Tag Archives: Valentine’s Day

Gluten Free Vegan Valentine Cupcakes

GF Vegan Valentine Cupcakes-2Happy Early Valentine’s Day! In honour of the day of pink, hearts and all things kitsch, I decided to make cupcakes. Pink Cupcakes. Well, they couldn’t be any other colour, could they?

Being me, I wanted them to be healthier(ish), but still tasty. They are based off Cybele Pascal’s Vegan Vanilla Cupcakes recipe from The Allergen-Free Baker’s Handbook (great book & resource!), but I reduced the sugar and added raspberry purée as a swirl to take away some of the sweetness. Many raspberry swirl cupcakes get you to add sugar to the raspberries, but I don’t think that’s necessary.

These cupcakes work well with or without frosting – just make sure that you don’t add tons of it if you’re trying to reduce your sugar intake! (Don’t take a page from Crave Cupcakes. Seriously. No mountain-high icing swirls for me!)

GF Vegan Valentine Cupcakes-3

I brought them to work and my coworkers loved them (“this is gluten free? Everything I’ve ever tried that was gluten free was gross, but this is really good!”) – little did they know that they were also vegan!

I asked one of my coworkers how they compared in taste and texture to gluten ones and she said they were fairly similar and that mine were considerably less sweet, which was a good thing. I take that as praise for gluten free vegan baking!

GF Vegan Valentine Cupcakes-1

Gluten Free Vegan Raspberry Swirl Cupcakes

1/2 c. Sorghum flour
3/4 c. Brown rice flour
1/2 c. Tapioca starch
1/4 c. Potato starch
1/2 tsp. xanthan gum
1/2 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
1 c. Almond milk
1 tsp. Apple cider vinegar
1/2 c. Vegan shortening (I used earth balance, which is unfortunately not soy free, but I needed to use it up)
3/4 c. Sugar (could probably use even less as I found them to be quite sweet)
1 1/2 tsp. Vanilla
1 Tbsp. Powdered egg replacer, whisked with 1/4 c. water
1 c. Frozen raspberries, thawed and mashed (you could purée them in a blender, but why make extra dishes when you don’t have to?)

  1. Preheat oven to 350F. Line muffin tins with paper cups (I made 20 mini cupcakes and 7 larger ones, but I think you could easily do 24 mini cupcakes and six bigger ones. This should make about 12 standard sized cupcakes.)
  2. Whisk together dry ingredients. Set aside.
  3. Measure out your almond milk and add the vinegar. Stir and set aside.
  4. In the bowl of a mixer, beat together the shortening, sugar, egg replacer and vanilla until fluffy, about 2 min.
  5. Add flour mixture in three parts and almond milk in two parts alternatively, starting and ending with the flour. Beat until smooth.
  6. Scoop a but of batter into each muffin tin (about 1/3 full). Add about a scant tsp of raspberries to the mini cupcakes and a scant Tbsp to the large cupcakes.
  7. Cover with batter until tins are 3/4 full. Using a toothpick, swirl the raspberries around the cupcake.
  8. Bake in oven for ~14 min for the minis and ~20 min for the larger cupcakes it until an inserted toothpick comes out clean.
    Immediately remove from tin onto a cooling rack.
  9. Frost once cool, if desired.

Raspberry Frosting

1/2 c. vegan margarine
2+ c. icing sugar
1/2 tsp. vanilla
2 – 3 tbsp raspberry purée (left over from cupcakes)

  1. Beat the margarine until fluffy.
  2. Add icing sugar, vanilla and raspberry purée.
  3. Beat until smooth. Add more icing sugar or purée to get the desired consistency.
  4. Pipe onto cupcakes with a star tip.
  5. Add heart sprinkles if desired.
  6. Enjoy!

*I found this amount of frosting to be perfect as I managed to ice all of the cupcakes. As you can see, I tried not to add a ton of frosting, so if you want more on your cupcakes, you’ll need to make more frosting.

GF Vegan Valentine Cupcakes-4

What are your plans for Valentine’s Day?

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Filed under Baking

Valentine’s Day Exchange Part 1

This Valentine’s Day I participated in a Valentine’s Day Exchange, hosted by The Domestic Dork. I was paired with the lovely Crystal, who I was very happy to meet and get to know! You can read her version of this post here.

I knew that I wanted to bake something as that’s what I’m best at out of all crafty and homemade things. I was tempted to make cupcakes, but I didn’t want to send something that wouldn’t just be empty calories and sugar and something that didn’t hinder either of our weight loss attempts too much . The answer: muffins!

I originally made these strawberry-ricotta muffins but due to some technical difficulties, they were too old to mail when I finally got around to sending them. So, instead I made a gluten free version of these muffins (recipe below).  They fit the bill perfectly: they had fruit, could easily be made healthier and would stay moist during transit so that they wouldn’t be bricks when they arrived. And they were incredibly yummy, too!

As you saw previously, I made a nice card and box from some scrapbook paper I had lying around to go with the muffins. I’m quite proud of them as all I used was a ruler, a pair of scissors and glue. It shows you don’t always need fancy scrapbooking supplies to make pretty things. ;)

To ship them, I first wrapped the box in newspaper and taped pieces of cardboard to the bottom and sides to add extra strength for shipping.

The box was then wrapped using an old paper bag – how’s that for a “green” way to wrap gifts?

Have you every participated in some kind of a gift exchange? How did it go?

Gluten Free Lemon Raspberry Muffins

Note: I made these muffins healthier by using skim milk, healthy yoghurt, less sugar than what was called for, canola oil instead of butter and I favoured more “whole” flours instead of starches.

2 Eggs
1/2 c. Skim milk
1/2 c. Yoghurt
Juice and zest from one lemon
1/4 c. Canola oil
1 tsp. Vanilla
1 1/4 c. Brown rice flour
1/2 c. Sorghum flour
1/4 c. Tapioca Starch
1 tsp. Xathan gum
1 tbsp. Baking powder
1/2+ c. Sugar
1 tsp. Salt
2 c. Frozen raspberries

  1. Heat oven to 350 and line a muffin tin with liners.
  2. In a small bowl, whisk together eggs, skim milk, yoghurt, lemon juice, oil and vanilla.
  3. In another larger bowl, mix flours, xathan gum, baking powder, sugar, salt and lemon zest together.
  4. Add liquid mixture to flour mixture and mix until thoroughly moistened.
  5. Quickly mix in raspberries. (Keep raspberries in the freezer until this point to prevent super pink muffins.)
  6. Spoon batter into muffin tin and bake for about 20 minutes until done.
  7. Remove muffins from pan and place on cooling rack.
  8. Enjoy!

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Filed under Baking, Life