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Found 9 results

  1. Celiac.com 11/06/2017 - Gluten-free Starbucks patrons in South Florida just got a nice piece of news. Starbucks is now offering a new, gluten-free cupcake to select South Florida locations. Oh, and the cupcake also happens to be vegan. To deliver their newest gluten-free offering, Starbucks has partnered with Miami-based bakery, Bunnie Cakes, who will provide their locally made, gluten-free, and vegan passionfruit cupcakes to select Starbucks stores in the area. Bunnie Cakes has been a labor of love since owner, Mariana Cortez, first began making gluten-free and treats for two of her children, who have celiac disease. The small, nearly bite-sized cupcakes have been called 'cute,' but they have gained a popular following among gluten-free eaters, and are regarded by many as "one of the best cupcakes in Miami," Starbucks wrote in a press release. Bunnie Cakes' products have also attracted a bit of national attention, such as being named as a winner on Food Network's Cupcake Wars. If you live in South Florida, or if you find yourself visiting, and happen find yourself enjoying Bunnie Cakes gluten-free cupcakes, either at Starbucks, or at the bakery itself, we encourage you to share your experience in our comments section. Read more at onegreenplanet.org.
  2. Celiac.com 11/09/2016 - I don't know about you, but I am totally getting into the holiday spirit! It has been getting a little chilly at night and the night seems to come sooner and sooner. That definitely means it's holiday season! These Hidden Fiber Holiday Spice Cupcakes won't make you gain the traditional 10 pounds of "Santa weight" though and they have the added benefit of helping to keep you regular. A lot of people associate the holidays with all sorts of sweets and treats. I am all for my sweets and treats but I don't like feeling like crap afterwards. That is why I find it so important to come up with healthier alternatives that handle my cravings and make my whole body happy. I hope you enjoy these as much as I do and I hope they help you veer away from the dessert table at your work holiday parties! Ingredients: 1¼ cup almond flour 1 tablespoon coconut flour ¼ cup tapioca flour 1 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon ground chia seeds 1 teaspoon organic vanilla powder ¼ teaspoon ground cloves, or more to taste 4 eggs 1 tablespoon honey 1 teaspoon liquid Madagascar vanilla 2 tablespoons coconut oil (or ghee) 1 tablespoon almond milk 2 tablespoons Sweet Spreads Cinnamon Roll Coconutter ½ cup plus 4 tablespoons applesauce ½ teaspoon apple cider vinegar Coconut oil for greasing pans 2 TOPPING OPTIONS: My Maple Fluff Frostingor 4 tablespoons Sweet Spreads Vanilla Cupcake Coconutter ½ cup heavy whipping cream ¼ tsp vanilla 1 tablespoons cacao powder for dusting only Instructions: Preheat oven to 350F degrees. Grease mini-muffin pans with coconut oil. Combine all three flours, baking soda, baking powder, ground chia seeds, vanilla powder and cloves in a bowl. Mix well, sifting two times. In another bowl mix the eggs, honey, vanilla, coconut oil, almond milk and Sweet Spreads Coconutter or nut butter of choice. Whip on medium then on high with a hand mixer. Add in applesauce. Mix in apple cider vinegar. Scoop halfway full into well-greased muffin pans. Bake for 12-16 minutes. Remove from oven and cool on a rack. Top with my Maple Fluff Frosting or whipped Sweet Spreads Vanilla Cupcake Coconutter. Sweet Spreads Vanilla Cupcake Coconutter Whipped Topping DIRECTIONS: Place cold whipped cream in a cold bowl and whip until very firm. Slowly drizzle the vanilla and Sweet Spreads Vanilla Cupcake Coconutter. It will drop a bit. Top your cupcakes with the frosting. Lightly dust with cacao powder. Enjoy!
  3. Being Celiac, I have taught myself how to bake using gluten free ingredients and i want to share my recipes with as many as i can so that people can realise it's not all bad and we can eat yummy things too! I'm also a small/new YouTuber and i have made a gluten free halloween cupcake recipe video, for any one that may want to check it out here's the link https://youtu.be/mTrJMB2ZYXg I'd really appreciate any feedback! Thank you Georgia x
  4. Hello, everyone my name is Sophie and this is the first time in posting anything as I only found this amazing and wonderful site today. I have a problem. I have loved baking ever since I was a children and it always brings me joy, But lately ever since I have had to turn to free from things such as gluten-free Flour, xanthan gum, Soy Milk etc. etc. I have found my baking has just been failing and not working half the time. Either the bake with fall flat, not rise, won't cook right. there's always something that goes wrong. When I was doing normal cooking without any allergies It was all going fine, but now not so much Does anyone have any tips of what might be going wrong or any tips for celiac, nut free, dairy free baking. Thanks SophieGoodswin xx
  5. Well I found the recipe for the red velvet cupcakes from the Premium Gold website. I just pulled the first batch out of the oven and they smell so freaking good! http://www.premiumgoldflax.com/recipe_glutenfreeredvelvetcupcake.php I'm being super lazy and using the cream cheese betty crocker frosting. I typically make my own because I prefer mine to be less sweet but sometimes you gotta go for the shortcuts. I find that I have to find specific recipes for the flour blends I buy because for whatever reason I am not good at adapting recipes, even ones that are already gluten free, to a different flour I have on hand. I understand the xantham gum principles but for whatever reason it never works out for me. I'll be back to let you know how they taste!
