Monday, July, 15, 2013
Today’s the big day, the day Hostess snack cakes return to store shelves after an 8-month absence.
It’s apparently a BIG deal for those who eat the Standard American Diet. It’s all over the news. People are hosting Twinkie parties. Wal-Mart got their shipment two days early and local news crews were interviewing people. Not kidding, I saw a woman on TV in tears because she could buy Twinkies again.
Well, I think us gluten-free folks should have our own party. I’ve rounded up enough gluten-free Hostess-inspired recipes to fill a bakery shelf. I can’t guarantee any of these will have the “new and improved” 45 day shelf life of a Twinkie, but would you want that anyway?
Since the Twinkie seems to be the Hostess product most missed, let’s kick this round-up off with Gluten-Free Twinkies from Elana’s Pantry. These are gluten-free, dairy-free and free of refined sugar!
Also high on many people’s Hostess wish list is the Ding Dong. Alta at Tasty Eats at Home shares these, which are grain-free and dairy-free. They also have a chocolate ganache on the outside that will beat anything coming out of a Hostess package!
I live in the Midwest and we have Ding Dongs here, but maybe you come from a place where you have Ring Dings? Lisa at Gluten-Free Canteen has made these Gluten-Free Ring Dings. I do believe one would be perfect with a cup of coffee!
While I haven’t verified this, it is my guess many of the Hostess products are pretty similar, just shaped differently. Ding Dongs and CupCakes are the two that most make me wonder about this. Next up is my version of the Hostess CupCake. I call my version Fauxstess Cupcakes. They are gluten-free and dairy-free.
How about HoHos? They were one of my favorites in high school. I remember peeling off the waxy chocolate coating, eating it first and then gently unrolling the cake to eat it. Jeanne from Art of Gluten Free Baking has made this version, inspired by the Bouchon Bakery cookbook. There are plenty of photos showing how to make these, super helpful!
Next up is the Raspberry Zinger, my all-time favorite Hostess treat. This one comes from me and I just shared it yesterday! You’ll find my gluten-free, dairy-free, egg-free, vegan, Raspberry Zingers in the post, as well as a bit about what the raspberry zingers that I bought at the Hostess outlet on its last day of business look like today.
This round-up wouldn’t be complete without a version of the Donette. From Sweets of Style, a baked version of Donettes! I’m torn between which my favorite is, the chocolate or the powdered sugar.
And now it’s your turn! What was your favorite Hostess snack cake? Got a gluten-free version you’d like to share? I’d love to hear it and share with readers.
Tuesday, July, 09, 2013
Dairy isn’t my friend right now. I keep trying to at least get along with dairy, even if we don’t get to be close friends. I indulge in a little goat cheese with roasted beets. I occasionally put a smear of my favorite sheep milk cheese on a muffin. And then body reminds me it’s just not gonna work out between us. Darn it.
This means no cream cheese either. Until recently the only non-dairy cream cheese I could find didn’t work for me on two levels: I didn’t like the flavor and texture and it contained ingredients I would rather not eat.
Last week that changed. Daiya’s new Cream Cheese Style Spreads starting showing up in the Kansas City area. I first found them at a grocery store across town, thanks to Marly. I still haven’t found them at any of the stores where I expected to spot them (Whole Foods, Nature’s Pantry) but did find them at a mainstream grocery store just a mile from home. Crazy!
Here’s the scoop on this new yumminess from Daiya: it has the texture of “real” cream cheese. The strawberry variety used in this recipe contains real strawberries and no artificial colors. It’s great on a bagel. In fact, I bought gluten-free bagels for the first time in over a year just so I could try it out.
And then I made frosting. Boy, did I make frosting. I frosted these cupcakes and took them to the drive-in movie for our friend Dave’s birthday. A gal there was over-the-moon about the frosting. She was so surprised when I told her the frosting was dairy free. That’s my point exactly, you’d never know!
Stay tuned, I’ve got a spicy recipe coming up with another variety of Daiya’s Cream Cheese Style Spread. I’m just getting started over here…
Strawberry Cream Cheese Frosting: Surprise, It’s Dairy-Free!
