Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream

I had run across a recipe for these cuppeycakes on Facebook. I knew I had to make them. Of course I can't just follow a recipe, I have to put my own spin on it. This is MY version of the recipe I ran across. They are GOOD!! Like.....I may of had 2 for breakfast good.

Apple Cider Cupcakes with Brown Sugar & Cinnamon Buttercream- Gluten Free

Ingredients

• Cupcakes:
• 2 eggs
• 1⅔ cup GF Flour
• 1 cup apple cider
• 1/3 cup apple sauce
• ⅔ cup sugar
• ½ cup unsalted butter, softened
• 2 tsp. baking powder
• 1 tsp. Pie Spice (cinnamon will also work)
• ½ tsp. salt
• 1 tsp. vanilla

• Frosting:
• 1 cup softened butter
• 3 cup powdered sugar
• ½ cup light brown sugar
• 1 tsp Pie Spice (cinnamon will also work)
• 2 tbsp apple cider
• 1 tsp vanilla

Instructions

Cupcakes:

Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs, vanilla and apple sauce. Mix until fully incorporated.

Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.

Line standard muffin/cupcake tin with paper or foil liners.

Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting:

Whip butter, brown sugar, pie spice, and vanilla together with a mixer until light and fluffy.

Gradually add powdered sugar and mix until incorporated.

Add apple cider until you reach desired consistency (more for thinner frosting).

Transfer to piping bag and frost each cupcake once they have cooled.

Chocolate Overload Volcanic Cuppeycakes

     Oh my gosh you guys....I'm SO tired. I slaved away ALL day on these cuppeycakes for you. Ya, that's a big fat lie. HA! I made these super simple cuppeycakes today because I was craving some chocolate. They took minimal amounts of my time and satisfied my craving. Now who is going to come and pick up these leftovers so I don't eat them all????

These evil cuppeycakes start with your favorite chocolate box cake mix. I used a Betty Crocker GF mix. I topped the batter with mini chocolate chips before baking. Then let them cool after they were done.

The next step couldn't get much easier....2 pudding cups (I used Snack Pack in cuppeycake flavor, they are even labeled gluten free...love that!) You are going to pipe the pudding down into the cuppeycake (this is the volcanic part)

Pipe the pudding into the center of the cuppeycakes.

Frost with canned milk chocolate frosting (Betty Crocker labels theirs clearly as GF) and then top with mini chocolate chips. Refrigerate and serve cold.

Yum.....so easy, but could fool anyone that you spent alot of time on this!

Time to have a little bite...

Oooo look at the middle.....ooey gooey chocolaty yummyness!

 

 

 

     I hope you enjoy these yummy chocolaty cuppeycakes. They are super simple to make and your loved ones will think you spent all day on them.

 

-Jessica

 

 

 

 

    

Cream Filled Evil Chocolate Cuppeycakes and creating awareness!

     May is National Celiac Disease Awareness Month. The American Celiac Disease Alliance is helping to promote awareness and support changes in labeling laws through their "Cake for One" contest. They are inviting all people with celiac to make cupcakes, one cupcake for each year you have been gluten free. Then they would like you to take a picture of the cuppeycakes and share them on their facebook page. Then ask your friends to go and "like" your picture and of course that counts as a "vote" for your picture. They are being judged on presentation, most years gluten free, most unique decoration, and "kids corner".
     I thought this sounded like a fun way to create awareness, so I decided to participate. I have been gluten free for 9 years and 5 months. SO my photos have 9 cuppeycakes and one cuppeycake that has been partially eaten (to represent the 5 months).
     I made devils food chocolate cuppeycakes using Betty Crocker's Mix. I also used cheated and used Milk Chocolate canned frosting. HOWEVER, I totally amped them up because I made a cream filling and pumped them full of yummy cream filling (Think snack cakes of your gluten filled days). They are to die for. These cupcakes are EVIL!! *drool*

Cream Filled Evil Chocolate Cuppeycakes

1 Box of Betty Crocker Devils Food Gluten Free Cake Mix
*I followed the instructions on the box with the exception of : Cut the amount of butter in half and added a small single serving container of plain applesauce to make the cuppeycakes more moist

1 Tub of Prepared Gluten Free Milk Chocolate Frosting
1 Recipe of the Cream Filling

Bake cupcakes according to the instructions on the box and following my adaptations. Allow the cupcakes to completely cool.

