Gluten Free Almond Cupcakes

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Another cupcake flavor I’m testing out for my friend’s wedding is a Gluten Free Almond cupcake. The bride has Celiac Disease, and I really wanted her to be able to eat her wedding cupcakes! So we decided to make these almond cupcakes gluten-free.

Almond Cupcake Batter:

  • 1 1/2 cups gluten free flour
  • 1 1/4 tsp baking powder
  • 1/2  tsp baking soda
  • 1/2  tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 tsp. pure vanilla extract
  • 1 1/2 tsp. almond extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk

Almond Buttercream:

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp. almond extract
  • 1/2 tsp. salt

Serving: 14 cupcakes

Prep Time: 1 hour

Bake Time: 13-14 minutes

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), and line two cupcake pans with cupcake liners. Whisk together the dry ingredient in one bowl, and mix together the wet ingredients in a separate bowl. Slowly incorporate the wet ingredients into the dry ingredients, mixing between additions. Stir until fully combined. Fill cupcake liners 2/3 full. Bake for 13-14 minutes, until the tops are just beginning to brown, and tooth pick inserted in the center comes out clean. Remove cupcakes from pans, and let them cool fully on a wire rack.

As the cupcakes cool, prepare the almond buttercream. Beat the butter until fluffy, then slowly mix in the powdered sugar. Mix in the almond extract, and salt. Add cream as needed, until desired consistency is reached. Pipe the frosting onto the fully cooled cupcakes with a large round tip, and garnish with slivered almonds.

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Raspberry Mojito Cupcakes

As my friend Mary’s wedding approaches, I have entered into the final stages of cupcake testing for her big day! I have decided to make a gluten free almond, a salted caramel chocolate cupcake, and am testing this cupcake as the final flavor. It’s clean fruit flavor contrasts well with the other cupcake varieties.
Lime Cupcakes
  • 1 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • zest of 2 limes
  • 1/2 cup cold unsalted butter, cubed
  • 2 large eggs, room temperature
  • 3 Tbsp fresh squeezed lime juice
  • 3/4 cup buttermilk
  • Green Gel Food Coloring
Raspberry Filling:
  • 2 cups fresh raspberries
  • 2 Tbsp. lemon juice
  • 1/4 cup sugar
  • pinch of salt
Whipped Mint Frosting:
  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp mint extract
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • mint sprigs (garnish)
  • fresh raspberries (garnish)

Instructions:

Begin by making the cupcake batter.  Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin. Preheat your oven to 350F degrees and line your cupcake pan with liners.Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes. In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth. Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime. One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated. Add the lime juice and mix in. NOTE: The mixture will look curdled, but don’t worry… this is normal. Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed. In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX! Fill cupcake liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
To make the rasp berry filling, stir together the raspberries, sugar, lemon juice, and salt over medium high heat. Cook until the berries break down completely and the mixture begins to bubble, stirring constantly. Reduce heat to medium and continue to cook until the mixture has reduced by about 1/3-1/2 and has become thicker. Stir constantly during this process. Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
For the Whipped Mint Buttercream, cream together the butter and shortening. Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth. Scrape the sides and bottom of the bowl and then mix in the mint extract and salt. Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
To assemble the cupcakes, core the center of each cupcake using and apple corer. Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake. Fill a piping bag fitted with a round piping tip with the buttercream. Pipe a swirl of buttercream onto each cupcake. Garnish with a mint sprig and fresh raspberry.
The bridesmaids agreed, this flavor was a winner 😀

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Funfetti Frosting Stuffed Chocolate Chip Cookies

Chocolate chip cookies are wonderful just the way they are, but I like to think of them as a blank canvas. They beg to be transformed. From add-in ingredients, to cookie dough fudge, the possibilities are endless.

Cookie Dough:

  • 2 sticks (1 cup) unsalted butter
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 1 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • Sprinkles (optional)

Funfetti Frosting:

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup rainbow sprinkles
  • With an electric mixer or Kitchen Aid, beat the butter and sugars, until fluffy. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour, baking soda, and salt,  and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

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    Chill your dough overnight. This allows the dough to develop a better flavor, and results in a chewier, thicker cookie. While the cookie dough chills, make the frosting. Whip the butter, salt, and vanilla together. Slowly add in the powdered sugar. The frosting will be thick, which help it stay inside the cookie while baking. Fold in the sprinkles, then refrigerate until you are ready to form the cookies.

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    The following morning, preheat the oven to 350 degrees. Form cookie dough balls with about 1 1/2 tablespoons of cookie dough, and flatten the dough in the palm of your hand. Place one teaspoon of chilled funfetti frosting in the middle, and fold the dough back around it, gently into a ball.
     

    Place the cookie dough balls onto a greased cookie sheet about 2 inches apart. Bake the cookies for 9-11 minutes, until the edges just being to brown. Let the cookies cool on a wire wrack, and sprinkle with a flourish of sprinkles. Repeat these steps with the remaining dough.

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