- 8 oz. Daiya Cream Cheese Style Strawberry Spread, room temperature
- 4 cups powdered sugar, sifted
- 1 stick Earth Balance vegan butter-y substitute (or 1/2 cup soy-free variety), softened
- 1 t. vanilla bean paste or vanilla extract
- 1 to 2 T. non-dairy milk of your choice
- In bowl of stand mixer fitted with paddle attachment, cream together stick of Earth Balance and Daiya Cream Cheese Style Spread. Blend on medium until well incorporated.
- One cup at a time, mix in powdered sugar with mixer on low. Add another cup only after the first is incorporated.
- Once all powdered sugar is mixed in, add vanilla.
- Slowly, a teaspoon at a time, add in non-dairy milk until frosting is the consistency you prefer.
- With mixer on medium-high to high, mix frosting until it is light and fluffy.
- This frosting is best kept refrigerated. It did hold up well in temperatures in the high 80s outdoors, but I wouldn't recommend it, especially if you are a heavy froster like me.
Thursday, June, 27, 2013
My first gluten-free meal out after my doctor recommended I eliminate gluten was at Waldo Pizza. That was four years ago, so they were a bit ahead of the curve. When it was tricky to find a gluten-free meal out or a restaurant with staff who knew what that meant, Waldo Pizza had it figured out already.
I thought it was about time I wrote a blog post and shared a few photos with you about this gem that is local to me. It’s nothing fancy, two locations that are both just neighborhood pizza joints. But the food is always good and they do gluten-free well.
A separate gluten-free menu is available. The regular menu also does a pretty good job of indicating what’s available gluten-free, but ask for the separate menu anyway.
I’ve got no photos of this part to share with you, but they have a good selection of gluten-free beers and ciders. New Grist, Redbridge, Bard’s Tale, Green’s, Angry Orchard, Ace Pear Cider and several others. That’s a nice option to have if you like beer with your pizza!
There are a couple of appetizers options that I really like. For about $2.50, you can get two gluten free breadsticks with marinara.
They also have gluten-free cheesy garlic bread. There are a few non-dairy cheese options available (yep, more than one brand, ask the server for details) and I get mine with Daiya.
Gluten-free pizza comes in two sizes, 6″ and 12″. It’s a crust from a KC-area bakery, Olivia’s Oven. It does contain egg. The menu says as egg-free option is available. Like with the cheesy garlic bread, I get my pizza topped with Daiya.
Here’s the most surprising part of the menu to me: there are numerous gluten-free dessert options.
Cookies from Olivia’s Oven, brownies from Be Free Bakers, a lemonade cake and this delicious cappuccino cupcake, also from Be Free.
Waldo Pizza has two locations: 7433 Broadway (75th and Wornall) in Kansas City, MO and 1543 Douglas Street in Lee’s Summit, MO, near the movie theatre.
Eat With: Minimal Caution. Please advise your server of your dietary restrictions and severity. Ask questions, as always.
Johnna’s I Ate Here series is not intended as a restaurant review, rather a summary of Johnna’s experience dining out. You may or may not have a similar experience. Menu prices, items and ingredients featured were current at the time of writing. Please read the menu carefully and ask your server for assistance in ordering if you have dietary restrictions. It’s a good idea to call ahead and let the restaurant know of your food needs.
Monday, June, 03, 2013
Last week I was talking with my friend Loren from Fahrmeier Farms about a cooking class she was teaching. After looking over everything she was teaching, it hit me that every single dish was gluten-free.
Funny how that works…when I first went gluten-free, I had a tendency to look for boxes of food or food-like products at the store that were labeled gluten-free. It took me quite awhile to stop and look at how much of what I already ate was gluten-free naturally. No modifications necessary, just whole foods, often simple dishes.
The one dish Loren offered in class that wasn’t gluten-free was her famous carrot cake. I offered to modify it, in case anyone attending her class wanted a gluten-free version to make at home. But you know how things work in my kitchen…I couldn’t stop at just gluten-free. I also made it dairy-free, refined sugar-free and nut-free. I think it’s technically grain-free but am not an expert in that area, so someone chime in and let me know. I wanted to make it as friendly for folks with dietary intolerances as possible. Plus it’s great fun to have a challenge like this in the kitchen.
So here ya go…Carrot Cake Cupcakes with Sunflower Cream Frosting, a classic reinvented. Enjoy!
