GFCF – Cupcake Crazy Gone GFCF

It’s Cupcake Month and we wouldn’t want to forget about those on a GFCF diet!  After all, everyone should get a chance to indulge in a cupcake here and there!  We have modified some of our favorite cupcake recipes to fit the gfcf diet.  Obviously the biggest challenges are what to use instead of butter, milk/cream and cream cheese (if your cupcake calls for cream cheese frosting).  Our basic substitutions are as follows:

• Butter – Earth Balance Butter
• Milk – Soy Milk
• Cream Cheese – Tofutti Cream Cheese 
• This month celebrate these delicious treats by making one of these fabulous recipes:

Chocolate Cupcakes with Marshmallow Filling

Ingredients:

For cupcakes:

• 8 ounces bittersweet chocolate
  
• 1-1/2 cups sugar
  
• 1-1/2 cups gf flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 cup soy milk
  
• 1/2 cup Tofutti sour cream
  
• 1/2 cup canola oil
  
• 2 large eggs, lightly beaten
  
• 1 jar (7 ounces) Kraft marshmallow cream

For frosting:

• 8 ounces Tofutti cream cheese
  
• 2 teaspoons vanilla
  
• 2 cups powdered sugar
  
• 6 Tablespoons unsweetened cocoa

Directions:

For cupcakes:
Preheat oven to 350°F.
Line 12 muffin cups with liners.
Melt chocolate in a double boiler over hot, not boiling, water. When melted, remove pan from heat.
In a medium bowl combine sugar, gf flour, baking soda, baking powder and salt.
In a separate bowl, whisk together soy milk, Tofutti sour cream and canola oil.
Whisk in eggs, one at a time.
Stir in chocolate.
Add wet ingredients to dry and stir until all ingredients are smoothly blended.
Fill muffin cups about two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted into centers comes out clean.
Cool completely on a wire rack.
To prepare cupcakes for filling; using a small, sharp knife, remove a 3/4" wide X
1" deep cylinder from top-center of each cupcake. Trim off and discard about 1/2" from bottom of each cylinder, retaining approximately 1/2" for further use with cupcakes.
With tip of a knife, hollow out a small cavity inside each cupcake.
Spoon marshmallow cream into a pastry bag fitted with a 1/2" plain tip. Twist end of bag tightly to secure.
To fill cupcakes; place tip into cavity of cupcake; and without moving tip, squeeze filling into cavity to 1/4" from top of cupcake.
Fill remaining cupcakes in like manner.
Insert retained cupcake cylinders back into holes.
In a food processor combine Tofutti cream cheese, vanilla extract, powdered sugar and cocoa powder; pulse until smooth.
Refrigerate for about 30 minutes prior to frosting cupcakes.
Spoon frosting into a pastry bag fitted with a star tip. Pipe onto tops of cupcakes or alternatively spread frosting onto cupcakes with a knife. 

Tips

We used The Gluten Free Pantry's Country French bread flour mix for the gf flour in this recipe.

Chocolate Cupcakes with Marshmallow Filling

Ingredients

For cupcakes:

• 8 ounces bittersweet chocolate
  
• 1-1/2 cups sugar
  
• 1-1/2 cups gf flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 cup milk
  
• 1/2 cup sour cream
  
• 1/2 cup canola oil
  
• 2 large eggs, lightly beaten
  
• 1 jar (7 ounces) Kraft marshmallow cream

For frosting:

• 8 ounces cream cheese
  
• 2 teaspoons vanilla
  
• 2 cups powdered sugar
  
• 6 Tablespoons unsweetened cocoa

Directions

For cupcakes:
Preheat oven to 350°F.
Line 12 muffin cups with liners.

