Gluten-Free Apple Spice Cupcakes - Recipe

for the cupcakes:
1 box gluten-free yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup water
1/2 cup butter, room temperature
2 tsp. gluten-free vanilla
3 eggs
1 cup apple, peeled and chopped

1. Preheat the oven to 350F. Place all ingredients, except for apple, in a large bowl or stand mixer and beat on low speed for 30 seconds. Continue to beat on medium speed for about 2 minutes. Gently fold in the apple until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool completely.

for the frosting:
1/2 cup unsalted butter, room temperature
6 oz. gluten free cream cheese, room temperature
3 1/2 tbsp. pure maple syrup
2 cups icing sugar

2. In a medium bowl, beat together butter, cream cheese, and maple syrup until smooth and creamy. Add icing sugar half a cup at a time and continue beating until all sugar is incorporated. Frost each cupcake with a piping bag fitted with a large open star tip, such as a Wilton 1M. Sprinkle chopped candied walnuts on top, if desired.

Makes approximately 18 cupcakes

Gourmet Dark Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

1. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, and baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended, and then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed and blend well. Then add the flour mixture and beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp. vanilla extract
additional dark chocolate shavings for garnish

2. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle some additional dark chocolate shavings on each cupcake for garnish, if desired.

Makes approximately 12 cupcakes