Carrot Cake Cupcakes with Sunflower Cream Frosting
For The Cupcakes:
- Preheat oven to 350 degrees. Line 15 spots in muffin tins with cupcake papers.
- In a small mixing bowl, combine the sunflower seed flour, cinnamon, baking soda and salt. Set aside.
- In bowl of stand mixer, beat eggs, coconut sugar, buttermilk/apple cider vinegar mixture, coconut oil and vanilla until smooth.
- Add flour mixture, beating at low speed until blended.
- Add remaining ingredients, mixing just to incorporate.
- Scoop by generous 1/3 cupfuls into lined muffin tins.
- Bake at 350 degrees for 27-30 minutes. Cake will be moist yet firm when done. Allow to cool well before frosting.
For Sunflower Cream Frosting
- Drain sunflower seeds and dates.
- Add all ingredients except pineapple juice or filtered water to high speed blender or food processor fitted with "S" blade.
- Blend or process until well combined. Start adding liquid in just a bit at a time until you had a thick, creamy mixture. Don't add too much liquid at once, or the cream will become very thin quickly.
- Transfer cream to bowl and refrigerate for 20 minutes. Frost using your preferred technique. Cupcakes shown in the photo were knife frosted.
- Please be aware the frosting will turn a lovely maple color once it has been exposed to air. This changed nothing in the flavor and is the result of chlorogenic acid in sunflower seeds.
Pssst! Wanna know more about those cooking classes I mentioned Loren teaching? She’s got more farm-fresh classes coming up this Summer at A Thyme for Everything in Lee’s Summit, MO. Click here for more info. Classes are always fun AND informative at A Thyme for Everything and Loren knows her stuff, all the way from growing the food to cooking it.
Tuesday, April, 30, 2013
Planning to celebrate Cinco de Mayo this weekend? I’ve got lots of gluten-free options to share with you from right here in my kitchen!
First up, my favorite variation on Guacamole, Grilled Pineapple Avocado Salad.
Next, a quick and easy way to make tamales with a meatless filling that fools carnivores every time, Jackfruit Tamale Bites. These can be made ahead of time and frozen, in case you want to get a headstart on your party prep!
If tacos are more your thing, I’ve got a couple options for those, too. Crockpot Jackfruit Jicama Tacos are almost always on our weekly menu here, but more than tasty enough for a Cinco de Mayo celebration.
And a new variation on tacos in my kitchen, Sunny Tacos, a sunflower seed-based taco filling. I’ve shown these with jicama shells, too, but you could use this filling with a lettuce-style wrap or a gluten-free corn tortilla. Both of the taco recipes I’ve shared work well with whatever shell you like best.
You’ll need a side dish to go with those amazing tamale bites and tacos. Super Quick & Easy Mexican Rice to the rescue!
After you celebrate with those healthy dishes, you might want to indulge in a little dessert. How about Margarita Cupcakes? I had to dig deep in the archives to find these, this recipe was from the first two months of my gluten-free blogging. I still make these when I’ve got a margarita craving. These tipsy cupcakes soothe it every time!
Happy Cinco de Mayo and Gluten-Free Mexican Food Fest to all of you!
Thursday, March, 21, 2013
Yesterday, on my appearance on Better Kansas City, I shared my favorite chocolate cupcake and chocomole frosting. I’ve turned my TV leftovers into a dessert that may be even more decadent than the original!
Leftovers? Leftover cupcakes? Yep. I’m a bit of a perfectionist about my recipes. Not so much that they be impeccably formatted (maybe you’ve noticed) or that they have some specific nutritional balance (just healthy ingredients works for me), but that they actually work and taste great. So every time I’m going to be on TV, teach a class, post a recipe here, I find myself testing a few times just to be sure. Which means I had lots of cupcakes and lots of frosting from my TV appearance. What’s a girl to do with several batches of frosting staring her down every time the refrigerator door is open? Make trifles!
Here’s all you need to do this: a few fresh raspberries, one batch of Chocomole frosting (recipe below) and one batch of My Favorite Chocolate Cupcakes.
I used small plastic punch cups to make these for a couple of reasons. First, I could share these with friends and neighbors and not worry about getting a container back. Second, the shape of the punch cups follows the shape of a cupcake, narrower at the bottom, flaring at the top. These can also be created in small mason jars.
