Pumpkin Cupcakes with Spiced Custard filling

2 1/4 c flour*
1 tsp guar gum
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp pumpkin pie spice
1 tsp cinnamon
dash of nutmeg
dash of clove
1/2 c melted butter
1 1/2 c coconut sugar
1 c pureed pumpkin
1 tbl vanilla
3 eggs
1/4 c milk

*Flours:
1 cup almond flour
3/4 c oat flour
1/4 c walnut
1/4 c potato starch


Combine sugar, melted butter, milk, eggs, and vanilla. Mix all dry ingredients well, make sure to press out any clumps in the flour. Add dry mixture to the wet and combine well. Place in lined cupcake liners, and bake at 350° for 25 minutes or until toothpick comes out clean.


Custard:

3 tbl corn starch
1/2 c coconut sugar
3/4 scant tsp of pumpkin spice
1/8 tsp salt
1 3/4 c milk
1 egg

1/4 c whipped cream(1/2 c if you want to top the cupcake with whipped cream as well)

Stir dry ingredients together in pot, then add milk on medium heat. Stir frequently until it becomes thick. Take off the heat, whip egg in a separate bowl and while whipping, add 1/4 c of hot mixture to egg to temper it. Then add the egg and hot mixture back into the pot and cook for about 2 minutes more. Take off heat and add vanilla. Cool until completely chilled, then mix 1/4 c of pudding with 1/4 c of whipped cream.

Take a small knife and cut a circular hole out of each cooled cupcake. Cut deep enough that the filling with reach every bite, but not so deep that it reaches the cupcake paper on the bottom. Save the circular top of the cupcake to use as a kind of lid. Carefully spoon the cooled filling into each cupcake. You can also put the filling into a quart bag, cut off one of the corners, and pipe the filling into the cupcakes. Then, replace the cupcake lid.

Ganache:

8 ounces good semisweet chocolate chips
1/2 cup heavy cream

Cook the chocolate chips and heavy cream  in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

 Cool slightly, then carefully dip the top of the cupcake into the ganache, and set aside to set. Or, you can chill until cold and use as a frosting. 

Put the extra whipped cream into a quart bag and cut off a corner and pipe onto the cupcake. Sprinkle with cinnamon if desired.

Basic Tempura Batter

Adapted by Marci Roderer

1/4 c cornmeal (available through Bob's Red Mills or Arrowhead Mills)
1/4 c potato starch
1/4 c corn starch (or tapioca starch)
1/2 tsp salt (or 1 tsp for most vegetables)
1 egg
1/2-3/4 c water
1 c cornmeal in separate bowl
Vegetable Oil

Heat 2" deep vegetable oil in a fry baby or on the stove top to 375°. Combine dry ingredients. Mix egg and 1/2 c of water. Combine wet and dry. Add a little water if necessary to make a good dipping consistency. Dip vegetable of choice in mixture, then cover lightly in extra cornmeal and fry for 3-5 minutes, or lightly browned. Place on plate covered in paper towels to let the excess oil drain off.

Chocolate Cookies with Nut Flour

These cookies are soft and chewy, chocolatey and high in protein. What could be better? :)


1 c unsalted butter --room temperature
2 c coconut sugar       (available at Walmart and Trader Joe's)
10 tbl cocoa powder
1 tbl vanilla
2 eggs
4 c flour*
1 tsp xanthan gum     (available at Walmart in the gluten-free section)
1 tsp salt
1 tsp baking soda
1 tsp baking powder

*Flour mix:
2 1/2 c almond flour  (available at Sam's Club, Honeyville, or Bob's Red Mill)
1/2 c hazelnut flour    (available through Honeyville or Bob's Red Mill)
1/2 c cashew flour     (available at Trader Joe's)
1/4 c tapioca starch    (available through Bob's Red Mill)
1/4 c walnut flour      (available through Honeyville Bob's Red Mill)


Mix butter and sugar until fluffy. Add cocoa powder, blend until well mixed. Add vanilla and eggs. Mix dry ingredients together and mix very, very well. Add to wet mixture. Bake on an ungreased cookie sheet at 350° for 5-7 minutes.

