GF Cupcakes and Muffins

Jan’s Gluten Free Banana Chai Muffins

on June 3, 2015

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Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chai Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chai seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!

Oatmeal Fruit Breakfast Muffins with Fruit Glaze

on May 12, 2015

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Oatmeal Fruit Breakfast Muffins with Fruit Glaze

Besides being Gluten Free, these Muffins are low in sugar, fat, and dairy free!

1  1/2 Cups all purpose Gluten Free Flour ( with xanthan gum already added)

1  1/2 Cups GF Old Fashioned rolled Oats

1/2 Cup Dark Brown Sugar

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1/4 Cup GF Oil

1/2 Cup Water

1/2 Cup unsweetened additive free Applesauce

3 Eggs beaten

1 Cup Fresh or Frozen Fruit (Blueberries, Sweet Cherries, etc. if you use large fruit like strawberries, you need to cube them into smaller pieces)

In large mixing bowl whisk together, flour, oats, sugar, baking powder, and baking soda. Add oil, water, applesauce, and eggs. Mix just until all dry ingredients are incorporated. Add fruit by folding into batter. Preheat oven to 325*F. Using a triggered ice cream scoop to fill paper cupcake holders with one scoop of batter (about ¼ cup each) . Or if you bake in a larger muffin pan use 2 scoops each.  Bake for 25- 30 minutes or until wooden toothpick inserted into center muffin, comes back clean.

Fruit Glaze:

1 Cup pureed fruit

1/4 Cup water

1 Tablespoon powdered Sugar (optional)

In small sauce pan, heat ( on medium high heat) all ingredients, until mixture starts to boil. Turn heat to medium, stirring continually and cook for 2 minutes. Let cool slightly and dip each muffin into glaze, coating the entire muffin. Server for breakfast or snack.

Apple Cinnamon Muffins or Doughnuts

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1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I use Tom Sawyer, Betty Crocker GF flour mix, see flour mixes)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

GF Red Velvet Cupcakes

GF Red Velvet Cupcakes ( with No artificial Colors)

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 pickled 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, water and egg whites. 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 ozPlain 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.

 

Cocoa Caramel Cupcakes

Posted on October 17, 2014 by Janet Monk

GF Cocoa Caramel Cupcakes

TIP: Before you get started with the batter, first you must mix the flours. ( Since Pillsbury GF has xanthan gum already in it you do not need to add it.) In a large bowl add 2 boxes of Betty Crocker Gluten Free Rice Flour Blend ( it comes in 1 lb. boxes) and a 2 lb. package of Pillsbury Gluten Free Flour. Slowly whisk together until thoroughly blended. Store in an air tight container and label.

Cocoa Caramel Cupcakes

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup Pillsbury GF Flour and Betty Crocker GF Rice Flour blend ( ½ & ½)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk

1 Stick Melted Butter

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids, and refrigerate overnight. ( Using this flour you must let it set for about 5 hours so that it isn’t gritty)

When you are ready to bake.

Preheat oven to 325*

In the food processor mix the rest of the ingredients.

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

Making sure all dry ingredients are mixed well, add the wet ingredients from the refrigerator. Blend well until there are no lumps left. Using a triggered ice cream scoop fill cups for cupcakes. Bake for 25 -30 minutes. Makes about 18 cupcakes. When cool, ice with caramel icing.

Caramel Icing

1 – 11oz. Package Kraft Caramels

1 – 14 oz. Can Sweetened Condensed Milk ( make sure there are no additives, ingredients should read, Milk and Sugar)

Open can and pour into a large glass bowl. Unwrap all caramels and add to canned milk. Heat in microwave for about 1 minute 30 seconds. Stir will and reheat until all caramels are melted, about another 1 – 2 minutes. You can ice cupcakes while icing is still warm or you can wait and let it cool and thicken, so that you can swirl it around the cupcakes.

Gluten Free Pumpkin Spice Muffins

Gluten Free Pumpkin Cupcakes

¼ Cup Butter ( ½ stick) or oil

¼ Cup water

¼ Cup Milk

1 – 15 oz. Can 100% Pumpkin with no additives ( I use Libby’s)

2 Cups Tom Sawyer GF Flour/ Betty Crocker GF Rice flour Mix ( ½ & ½ )

Heat butter, water, and milk ( microwave 1 minute 5 – 10 seconds) just before boiling. Add Pumpkin, hot water, milk and butter to food processor mix and add flour. Mix just so there are no lumps. Let set for 20 – 30 minutes or refrigerate overnight.

2 Large Eggs

1 ½ Cups Sugar

1 Teaspoon Additive Free Nutmeg ( I like Morton Bassett)

1 Teaspoon Additive Free Cinnamon

½ Teaspoon Additive Free Ground Cloves

2 Teaspoons GF Baking Powder

1 Teaspoon Salt

1 Teaspoon Baking Soda

Preheat oven to 325*

In small bowl whisk sugar and all spices, making sure there are no lumps. Add eggs to GF flour and pumpkin mixture in food processor, blend then add sugar and spices. Mix well until all ingredients are blended. Do Not over mix. Using a triggered ice cream scoop (about ¼ cup) fill cups with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make 18 cupcakes. Ice with Sugar and Spice Cream cheese icing.

Sugar and Spice Cream Cheese Icing                                                                                                                                                                                                                                 

 4 oz. Plain Preservative Free Cream Cheese ( ½ – 8 oz. package Philadelphia)

1 Stick softened Butter

1 Teaspoon Pure Vanilla

2 – 2 ½ Cups Pure GF Powdered Sugar

½ Teaspoon Additive Free Cinnamon

¼ Teaspoon Additive Free Nutmeg

¼ Teaspoon Additive Ground Cloves

In food processor blend all ingredients until smooth. Refrigerate until ready to use.

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2 responses to “G F Muffins and Cupcakes”

  1. Linda Bales says:

October 13, 2014 at 9:41 pm  (Edit)

These were AMAZING!!!!!

LikeLiked by you

Reply

October 13, 2014 at 9:50 pm  (Edit)

I’m so glad you enjoyed them!

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