Slice each cupcake in half. Place bottom of cupcake in the bottom of the cup.
Top with a layer of chocomole frosting, following by a layer of raspberries.
Top with remaining half of cupcake.
Finish with another layer of chocomole frosting and a few raspberries for garnish.
Store these in the refrigerator until ready to serve.
- 4 ripe avocados
- 2 T. coconut oil
- 1 pound medjool dates, pitted
- ¼ cup cocoa powder
- ¼ cup coconut nectar, honey, maple syrup or raw agave
- 2 t. vanilla bean paste
- ¼ to ½ cup So Delicious unsweetened coconut milk or unsweetened almond milk
- If you are using a food processor 11 cups or smaller in size, please consider splitting this recipe in half.
- In food processor, place dates and process until finely chopped. They will turn into a ball of date paste in the food processor.
- Slice the avocados in half carefully. Remove the pit and spoon out the fruit. Place the fruit into the bowl of the food processor.
- Add the cocoa powder, coconut oil, agave nectar and vanilla bean paste to the food processor. Process until smooth, at least a few minutes.
- Slowly add in milk, until desired frosting consistency is reached. Pipe or frost with a knife onto cupcakes.
- This frosting is best kept refrigerated.
Wednesday, March, 20, 2013
This morning I appeared on Better Kansas City, a local lifestyle show on KCTV5. I shared my favorite chocolate cupcakes and chocomole frosting. I really had a terrific time!
Because y’all asked, here’s the video. I can’t watch it, really I can’t…but you go ahead, as long as you promise not to point out my blunders. Like neglecting to mention the vanilla bean paste in the frosting or putting my words in the wrong order. I did manage to not cuss like a sailor, so there’s that… And how cute is Lisa Holbrook? She’s a fun TV host and jumped right in frosting cupcakes with me, even sticking her finger in the frosting for a taste.
Wanna give these cupcakes a try? Here’s a link to the recipe from KCTV5. Tomorrow I’ll share another fun way to use these recipes. Check back, it’s a good one!
Monday, March, 04, 2013
I love browsing at the grocery store. I know, I know, it’s weird. I hear people say often they dread grocery shopping. I actually look forward to going to the store alone, pushing my cart around, checking out all of the things I’ve never tried, seeing what produce looks great, what’s on sale. It’s my happy place, a store packed full of food with so many possibilities, so much goodness just waiting to be created in those aisles!
While at Nature’s Pantry recently, I spotted date syrup from The Date Lady. I’m a big fan of anything made with dates so of course I bought it. While waiting in the check-out line, I noticed it was made just down the road a few hours in Springfield, Missouri! I’m excited about a local product that’s full of all sorts of goodness and contains none of the not-so-goodness. I’m even more excited to share it with you!
So what’s one do with date syrup? Well, about a million things. My favorite is as a topping for waffles, it’s better than any syrup I’ve ever had. And The Date Lady caramel sauce is the most decadent ice cream topping I’ve ever had. If you told me there was a way to make caramel sauce dairy-free and more flavorful than the “regular” sauce, I would not have believed you. Then I tried The Date Lady’s caramel sauce. Unbelievably rich, yet it contains no ingredients that I worry about eating. Just good stuff here, folks.
Surely it’s no surprise I decided to bake with the date syrup, to use that amazing caramel sauce in a dessert. AND thanks to the kind folks at The Date Lady, you can enter my giveaway so you can bake these at home! Or top your waffles or ice cream or eat it on a spoon from the jar. Yep, I did that. You’ll find the entry information at the bottom of the post. The winner will receive a jar each of the date syrup AND the caramel sauce!
I baked up chocolate cupcakes, except they are just dense enough to be a muffin, a really sweet muffin. Cupcake + muffin = cuppin. Then I frosted them with a classic American buttercream with a hint of caramel. These are definitely more cupcake than muffin when frosted, but unfrosted you might be able to pass it off as a muffin. These are great either way!
- 1 cup of Johnna’s Gluten-free flour blend
- 1 cup almond meal
- 2/3 cup cocoa powder (don't skimp on this, buy a good one like Askinosie.)
