Some Thanksgiving cupcakes. I've given these to people who aren't gluten free and they couldn't believe it. They are so moist and flavorful. My faves right now.
Ingredients:
1 cup brown rice flour
1 cup brown rice flour
1/2 cup sorghum flour
1 cup organic light brown sugar
1/2 cup potato starch or tapioca starch
1/2 cup organic cane sugar
1/4 cup almond flour or hazelnut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract
Instructions:
Preheat oven to 350º F. Line a 18-muffin pan with cupcake liners.
In a large mixing bowl, whisk together the dry ingredients: brown rice flour, sorghum flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment
, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.
Spoon the cake batter into the 18 cupcake liners and smooth out the tops.
Bake in the center of a pre-heated oven for 18-20 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.
Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.
Read more: http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html#ixzz2Czt2RCsz
1 cup organic light brown sugar
1/2 cup potato starch or tapioca starch
1/2 cup organic cane sugar
1/4 cup almond flour or hazelnut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract
Instructions:
Preheat oven to 350º F. Line a 18-muffin pan with cupcake liners.
In a large mixing bowl, whisk together the dry ingredients: brown rice flour, sorghum flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment
, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy. Spoon the cake batter into the 18 cupcake liners and smooth out the tops.
Bake in the center of a pre-heated oven for 18-20 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.
Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.
Read more: http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html#ixzz2Czt2RCsz
See buttercream frosting for the recipe
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