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

Gourmet Boston Cream Pie Cupcakes - Recipe

for the pastry cream:
1 cup half and half creamer
1/4 cup sugar
2 large egg yolks
4 1/2 - 6 tsp cornstarch
2 tbsp unsalted butter, cold and cut into 2 pieces
3/4 tsp vanilla extract

1. Heat the half and half and 3 tbsp of sugar in a heavy bottomed saucepan over medium heat until simmering. Stir occasionally until the sugar is dissolved. Whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 1 tablespoon of sugar until pale and sugar has begun to dissolve. The mixture should be creamy. Whisk in the cornstarch until combined and the mixture is yellow and thick. You may need to add additional corn starch to make the mixture a little stiffer. When the half and half mixture reaches full simmer, gradually whisk this into the egg yolks. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return to simmer at medium heat, whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy (about 30 seconds). Move the saucepan off the heat and whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly onto the surface of the cream and refrigerate for at least 3 hours.

for the cupcakes:
3/4 cup sugar
1 cup cake flour
1 tsp baking powder
3 large eggs, divided
1/3 cup water
1/4 cup canola oil
1 1/2 tsp vanilla extract
1/4 tsp cream of tartar

2. Preheat the oven to 350F. In a medium bowl, mix the sugar, cake flour, and baking powder together. Separate two of the egg whites and two of the egg yolks into two separate large bowls. Add the third whole egg into the bowl with the egg yolks. Then add the water, oil and vanilla and whisk until smooth. Add the flour mixture to the egg and water mixture and blend until smooth. With an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar to the egg whites and beat on high speed until stiff. Add the egg whites mixtures to the other wet ingredients gently folding it in with a spatula 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 completely. Once cupcakes are cooled, core each cupcake to make a well in the center. Fill a pastry bag with pastry cream and snip a small hole in the tip. Fill the well in each cupcake with pastry cream.

for the frosting:
1 pound bittersweet or dark chocolate broken into small pieces
8 ounces heavy cream

3. Put small bits of chocolate into a heat resistant bowl that is big enough to accommodate the cream and set aside. Heat the cream in a heavy bottomed saucepan until it boils gently. Pour the hot cream over the chocolate. Cover with a plate or plastic wrap and let stand for 10 minutes, stirring occasionally until smooth. Frost the cupcakes immediately while the ganache is still warm.

Makes approximately 12 cupcakes

Vegan Vanilla Agave Cupcakes - Recipe

for the cupcakes:
2/3 cup soy/almond milk
1/2 tsp apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 325F. Mix the milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda and salt and mix until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20-22 minutes, rotating half way through baking time. Remove pan from the oven and cool for 60-90 minutes.

for the frosting:
1/3 cup soy/rice/almond milk
1 tbsp arrowroot
pinch of salt
1/3 cup light agave nectar
1/3 cup refined, nonhydrogenated coconut oil
1 1/2 tsp vanilla extract
1/2 cup + 2 tbsp soy milk powder

2. In a small saucepan, whisk together milk, arrowroot and salt until dissolved. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens into a pudding-like consistency (about 2-3 minutes). Remove from the heat and scrape mixture into a medium bowl with a heat proof spatula. Add agave nectar and whisk until combined, then add coconut oil and vanilla extract and whisk again. Add the soy milk powder and beat on medium speed with an electric mixer for 4-5 minutes, until creamy and smooth. (If you wish to colour your icing, add a few drops of colouring along with the soy milk powder). Cover and chill in the fridge for about 45 minutes until the mixture is firm. (For best results, make the frosting the night before and allow it to set in the fridge overnight).  Frost each cupcake with a piping bag fitted with a large open star tip.

Makes approximately 12 cupcakes

Gourmet Cappuccino Cupcakes - Recipe

for the cupcakes:
2 oz unsweetened chocolate, chopped
1 cup cake flour
3/4 tsp. baking powder
1/2 tsp cinnamon
1 tsp espresso powder
3/4 cup whole/homo milk
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract

1. Preheat the oven to 350F. Stir chocolate in a double boiled over low heat, until just melted. Remove from heat and set aside. Sift flour, baking powder, and cinnamon into a medium bowl. In a separate bowl, add the espresso powder to the milk to dissolve. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg until well blended. Mix in the melted chocolate and the vanilla extract. Add the milk mixture and flour mixture, alternating additions on low speed in 4 increments, ending with the flour mixture. Beat until 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 pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool cupcakes completely.

for the frosting:
1 cup + 2 tbsp cream cheese, room temperature
6 tbsp unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp cinnamon
2 1/4 tsp vanilla extract
2 1/4 tsp liquid coffee flavor

2. In an electric mixer, or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar and cinnamon together. Add the icing sugar mixture, one cup at a time, to the butter mixture on low speed until just incorporated. Add the vanilla extract and coffee flavor. Let the mixer run at low speed for 2-3 minutes, then increase to medium speed briefly, just until desired consistency is achieved. Frost each cupcake with a piping bag fitted with a large open star tip. Dust the top of each cupcake with additional cinnamon sugar, if desired.

Makes approximately 12 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

Vegan Low-Fat Vanilla Cupcakes with Fresh Berries

for the cupcakes:
1/2 cup vanilla soy (or greek or goat) yogurt
2/3 cup vanilla soy or almond milk
1/4 cup applesauce
3 tbsp. canola oil
3/4 cup granulated sugar
1 1/2 tsp. vanilla extract
1 1/4 cup all-purpose flour
2 tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

1. Preheat the oven to 350F. In a large bowl, whisk together yogurt, milk, applesauce, oil, sugar and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt and mix well. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 22-24 minutes, rotating pan half way through bake time. Remove pan from the oven and cool completely.

For the topping:
1 cup icing sugar, sifted
1-3 tsp. vanilla soy or almond milk
1/2 cup seedless, smooth spreadable fruit or jam
1 cup fresh fruit/berries, washed and dried (chopped if necessary)

2. Mix icing sugar with milk in a small bowl with a whisk. Mixture should resemble a thin paste. Spread 2 teaspoons of jam onto each cupcake. Spoon a small amount of icing sugar drizzle over top of jam and arrange some fruit on top. Drizzle again with additional icing sugar mix if desired.

Makes approximately 12 cupcakes