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Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts

Pumpkin Cupcakes with Maple Cream Cheese Icing

Gluten-free pumpkin cupcakes with maple cream cheese icing.
A new gluten-free dairy-free pumpkin cupcake recipe for Fall.


Before I get to my pumpkin cupcake recipe, I need to wander off a bit. Just briefly. Because it's who I am. A person who wanders. Ponders. Finds solace in books. I've been like this since girlhood. Curious. Serious. No good at catching balls. Or dressing dolls. I am beyond inept with hair. And eyeliner. Nail polish. I get anxious and non-verbal if I have to wear anything that isn't a pair of jeans.

It might be because I'm a child of The Sixties, that starstruck Age of Aquarius, when kindred souls united for peace, beauty, and rock and roll. As Hunter S. Thompson wrote, "You could strike sparks anywhere. There was a fantastic universal sense that whatever we were doing was right," and there was that "...sense of inevitable victory over the forces of Old and Evil. Not in any mean or military sense; we didn’t need that. Our energy would simply prevail. There was no point in fighting—on our side or theirs. We had all the momentum; we were riding the crest of a high and beautiful wave."

I've been remembering the beautiful wave lately. The idealism. The hope. The belief that there is more to life than collapsing in front of the television and microwaving hot dogs. The belief that beauty- as Steve Jobs believed- is important, has value. That we are deeply interconnected. That life on Earth is precious- from the house sparrow to the living sea. That we are part of a vast and mysterious collective- not merely of our absurd egos (who natter inside our heads and squander our attention on drama, conflict, acquisition and the need to control)- but of a newly unfolding awareness of astonishing inner space and outer space. Infinity in every direction. The Universe is far more capacious than we ever dreamed. Perhaps even multi-dimensional. A Multiverse.

Which begs the question.

Who am I? Really. I know I am not the car I drive or the laundry detergent I use. I know I am not what I identify with. I am not what I embrace- or reject. Though for years I thought so. I believed my opinions created a self. Made me Me. Now that I am old enough to have lived through countless opinion reversals, I realize opinions are temporary.

And not defining.

Just as I am not my baby teeth. Or my once lactating voluptuousness. Or my sprouting silver hair. Or what music I listen to. Or what jeans I outgrow. I am not even the woman baking pumpkin cupcakes for her readers. Or am I?

Well, maybe I am. Just a little. But wait. Doesn't that make me the sum of what I do? I bake therefore I am? I am trying lately not to be so much of a human doing. And more of a human being.

It's not as easy as one might think.

And therein lies the trouble. The whole thinking thing. Our brain. Our wired hardware. It disconnects us. It addicts us. It overrides the heart and soul of what is really going on. The being we really are. Beneath the seductive and glossy surface of things. The spark that burns from the greater whole.

I see that spark in you. In your words and comments. In your avatar's eyes.

And that spark?

It's why I made you cupcakes.

xox


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Orange Creme Cupcakes

Gluten-free vegan orange cupcakes @ Gluten-Free Goddess
Gluten-free dairy-free orange cupcake goodness.

Sunny Sweetness with a Twist

On my To-Do List for nearly forever has been creating a gluten-free vegan recipe for my favorite birthday treat- a fresh and fragrant orange cake with orange creme frosting. Since it isn't my birthday until June (and it's just the two of us living out here in the Connecticut hills) I decided to experiment with making cupcakes instead of a layer cake.

Orange cupcakes just sounded refreshing.

Sunny and sweet.

I had such a good time in the kitchen this week making these sweet little gems. In fact, I'll be working on more recipes for vegan cupcakes in the near future, including basic vanilla cupcakes, chocolate cupcakes, carrot, perhaps, and a few other tasty flavor combos.

Now that I know how easy it is to bake delicious gluten-free vegan cupcakes, the sky's the limit.

Off to pack.

Did I mention we're moving again?



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Gluten-Free Fudgy Brownie Cupcakes

Gluten-Free Fudgy Brownie Cupcakes


Fudgy Brownie Cupcake Love


Chocolate brownies were the first gluten-free dessert I attempted after shunning gluten forever and rebooting my life back in 2001. And I admit up front I used a mix. A gluten-free brownie baking mix (one of two available at the time). It was based on rice flour, starches and cocoa powder. And it wasn't terrible. A touch gummy, perhaps. A bit rice-y (you know what I mean- with that rice cooker aroma?). But they were sweet. And they were chocolate.