- 1 t. baking powder
- 1 t. baking soda
- 1 t. fine sea salt
- 1 t. guar gum
- 1 jar Date Lady date syrup
- 2 T. flax meal, added to 6 T. hot water to make a slurry (this is an egg replacement)
- 1 container, 6 oz., So Delicious Greek Style Vanilla cultured coconut milk or other non-dairy yogurt
- 1 1/4 cups unsweetened almond milk or other non-dairy milk
- 1/2 cup grapeseed oil
- 2 T. vanilla (I know it sounds like a lot, trust me on this one)
- 2 t. instant coffee (I use the Trader Joe's variety)
- Preheat oven to 350 degrees. Line muffin tins with liners for 18 cupcakes.
- In bowl of stand mixer, mix the Date Lady date syrup, flax meal slurry, So Delicious cultured coconut milk (the yogurt-y stuff), non-dairy milk, grapeseed oil, vanilla extract and instant coffee. Mix just until well combined.
- In a separate mixing bowl, whisk together gluten-free flour blend, almond meal, cocoa powder, baking powder, baking soda, salt and guar gum.
- Add 1/3 of the dry ingredients to the wet ingredients in the stand mixer bowl. Mix on low until combined. Repeat two more times, incorporating the dry ingredients into the wet. There's no need to over-mix, just mix until it's combined.
- Fill each well of the muffin tins with a scant 1/3 cup of batter. Place in oven that has been pre-heated to 350 degrees. Close the door. Turn the temperature down to 325 degrees. Bake for 20-22 minutes. A cake tester or toothpick inserted in the center will come out clean when they are done. (The temperature instructions will result in a slightly better dome on top of the cupcake. If you like a very flat or concave cupcake top, bake at 350 for 18-20 minutes.)
Caramel Buttercream Frosting with The Date Lady Caramel Sauce
- 3 sticks Earth Balance non-dairy butter substitute
- 1 pound powdered sugar
- 2/3 cup Date Lady caramel sauce
- In bowl of stand mixer, cream Earth Balance until fluffy.
- One cup at a time, add in sifted powdered sugar. Mix until each cup is incorporated before adding another.
- Once the sugar is well combined with the Earth Balance, add the Caramel Sauce. Turn mixer onto high and let it mix for about 5 minutes. Frosting will be fluffy.
- Top cupcakes using your preferred method. I use a piping bag and large tip, but this frosting works just as well with the traditional knife frosting technique.
You can win goodies from The Date Lady! Make your own Chocolate Cuppins with Caramel Buttercream Frosting! The Date Lady will send the winner one jar each of her delectable date syrup and the decadent caramel sauce. Just enter below, lots of ways to earn more entries and increase your chances of winning!
a Rafflecopter giveaway
Disclosure: The Date Lady provided date syrup and caramel sauce for use in developing the above recipe. The opinions expressed are my own.
Friday, January, 25, 2013
Happy Valentine’s Day…a little early!
Did you see my story in the latest issue of Simply Gluten Free Magazine? I’ve shared how to host a Valentine’s Day Cupcake Party for everyone, including folks like me with dietary restrictions. Recipes for my favorite cupcakes, frosting, toppings and more are in the article.
And (I love this part!), you can download the party printable shown in the magazine for free! My favorite fella helped me create this wonderful printable package, complete with a pennant-style banner, cupcake toppers and food labels. Click here to download.
What’s that? You haven’t seen the article? Well, hurry over to Barnes & Noble or Whole Foods. I saw copies on the shelves at both stores this week. Valentine’s Day will be here quick and cupcakes are just the thing to celebrate!
Big thanks to Angie of G’s Photo FX for the wonderful photos. She’s a dream to work with!
Thursday, January, 10, 2013
It’s not often I find myself dining where I don’t have to ask a gazillion questions about the menu. “Is there gluten in this? Are you sure? There’s no soy sauce in the marinade, right? How about the salad dressing? Can I please read the label? Would the chef please confirm for me?” It was an absolute treat to visit Annie May’s Sweet Cafe for this exact reason.
And also for the amazing food.
I visited Annie May’s a few times while working in Louisville. One day I had an oatmeal cream pie and a classic cupcake.
The oatmeal cream pie was much larger than the Little Debbie version and also much more flavorful. If I could figure out how to make the filling, I would eat gallons of it. It’s better that I don’t know. The oatmeal cookie part had a nice crunch around the edges and was chewy in the middle, my idea of a great cookie.
