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

PUPcakes (cupcakes for dogs) - Recipe

1 1/4 cups rolled oats
1 cup buttermilk
2 tsp ground cinnamon
1 tsp ground ginger
1 large egg
1/4 cup honey
1/2 cup unsalted butter, melted
1/3 cup brown sugar, firmly packed
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda

1. Preheat the oven to 350F. Combine the oats, buttermilk and spices in a large bowl and let the mixture stand for 30-60 minutes. Add all of the remaining ingredients to the oat mixture and mix until thoroughly combined. Spoon batter into mini muffin tins lined with paper baking cups, filling about 3/4 full. Bake until firm and golden brown (about 20 minutes, rotating half way through bake time). Remove pan from the oven and allow cupcakes to cool completely. Remove paper liners and allow your puppy to enjoy his/her very own special pupcake!

Makes 24 mini pupcakes

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