Gluten-Free Strawberry Shortcake Cupcakes - Recipe

for the cupcakes:
3/4 cup salted butter, room temperature
1 3/4 cups sugar
2 tsp GF vanilla extract
2 large eggs, room temperature
2 egg whites
1 cup milk
1/4 cup sour cream
3 cups gluten-free flour blend
2 tsp xanthan gum
2 1/2 tsp GF baking powder
1 tsp GF baking soda
1/2 tsp salt

1. Preheat the oven to 350F. With an electric mixer, cream together the butter and sugar until fluffy then add the vanilla. Add the eggs and egg whites one at a time, mixing to incorporate after each addition. Add the milk and sour cream and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to sift out any lumps. Add the dry ingredients all at once to the sugar mixture and mix on low-medium speed to incorporate. Spoon about 1/4 cup batter into each well of a muffin tin lined with baking cups. Bake for 24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely. While cupcakes are cooling hull strawberries and make whipped cream.

for the whipped cream:
2 cup heavy cream
2 tbsp. icing sugar
2 tsp GF vanilla extract
*(for a twist, try swapping vanilla extract for fresh squeezed lime juice)*

2. Chill a metal mixing bowl and beaters in the freezer for 5 minutes. Pour the cream into the cold bowl and whisk until it starts to thicken. Add the icing sugar and flavoring until soft peaks form. Be careful not to over mix.

3. Hull and slice 1 quart of strawberries. Remove paper lines from each cupcake and slice cupcakes in half horizontally. Spread a small amount of whipped cream on the cut side of the bottom half and layer on a few strawberry slices. Spread a small amount of whipped cream on the cut side of the top half and reassemble the cupcake like a sandwich. Top each cupcake with additional whipped cream and garnish with strawberry slices.

Makes approximately 24 cupcakes

Gluten-Free & Vegan Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about 1 minute until the tapioca flour is dissolved and the mixture is well emulsified. Add the cocoa powder, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high speed for about 2 minutes. It is important to mix really well, you can't over mix because there is no gluten! Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 11-12 minutes, rotate in the oven and bake for an additional 10-12 minutes.  Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup margarine, softened
1/2 cup agave syrup
2 tsp vanilla extract
1/3 cup cocoa powder, sifted
1/2 cup soy milk powder

2. Beat margarine and agave with an electric mixer at medium speed until smooth. Whisk in vanilla then slowly fold in cocoa powder. Slowly beat in soy milk powder at low speed. If mixture seems too firm, drizzle in a little agave, if too watery add a very small amount of soy milk powder. Frost each cupcake with a piping bag fitted with an open star tip. Garnish with gumpaste or fresh flowers if desired.

Makes approximately 12 cupcakes

Vegan & Gluten Free Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy or almond milk
1/3 cup canola oil
3/4 cup sugar
2 tsp GF vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup corn flour or almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl, combine milk, canola oil, sugar and extracts. Beat on medium speed just to combined. Add tapioca flour and flax seed and mix vigorously for about a minute, until the tapioca flour is dissolved add the mixture is well emulsified. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium to high speed for about 2 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. These cupcakes wont rise as much as the average cupcake, so you can fill the liners a little more than usual. Bake for 20-24 minutes, rotating half way through bake time. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 1/2 cups gluten free icing sugar
1 1/2 tsp GF vanilla extract
1/4 soy or almond milk

2. Beat shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and milk and beat for an additional 5-7 minutes until light and fluffy. Frost each cupcake and enjoy!

Makes approximately 12 cupcakes

Gluten-Free Carrot Cupcakes

for the cupcakes:
2 cups sugar
1 cup butter
1 tsp GF vanilla extract
4 large eggs
2 cups shredded carrot (about 4 medium carrots)
1 cup flaked, sweetened coconut
2/3 cup crushed pineapple (about an 8 oz. can)
2 3/4 cups gluten-free flour blend
1 1/2 tsp xanthan gum
1 1/2 tsp GF baking powder
1 1/2 tsp GF baking soda
2 tsp ground cinnamon

