Tag Archives: cupcakes

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?


Filed under Baking

Vegan Gluten Free Blueberry Birthday Cupcakes with Raw Cashew Icing

Have you ever tried to make a non-sugar laden birthday cake? Me neither. This past week my family had a mini celebration for Mr. Bean’s birthday and I wanted to make something special that everyone in my family could enjoy. (To be honest, I also wanted to make a birthday cake to participate in the Daily Dietribe’s Gluten Free Birthday Cake Challenge. I’m a huge fan of the two birds with one stone thing.) In previous years, I’ve made some quite pretty birthday cakes (including this awesome one for Mr. Bean), but they all have too much sugar for what I (and my family) can handle:

FIL’s Roughriders Birthday Cake
Friend’s Birthday Cake
Mr. Bean’s Birthday Cake
Birthday Cake for Coworker’s Daughter
Sister’s Birthday Cake
First Birthday Cake
Jesus’ Birthday Cake

I didn’t think about it for very long – shocking I know as I usually scheme for a while before making something – but I decided to take this family friendly Happy Day Cake up a notch and add a raw cashew icing. (For what’s better than raw cashew icing? Not much.) I could have made this into a cake, but I wanted cupcakes as they are so much easier to transport and people can put on variable amounts of icing to their taste.

How did they turn out? Quite well, in my opinion. They had a nice crumb, weren’t too sweet (I reduced the amount of sugar from 1 1/3 c. to 1/2 c. plus a banana) and received rave reviews from my family.

Vegan, Gluten and Soy Free Blueberry Cupcakes

Makes 12 cupcakes.

1 c. almond flour
1/2 c. each rice flour, potato starch and tapioca starch
1/2 c. sugar
1 tsp. xanthan gum
3 1/4 tsp. baking powder
1/2 tsp. grated lemon zest
scant 1/2 c. oil (I used a combination of canola and grapeseed oil)
1 c. rice milk (put 3 tbsp aside for egg replacer)
2 tsp. egg replacer mixed with 3 tbsp of the rice milk
1 banana, mashed
1/2 tbsp. vanilla
1 tsp. lemon juice
1 c. fresh blueberries

  1. Preheat oven to 350F and line a 12 muffin tin with paper cups.
  2. Sift flours, sugar, xanthan gum, baking powder and salt.
  3. Mix in oil and milk – beat for two minutes.
  4. Add “egg,” mashed banana, lemon juice and vanilla and beat.
  5. Mix in blueberries until distributed in batter.
  6. Spoon batter into muffin tins and bake for approximately 20 minutes.
  7. Remove from the oven and let sit in pan for a few minutes. The cupcakes will deflate a bit, but that is okay. Remove from pan and onto a cooking rack.
  8. Enjoy!

Note: The original recipe is made in a cake, so if you want this to be true birthday cake, divide the batter between two parchment lined 8″ circle cake pans and bake for about 20 – 25 minutes or until the cake is set.

Raw Cashew Icing

Makes about 1 c. of icing. Based on this recipe.

3/4 c. raw cashew pieces, soaked in water for a few hours
1/4 c. water (or enough so it blends well)
1 1/2 tbsp. coconut oil
1 tbsp. agave nectar
1 tsp. vanilla
1 tsp. lemon juice
Pinch salt

  1. Drain cashews and place in blender.
  2. Add all the other ingredients and blend until smooth. I used my magic bullet – given the quantity and the consistency, it worked very well especially compared to my last experience using it!
  3. Place in fridge and cool for a few hours before using.
  4. Spoon it onto the cupcakes and try not to eat it with a spoon!

What is your favourite kind of birthday cake?

Linked up to: Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Hearth and Soul Hop 51 and Seasonal Sundays.


Filed under Baking

Christmas Baking Exchange (And December GAHIGF)

This Christmas, my brother’s girlfriend and I decided to exchange baking instead of presents. I was quite keen about it because I love baking, but not the tire it creates around my belly, so I’m quite happy to give it away!

On my end, I first made these gingerbread cookies

Vegan Gluten Free Gingerbread Cookies

1 1/4 c. brown rice flour
1/4 c. each of potato and tapioca starch
¾ tsp. ginger
½ tsp. cream of tartar
1/8 tsp. salt
½ tsp. baking soda
½ c. dairy free margarine (cold)
1-½ tsp. xanthan gum
½ c. brown sugar
1/8 tsp. cloves
Egg replacer equivalent to 1 egg using cold water
1/2. tsp. cinnamon
½ c. gluten-free molasses
extra rice flour

  1. Combine flours, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well.
  2. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
  3. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. I ended up adding another 1/4 – 1/2 c. flour as the dough was too sticky.
  4. Form the dough into a flat ball shape and refrigerate for one hour.
  5. Dust some freezer paper (not wax paper) with potato starch or confectioners sugar.
  6. Put the dough on the freezer paper and sprinkle with starch or confectioners sugar.
  7. Roll the dough to ¼ inch thick and cut out shapes as desired.
  8. Bake at 350F for 12 minutes.
  9. Cool on a wire rack.

You can also ice them – use 2 c. of confectioner’s sugar and enough lemon juice to get the icing to the right consistency. Then decorate to your heart’s content!

