Recipe:  Pumpkin Cupcakes

I admitted in an earlier blog that I’m not a big pumpkin fan but I am up to try new things.  A few weeks ago I saw a recipe for pumpkin cupcakes (by Gluten Free Mama) and, since I’m a sucker for baking, thought I’d try them out!  Fall means baking in my world so break out the mixer!

Pumpkin Cupcakes:

1/2 cup butter                                                                                                                                                                          1/2 cup brown sugar                                                                                                                                                                1/2 cup sugar                                                                                                                                                                            1 cup pumpkin puree (not pumpkin pie mix)                                                                                                                                2 tsp. vanilla                                                                                                                                                                               2 eggs                                                                                                                                                                                        1 1/2 cups gluten free flour (I use Jules)                                                                                                                                   1 tsp. xanthan gum (if your flour doesn’t have it mixed in)                                                                                                          1 tsp. baking powder                                                                                                                                                               1/2 tsp. baking soda                                                                                                                                                                  1 tsp. cinnamon                                                                                                                                                                      1/2 tsp. ginger                                                                                                                                                                        1/2  tsp. nutmeg                                                                                                                                                                         1 cup chocolate chips or walnuts, if desired (I used chocolate chips)

Preheat oven to 350 degrees.  In a small bowl mix together the flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, ginger and nutmeg.  In a mixing bowl cream butter with brown sugar, sugar and vanilla until creamy.  Add pumpkin and mix well.  Scrape down sides of bowl.  Add egg one at a time, mixing well after each addition.  With mixer running on low speed, slowly pour in flour mixture until combined.  Scrape down sides of bowl and mix on medium speed for about 30 seconds until well combined.  If desired, add in chocolate chips, walnuts or other desired filling.

Using a two inch scoop, fill cupcake liners with batter.  Bake for 26-28 minutes or until cupcakes bounce back when touched.  Place on cooling sheet and cool completely.  Frost with frosting.

Cinnamon Cream Cheese Frosting

1/4 cup shortening                                                                                                                                                                    4 oz cream cheese                                                                                                                                                                      1/2 tsp. vanilla                                                                                                                                                                           1 1/2 cups powdered sugar                                                                                                                                                     1/2 tsp. cinnamon

Cream the shortening and cream cheese until soft.  Add vanilla, mix well.  Add cinnamon and slowly add powdered sugar.  Mix on high speed until smooth.  If needed add 1-2 tsp. milk to achieve desired texture.

These cupcakes smelled and tasted amazing.  They were very moist, flavorful and the chocolate chips added that “sweet treat” feel.  The cinnamon cream cheese frosting finished the cupcakes off perfectly.  I had my best friend, Shawna, taste them.  Shawna LOVES pumpkin and has a “30 days of pumpkin” challenge where she eats something with pumpkin every day for 30 days.  I call her the “Pumpkin Queen”.  She thought they were delish and gave them her stamp of approval!  My co workers also loved them and they stayed moist for a few days, which is unlike most gluten free baked goods.  My parents also gave their stamp of approval…three groups approved!

The other thing I loved about this recipe is that it is so easy to whip together.  If you need something quick, this is the recipe!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

As always, don’t forget to follow me on Facebook for recipes like this or on Twitter!

Recipe: Gluten Free Rhubarb Coffee Cake

A few years ago I bought my mom a couple rhubarb plants for Mother’s Day.  In the Dakotas it was a plant that was everywhere so we made everything with it:  coffee cake, rhubarb desserts and so much more.  But rhubarb plants produce a ton and so you end up freezing it so you can make things with it in the fall and winter.  Mom and dad were on vacation so I helped myself to some of it and then thought “now what?  What should I make?”  That sent me on an internet search for something yummy that I could share with my co workers.

When I saw this recipe, I thought “this can’t be this easy” but it really is!  Here is the recipe, courtesy of www.faithfullyglutenfree.com and with my slight modifications.

Gluten-free Rhubarb Coffee Cake
Author: Jeanine Friesen
Ingredients for Coffee Cake
  • 1/2 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups Flour Mix, I use Jules GF Flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup milk
  • 2 cups chopped rhubarb
Topping:
  • 1/2 cup brown sugar
  • 2 tablespoons Jules GF Flour
  • 2 teaspoons ground cinnamon
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix margarine and sugar together; beat in egg and vanilla.
  3. Mix in dry ingredients followed by milk, then finely chopped rhubarb.
  4. Combine topping ingredients & set aside.
  5. Grease a 9×13-inch pan, pour batter in pan and top with topping.
  6. Bake in preheated oven for 35-40 minutes. When a toothpick is inserted, it should come out clean.

This cake was moist for days after I baked it.  It was AMAZING and I WILL be making this again…

Recipe: Dirt Cake

Summer is officially here, as you can tell by the heat, and that means lots of summer gatherings! I often volunteer to bring dessert as I love to bake but in the summer who really wants to heat up the house by baking a batch of cupcakes? Another option is to pick up a couple pails of ice cream but then you have to figure out a way for it to stay cold. So then the search is on for a great recipe that is delicious but won’t melt away or heat the house.

Here is where this recipe comes in. Dirt Cake has been a family favorite for my family for many years and it’s not only easy to make but the kids can get involved as well!

Dirt Cake:

One large package of Glutino Chocolate Vanilla Crème Cookies

½ stick margarine or butter                                                                                                                                                       8 oz. package cream cheese                                                                                                                                                  One cup powdered sugar                                                                                                                                                           3 ½ cups milk                                                                                                                                                                         Two small packages pudding (one chocolate and one vanilla)                                                                                              One 12 oz. carton of Cool Whip                                                                                                                                                 New flower pot and spade or a 9X13 pan

Step One: Crush one large package of Glutino Chocolate Vanilla Crème Cookies

Step Two: Cream together ½ stick margarine or butter, an eight oz. package cream cheese and one cup powdered sugar

Step Three: Mix together 3 ½ cups milk, two small packages pudding (one chocolate and one vanilla) and one 12 oz. carton of Cool Whip. Add to step two and mix well.

Place layers of cookies in new flower pot or 9X13” pan, top with a layer of cream mixture. Repeat this (cookies then cream mixture) until all is gone ending in crushed cookies.

Now comes the fun! If you’ve put this recipe into a flower pot, you can decorate with a flower and a small potting spade. I have even put gummy worms into the layers for some extra fun. If you’ve put it into a 9X13 pan, you may want to use frosting or gels to decorate it like it’s a garden. I’ve actually used this recipe at Halloween as well, making it into a graveyard.

I love this recipe because the whole family can jump in on the fun, the kiddos will love to help crush the cookies, do some mixing and decorate this project.