Chocolate Raspberry "Freedom" cupcakes (perfect for 4th of july)

I love chocolate and fresh fruit frosting so I made these for an early independence day celebration (because its always cupcake time!) On the day of 4th of July I'm making strawberry shortcake! but until then i will be eating these babies! check it out

Cake Ingredients: 

3/4 rounded cup sorghum flour 

3/4 rounded cup potato starch, cornstarch or tapioca starch 

1/2 cup unsweetened cocoa powder 

1 cup organic cane sugar 

1/2 teaspoon sea salt 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon xanthan gum 

1 cup warm coffee (not too hot or it will make the starch gluey) 

1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water 

3 tablespoons organic canola or coconut oil 

2 teaspoons bourbon vanilla extract 

1/2 teaspoon light tasting rice vinegar

          Frosting Ingredients:

          1/2 cup butter, room temperature

          6 oz fresh raspberries, plus more for garnish if desired

        

          2 1/2-3 cups powdered sugar

          1/2 teaspoon lemon juice

 

Instructions: 

Place raspberries in a saucepan on simmer. Smash with a potatoe masher then let simmer until soft. Strain the raspberries and return to stove and simmer until the raspberries start to thicken. Set aside until 
cool.

Whisk together the flours and dry ingredients.

Add in the coffee, egg replacer, oil, vanilla and vinegar. 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, plop the batter into the cups and smooth the tops.

Bake in the center of a preheated oven till done- about 20 minutes or so.

Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).

Frost when completely cooled.

Beat the butter and half of the powdered sugar until combined. Slowly incorporate the cooled raspberries and remaining powdered sugar until the frosting starts to form and become thick enough to pipe. Add the lemon juice and more powdered sugar if too thin. Pipe onto cooled cupcakes and enjoy.

 

I got my recipe for chocolate cupcakes from the link below

Read more: http://glutenfreegoddess.blogspot.com/2009/07/vegan-chocolate-cupcakes-with-coffee.html#ixzz2XkMZPmWV

 

The Best Peanut Butter Frosting Ever!

Recently I've been experimenting with making my own recipes. Knowing the basic ingrediants for a frosting or cake and making it my own. I love being creative and am always trying to improve my cakes. My friend loves peanut butter so I made some chocolate cupcakes with peanut butter frosting and they were a hit! The frosting is creamy and not so peanut butter-y that it sticks in your mouth. It melts as you eat it. My mouth is watering just thinking about it.

Frosts 14-18 cupcakes
Ingredients:
1 stick butter, room temperature
3-4 cups powdered sugar
1/2 cup peanut butter
1/2 tsp vanilla
1-2 tbs milk

Directions:
Beat the butter until it is creamy. Slowly add the powdered sugar one cup at a time. Add the rest of the ingredients and more powdered sugar if needed. Beat until just combined, if you overmix the frosting might separate. Frost and enjoy

Oh Darling! Strawberry and Lemon Cupcake (Gluten Free)

I've been super busy lately but still baking just not posting as much. I'm thinking about starting a new blog with just gluten free recipes. what do you think? comment if you think that is a good idea. Anyways back to baking. I've started giving my desserts cute little names. these ones are called oh darling! Lemon cupcake with strawberry frosting. so good and couldn't tell at all that they were gluten free. I planned on making different cupcakes but didnt realise i was missing some of the ingrediants so i ditched that recipe and made my own. The result; a new favorite frosting by me and everyone who tried them as well as the realization that i can make my own recipes off the top of my head now! it was a very exciting time. Ok, enough of me reanbling lets get to baking.

Ingrediants:
For The Cake
2 1/4 cups gluten free flour (i used a combination of brown rice and sorghum)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk (i used almond milk and 1 teaspoon vinager)
4 egg whites
1 1/2 cups granulated sugar
zest from one lemon
1 stick butter( room tempertaure)
1 teaspoon vanilla
1/2 teaspoon lemon juice
For The Frosting
2 sticks butter (room tempertaure)
4 cups powdered sugar
1 cup fresh strawberries, pureed
1 teaspoon vanilla

Directions:
1.In a medium bowl, combine dry ingrediants. set aside
2. In another bowl, whisk together buttermilk and egg whites.
3. Place sugar, lemon zest and butter in a bowl and beat for 3 minutes, until the mixture is nice and fluffy. Beat in vanilla and lemon juice then, alterating in thirds, add the dry ingrediants followed by the milk mixture. Beat for a couple minutes until everything is conbined and smooth.
4. In a 350 degree oven, bake the cupcakes for 18-20 minutes.

1. Combine butter, vanilla, and powdered sugar, beat until light and fluffy. Slowly incorporate pureed strawberries until the frosting is smooth and sturdy enough to pipe.

Be sure to follow me on instagram. My baking account is called baker_raina. i post pictures of all of my baking adventures.