GF German Chocolate Cupcakes (Vegan)

October 16, 2015 / Lyn Jones / 0 Comments

Makes 12

They are moist with a tender crumb and absolutely delicious.

Ingredients
CUPCAKES:
½ cup superfine white rice flour
1/3 cup millet flour
1/3 cup superfine sweet rice flour
1/3 cup tapioca starch
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder
1 cup granulated sugar
1 cup coconut milk (must shake can well before measuring)
½ cup Vegenaise (an egg-free, vegan mayo substitute) OR use oil & vinegar
2 teaspoon pure vanilla extract
½ teaspoon pure almond extract

FROSTING:
1 ½ cups coconut flakes
1 cup pecans, chopped
4 cups confectioners’ sugar, measured then sifted
¼ teaspoon kosher or fine sea salt
½ cup refined coconut oil at room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
4 – 6 tablespoons coconut milk

CUPCAKES:
Preheat oven to 350 degrees. Line a 12 cup standard muffin pan with paper liners.

In a large mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, cocoa powder, baking soda, salt and espresso powder.

In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.

FROSTING:
Place the coconut flakes and pecans on separate baking sheets. Toast in oven until fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they don’t burn. Let cool while mixing the rest of the frosting.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners’ sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend until combined. Gradually increase the speed to medium and add the coconut milk, 1 tablespoon at a time until the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for 3 minutes.

Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecan to the frosting and mix well with a spatula. You may need to add a bit more coconut milk to keep the frosting at a spreadable consistency. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.

GF Strawberry Almond Tarts

October 16, 2015 / Lyn Jones / 0 Comments

Makes 4 tart(s), four-inch or 1 x eight-inch.

Ingredients
1½ cups blanched almond flour
¼ teaspoon fine sea salt
2 Tab sugar
3 Tab  Earth Balance (non-dairy butter substitute), melted
1 – 8 ounce can Solo Pure Almond Paste (not pie and cake filling)
¼ cup powdered sugar
2 large eggs
1 pound fresh strawberries, hulled and cut in half
2 tablespoons slivered almonds
2 tablespoons strawberry or red currant jelly, melted.

1. Preheat oven to 350 degrees. Spray 4 four-inch tart pans with removable bottoms with gluten-free, non-stick cooking spray (or 1 eight-inch tart pan).

2. In a mixing bowl combine the almond flour, salt, 2 tablespoons sugar and melted butter, mix well. Press the mixture firmly into the prepared tart pans covering the bottom and sides. Bake for 10 minutes or until lightly browned.

3.  Crumble the almond paste into the bowl of a food processor. Pulse several times to break it up well. Add the powdered sugar and eggs. Process until smooth. Spoon the almond filling into the tart shells. Place the strawberry halves on top of the almond paste filling. Sprinkle with the slivered almonds. Place the tart pans on a baking sheet and bake for 35 – 40 minutes or until the strawberries are soft and the filling is set. Brush the tops of the tarts with the melted jelly and let the tarts cool.