GLUTEN FREE VEGAN VANILLA CUPCAKES

Posted by Bryna Bear aka Gluten Free Baking Bear

     These cupcakes are delicious.  They have a rich vanilla flavor, are moist and light.  They are the best vanilla cupcakes I have had.  I am a chocoholic so any vanilla baked good has to be really good for me to love it and I love these.  Alone or with the frosting these are irresistible and not too sweet.

     To make these cupcakes I adapted a vegan recipe into a gluten free version and used my vanilla frosting recipe.  I hope you enjoy them.

      GLUTEN FREE VEGAN VANILLA CUPCAKES

Makes 12 cupcakes

INGREDIENTS

CUPCAKES

 DRY

¾ cup	Sorghum Flour
¼ cup	Tapioca Flour
2 Tbs.	Chickpea Flour
2 Tbs.	Coconut Flour
¾ cup	Sugar - I used evaporate cane juice crystals
¾ tsp.	Xanthan Gum
1 ½ tsp.	Baking Soda
½ tsp.	Sea Salt

 WET

⅔ cup	Non Dairy Milk of Choice - I used Almond
⅓ cup	Canola or Sunflower or other light tasting Oil
2 Tbs.	Apple Cider Vinegar
2 tsp.	Vanilla Extract

FROSTING

1 cup	Shortening - Vegan and non hydrogenated such as Spectrum Brand
2 cups/14 oz.	Confectioner’s Sugar
2 tsp.	Vanilla Extract
2 Tbs.	Non Dairy Milk of choice - I used Almond

DIRECTIONS

1)    Preheat oven to 375℉.  Prepare a 12 muffin pan by lining it with paper cupcake liners.

2)    In a large bowl add all of the DRY ingredients and mix well.

3)    In a separate bowl add all of the WET ingredients and mix together.

4)    Pour the wet ingredients into the bowl with the dry ingredients and mix until smooth and well blended.  If using a stand mixer, mix for about 2 minutes.

Batter all mixed.

5)    Divide the batter evenly between the 12 cups in the prepared pan.

Cupcake batter divided evenly among 12 paper liners.

6)    Bake for 18-20 minutes or until the tops are lightly golden.

7)    Cool in pan for 5 minutes before removing the cupcakes to a rack to cool completely.

8)    While the cupcakes are baking prepare the frosting:

9)    Add all the ingredients to the bowl of an electric mixer and mix on low until there is not more loose sugar then increase the speed to medium/high and beat until light and fluffy, about 5 minutes.

10)Fill a pastry bag fitted with a ½” diameter tip with the frosting. Or you can just spread it on with a knife.

11)When the cupcakes are completely cool, frost with the frosting. Enjoy!

The inside of a cupcake.

GLUTEN FREE VEGAN VANILLA CUPCAKES Makes 12 cupcakes INGREDIENTS CUPCAKES ¾ cup Sorghum Flour ¼ cup Tapioca Flour 2 Tbs. Chickpea Flour 2 Tbs. Coconut Flour ¾ cup Sugar - I used evaporate cane juice crystals ¾ tsp. Xanthan Gum 1 ½ tsp. Baking Soda ½ tsp. Sea Salt DRY ⅔ cup Non Dairy Milk of Choice - I used Almond ⅓ cup Canola or Sunflower or other light tasting Oil 2 Tbs. Apple Cider Vinegar 2 tsp. Vanilla Extract WET FROSTING 1 cup Shortening - Vegan and non hydrogenated such as Spectrum Brand 2 cups/14 oz. Confectioner’s Sugar 2 tsp. Vanilla Extract 2 Tbs. Non Dairy Milk of choice - I used Almond DIRECTIONS 1) Preheat oven to 375℉. Prepare a 12 muffin pan by lining it with paper cupcake liners. 2) In a large bowl add all of the DRY ingredients and mix well. 3) In a separate bowl add all of the WET ingredients and mix together. 4) Pour the wet ingredients into the bowl with the dry ingredients and mix until smooth and well blended. If using a stand mixer, mix for about 2 minutes. 5) Divide the batter evenly between the 12 cups in the prepared pan. 6) Bake for 18-20 minutes or until the tops are lightly golden. 7) Cook in pan for 5 minutes before removing the cupcakes to a rack to cool completely. 8) While the cupcakes are baking prepare the frosting: 9) Add all the ingredients to the bowl of an electric mixer and mix on low until there is not more loose sugar then increase the speed to medium/high and beat until light and fluffy, about 5 minutes. 10) Fill a pastry bag fitted with a ½” diameter tip with the frosting. Or you can just spread it on with a knife. 11) When the cupcakes are completely cool, frost with the frosting. Enjoy!