The Classic cupcake, Annie May’s take on a Hostess cupcake, was a light and moist cake with a fluffy filling and a ganache on top. I think it is clever that they piped the word “classic” into the swirls of frosting. This was one of the best gluten-free cupcakes I have had.
On another visit, I had a funnel cake. While writing the 52 Foods on a Stick blog, I watched my friends eat a lot of fair food. Most of it I’m okay with not being able to eat, but I do really miss an occasional funnel cake. Sure, I could make one at home, but having one out is part of the experience. While it’s not exactly a fair food experience, this funnel cake was perfect in every way. In some ways, it was better than fair food, grease had not completely saturated the plate it was served on and I didn’t have to wait in a line outdoors on hot concrete. Fluffy, soft cake on the inside, slightly crispy on the outside, it was a perfect funnel cake. Toppings were available but I ordered mine in fair-food-purist fashion, powdered sugar only.
My final visit was for lunch. I got a box lunch to go, a sandwich, quinoa tabouli and fresh fruit. I got to customize my sandwich with a wide selection of vegetables and vegan cheese. The quinoa salad was a nice, light salad with a vinegar dressing. The bun, made in-house at Annie May’s, was a nice sandwich size and didn’t fall apart as so many gluten-free breads do.
The next time I’m in Louisville, I’ll definitely go back to Annie May’s. I may find a reason to visit Louisville just to go back to Annie May’s. I’d very much like to try their pizza and the other bakery items I didn’t manage to eat my way through. I highly recommend you stop by to visit, too!
I got a good laugh out of their tip cups. Which one would you choose?
EAT WITH: wild abandon! They get gluten-free here and will take great care of you. Tell them what you can and can’t eat and they’ll point you the right direction.
Annie May’s Sweet Cafe is located at 3110 Frankfort Avenue in Louisville, Kentucky. 502.384.2667.
Johnna’s I Ate Here series is not intended as a restaurant review, rather a summary of Johnna’s experience dining out. You may or may not have a similar experience. Menu prices, items and ingredients featured were current at the time of writing. Please read the menu carefully and ask your server for assistance in ordering if you have dietary restrictions. It’s never a bad idea to call ahead and let the restaurant know of your food needs.
Thursday, December, 20, 2012
I’ve been sharing this cupcake with my culinary class students lately and it’s so good I wanted to share with you, too!
For a vegetarian, regular marshmallows aren’t an option because they contain gelatin. Worry no more, my fellow gelatin adversaries! These cupcakes fix that challenge and even have the oooey-gooey roasted marshmallows on top.
Here’s what you will need:
1 batch of My Favorite Chocolate Cupcakes
1 container of Suzanne’s RiceMellow (like marshmallow fluff, only free of eggs)
1 box of Kinnikinnick S’moreables Graham Style Crackers — 8 oz
1 bag of Dandies vegan marshmallows
Bake the cupcakes according to this recipe and allow them to cool.
On top of each cupcake, put a quick schmear of the RiceMellow. This will act as glue for the marshmallows.
Place a few Dandies marshmallows on top of the RiceMellow.
Roast with an Orka Kitchen Torch or place under the broiler in your oven. Keep a very close eye on these if you are using the broiler.
Once marshmallows are roasted to your liking (I like mine crunchy on the outside), stick a piece of a graham cracker in the top.
There you have it! A super easy way to make a very boutique-y cupcake in a hurry. This is faster than whipping up frosting. And…it’s gluten-free, dairy-free, egg-free, vegan and tastes amazing.
So tell me, dear readers, how do you like your marshmallows roasted? Just lightly browned? Burnt to a crisp? A little crispy on the outside yet gooey on the inside? Tell me what makes you want s’more!
Wednesday, May, 16, 2012
Next month it will be three years since I’ve had any of those store-bought snack cakes. You know the ones, cream-filled, individually wrapped in plastic, full of ingredients you can’t pronounce.
That sounds appetizing, huh? Well, I have to confess I actually miss a few of those things. I have seen quite a few recipes floating around the internet and in cookbooks for fake Hostess/Fauxstess cupcakes but had not come across one that fit my dietary requirements, so I set off to make one that would quell my desire for a store bought chocolate cupcake with creamy filling and waxy frosting with a white squiggle on top.