Cupcake Wars: Chocolate Cupcakes with Coconut Filling and Almond Whipped Cream

1/2 c melted butter
12 tbl cocoa powder
1 3/4 c sugar (if you like it sweeter, add another 1/2 c)
4 eggs (make sure the butter has cooled slightly before adding the eggs)
1 c half and half or cream
1 tbl vanilla
2 c flour*
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c hot water (this comes last)

Combine the butter, cocoa powder, and sugar, mix well, then add the rest of the wet ingredients (except hot water). Combine dry together and add to wet. Then add hot water and mix well. It should look almost a little gummy. Scoop 1/4 cup into each muffin cups and bake at 350 for 15-20 minutes, or until a toothpick comes out clean. Cool on cooling rack.

*Flour:
1 1/4 c potato starch (+)
1/2 c tapioca starch
1/4 c oat flour
2 tsp xanthan gum 

NOTE: Altitudes affect gluten-free baking even more than regular baking. Please see the following link to help with adjustments.

Coconut Filling:

1/2 can coconut milk unsweetened (also NOT the Thai brand. I got mine from Sprouts, and it was lovely)
1/4 c sugar --or to taste
1-2 tbls or depending on how thick you want the middle to be.

Whisk all ingredients and bring to a simmer, the tapioca should thicken once it's been thoroughly heated. Don't over-mix, as it will become thin. If you want it to be more of a coconut flavor, add a bit (2-3 drops) of natural coconut extract. Set aside to cool.

Take a small knife and cut a circular hole out of each cooled cupcake. Cut deep enough that the filling with reach every bite, but not so deep that it reaches the cupcake paper on the bottom. Carefully spoon the cooled filling into each cupcake. You can also put the filling into a quart bag, cut off one of the corners, and pipe the filling into the cupcakes.

Almond Whipped Cream:

1 quart heavy whipping cream
2 tbls sugar
2-4 drops of almond extract (to taste)

Put the cream into a quart bag and cut off a corner and pipe onto the cupcake.

Add the sugar and extract when the cream is almost fully whipped. This is all to taste, so be adventurous! :)

Apple Pie-Stuffed Carrot Cupcakes

May 2, 2014

This carrot cake recipe is one of my grandmother's recipes and is highly enjoyed at most of my extended family get-togethers. Inspired by too many episodes of cupcake wars (oops), I decided to add a little spice to the original by filling the cupcake with a pear/apple pie filling and topping it with a clove infused frosting. Recipe makes about 24 cupcakes.

Cupcake:

2 c sugar (I used 1 ½ regular and ½ c coconut sugar)

1 ½ c oil
4 eggs

2 tsp soda

3-3 ½ c coarsely grated raw carrots

2 c flour (1 ½ c oat flour, ½ c potato starch, 2 tsp xanthan gum)*

2 tsp cinnamon

1 tsp clove

1 tsp pumpkin pie spice

½ tsp salt

1 tsp vanilla

*NOTE: Altitude affects gluten-free baking even more than regular baking. Please see the following link to help with adjustments.

Cream sugar, oil, and eggs. Sift dry ingredients together and add to other mixture. Fold in carrots. Spoon into cupcake tins (about 3/4 full) and bake at 350º for 15 minutes or until toothpick comes out clean. Set aside.

Filling:

2-3 medium apples (golden delicious and granny smith both work well) peeled and finely chopped     1 large pear peeled and finely chopped                                            

1 c maple syrup (it is to help create a thick saucy texture, so add as needed)                                                                             

1 tsp cloves or to taste

1 tsp apple cider vinegar (or 2 tsp lemon juice)

Dash of salt

Heat 1/2 cup maple syrup  in a frying pan at medium heat. Toss apples and pears and the other 1/2 cup of maple syrup into the pan. Sauté for a couple of minutes then fold in the clove. Put a lid on the pan and let it simmer at a low heat until apples are soft. Mix in the apple cider vinegar or lemon juice and cook for a couple minutes more then put aside and let it cool.

Take a small knife and cut a circle of cupcake out of the center of the top. Dig deep enough to leave room for the filling, but not so deep that it will bleed through the wrapper. Spoon in the apple/pears and gently press until even with the cake. Let the cupcake cool completely before frosting. 

Frosting:

½ c butter (room temperature)

1 8-oz package cream cheese (room temperature)

3-4 c powdered sugar

1 tsp clove (or to taste)

Cream butter and cream cheese then add sugar. When a thick and stable consistency, add the clove.

Because the cake is so moist and juicy it is important to be delicate while applying the frosting, otherwise the cake will crumble.  Keep cool to preserve flavor and texture. :)