Gluten Free Cake Pop Eyeballs
1/2 Cup Plain GF Greek Yogurt ( or 4oz. cream cheese)
1 Cup Sugar
3 Large Eggs
1 Cup All Purpose Gluten Free Flour (I used Better Batter)
1 Teaspoon Gluten Free (Clabber Girl) Baking powder
1 Teaspoon pure Vanilla
Cream yogurt, sugar & eggs. Add remaining ingredients & mix well on high speed until blended. Let dough set in fridge for about 30 min. When ready to bake preheat oven to 350*F. Butter both sides of non-stick cake pop pan and fill bottom half of pan with batter. (without the holes). Place top on, and lock together. Place in oven and bake for 9 minutes, then turn pan over and bake another 9 minutes. (18 minutes total). Remove from oven and let cool 5 minutes before removing top. If batter comes through holes in the top be sure and remove those little bits before cooling. After 5 minutes remove from pan and lay them out to cool on cooling rack ( It may be necessary to trim the seam side of pops) When cool dip in melted GF almond bark and decorate.
Or use the Simi Royal Icing recipe below. You must cover cake pops with a crumb coating ( thin glaze icing) then let set before covering with royal icing.
Simi Royal Icing
6 ½ – 7 cups Powdered Sugar (or icing sugar)
1/4 Cup Pure Light Corn Syrup
1/4 Cup Milk ( plus 1-2 Tablespoons if needed)
In food processor add 6 ½ Cups powdered sugar then add remaining ingredients. Blend well until all ingredients are smooth and forming a stiff dough. If dough is too wet then add the other ½ cup of powdered sugar 1 tablespoon at a time until dough is stiff. If dough is too stiff add 1 Tablespoon milk.
I would not advise adding water. It makes the icing too sticky.
Remove Icing from processor and place on wax or parchment paper covered with powdered sugar roll out icing to about 1/8 inch thick and cut a 3 inch square from icing to wrap around each cake pop. Trim bottom of eyeball and finish decorating with pipping icing any color you prefer.
Fresh Apple Upside Down Cake
1/2 Cup Butter ( 1 Stick )
2 cups Brown Sugar Packed
5 Medium size Apples washed peeled and sliced about ½ inch thick slices ( about 4 Cups )
In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.
1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1 1/2 Cups White Granulated Sugar
1/2 Cup Butter Softened ( 1 Stick)
1/2 Cup Greek Yogurt
3/4 Cup Milk
4 Large Eggs Beaten
1 Tablespoon Vanilla
Preheat oven to 350*
In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples. Enjoy!
Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.
@rio2016 In honor of the 2016 Rio Olympics
Brazilian Sweet Corn Meal Cake, Bolo de Fubá
1 Stick of Salted Butter Softened (or ½ Cup Butter Substitute)
1/2 Cup Oil
1/2 Cup Milk
1 Cup plain Greek Yogurt (or sour cream)
3 Large Eggs
2 Cups Gluten Free Corn Flour (finely ground cornmeal, I used Bob’s Red Mill)
1 Cup Gluten Free Flour with xanthan gum already added (I used Better Batter )
2 Cups white granulated Sugar
2 Tablespoons Gluten Free Baking Powder
1/2 Cup Powdered Sugar (confectioners’ sugar) For decoration
Preheat oven to 350*F.
Place all ingredients (except powdered sugar) into food processor or blender. Blend on high until completely mixed. Stop processor and scrape down sides as needed. When well mixed pour batter into a buttered or grease a non-stick Bundt pan. Place pan in oven and bake for 45 minutes or until a toothpick inserted into cake comes back clean. Remove from oven and let cake cool for at least 10 minutes. Before removing cake from pan slide a plastic knife or small spatula around edges to loosen cake. Then invert cake over cake plate. Cake should slide out clean. Dust with powdered sugar and serve with Fresh Berries and Cream! Yum!!
GF Red Velvet Cupcakes
With Chocolate Chips
2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)
1 Cup Sugar
2 Teaspoons GF Baking Powder ( I use Clabber Girl)
1 Teaspoon Baking Soda
1/2 Tablespoon Pure Cocoa Powder
1 stick Salted Butter melted or softened
1 Tablespoon Pure Vanilla
¼ Cup water
2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)
3 Eggs or 2/3Cup 100% additive free Egg Whites
Optional 1 bag of GF chocolate chips
In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa. Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed. Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now) Let set 15 – 20 minutes, to let rice flour absorb liquids.
When ready to bake.
Preheat oven to 325*F.
Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)
Cream Cheese Icing
8 oz. Plain Preservative Free Cream Cheese ( Philadelphia)
1 Stick softened Butter
2 – 2 ½ Cups Pure GF Powdered Sugar
In food processor blend all ingredients until smooth. Refrigerate until ready to use.
Pineapple Cream Cake
7 large Eggs
1- 20 oz. Can of Pineapple Chunks,and Juice puréed (or crushed or fresh pineapple)
4oz. of Original Cream Cheese, softened ( I use Philadelphia)
2 Boxes Betty Crocker Gluten Free Yellow Cake Mix
In large mixing bowl beat eggs, then add 1 1/2 cups of the pureed pineapple. (reserve remaining pineapple for topping) Beat well until mixture starts to bubble. Then add chunks of the softened cream cheese, mixing until cream cheese is incorporated. Slowly fold in both cake mixes, and mix on high until well blended. Let batter set for about 15 minutes to absorb liquids.
Preheat oven to 350* When ready to bake, pour batter into a greased and floured 9×13 inch cake pan. Bake for 25- 30 minutes or until cake is set in the center and a toothpick inserted into the center of cake comes back clean.
Top with Gluten Free Whipped Cream and drizzle remaining pureed pineapple over the top of whipped cream.
Variations: You can add shredded GF Coconut or chopped pecans to change it up!