GLUTEN FREE COCONUT CUPCAKES

Posted by Bryna Bear aka Gluten Free Baking Bear

     These yummy GF Coconut Cupcakes are easy to make and very delicious.  The texture is fluffy and moist and they have a delicate coconut flavor.  Using a glaze instead of frosting makes them just sweet enough and very easy to frost.  The toasted coconut on top give them a nice crunchy bite.  If you prefer you can use untoasted coconut for a crunch free texture.

     I used butter, and have not tried making these cupcakes with dairy free ingredients yet, but I’m sure the recipe would come out well.  When doing dairy free baking I usually substitute half margarine and half non-hydrogenated shortening and have very good results.

     Enjoy!

    

     GLUTEN FREE COCONUT CUPCAKES

Makes 12 - 17

Ingredients

CAKE

1 Stick/4 oz./8 Tbs.	Unsalted Butter
2 Tbs.	Vegetable Oil - light tasting such as sunflower or canola
1 cup	Sugar - I used evaporated cane juice crystals
½ tsp.	Himalayan Sea Salt
2 large	Eggs
1 ½ tsp.	Vanilla Extract
⅔ cup/5 oz.	Milk
½ cup	Unsweetened Shredded Coconut
½ cup	Sorghum Flour
¼ cup	Tapioca Flour
2 Tbs.	Chickpea Flour
2 Tbs.	Coconut Flour
¾ tsp.	Xanthan Gum
2 tsp.	Baking Powder

GLAZE

½ cup	Confectioner’s Sugar
2 tsp.	Milk

TOPPING

¼ cup

Unsweetened Shredded Coconut

Directions

CAKE

1)    Preheat the oven to 350℉.  Line muffin tins with 17 paper liners.

2)  In the bowl of a stand mixer or in a large bowl using a hand mixer or (elbow grease) and a wooden spoon, cream the butter, salt and sugar together until light and creamy.

3)  Mix in eggs, one at a time until combined.

4)  Add vanilla, oil, milk & coconut and mix well.

Creamed butter and sugar after the eggs and milk are mixed in.

5)  In a small bowl, combine the flours, baking powder and xanthan gum and whisk together until well blended.  Add the flour mixture, all at once, to the butter mixture and mix until smooth.

The flour mixture added to the butter mixture. 

Batter mixed until smooth.

6)  Using a scoop that measures 2 inches across, scoop the batter into each paper liner.  The liner cups should be ⅔ full. 

Batter scooped into paper liners.

7)  Bake for 18-20 minutes or until the cake springs back when lightly pressed with a finger.

Cupcakes after baking.

8)  Spread the ¼ cup of coconut out on a small baking sheet and place in the oven for 3-5 minutes or until the coconut turns golden brown.  Remove from the oven and allow to cool.  You can toast the coconut before or while the cupcakes are baking.

Toasted coconut.

9)  Allow the cupcakes to cool completely in a rack before glazing them.

GLAZE

1)    Add the confectioner’s sugar to a small bowl. 

2)    Add the milk one tsp. at a time until a thick liquid is formed.

3)    Use a teaspoon to pour some glaze on top of each cupcake and spread the glaze with the back of the spoon.

4)    While the glaze is still wet sprinkle some toasted coconut on top of each cupcake.

Center left front - no glaze.
Center right front - with glaze.
The rest of the cupcakes have glaze and toasted coconut on top.