For that alone, I was grateful.

Yet.

I was (to be honest) unsatisfied. There had to be a way to bake a better tasting gluten-free brownie. A brownie that tasted fudgy and rich, and not like a cheap chocolate pudding mix.

Hence these Dark Chocolate Brownies were born, using real, melted dark chocolate. And the recipe remains a favorite- tweaked and adjusted over the years to accommodate my dairy-free reboot in 2007 (see all of my gluten-free dairy-free recipes here).

Lately we've been experimenting with baking brownies in a cupcake tin. Just for a change-up. We felt like tweaking again. We're using Baker's chocolate now (semi-sweet and unsweetened). And we're favoring hazelnut flour. We boosted the baking soda a tad. When they bake they rise and fall and crack like little flourless chocolate cakes.

We'll be taking these little beauties to Cape Cod this week. My husband is teaching an oil painting workshop. Road trip!

Have brownies will travel.



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Gluten-Free Vanilla Cupcakes Recipe with Mocha Icing

Gluten-free Goddess vanilla cupcakes with mocha icing
Gluten-free vanilla cupcakes. Let's celebrate.



The world is my oyster. No. Wait. I'm allergic to oysters. At least that is what a blood test declared, four years ago. Puzzling. I never had any symptoms. That I recall. Though who knows. I haven't actually eaten an oyster in (...let me count), maybe 17 years. They were fried oysters. At a jumping local hang-out on the Cape. The Land Ho in Orleans. Famous for grilled burgers, golden dipped fish and chips, fried clams. And yeah. Oysters. And beer. Truth is, I would much prefer a cupcake. No slimy, muscular middle. No fishy liquor. Just tender, soft sweetness in exactly the right portion. Not too big. Not too heavy. Not too much.

Just right.

As you may have guessed, I have issues (who among us doesn't?). Texture is a big honking issue for me. Size is an issue (portions bigger than my head? A serious turn off). And taste, well, that goes without saying (you know how I loathe bean flour). If I was a storybook character I would inhabit The Princess and the Pea.

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Gluten-Free Chocolate Cupcakes with Coffee Icing

Gluten free chocolate cupcake recipe with coffee flavored icing
Gluten-free chocolate cupcakes.

Gluten-free cupcakes are hot. Or should I say, HAWT. Tack on vegan status, too, and you've got a trend worthy of the most BoHo WeHo GoGo. So I'm reprising this chocolate cupcake recipe to tempt you into baking this weekend. These little beauties remind me of Devil's Food Cake. Dark, moist and chocolatey. So go grab your inner Domestic Goddess by the hand and stir up some trouble.

But before we get to (what happens to be my favorite) chocolate cupcake recipe from the archives, I want to share something. Maybe it's the waxing moon, that cyclic siren pulling us toward wholeness, to embracing our shadow, urging us to let go, shed the outworn for the sake of authenticity. Or maybe it's the fresh start of a new school year, possessing me with cravings for newly sharpened pencils and thick stacks of paper, clean as a cloud. Fall always wakes me up. It conjures images of new beginnings.

And yes, there will be baby pictures.



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Vegan Cupcakes and Baking and Why You Need an Oven Thermometer

Before you bake these cupcakes, get an oven thermometer.

I attempted my first baking recipe yesterday. In the new apartment, that is. The kitchen is new, not the baker. I've been around the block a time or two when it comes to batter and dough (so if you're new to the blog, Darling, don't panic- I've got armloads of gluten-free recipes waiting for your brilliance to coax them to life). See that sparkling little cupcake gem above? Try it's zesty orangeness on for size. Because the recipe I was developing for you... Well.

It failed.

What was it? you idly wonder. Zucchini bread. A bread that should have been moist and tender and bursting with juicy bits of zucchini. A perennial August favorite I haven't sunk my teeth into since going gluten-free nine years ago. So I was due.

What happened?

Here's the thing. The thing I have to share with you that could change your gluten-free baking life. The back story: the stove is new. As in brand spanking new. No gluten has ever darkened it's white enamel door (a psychological plus). And it's a gas stove (heats quickly, super efficient). So what I am about to tell you may surprise you.

The oven temperature was off. As in way off.