1. Preheat the oven to 350F. With an electric mixer, beat the sugar and butter, then add the vanilla. Add the eggs one at a time, mixing to incorporate after each addition. Add the carrot, coconut and pineapple and mix until combined. In a separate bowl, combine the flour, baking powder, baking soda, xanthan gum, and cinnamon and mix with a whisk to sift the ingredients together and break up any lumps. Add the dry ingredients all at once to the sugar mixture and beat on low speed to incorporate. Scrape down the sides of the bowl and beat again until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for about 30 minutes, rotating pan half way through bake time. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
12 oz cream cheese, softened
1 cup salted butter, softened
3 3/4 cups icing sugar
1 1/2 tsp GF vanilla extract

2. With an electric mixer, cream together the cream cheese and butter until completely incorporated. Add the icing sugar and vanilla and beat well until desired consistency is reached. (Add more icing sugar for a stiffer frosting, or add a splash of milk for a runnier frosting). Frost each cupcake with a large round tip. Garnish with a piped, candy or real carrot if desired.

Makes approximately 24 cupcakes

Gluten-Free 'Be My Snickerdoodle' Cupcakes - Recipe

for the cupcakes:
3/4 cup salted butter, softened
1 3/4 cups sugar
2 tsp. GF vanilla extract
4 large eggs, room temperature
1 1/4 cups buttermilk, room temperature
3 cups all purpose gluten-free flour
2 tsp. xanthan gum
2 1/2 tsp gluten-free baking powder
1 tsp. gluten-free baking soda
1/2 tsp. salt
1 tsp. ground cinnamon

1. Preheat the oven to 350F. Cream together butter and 1 3/4 cups sugar with an electric mixer until light and fluffy, then add the vanilla. Add the eggs, one at a time, mixing to incorporate between additions. Add the buttermilk and mix until combined. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and 1 tsp. cinnamon and mix with a whisk to sift the ingredients and break up any lumps. Add the dry ingredients all at once to the sugar mixture and mix for about 10 seconds at medium speed to incorporate. Scrape down the sides of the bowl and mix at high speed for an additional 10 seconds until the batter is completely mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with valentine themed baking cups. Bake for 24 minutes, rotating pan half way through baking 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 1/3 cups sugar
1/2 cup water
4 large egg whites
1/4 tsp salt
1 1/2 cups salted butter, just removed from the fridge
2 tsp. gluten-free vanilla extract

2. Mix sugar and water in a heavy saucepan. Put in a candy thermometer and heat to 240F. without stirring. In a stand mixer using the whisk attachment, whisk the egg whites and salt at medium-high speed until frothy. Add an additional tablespoon of sugar to the egg whites and whisk until soft peaks form. Turn the mixer off and let the egg whites sit until the sugar mixture comes to 240 degrees. When the sugar is fully heated, turn the mixer to medium speed. Slowly drizzle the hot sugar mixture down the side of the bowl into the beaten egg whites. After all the sugar is added, continue whisking the mixture until it is cool (about 10 minutes). While the egg whites are whisking, cut the butter into tablespoon-size pieces. When the egg whites are cool, leave the mixer running at medium speed and add the butter, 1 tablespoon at a time, allowing enough time for each tbsp. of butter to incorporate after each addition, until all the butter is added. Add the vanilla and mix to combine. Switch to the paddle attachment and mix for an additional 1-2 minutes at medium-high speed until the air bubbles are out of the frosting and it is silky smooth. Frost each cupcake with a piping bag fitted with a large round tip (such as a Wilton 1A).

for the snickerdoodle cookies:
3/4 cup sugar
1/2 cup salted butter, softened
1 large egg
1 1/4 cups gluten-free all purpose flour
1 1/2 tsp. xanthan gum
1 tsp. cream of tartar
1/2 tsp. gluten-free baking soda
pinch of salt
2 tsp. ground cinnamon
2 tbsp. sugar

3. Preheat the oven to 400F. With an electric mixer, cream together 3/4 cup sugar and butter until light and fluffy. Stir in the egg, mixing to incorporate. Stir in the flour, xanthan gum, cream of tartar, baking soda, and salt. In a small bowl, mix the remaining 2 tbsp. of sugar and the cinnamon. Roll the dough out flat and cut out small hearts using a cookie cutter. (If the dough is too soft, roll up in waxed paper and refrigerate for 10 minutes). Sprinkle cinnamon sugar on top of each heart. Place heart cutouts on an ungreased cookie sheet 1 inch apart. Bake for 5-7 minutes until slightly brown at the edges. Remove pan from the oven and cool for 2 minutes. Remove cookies from the pan and cool completely on a wire rack.
*If desired, dip cookies in soft royal icing mix and set on wire rack to harden. (Mix royal icing as directed on package, divide into bowls and tint with gel food coloring if desired). Top each cupcake with a heart cookie and sprinkle with matching colored sugars.