Use a pastry bag to pipe the cream filling down into the cupcake. OR you can cut a small hole in the top of the cupcake, fill with cream filling and replace the piece of cupcake that you cut out. You want to pipe about 1 tablespoon of filling into the cupcake.

Frost the cupcakes and decorate if you wish.

Cream Filling   
Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip.

Yummy creamy filling

A great way to fill a pastry bag is to set it down inside a cup!

I used a plain open tip to pipe the creamy filling into the cuppeycakes.

I filled each cuppeycake until I could tell it was "full". I got a couple of them too full and they cracked. OH well, I bet those will be the best ones! :)

Frost with the milk chocolate frosting.

9 years and 5 months gluten free for me!

I hope you enjoy these yummy cupcakes. Also don't forget to make your cuppeycakes for the contest!! Get out there and help create awareness.

-Jessica

Chocolate Covered Cherry Cuppeycakes

         This is another Pinterest inspired idea. I had run across an idea that used brownies on the bottom and strawberry cake mix on the top. However both were gluten filled and used mixes. I decided to make them from scratch using a cake recipe that makes "Cupcakes for Two". I made one Vanilla recipe, but flavored it up with some Cherry flavoring to create the Cherry portion. I then made one Chocolate recipe to create the chocolate portion. I then layered them together to create my Chocolate Covered Cherry Cuppeycakes!!
     The great thing about these recipes are that they make just a few cupcakes, you aren't stuck with two dozen cupcakes to find homes and bellies for. Not that anybody is ever "stuck" with a cupcake, but sometimes it is nice to just make a couple instead of a whole batch. If you make JUST the vanilla or JUST the chocolate recipe it will make 2 or 3 cuppeycakes. If you are combining them like I have done for this creation, then you will end up with about 6 cuppeycakes. PERFECT for those special valentines in your life on Valentines Day!
       Let's get cookin'!

Vanilla Cupcakes for Two -Gluten Free

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup gluten free flour mixture
1/8 teaspoon xanthan gum
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk

Pre heat oven to 350 deg. Line a muffin pan with  2 liners, spray the inside of the liners with cooking spray.

In a microwave safe bowl, melt the butter. Add in sugar and egg white. Stir until combined. Add flour, xanthan gum, baking powder and salt. Mix until smooth and creamy. Stir in the milk and vanilla extract. Mix until combined. Divide the batter into the cupcake liners.

Bake at 350 deg. for 10-14 min. or until a toothpick inserted into the center of a cupcake comes out clean.  Let the cupcakes cool completely and frost as desired.

For Chocolate Cupcakes: add 4 teaspoons of Cocoa Powder
For Cherry Cupcakes: decrease vanilla extract to 3/4 teaspoon and add 1/2 teaspoon cherry extract and a dash of pink food coloring (optional)

Ok, you have the basic recipe for the cupcakes. and also the instructions on how to make the chocolate batter and the cherry batter. You will need one recipe of chocolate batter and one recipe of cherry batter to make the chocolate covered cherry cuppeycakes. Here we go!!

I think it's easiest if you just have everything out and ready to dump into the bowl.

I just sat two bowls beside each other, when I added the ingredient for one recipe, I also added it to the second bowl. It saved time to do it that way.

Ok....ready to fill the muffin cups.

The chocolate cake batter goes in first.

Cherry Batter goes on top of the chocolate. And into the 350 deg. oven for 10-14 min.