  6. For a fun spin on these cupcakes - I made them with almond butter and pistachios on my blog. Gluten-Free, Grain-Free and Dairy-Free. Ingredients: 10 large eggs 3 oz. baking chocolate such as Green & Black ½ cup dark chocolate chips ¼ tsp. sea salt 2/3 cup sugar 2 cups cashews, finely chopped 1 ½ tsp. almond extract ½ cup sugar ¼ cup cashew butter, for serving Instructions: Preheat the oven to 350 degrees F. Prepare cupcake tins with nonstick baking spray. Separate eggs into large small bowls; one for egg yolks and one for egg whites. In a small saucepan, melt baking chocolate and dark chocolate. Meanwhile, beat the egg yolks on medium-high speed until and thick, approximately 7 minutes. Reduce speed to low; add sea salt and 2/3 cup granulated sugar until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate and cashews; continue to beat with mixer on low speed. Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add 1/4 cup sugar; beat on high speed until soft peaks form, approximately 5 minutes. Fold egg whites into the chocolate mixture. Divide the batter evenly among cupcake tins. Transfer to the oven; bake for 15-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean. Remove from oven; set aside to cool on baking racks. Slice each cupcake in half. Serve warm with a spread of cashew butter for a healthy spin on sugary icing.
  7. I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer. To make cupcake batter, whisk together the following: ¾ rounded cup sorghum ¾ rounded cup tapioca starch (you can also use potato or cornstarch) ½ cup unsweetened cocoa powder 1 teaspoon baking powder 1 cup organic cane sugar ¼ teaspoon sea salt 1 teaspoon baking soda 1 teaspoon xanthan gum Add in and beat the following until smooth: 1 cup warm coffee (not too hot) 2 teaspoons vanilla extract 1 tablespoon Egg Replacer, mix with ¼ cup warm water 3 tablespoons olive oil ½ teaspoon rice vinegar Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth. Using an ice cream scoop, drop the batter into the cups and smooth the tops. Bake in the center of a preheated oven till done-approximately 20 minutes. Cool the cupcakes on a wire rack. Frost when completely cooled. To Make Coffee Icing: 1 ¾ cups confectioner's (powdered) sugar 3 tablespoons shortening 3 ounces cold coffee, as needed 1 teaspoon vanilla Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed. Beat until smooth. For a thicker frosting add more confectioner's sugar. Chill the frosting before using it, approximately 1 hour. Frost the cupcakes and enjoy!
  8. Perfect for any occasion ... or no occasion! Your will power is no match for these moist cakes!I've provided frosting recipes too, so get started celebrating! Ingredients: 3 cups Jules Gluten- Free All-Purpose Flour 1 Tbs. gluten-free baking powder ¼ cup powdered milk, dairy or non-dairy (I use DariFree Original) ¼ tsp. salt ½ cup butter or non-dairy alternative (I like Earth Balance® Buttery Sticks) 2 cups granulated cane sugar 4 large eggs 2 tsp gluten-free vanilla extract 1 cup milk or non-dairy alternative (vanilla flavor) Directions: Pre-heat oven to 350° F (static) or 325° F (convection). Spray 24 cupcake tins with non-stick cooking spray or line with paper liners.Whisk together the flour, baking powder, powdered milk and salt and set aside. In a large mixing bowl, combine the butter and sugar and beat well with your mixer's paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pans. Bake for 20 minutes, turning the pans half-way through if using convection setting. Test the cupcakes for doneness by inserting a cake tester or toothpick in the middle of a cupcake and be sure it comes out clean. The cupcakes will also begin to pull away slightly from the sides of the pans. If necessary, add bake time in 5 minute increments until fully baked. When done, turn off the oven and leave the oven door open to let the cupcakes cool slowly there for 10 minutes or so, then remove to a cooling rack. After 15-20 minutes of total cooling time, remove from cupcake pans to finish cooling. Frost only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use. Gluten-Free White Frosting Ingredients: ½ cup butter or non-dairy alternative, softened (I like Earth Balance® Buttery Sticks) 2 ½ cups confectioner's sugar 1 ½ teaspoon gluten-free vanilla extract ¼ cup dairy or non-dairy milk of choice (up to ¼ cup) Food coloring, optional Directions: Cream the sugar and butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, then add the food coloring if using, and milk (if and as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy. Gluten-Free Chocolate FrostingUse white frosting base and add ½ cup cocoa powder. Use additional milk until proper consistency is achieved.
  9. This recipe comes to us from ‘Sweetfudge” in the Gluten-Free Forum. Ingredients: One 15 ounce can pumpkin One 14 ounce can Sweetened Condensed Milk (NOT evaporated milk) 2 eggs 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt Directions: 1. Preheat oven to 350 degrees F. 2. Put baking cups (liners) into a muffin/cupcake pan. 3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. 4. Pour mixture into each cup about until about ¾ full. 5. Bake until toothpick inserted in center comes out clean. 6. Cool. Garnish as desired. Store leftovers covered in refrigerator.
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