Makes approximately 24 cupcakes and 48 mini cookies

Gluten-Free Black and White Cupcakes - Recipe

for the cupcakes:
1 cup salted butter, softened
1 cup water
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup sour cream
1 tsp. GF pure vanilla extract
2 1/2 cups GF all-purpose flour (see bottom of the page for recipe)
2 tsp. xanthan gum
1 1/2 tsp. GF baking powder
1 1/2 tsp. GF baking soda
1/2 tsp. salt

1. Preheat the oven to 350F. Heat butter, water and cocoa over medium heat in a saucepan until the butter is melted. Put the sugar in a mixing bowl, all the butter mixture and beat at low speed for about 5 minuets, until the mixture is cool. Add the eggs, one at a time, mixing to incorporate after each addition. Add the sour cream and vanilla. Mix to incorporate, scraping down the sides of the bowl if needed. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to 'sift' the ingredients and break up any lumps. Add the dry ingredients to the wet ingredients in the large mixing bowl and beat for 10-15 seconds on medium speed to incorporate. Scrape down the sides of the bowl and beat for an additional 5-10 seconds at high speed until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate the pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1 cup salted butter, softened
4 cups icing sugar
1/4 cup heavy cream
1 tsp. GF pure vanilla extract

2. Cream together all ingredients in a large bowl or electric stand mixer. Beat until light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until desired consistency is reached. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle the top of each cupcake with chocolate sprinkles or mini chocolate chips, if desired.

Makes approximately 24 cupcakes

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

Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes

Almond Cupcakes - Recipe

for the cupcakes:
1 box gluten free white cake mix
1 cup ground almonds (almond flour)
1 cup icing sugar
pinch of salt
1 cup sour cream (standard or dairy free alternatives)
1 cup vanilla flavored almond milk
3 eggs
2 tsp. vanilla extract
1 tsp. almond extract

1. Preheat the oven to 350F. Using a hand or stand mixer, place all wet ingredient in a large bowl and mix on low speed for 15 seconds. Add all dry ingredients and beat on medium speed for 1-2 minutes, or until well blended. 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 pans from the oven and cool completely.

for the frosting:
1 box Wilton whipped icing mix

2. Following directions on the box, add ice cold water to powder and beat using a hand or stand mixer. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip (such as the wilton 1M). Finish each cupcake with a whole almond, or almond slices.
Baking these cupcakes in gold foil liners and sprinkling the top with gold sprinkles adds some glitz!

Makes approximately 24 cupcakes

New Year New Recipes

Hello Lovelies,
So, I know I've been MIA for a couple of weeks... but what can I say... It was the holiday season, I was off work... and let's be honest, I think we all needed a break.

Well, in the last month or so, I've found out how critical my own need for a gluten-free diet is, and I'm sure there are many of you out there who have dietary restrictions as well, or maybe you've made a health conscious choice to be vegan. Well, I don't believe anyone should miss out on the sweeter side of life because of a few tummy issues. So this year, I will be bringing you tons of gluten free, dairy free and vegan recipes. And for those of you who are afraid of these swaps, don't worry, I'll still be including some old fashioned gourmet cupcakes that I know you'll love. So stay tuned for those delicious new bites!

Also, you may have noticed I gave the blog a new look. What do you think?

I also made some changes to the look of www.heartofthebatter.com pop on over and take a peek. Let me know if you like it, or if you think I should still make some other changes. I would really appreciate your feedback!

Well, that's all for now. I hope you all had a safe and happy holiday and you're getting your whisking arm and taste buds ready for the wonderousness I've got coming your way!

Until next time!
Happy baking, caking and tasting...
Love and Sprinkles, xoxo

Almond & Raspberry Friands - Recipe

1 3/4 cups unsalted butter, softened
1 cup ground almonds
6 egg whites
2/3 cup all-purpose flour
1/2 cup fresh raspberries
1/2 cup confectioners/icing sugar

Preheat the oven to 350F. Grease 12 wells of 1 or 2 friand pans with butter or shortening. Mix all of the ingredients in a large bowl, reserving half of the raspberries, until just combined. Pour the batter into the pans and scatter the remaining raspberries on top. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn the friands out of the pan onto a wire rack and cool for an additional 45-55 minutes. Serve dusted with icing sugar, fruits, whipped cream, or ice cream.