Waiting for frosting......I used some prepared in the can chocolate frosting (just remember to check your brands to be sure it's gluten free).

Happy Valentines to you and your loved ones. I hope they enjoy these sweet treats!!

-Jessica

Blood Orange Creamsicle Cuppeycakes

     Last week Elisabeth Hasselbeck was making the talk show rounds to promote her newest gluten free cookbook. I happened to catch her appearance on The Chew, which is a cooking talk show. I'm not a huge Elisabeth fan. She often times shares incorrect information. It is really hard to get correct information out there when gluten free celebs spout incorrect info. and people treat celebs like their word is gospel. I'll just leave it as I'm not a huge fan. I was intrigued, however, by the cupcakes that she brought out for the hosts of The Chew. The Chew graciously posted the recipe on their website for the Orange Cream Cupcakes . I'm not sure if these are in Elisabeth's book, or not, but the recipe can be found via that link at least. The recipe for today was inspired by that recipe.
     As with most recipes, I thought there were a few things that needed changed. So I switched up a few things and set out for the kitchen today to give my recipe a whirl. I used Blood Oranges in my recipe. That is the kind of orange that I had in the house. I LOVE them. They are a deep blood red inside when cut open. They have great flavor. AMAZING!! However, if you don't have blood oranges, don't freak out. Simply use a regular orange. It will work just as well in this recipe. I also bumped up the flavor and changed the frosting. I happen to think that my product is pretty darn amazing!! Give the recipe a whirl and let me know what you think.

Blood Orange Creamsicle Cuppeycakes

1 3/4 C. Annalise Robert's GF Flour Mix
1 tsp. Xanthan Gum
2 tsp. Baking Powder
1/4 tsp. Salt
1 C. Sugar
1/2 C. Cooking Oil
2 Eggs
The Zest and Juice from one blood orange
1tsp. Orange Extract
1/2 C. Milk

Pre heat the oven to 350 deg. Line a cupcake pan with 12 cupcake liners. Spray the inside of the cupcake liners with cooking spray.

In a bowl combine gf flour, xanthan gum, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, beat the oil and sugar until combined. Add the eggs one at a time, beating well between each addition.

In a small bowl combine the blood orange juice, orange zest, orange extract, and milk. (the juice will make the milk curdle, this is fine, it will be just like adding buttermilk to the recipe) Add half the milk mixture to the egg mixture. Beat until combined. Add half of the flour mixture and mix until combined. Add the other half of the milk mixture and the other half of the flour mixture. Mix well.

Fill the 12 muffin cups by dividing the batter evenly among the paper liners. Bake at 350 for 15-20 min. or until a toothpick inserted in the middle of a cupcake comes out clean. Remove the cupcakes from the muffin tin and let them cool completely before frosting.

Blood Orange Cream Cheese Icing

1 pkg. (8oz.) Cream Cheese (softened)
Juice from 1 Blood Orange
1 tsp. Orange Extract
1 T. Orange Zest
4 T. Butter or Margarine
3 1/2 C. Powdered Sugar

In a bowl using an electric combine the cream cheese, butter, blood orange juice, orange extract, and zest. Mix until creamy and no lumps of cream cheese or butter are visible. Add the powdered sugar one cup at a time. Beat until combined before adding in more powdered sugar.  Icing will not be super stiff, if you want it to be more stiff, add more powdered sugar. Using a icing spatula, spread the icing generously over the tops of the cupcakes.

Line your muffin tin with cuppeycake wrappers. Spray them generously with cooking spray.

Before you start mixing the batter, zest and juice the blood orange.

Use a micro plane or the smallest holes on a cheese grater to zest the orange.

Bake for 15-20min. at 350 deg.

Cool completely before frosting.

Combine the cream cheese, butter, zest, blood orange juice, and extract. Mix until creamy.

Add the powdered sugar one cup at a time. Mix well after each addition.

Frost and decorate.

Enjoy the cuppeycakes!!!

-Jessica