How do I know? I had an inkling. I bought an oven thermometer. I installed it. And I set the oven temperature to 350 degrees F. When the preheat light went off I opened the oven door. It read 400 cussing degrees.


What?

How can a brand new oven be off by 50 degrees? Turns out ovens can be off by all kinds of degrees, Babycakes. A little high. A little low. This is not uncommon. New or old, stoves can be persnickety. So if you're one of those readers who find my baking times too short or too long? Get an oven thermometer stat and take your oven's temperature. Play nurse to that Bad Boy. And find out exactly where you're at. Because the sunken loaves with gummy centers you felt guilty about? Might not be you at all, Darling. The burnt cookies that made you feel like a Martha Stewart failure? Could be your over zealous gas burner.

To test this out we set the oven temp to 300 degrees. And guess what? The thermometer read 350 degrees. On the nose.

So Steve rustled up some cookies to cheer me up in my zucchini bread grief. And not just any cookies. These Peanut Butter Quinoa Cookies. Because a girl needs a dunk worthy cookie for breakfast.

And there will be zucchini bread in the near future. Oh yes.


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Make Gluten-Free Brownie Cupcakes with Namaste Baking Mix

Gluten free brownie cupcakes made with Namaste baking mix
Brownies baked as cupcakes- from Namaste baking mix.

Check out these fudgy little gems. Chocolate chip brownies dressed up like cupcakes. These are Steve's creation. He's been making gluten-free brownies for- let me think a minute- almost nine years. (How, I ask you, is that possible? Nine years gluten-free? Yep. We'll be celebrating nine years of gluten-free living this December. Perilously close to a decade.) So he's the resident brownie expert. I bow to his expertise.

He's baked brownies from scratch. He's tried all the gluten-free mixes. He's added flavors. Coffee. Peppermint. Vanilla. He's added extra chocolate chips. Chopped walnuts. Pecans. Even raisins. He bakes brownies weekly. But lately he's got a new twist to this favorite classic treat. He plops the batter into a cupcake liner clad muffin tin.

Steve swears this creates a better, moister brownie.

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My Best Gluten-Free Cake + Cupcake Recipes

Gluten-Free Goddess Cake + Cupcake Recipes
Orange infused gluten-free cupcakes!


My Best Gluten-Free Cake + Cupcake Recipes


Here is a selection of my favorite gluten-free cake recipes on Gluten-Free Goddess- from company worthy coconut layer cake to cozy cinnamon crumbed coffee cake, from rich and fudgy flourless chocolate elegance to sassy orange vegan cupcakes.







Gluten-Free Coconut Layer Cake



















Super rich and decadent truffle cake.


Gluten-Free Goddess' Gluten-Free Cake Baking Tips:

New to baking gluten-free cakes and cupcakes? See my post Gluten-Free Cooking + Baking Tips for what to expect and how to problem solve.

Gluten-free vegan batter (without dairy and eggs) behaves differently than wheat batter. It is generally stickier, and thicker than standard batter.
Eggs are a boon to gluten-free baking. They add lift, moisture and lightness to heavy gluten-free flours.  If fat is a concern, use whisked egg whites instead of whole eggs, and an extra egg white.
Bake in the center of a pre-heated oven. If your cakes sink in the center you may be adding too much liquid to the batter, not baking it long enough, or your oven temperature may run a tad cool. Conversely, if the cake rises high and fast, then collapses, your oven may run hot.
For essential tips on baking gluten-free and dairy-free without eggs see my Vegan Baking Cheat Sheet, with trouble shooting strategies for baking success.





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Gluten-Free Blueberry Brownie Bites

Vegan blueberry brownie bites aka financiers
Tasty little vegan chocolate brownie bites.

The idea for blueberry brownies came to me in the middle of shampooing my hair. I was thinking about a chocolate bar I'd seen the day before (what, you don't think about chocolate in the shower?). It was a slim dark chocolate confection with dried blueberries. I'm a fruit and chocolate combo fan, you see. I love berries and chocolate. Orange and chocolate. Pineapple and chocolate. Actually, is there anything that doesn't taste better with some chocolate on it?

Such are my ponderous meanderings.

I'm still waiting for my Babycakes cookbook to arrive (I pre-ordered it from Amazon) along with pastry bags and icing tips. Ever since my unexpected success developing my first gluten-free and vegan Orange Creme Cupcakes I've been dreaming up cupcake flavors and imagining sweet little gems galore. Although I was less than thrilled to learn that Babycakes bakery uses bean flours (yuck), soy milk powder (um, why?) and spelt (spelt is not gluten-free) in their recipes, I'm still stoked to get the book, hoping it will at least inspire my own gluten-free vegan beauties.