Makes approximately 12 Friands

*These treats naturally contain a small amount of flour. Try substituting for the flour mix at the bottom of the page to make gluten-free friands.*

Gluten-Free Strawberries & Honey Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup gluten-free icing sugar
4 eggs
1 tsp. vanilla extract
4 tbsp. potato flour
1 3/4 cups white rice flour
1 tsp. baking soda
1 tsp. cream of tartar
2 tsp. guar gum OR xanthan gum
1 cup strawberries, chopped


1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the strawberries) in a medium bowl and beat with an electric mixer until smooth, about 2-3 minutes. Gently fold in the chopped strawberries 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 for 30 minutes.

For the topping:
1 cup heavy cream
2 tbsp. gluten-free icing sugar
2 tbsp. honey1 tsp. vanilla extract
18 small strawberries, whole
2-3 drops red food coloring, if desired

2. Beat the cream, icing sugar, honey and vanilla (and red food color drops, if desired) in a small bowl until smooth and creamy. Spoon onto the cupcakes and top with a whole strawberry. Brush each strawberry with additional honey using a pastry brush. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes

Gluten-Free Strawberries and Lime Filled Cupcakes - Recipe

Here are the cupcakes ...
before adding the strawberries,
just so you can see how yummy
that secret filling looks
on the inside!

For the cupcakes:
1 cup unsalted butter, softened
1 cup gluten-free icing sugar
4 eggs
1 tsp. vanilla extract
4 tbsp. potato flour
1 3/4 cups white rice flour
1 tsp. baking soda
1 tsp. cream of tartar
2 tsp. guar gum OR xanthan gum

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth, about 2-3 minutes. 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 for 30 minutes.

For the filling:
1/2 cup lime curd (or key lime curd)

This is the cupcake corer,
you can find it online at my fave
Goldaskitchen.com or at your local
Williams Sonoma for about $5!

2. With an apple corer, or better yet a cupcake corer, create a hole in the center of the cupcake. (You can compost the centers, or sneak them as a snack for the chef). Fill each cupcake with a heaping teaspoon of lime curd. 




For the topping:
1 cup heavy cream
4 tbsp. gluten-free icing sugar, sifted
1 tsp. lime (or key lime) juice
4 cups small strawberries, sliced
4 tbsp. strawberry jell-o
1 tbsp. water

3. Beat the cream, icing sugar and lime juice in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange strawberry slices on top. In a small sauce pan, heat the jell-o and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes

Gluten-Free Strawberries and Cream Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup gluten-free icing sugar
4 eggs
1 tsp. vanilla extract
4 tbsp. potato flour
1 3/4 cups white rice flour
1 tsp. baking soda
1 tsp. cream of tartar
2 tsp. guar gum OR xanthan gum

1. Preheat the oven to 350F. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth, about 2-3 minutes. 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 for 30 minutes.

For the topping:
1 cup heavy cream
4 tbsp. gluten-free icing sugar, sifted
1 tsp. vanilla extract
4 cups small strawberries, sliced
4 tbsp. strawberry jell-o
1 tbsp. water

2. Beat the cream, icing sugar and vanilla in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange strawberry slices on top. In a small sauce pan, heat the jell-o and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve. Store covered in the fridge.

Makes approximately 18 cupcakes

Gluten-free Apricot Muffins - Recipe

2 3/4 cups gluten-free all-purpose flour
3/4 cups confectioners/icing sugar
1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped walnuts
1/2 cup chopped dried apricots

Preheat the oven to 400F. In a medium bowl, mix the flour, sugar, baking powder, and salt. In a large bowl, beat the eggs, butter, milk and vanilla. Add the dry ingredients to the wet ingredients and stir until nearly combined. Fold in the walnuts and apricots 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 pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

*Serve these muffins warm with a cup of your favorite tea, such as an earl gray with vanilla, and enjoy this warm, fiber packed breakfast or brunch treat.*

Gluten-free Molasses Muffins - Recipe

2 3/4 cups gluten-free all-purpose flour
4 tbsp. molasses
4 tbsp. honey1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. unsalted butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped pecans
1/2 cup chopped dates

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, and salt with a whisk. In a large bowl, beat the eggs, butter, milk, molasses, honey and vanilla with an electric mixer on low speed until just combined. Add the dry ingredients and stir until nearly combined. Fold in the pecans and dates. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.


