1/2 cup Tapioca Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup pumpkin

Frosting
1 ounce melted enjoy life chocolate
2 tablespoons coconut oil
1/4 teaspoon salt
1/4 cup root beer
1/3 cup cocoa
1 1/4 cup powdered sugar

I actually just dumped in all the ingredients and mixed. Pour into a cupcake pan, this recipe made 12. It was that easy, and they are that good. Bake at 325 for 23-25 minutes.

Cupcake of the Month

I'm starting something new on my blog, and in life. I'm forcing myself to get into the kitchen and find my love of baking again. Before Ethan got so sick, I use to love to bake. And the the Celiac and allergies hit and you have to throw everything you know about baking out the window and start all over again. Well it has been three years. And I bake here and there, not as much as I use to.

But starting today that is changing. I have googled and found some very nice looking recipes, the issue is these are filled with yucky stuff. So I will be converting them. Some will be winners, and some will flop I'm sure.

I want to show those on this "diet" and in life not to be afraid of food. It's just food. I want to explore, pumpkin, cranberry's, cocoa. I want to explore new to me flours. I want to get into my kitchen and have fun again.

My Grandmother use to be a baker, and oh boy how I use to love to bake a cake and decorate it. I could do a mean fondant. I could butter cream like no ones business. But since Ethan I have only decorated one or two cakes since. That will be changing also. So look forward to those creations.

So starting tonight I did just that. I found a recipe for Chocolate Pumpkin Cupcakes. Well after changing nearly every ingredient I think what I have is a pretty good cupcake. The big problem here is I don't eat my baking. I have never liked cake, cupcakes, bread, tons of sugar, for-get-about-it.

So I have to rely on my kids and husband to let me know how they taste. These got a thumbs up.

First up, have your music up loud, this really helps. Make sure you sing loudly and dance around the kitchen. Have fun well you are baking.


The first Mixing.
Added the flour...Looks so good.

Fresh out of the oven. Hey, I heard that, Squares? Where do you get squares? Um, Target. I LOVE them.

Waiting for them to cool.

Frosted and they have cocoa powdered sugar on it. This is where you need to explore, just a scoop of powdered sugar, I add in a few small spoonfuls of cocoa and mix up. No measuring. Often I don't measure. I am a dump and pour kind of baker.

Looks good enough to eat, doesn't it?

Heavenly Chocolate Pumpkin Cupcakes

1 1/2 cups flour mix (below)

1 teaspoon cinnamon (Instead of using these four, I used 2 teaspoon pumpkin pie spice)

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3/4 cup pumpkin puree

1 flax egg (pre-mix and set aside)

1/2 cup canola oil

1/2 cup orange juice

1/2 cup melted enjoy life chips

Please read all the instructions first.

1. Whisk together flour, spices, baking soda, and salt. Very important to do this step first.

2. In the mixer combine the sugar, pumpkin, and flax egg. Beat until smooth.

3. Mix in the oil, orange juice, and melted chocolate.

4. Add in the flour mix, and you move fast before the chocolate hardens.

5. Once mixed, pour into a cupcake pan and fill about 3/4 full.

6. Bake at 350 for 20 minutes.

Pumpkin Pie Spice Frosting

1/2 cup melted coconut oil

1 1/2 cup powdered sugar (Trader Joe's carries a corn free version)

4 teaspoon vanilla paste (I used 2t regular vanilla, I didn't have paste on hand)

2 teaspoon rice milk

I used 2 teaspoon pumpkin pie spice mix or you can use

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1. Beat coconut oil, and sugar until light and fluffy.

2. Mix in vanilla, and milk.

3. Mix in spices.

I have a new flour mix (I know, I know!)

I usually use Cybele's

4 Cups Brown Rice Flour

1 1/3 Cups Potato Starch

2/3 Cups Tapioca Starch

I am now doing;

3 1/2 cups Brown Rice Flour

1 1/3 Cups Potato Starch

2/3 Cups Tapioca Starch

1/2 Cups Sweet Rice Flour

Enjoy...

Cupcakes!

So I made cupcakes. Just a few 6 batches, 12 cupcakes per batch, that is a few cupcakes. Well I got a bit carried away. I found a new book Friday and got all excited I could make recipes out of it and not have to sub anything! Now when you are many things free that is exciting.

http://www.cybelepascal.com/ check her out. She has a new cookbook out. And it's amazing. The first photo is chocolate chip cupcakes and chocolate chip frosting. The second photo is vanilla cupcakes, the frosting is amazing. And Indian Tree Natural Colors.

So apparently after one taste of the vanilla cupcakes I was told I was the BEST mom in the world. And the kids at Tuckers party will LOVE them.

So these were birthday cupcakes and not one complaint. No kids got wind they were eating allergy free cupcakes. I had one kid take a few to eat on the way home. Someone asked about the sugar and I did mention it was organic, that could be why the mom let the child take a few home.

Although I will tell ya the chocolate cupcakes did not make it. I think my oven is really acting up and raised the temp towards the end and that is why they have the burnt taste. Although my kids ate them up.

Enjoy her book, I know I will.