An updated version of these Cherry Almond Crisps

Vegan Cherry Almond Crisps – Version 2

1/2 c. + 2 tbsp. coconut oil
1/2 c. + 2 tbsp. brown sugar
1 1/3 c. brown rice flour
1/3 c. each of potato and tapioca starch
1 tsp. xathan gum
1/8 tsp. salt
1/2 tsp. baking powder
Egg replacer equivalent of 2 eggs
1 tsp. lemon juice or vanilla
1 1/2 c. glace cherries
1/2+ c. slivered almonds
rice milk or water to make dough to the right consistency

  1. Cream coconut oil and sugar.
  2. Add flours, xathan gum, baking powder and salt.
  3. Add egg replacer, lemon juice/vanilla and mix in.
  4. Add rice milk/water until the cookie dough is somewhat sticky.
  5. Stir in chopped cherries and almonds
  6. Shape into long square rolls (ie. a rectangular prism), wrap in wax paper and chill for several hours in fridge.
  7. Slice 1/4″ thick and bake at 350F about 12 minutes or until very light brown.

And these Eggnog Cupcakes

Gluten Free Eggnog Cupcakes

¼ c. brandy
1 c. eggnog
¼ cup vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
¼ tsp. ground nutmeg
1 c. sugar
1 c. brown rice flour
1/3 c. potato starch
1/2 tsp. xathan gum
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

For the frosting:

¼ c. butter or margarine, softened
3 tbsp. eggnog
1 tbsp. brandy
generous pinch of nutmeg
2 (or more) cups confectioners’ sugar

  1. Preheat oven to 350° F and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.
  3. In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.
  4. Pour the liquid ingredients into the dry ingredients and whisk until just combined.
  5. Divide evenly between prepared muffin wells.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
  7. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

For Frosting:

  1. Cream together the butter, eggnog, rum, nutmeg and confectioners’ sugar.
  2. Add in more confectioners’ sugar if needed to make the frosting stiff, but spreadable.
  3. Frost the cooled cupcakes.  (Optional: Sprinkle with cinnamon and garnish with a cinnamon stick.)

I received a cake in return – I think it was some type of pumpkin spice cake with maple cream cheese icing.

Unfortunately, it was a casualty of the tin foil it was wrapped in, but it was delicious regardless!

What did you bake this Christmas?


Filed under Baking

Fall Inspired Cupcakes

Rhiannon at Pink Sugar Desserts has been having a Chic Cupcake Challenge with the theme of “Fall or Autumn.” I wasn’t sure that I would be able to participate as school has been really busy, but I skipped out on studying (whoops!) and made cupcakes. I’m sure my design group will enjoy eating them tomorrow during our meeting.


I didn’t want to make anything with pumpkin in it – I’ll have more chances to do that later on in the month. To be a bit different, I wanted to try to make a cupcake with yam in it – sounds weird, but they’re oddly delicious.


Maple Yam Cupcakes with Maple Cream Cheese Icing

1 c. brown rice flour
1/3 c. each potato and tapioca starch
1 tsp. xathan gum
2 tsp. baking powder
1/2 tsp. salt
1/2. tsp. ground nutmeg
1 tsp. cinnamon
1/8 tsp. ground cloves
1/3 c. margarine, softened
1/2 c. brown sugar
1/4 c. maple syrup
3 eggs
1 c. mashed yam
1/2 c. milk

  1. Chop yam into small pieces and boil for 20 minutes or until soft.
  2. Drain all water from yam and mash with a fork or potato masher. Set aside.
  3. Heat oven to 400F and line a 12-muffin tin with paper cups.
  4. Sift flours, baking powder, xathan gum, salt and spices. Whisk together.
  5. Beat margarine, brown sugar and maple syrup together.
  6. Beat in eggs, yam and milk. (Note: Do NOT add one cup of milk without thinking like I did – it was an interesting experiment to drain some of the liquid off that should be avoided.)
  7. Stir in flour until just mixed and spoon into muffin tin.
  8. Bake for 15-20 minutes, or until a toothpick comes out clean.
  9. Place on rack to cool.


Maple Cream Cheese Icing

6 oz. cream cheese, softened
1/2 c. margarine, softened
1+ tsp. maple syrup
Icing sugar

  1. Beat together cream cheese and margarine.
  2. Beat in maple syrup and 1 c. of icing sugar at a time until the desired consistency is reached. (I used just over 3 cups.)
  3. Spoon icing into pastry bag with 1M or desired tip.
  4. Ice cupcakes.
  5. Add fondant leaves if desired.


I really haven’t baked much in the last little while and it was fun to get back into it despite the few hiccoughs I had – it happens to the worst of us.

What is your favourite fall themed baked goods?


Filed under Baking

Delicious Lemon Cupcakes

For my last day of work, I made cupcakes. These cupcakes were heavenly – not too sweet or too sour and just the right amount of lemon. Mr. Bean who hates lemon in baking thought these were delicious.

I used this recipe – it made 24 “normal” sized cupcakes and 24 “mini” cupcakes. I used 2 c. brown rice flour, 1/2 c. tapioca starch and 1 c. potato starch and 1 1/2 tsp. of xathan gum. It creates quite a thick batter, so I added a tsp. or two of lemon juice and probably about 1/2 c. potato milk to get the batter to a thinner consistency.

Once the cupcakes were cooled, I iced them with lemon cream cheese icing.

Delectable Lemon Cream Cheese Icing

8 oz. cream cheese, softened
1/2 c. margarine, softened
2 tsp. lemon zest
1/2 tsp. lemon juice
Icing Sugar to get icing to the right consistency  (I used 1 lb. 2 oz.)

  1. Beat cream cheese and margarine together.
  2. Add lemon zest and juice.
  3. Add icing sugar until desired consistency is reached

I used the Wilton 1M tip to ice the cupcakes.



Just by looking at them, I feel like I can taste them. Yum.


Filed under Baking