And here’s the thing…I used my favorite chocolate cupcake recipe, so the cake is actually good. I also worked on getting the creme filling to taste just like I remember, except I used no dairy and only ingredients I could pronounce. And then I dipped it in store bought frosting. I didn’t want to totally stray from this cupcake’s roots, getting all fancy and pure. I felt it needed just a little not-so-good-for-you, a little naughty in it somewhere. Update: I’ve included a non-store bought ganache recipe, too. I’m reforming my ways…
Speaking of the frosting, I had a scary run-in with gluten at the grocery store. On the rare occasions when I’ve used canned frosting, I’ve gone with a name brand. At least two of them are clearly labeled gluten-free. I picked up a can of the store brand frosting and I’ll be darned if it didn’t include wheat starch in the ingredients. So choose carefully, y’all!
Fauxstess Cupcakes, gluten- and dairy-free
1/2 cup Green’s Amber Ale, Gluten Free
1/2 stick plus 1 T. Earth Balance vegan butter
1/3 cup Askinosie cocoa powder
1 cup dark brown sugar
1/2 cup Tofutti Sour Cream substitute or non dairy yogurt
1 1/2 t. vanilla extract
1 cup almond meal/flour (I used Bob’s Red Mill)
1/4 cup teff flour
1 1/4 t. baking soda
Preheat oven to 350 degrees, line muffin tins with 12 cupcake papers.
Combine the beer and butter substitute, chopped into small pieces, in a large sauce pan. Heat to melt butter. Remove from heat, whisk in cocoa and brown sugar.
In mixer bowl, mix non-dairy sour cream and eggs with vanilla extract. Add beer mixture. Whisk together flours and soda in separate bowl and then mix into liquid mixture. Pour a scant 1/3 cup of batter into cupcake papers and bake for 25 minutes. A toothpick inserted into center of cupcake comes out clean when done. Cool completely on a rack before frosting.
If you are looking for an alcohol-free chocolate, dairy-free, egg-free and vegan cupcake, I suggest this one.
Inspired by this recipe from Confessions of a Cookbook Queen, one of my very favorite blogs!
1 1/2 cups powdered sugar
1/2 t. vanilla extract
1/4 cup boiling water
3/4 cup vegetable shortening (I use Spectrum organic shortening)
3 T. cold Earth Balance vegan butter, cut into pieces (use soy free is you’d like)
To make the filling: In the bowl of stand mixer, combine powdered sugar and vanilla. Add boiling water and whip with the whisk attachment on medium until smooth and cool, about room temperature. Add shortening and Earth Balance, beat on medium until combined. Bump speed up to high for 4-5 minutes, until smooth, fluffy, shiny and about twice the volume. (I dare you to not eat a bunch of it right off of the whisk…)
1 can of your favorite chocolate frosting, just make sure it is gluten-free and dairy-free.
6 oz. non-dairy chocolate chips, such as Enjoy Life
2 T. coconut oil
Melt in double boiler or microwave, let cool for a couple minutes so it thickens a bit. Then follow instructions as below.
Once cupcakes have cooled and you’ve made the filling, now you need to fill them. I use this gadget from Williams-Sonoma, but a large open tip on a pastry bag works just as well. Insert the tip into the top of the cupcake (you don’t need to cut out any of the cake, just have at it) and pipe in filling until you notice the top of the cupcake swelling. That means the cupcake is full of yummy filling!
Next, put the container of frosting in the microwave. Make sure all of the foil safety seal is removed before you do this. Microwave on high for 30 seconds, stir. Continue heating in 15 second increments until the frosting folds back into itself when drizzled off of a spoon. Invert the cupcakes and dip into the frosting.
After dipping them, place them on a rack. Once the frosting has set up, you can pipe a cute swirly line on top if you’d like. I used leftover filling for the first batch of these to make the swirly line and on the second batch I used a bit of coconut butter. Both worked really well.
There you have it, a gluten-free, dairy-free cupcake that tastes almost like it came from a cardboard box. Well, not exactly but you get what I’m saying. I hope you enjoy these as much as I did. They were like a store bought treat, only better.
So tell me, what store bought treat do you miss? Any of those Hostess or Little Debbie treats you’d love to de-gluten?