Key Lime Cupcakes

I had a friend call me and ask me if I thought she could makes these cupckaes GF?  I am always nervous to give my opinion on a recipe if I have never tried it or had a chance to experiment with it.  I went ahead and gave her some GF flour and some xanthan gum and wished her luck!!  She sent some finished cupcakes over to the house later that night and they were so moist and yummy.  The original recipe comes from Bon Appetit  (which is not GF).  The recipe listed below is the changes made to make it GF.  The recipe yields about 15-18 cupcakes.

Key Lime Cupcakes

1 3/4 C Featherlite Flour mix

1 tsp baking powder
1 3/4 tsp xanthan gum

1/2 cup (1 stick) unsalted butter, room temperature

1 1/4 cup sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

1/4 teaspoon neon-green food coloring

3/4 cup buttermilk

FROSTING

1 8-ounce package cream cheese, room temperature

1 1/2 cups powdered sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk flour, soda and xanthan gum in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time and then add the next 3 ingredients (batter may look curdled). Add in flour mixture alternating with the buttermilk until well mixed. Spoon about ¼ C batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

For the frosting, beat all ingredients in medium bowl until smooth. Spread over cupcakes.

**I just used Betty Crocker’s already made Cream Cheese flavored frosting and added the grated lime peel.

Cupcake Cones

Moist, yummy, and leaves you wanting more....

Cupcake Cones

1 Box Betty Crocker GF Yellow or Devils Food Cake mix

12 GF ice cream cones (I get mine at Sunflower Market...'Let's Do Gluten Free Ice Cream Cones' is the brand name)

Frosting of your choice

Mix cake per directions on package.  Fill each cone about 2/3 full.  I place mine in a muffin tray.  Very carefully move pan to oven and bake 350 degrees for about 15-20 minutes (until toothpick comes out clean).  Let cool before frosting.  Store any leftovers (if any!!) in airtight container.

Spooky Spider Treats

I used this recipe here, and added about 1/4 C Dark Cocoa powder to make them chocolate. When the cupcakes cooled, I drew three rings on the top and then ran a toothpick through the rings to make them appear as a spider web. Then place a spider ring in the center.

Chocolate Covered Cake Pops

I found this awesome website called Bakerella and she makes these really cool cake pops. I followed her directions located on her website only I baked a GF cake and colored it pink. I was looking for a fun new birthday classroom treat for my girls and this hit the spot. They are definitely a very sweet treat. They are supposed to look like cupcakes, but it will just need to work on that!

Happy St. Patty's Day

Just made up a few treats for the kiddos school class for St. Patrick's Day.

Click here for the Cookie recipe.

Click here for the cupcake recipe. (I just added green food coloring for this specific holiday)

Cupcakes

Never fear another birthday party again. These are so yummy! A friend of mine made these and shared with us. I had to make some more right away. It can make a yellow cake or a white cake. These are the white cake version. The recipe comes from http://www.livingwithout.com/

Yellow cake

6 TBS butter or ¼ C oil
1 C sugar
2 large eggs
1 TBS grated lemon peel
1 C white or brown rice flour
6 TBS potato starch
2 TBS tapioca flour
1 tsp xanthan gum
¼ tsp baking powder
¼ tsp baking soda
1/3 tsp salt
¾ C buttermilk or 2 tsp lemon juice or cider vinegar with enough milk (cow, rice or soy) to = 3/4 C
1 tsp vanilla
Cooking spray

• Preheat oven to 325°. Coat a 9x5 inch loaf pan or two 5x2 ½ inch pans with cooking spray. (The cake rises better in smaller pans) Set aside.
• Using an electric mixer, cream together oil, sugar and eggs on medium speed until thoroughly blended. Add grated lemon peel.
• In medium bowl combine flours, xanthan gum, baking powder, soda and salt.
• In another bowl combine buttermilk and vanilla.
• On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk. Beginning with the dry ingredients and ending with the dry ingredients. Mix just until combined.
• Spoon batter into pan(s). Bake in preheated oven until top is golden brown and toothpick comes out clean. For 9x5 pan, cook 50-55 minutes. For 5x2 ½ pan, bake for 35-45 minutes.
• Remove from oven and let cool in pan for 5 minutes. Then remove from pan and cool on wire rack.

To make cupcakes, bake 12 cupcakes for 20-25 minutes or until done. To make a layer cake, bake two 8-inch round pans for 30 minutes. Line the pans with parchment paper and lightly spray with oil for easy cake removal.

**For a white cake, substitute 3 large egg whites for the two eggs.