Makes approximately 12 muffins

Gluten-free Butter Pecan Cupcakes - Recipe

For the cupcakes:
2 3/4 cups gluten-free all-purpose flour
3/4 cup superfine sugar
1 1/2 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
4 tbsp. unsalted butter, melted
1 1/4 cups milk
1 tsp. vanilla extract
1 cup roughly chopped pecans
1/2 cup chopped dates

1. Preheat the oven to 400F. In a medium bowl, mix the flour, sugar, baking powder, and salt with a whisk. In a large bowl, beat the eggs, butter, milk and vanilla with an electric mixer on low speed until just combined. Add the dry ingredients and stir until nearly combined. Fold in the pecans and dates. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/2 cup butter, softened
2 cups confectioners/icing sugar
2 tbsp. milk

2. Cream the butter with an electric mixer until light and fluffy. Beat in the icing sugar, 1 cup at a time, alternating with a tablespoon of milk until all ingredients are combined and the icing is light and fluffy. Frost each cupcake and sprinkle with additional chopped pecans, if desired.

Makes approximately 12 cupcakes

Chocolate Raspberry Mint Cupcakes - Recipe

1 box El Peto gluten free chocolate cake mix, divided in half
2 eggs
1/3 cup butter, softened
1/3 cup water
1 tsp. mint extract
1/2 cup raspberry chocolate, finely chopped

1. Preheat the oven to 350F. In a large bowl, beat cake mix (1/2 of box) eggs, butter, water and mint extract with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chopped chocolate with a large spoon or spatula 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 from oven and cool for 30 minutes.

For the frosting:
1/4 cup unsalted butter, softened
2 cups confectioners/icing sugar
1/4 cup seedless raspberry jam
raspberries and mint leaves, if desired
2. In a small-med bowl, beat butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Beat in the raspberry jam on low speed until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a mint leaf and a raspberry, if desired.

Makes approximately 12 cupcakes

"Terry's" Chocolate Orange Cupcakes - Recipe

1 box El Peto gluten free chocolate cake mix, divided in half
(save the other half for tomorrow's recipe)
2 eggs
1/3 butter, softened
1/3 cup water
1 tsp. orange extract
1/2 Terry's Chocolate Orange slices/segments, finely chopped

1. Preheat the oven to 350F. In a large bowl, beat cake mix (1/2 of box) eggs, butter, water and orange extract with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chopped chocolate with a large spoon or spatula 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 from oven and cool for 30 minutes.

For the frosting:
1/3 cup unsalted butter, softened
2 cups confectioners/icing sugar
1 tsp. orange extract
orange food colouring (you can also mix red and yellow if orange is not available)
12 slices/segments of Terry's Chocolate Orange, if desired

2. In a small-med bowl, beat butter and icing sugar with an electric mixer on low-medium speed until smooth and creamy. Stir in the orange extract and 2 drops of red food coloring and 2 drops of yellow food coloring with a whisk until well combined. Frost each cupcake with a beveled spatula or piping bag. Top each cupcake with a slice/segment of a Terry's Chocolate Orange.

Makes approximately 12 cupcakes

Cinnamon & Orange Chai Cupcakes - Recipe

For the cupcakes:
1 box El Peto gluten free white cake mix
1 1/2 cups water
*(substitute for vanilla almond or soy milk for an added creaminess)
1/3 cup butter, softened
3 eggs
3 tbsp. instant chai tea latte mix
2 tsp. cinnamon
1 tbsp. grated orange zest

1. Combine all ingredients in a large bowl. Beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups (orange baking cups would be very pretty on these cupcakes). Bake for 18-22 minutes. Remove from oven and cool for 30 minutes.

For the frosting:
2 cups cream cheese, softened
3 cups confectioners/icing sugar
2 tbsp. orange juice
2 tsp. vanilla extract
additional orange zest, if desired

2. In a medium bowl, beat the cream cheese and icing sugar until soft and light. Add the orange juice and vanilla, and beat until smooth. Frost each cupcake with a beveled spatula or piping bag. Grate some additional orange zest on top of each cupcake, if desired for topping.

Makes 24 cupcakes