Melt chocolate in a double boiler over hot, not boiling, water. When melted, remove pan from heat.In a medium bowl combine sugar, gf flour, baking soda, baking powder and salt. In a separate bowl, whisk together milk, sour cream and canola oil. Whisk in eggs, one at a time. Stir in chocolate. Add wet ingredients to dry and stir until all ingredients are smoothly blended.Fill muffin cups about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into centers comes out clean. Cool completely on a wire rack.Using a small, sharp knife, remove a cylinder about 3/4" wide X 1" deep from top-center of each cupcake. Trim off and discard about 1/2" from bottom of each cylinder, retaining approximately 1/2" for further use. With tip of a knife, hollow out a small cavity inside each cupcake.Spoon marshmallow cream into a pastry bag fitted with a 1/2" plain tip. Twist end of bag tightly to secure. Place tip into cavity of cupcake; without moving tip, squeeze filling into cavity, to 1/4" from top of cupcake. Fill remaining cupcakes in like manner. Insert retained cupcake cylinders back into holes.In a food processor place cream cheese, vanilla extract, powdered sugar and cocoa powder;pulse until smooth.
Refrigerate for about 30 minutes prior to frosting cupcakes. Spoon frosting into a pastry bag fitted with a star tip. Pipe onto tops of cupcakes or alternatively spread frosting onto cupcakes with a knife.

Tips

We used The Gluten Free Pantry's Country French bread flour mix for the gf flour in this recipe.

Coconut Black Bottom Cupcakes

Ingredients

• 1-1/2 cups gf flour
  
• 1-1/4 cup sugar
  
• 1/4 cup cocoa powder
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup water
  
• 1/3 cup vegetable oil
  
• 1 Tablespoon white vinegar
  
• 1 teaspoon pure vanilla extract
  
• 8 oz. cream cheese, softened
  
• 1/3 cup sugar
  
• 1 egg, lightly beaten
  
• Pinch of salt
  
• 1 cup chocolate chips
  
• 1/2 cup shredded coconut, sweetened

Directions
Preheat the oven to 350°F. Prepare a standard size muffin tin by lining it with paper liners. Set aside.In a medium bowl, whisk together the gf flour, 1-1/4 cups sugar, cocoa powder, baking soda, and salt. In a seperate bowl, whisk together the water, vegetable oil, vinegar and vanilla extract. Add the wet ingredients to the dry ingredients and stir until incorporated. In another bowl, beat together the cream cheese, 1/3 cup sugar, egg and a pinch of salt. When the mixture is thoroughly combined, stir in the chocolate chips and shredded coconut.Pour the chocolate batter into the muffin tins, filling them about two-thirds full. Place a heaping tablespoon of filling in the center of each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with just a few crumbs clinging to it. Let cool completely in the pan.

Tips

We used The Gluten Free Pantry's Country French bread flour mix for the gf flour in this recipe.

Pumpkin Cupcakes with Cream Cheese Frosting

Ingredients

For cupcakes:

• 1/2 cup Earth Balance butter, softened
  
• 1 cup sugar
  
• 2 large eggs
  
• 1 cup canned pumpkin
  
• 1 Tablespoon vanilla extract
  
• 1-1/2 cups gf flour
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon cinnamon
  
• 1/4 teaspoon ground cloves
  
• 1/4 teaspoon freshly ground nutmeg
  
• 1/4 teaspoon salt
  
• 1/4 cup soy milk

For frosting:

• 8 ounces Tofutti cream cheese
  
• 2 teaspoons vanilla
  
• 2-1/2 cups powdered sugar

Directions

Preheat oven to 350°F.
Line 12 muffin cups with paper liners.
In a medium bowl, using a handheld mixer, beat Earth Balance butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; beat until combined.
In a separate bowl, whisk together gf flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
Stir half the dry ingredients into pumpkin mixture. Add soy milk and stir until just blended. Add remaining dry ingredients; stir until just incorporated.
Spoon batter into 12 standard size muffin cups.
Bake for 20 minutes or until a toothpick inserted into center comes out clean. Let cool in muffin pans on racks for 5 minutes.
Remove cupcakes and let cool completely on wire racks.
Meanwhile, make cream cheese frosting. In a medium bowl, using a hand-held mixer, add(cold) Tofutti cream cheese, vanilla and powdered sugar; beating until smooth. Add food coloring if desired. Refrigerate for about 30 minutes prior to frosting cupcakes.

Tips

We used The Gluten Free Pantry's Country French bread flour mix for the gf flour in this recipe.

- Chef Jessica