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I believe that every person needs some form of creative outlet. This is mine, my personal recipe's, small projects and ramblings from life's lessons.

Thursday, December 15, 2011

Gluten Free Dairy Free Bourbon Vanilla cupcakes

Tomorrow is my mom's birthday!  Happy Birthday Mom! 
I made this recipe just for her gluten free dairy free needs. I can't wait to share them over a cup of coffee. 

As for the rest of you, enjoy! These turned out awesome.


Ingredients:
3/4 cup apple puree (slice up 1 and 1/2 large green apples, simmer in 2 tbs of Bourbon Vanilla and enough water to barely cover the surface of the apples. Simmer until apples are completely cooked and tender. Let cool, then drain and puree them in a blender or "magic bullet")
3/4 cup sugar
3/4 cup Bob's gluten free bread flour
1/2 cup canola oil (in an effort to make things healthier I use Smart balance omega 3 canola oil)
2 tbs  almond milk
1 teaspoon plain toffuti supreme cream (sour cream substitute)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
2 eggs, at room temperature (for super moist and fluffy cupcakes this is an important step! Beat the eggs and almond milk together into a froth in your blender or magic bullet!)

1 and 1/2 apples sliced and simmered with 2 tbs of bourbon vanilla
and 3/4 cup of water.

Directions:
Preheat your oven to 350 degrees Fahrenheit. Grease or line 10 wells in a cupcake pan. Whisk together the dry ingredients. Set aside. Mix together the oil, Toffuti supreme cream, apple puree, and vinegar first. Then add the frothy milk and eggs to retain the air pockets. Slowly add the dry ingredients. Mix thoroughly. Fill the cupcake wells 2/3 of the way full. Bake for 15-20 minutes or until a toothpick in the center of the center cupcake comes out clean. Cool on a wire rack before you ice them.



Check the inside with a toothpick!
They will look done but not be!
I'm all for easy and time saving!
GF and DF frosting mix!
just add DF margarine and h2o.


deliciousness!



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