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Gluten-Free Blueberry Cake Cupcakes

Gluten free blueberry cake cupcakes
Love blueberry cake? Here's my cupcake version.

Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.

Or can it?

Blueberry Cake Cupcakes Recipe


The flour blend as well as the kind of sugar you use will influence the flavors in these cupcakes. If you don't care for the taste of buckwheat, use a brown rice flour instead. Also- I like to use organic golden brown sugar in my gluten-free dessert recipes because I think it adds more flavor and depth to my recipes. Gluten-free flours often taste a little strange. That is also why I use at least 2 teaspoons of bourbon vanilla in my recipes. Bottom line? Gluten-free baking needs a little flavor spike.

This recipe is loosely based on my pre-gluten-free recipe for wild blueberry cake. I haven't made this recipe as a large cake since going gluten-free, but I'd like to. If you try it as cake- please share how/what you do with it. I used to bake it in a loaf pan.

Ingredients:

Whisk together in a mixing bowl:

3/4 cup sorghum flour
3/4 cup rice flour
1/4 cup GF buckwheat flour or GF millet flour
1/2 cup tapioca or potato starch
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons xanthan gum
1/2 teaspoon nutmeg
1 teaspoon very fine lemon zest- save the lemon for glaze, if you desire

In a separate mixing bowl beat together:

2 large free-range eggs, beaten- or Ener-G egg replacer
1 cup organic light brown sugar
1/2 cup Spectrum Organic Shortening
1/2 cup warm non-dairy milk, more as needed
2 teaspoons bourbon vanilla extract

Instructions:

Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.

Add the wet into the dry ingredients and beat to combine; beat on medium for 3 minutes. If the cake batter appears too dry, add more non-dairy milk, one tablespoon at a time until it becomes a smooth batter.

And if the batter is too wet, add a little extra rice flour, a tablespoon at a time to thicken it a bit. (Humid weather can make flours damp.)

Stir in by hand:

1 heaping cup fresh (or frozen unthawed organic blueberries).

Note: If using fresh berries, I save a few and press them into the tops. Frozen berries don't seem to sink as much, but you could also do the same with frozen berries. Note- frozen berry batters take longer to bake.

Spoon the blueberry batter evenly into the twelve baking cups. Sprinkle organic golden brown sugar or raw sugar on the tops, if you like.

Bake in the center of the preheated oven for about 20 to 25 minutes- until firm. Check with a wooden pick for doneness, if you like. Fresh vs. frozen blueberries will influence the baking time (frozen takes longer).

Cool on a wire rack very briefly, then tip the cupcakes out of the pan and place them on a wire rack to continue cooling (this way, they don't develop soggy bottoms).

If you'd like to do a lemon glaze, combine:

Juice of 1 large lemon
1/2 cup confectioner's (icing) sugar, more as needed

Drizzle glaze over still warm cupcakes.

Makes 12 cupcakes.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Notes:


Gluten-free flours absorb moisture during humid summer days, so use your best judgment when baking. If batters seem wetter than usual, add a tablespoon or two of more flour. 

If the opposite is true and your batter is too stiff, add a little more liquid, a tablespoon at a time.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


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Gluten-Free Dessert Recipes

The best gluten-free dessert recipes at Gluten-Free Goddess®.

Looking for fabulous gluten-free dessert recipes for your celiac sweet tooth? Here is my collection of truly tasty gluten-free treats- from buckwheat chocolate chip cookies to praline pumpkin pie, from rich dark chocolate brownies and cupcakes (with mocha frosting!) to easy fruit crisps and elegant coconut layer cake. All my dessert recipes are wheat and gluten-free, and many are egg-free and dairy-free, as well.

Make today delicious.  xox Karina





Gluten-Free Goddess® Desserts


cookies

















Best gluten free dessert recipes by Karina
Flourless chocolate cake

cake + cupcakes


















Raspberry coconut-almond bars.



brownies + bars










Strawberry Rhubarb Crumble



pie, fruit crisps, cobblers + crumbles





Pumpkin Pie- crustless




fruit





smoothies, sorbet + ice cream











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