GLUTEN FREE COCONUT CUPCAKES Makes 12 - 17 Ingredients CAKE 1 Stick/4 oz./8 Tbs. Unsalted Butter 2 Tbs. Vegetable Oil - light tasting such as sunflower or canola 1 cup Sugar - I used evaporated cane juice crystals ½ tsp. Himalayan Sea Salt 2 large Eggs 1 ½ tsp. Vanilla Extract ⅔ cup/5 oz. Milk ½ cup Unsweetened Shredded Coconut ½ cup Sorghum Flour ¼ cup Tapioca Flour 2 Tbs. Chickpea Flour 2 Tbs. Coconut Flour ¾ tsp. Xanthan Gum 2 tsp. Baking Powder GLAZE ½ cup Confectioner’s Sugar 2 tsp. Milk TOPPING ¼ cup Unsweetened Shredded Coconut Directions CAKE 1) Preheat the oven to 350℉. Line muffin tins with 17 paper liners. 2) In the bowl of a stand mixer or in a large bowl using a hand mixer or (elbow grease) and a wooden spoon, cream the butter, salt and sugar together until light and creamy. 3) Mix in eggs, one at a time until combined. 4) Add vanilla, oil, milk & coconut and mix well. 5) In a small bowl, combine the flours, baking powder and xanthan gum and whisk together until well blended. Add the flour mixture, all at once, to the butter mixture and mix until smooth. 6) Using a scoop that measures 2 inches across, scoop the batter into each paper liner. The liner cups should be ⅔ full. 7) Bake for 18-20 minutes or until the cake springs back when lightly pressed with a finger. 8) Spread the ¼ cup of coconut out on a small baking sheet and place in the oven for 3-5 minutes or until the coconut turns golden brown. Remove from the oven and allow to cool. You can toast the coconut before or while the cupcakes are baking. 9) Allow the cupcakes to cool completely in a rack before glazing them. GLAZE 1) Add the confectioner’s sugar to a small bowl. 2) Add the milk one tsp. at a time until a thick liquid is formed. 3) Use a teaspoon to pour some glaze on top of each cupcake and spread the glaze with the back of the spoon. 4) While the glaze is still wet sprinkle some toasted coconut on top of each cupcake.

GLUTEN FREE EGGNOG CHOCOLATE CHIP AND NUT CUPCAKES WITH EGGNOG BROWN BUTTER GLAZE

Posted by Bryna Bear aka Gluten Free Baking Bear

     It is that time of the year again when we have left over eggnog. I have posted a few eggnog recipes before:  Eggnog Biscuits, Eggnog Flan and Eggnog Eclairs.  This year I hope to make some more recipes with my leftover eggnog. 

    These muffins were the first new recipe that I made with eggnog this year.   They taste great and have a strong eggnog flavor.  The brown butter glaze is decadent.  I plan to repurpose some of these muffins into a dessert with eggnog custard.  I’ll keep you posted.

     I got this recipe from How Sweet Eats blog, but changed it up into a gluten free version and added some nuts.   Be careful not to over bake these as the just baked ones were much moister than those that baked a bit longer.

    

GLUTEN FREE EGGNOG CHOCOLATE CHIP AND NUT CUPCAKES WITH EGGNOG BROWN BUTTER GLAZE

Makes 22-24

Ingredients

CAKE

½ cup/4 oz.	Unsalted Butter - melted
½ cup	Sugar
2 tsp	Vanilla Extract
2 large	Eggs
1 cup + 2 Tbs.	Sorghum Flour
½ cup	Tapioca Flour
½ cup	Chickpea Flour
¾ tsp	Xanthan Gum
½ tsp	Ground Nutmeg
½ tsp	Baking Soda
½ tsp	Baking Powder
¼ tsp	Sea Salt
¾ cup	Eggnog
⅔ cup	Chocolate Chips
⅔ cup	Chopped Walnuts or Pecans

  

GLAZE

¼ cup	Brown Butter
¼-½ cup	Confectioner’s Sugar
2-3 Tbs.	Eggnog

Directions

CAKE

      1)   Preheat the oven to 350°F.  Place paper liners into two muffin tins and set aside.  

      2)   In a small bowl mix together the flours, baking soda and powder, xanthan gum, nutmeg and salt.  Set aside.

The dry ingredients ready to be whisked together.

      3)   In a large bowl add the melted butter and sugar and mix until smooth.  Mix in the vanilla well.

      4)   Add the eggs, one at a time, mixing well after each addition.

      5)   Add half the flour mixture and stir in.  Add all the eggnog and mix well.  Add the rest of the flour mixture and combine well.

Adding half of the flour mixture to the batter.

Adding eggnog to the batter.

Adding the remaining flour mixture to the batter.

      6)   Add the nuts and chips and mix in until well distributed.

Adding nuts and chips.

The batter all done.

      7)   I used a scoop that measures 2-inches across to scoop out batter into the paper lined muffin cups.

      8)   Bake for 17-20 minutes or until the cake is just set.  It will be dry if over baked so check every  minute after the first 15 minutes to see if the cake is done.

Raw batter in the muffin tin

      9)   Allow to cool completely on a rack before topping with the glaze.

GLAZE

1)   First make brown butter by heating the butter in a pan with a light colored bottom until the butter turns a light brown and has a nutty aroma.  Using a light colored pan allows you to see how brown the butter is getting.  Use a medium low flame and stir the butter constantly until done.  The butter will foam up while cooking, this is to be expected.  Do not walk away while it is cooking because the butter can burn very quickly and be ruined.  When the butter is the right color and fragrance remove it from the heat and allow it to cool before making the glaze.

Melting butter in a light colored pan.

Butter cooking over a medium heat.
Note how it is foaming. 

Butter after browned and emitting a nutty aroma.
Sometimes I let it get a little darker.

2)   Sift the powdered sugar into a small bowl.  Add the eggnog.  Pour in the browned butter through a fine sieve to keep the sediment from the bottom of the butter pan from getting into the glaze.   Whisk all the ingredients together until smooth.

Mixing the butter and sugar.

The glaze after mixing in the eggnog.
See how it is thin enough to drizzle off of the whisk.

3)   Add more eggnog if the mixture is too thick and more powdered sugar if too watery.  When the desired consistency is reached, spoon some glaze over each cupcake.

Drizzling glaze over the cupcakes.

4)   The glaze will set in about an hour.

Glaze is set. 

EGGNOG CHOCOLATE CHIP AND NUT CUPCAKES WITH EGGNOG BROWN BUTTER GLAZE Makes 22-24 GlutenFreeBakingBear.com Ingredients CAKE ½ cup/4 oz. Unsalted Butter - melted ½ cup Sugar 2 tsp Vanilla Extract 2 large Eggs 1 cup + 2 Tbs. Sorghum Flour ½ cup Tapioca Flour ½ cup Chickpea Flour ¾ tsp Xanthan Gum ½ tsp Ground Nutmeg ½ tsp Baking Soda ½ tsp Baking Powder ¼ tsp Sea Salt ¾ cup Eggnog ⅔ cup Chocolate Chips ⅔ cup Chopped Walnuts or Pecans GLAZE ¼ cup Brown Butter ¼-½ cup Confectioner’s Sugar 2-3 Tbs. Eggnog Directions CAKE 1) Preheat the oven to 350°F. Place paper liners into two muffin tins and set aside. 2) In a small bowl mix together the flours, baking soda and powder, xanthan gum, nutmeg and salt. Set aside. 3) In a large bowl add the melted butter and sugar and mix until smooth. Mix in the vanilla well. 4) Add the eggs, one at a time, mixing well after each addition. 5) Add half the flour mixture and stir in. Add all the eggnog and mix well. Add the rest of the flour mixture and combine well. 6) Add the nuts and chips and mix in until well distributed. 7) I used a scoop that measures 2-inches across to scoop out batter into the paper lined muffin cups. 8) Bake for 17-20 minutes or until the cake is just set. It will be dry if over baked so check every minute after the first 15 minutes to see if the cake is done. 9) Allow to cool completely on a rack before topping with the glaze. GLAZE 1) First make brown butter by heating the butter in a pan with a light colored bottom until the butter turns a light brown and has a nutty aroma. Using a light colored pan allows you to see how brown the butter is getting. Use a medium low flame and stir the butter constantly until done. The butter will foam up while cooking, this is to be expected. Do not walk away while it is cooking because the butter can burn very quickly and be ruined. When the butter is the right color and fragrance remove it from the heat and allow it to cool before making the glaze. 2) Sift the powdered sugar into a small bowl. Add the eggnog. Pour in the browned butter through a fine sieve to keep the sediment from the bottom of the butter pan from getting into the glaze. Whisk all the ingredients together until smooth. 3) Add more eggnog if the mixture is too thick and more powdered sugar if too watery. When the desired consistency is reached, spoon some glaze over each cupcake. 4) The glaze will set in about an hour.