Gluten Free Recipes: Chocolate Espresso Chocolate Glazed Donuts with Sprinkles!

Ingredients

Donut Batter

• 200 grams AP GF flour (100 grams superfine brown rice flour plus 50 grams each superfine white rice flour and tapioca flour/starch) (1½ cups)
• 60 grams unsweetened cocoa powder (9 heaping tablespoons)
• 134 grams granulated sugar (2/3 cup)
• 3 tablespoons brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 160 grams Sour Cream or plain Greek yogurt, room temperature(2/3 cup)
• 90 grams espresso or brewed coffee, room temperature (1/3 cup)
• 60 grams unsalted butter melted and cooled (1/4 cup or 4 tablespoons)
• 2 extra-large eggs, room temperature
• 70 grams canola oil (1/3 cup)
• 1 teaspoon vanilla

Chocolate Glaze

• 340 grams semisweet chocolate chips, melted (one 12 oz. bag) (about 2 cups)

Decorations

• Sprinkles or coarse colored sugar (see note in instructions)

Instructions

Donut Batter

1. Preheat oven to 350. Generously spray donut pan with nonstick spray. Set aside. The recipe makes 12-15 donuts so either use two pans or make two-plus batches.
2. In a large bowl whisk together flour, cocoa, baking powder, baking soda and salt. In a smaller bowl stir together yogurt, coffee, melted butter, eggs, oil and vanilla. Add wet ingredients to dry and stir until just mixed in. Let the mixture sit for about 3 minutes and then fold to make sure all the dry ingredients are incorporated. But don’t over mix.
3. Fill each donut indent about ⅔ full. Be sure not to cover the center stem or you won’t have a hole in the center. Bake about 9 minutes or just until a toothpick comes out clean. Cool for a minute and then turn donuts onto a rack to cool completely. Turn the donut pan upside down and let the donuts fall out (gently) on the rack – they are extremely fragile while hot and will fall apart if you handle them right away. They firm up as they cool. Repeat the baking process for the remaining batter.

Chocolate Glaze

1. In a double boiler (best) or in a microwave safe container, melt the chocolate. Be careful to melt the chocolate slowly so it does not burn. Let the melted chocolate cool slightly. Dip the top of each donut in the melted chocolate. Let it drip and then with one quick movement turn the donut right side up and place on a rack (on a baking pan to catch drips) and repeat with remaining donuts.

Decorations

1. Scatter sprinkles or colored sugar over donuts. Let the glaze set. Serve.

Source: http://www.glutenfreecanteen.com/2012/11/29/chocolate-espresso-glazed-donuts-with-sprinkles-gluten-free/#more-11821

Gluten Free Recipes: Little Bitty Chocolate Cupcakes!

Ingredients

Mini Cupcakes

• 130 grams AP GF flour (66 grams superfine brown rice flour plus 32 grams each superfine white rice flour and tapioca flour/starch) (1 cup)
• 186 grams granulated sugar (3/4 cup)
• 50 grams unsweetened good quality cocoa (1/2 cup)
• 1 scant teaspoon baking powder
• ½ teaspoon instant espresso powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 130 grams unsalted butter, melted and cooled slightly (9 tablespoons)
• 3 extra-large eggs
• 60 grams buttermilk (1/4 cup)
• 60 grams warm water (1/3 cup)
• 1 teaspoon vanilla

Chocolate Glaze

• 320 grams semisweet or milk chocolate chips (1 12oz. bag or about 2 cups)
• 60 grams heavy cream (scant ¼ cup)

Decoration

• GF Sprinkles (1 jar)
• optional: colored coarse sugar (1 jar)

Instructions

Mini Cupcakes

1. Preheat oven to 350. Place mini cupcake liners in mini muffin pans (about 36-40 total). Set aside.
2. In a large bowl whisk together flour, sugar, cocoa, baking powder, espresso powder, salt, and baking soda. In a smaller bowl mix together butter, eggs, and buttermilk, warm water and vanilla. Whisk or using a handheld (or stand) mixer on medium/low combine until batter is smooth. Fill each liner just shy ⅔ full. Bake 10 minutes though it might take a minute more or just until a toothpick comes out without crumbs. Cool for a few minutes. Remove cupcakes to a rack and cool completely before dipping in chocolate topping.

Chocolate Glaze

1. Place chocolate in a heat proof bowl (big enough to dip cupcakes into). Heat cream in the microwave or stove top until simmering – right before it boils. Pour over the chocolate immediately and let the mixture sit untouched for two minutes. Then stir gently to incorporate the melted chocolate into the cream. Stirring gently avoids getting any frothing or air bubbles in the mixture. Let the glaze sit for almost 5 minutes to cool off a little bit more. Place cooling rack on a baking sheet to catch any drips. Turn cupcakes upside down and dip tops into glaze. Let it drip for a second or two and flip them right side up and place on rack.

Decoration

1. Have a bowl of sprinkles or sugar ready as you dip. With clean fingers add sprinkles to freshly glazed tops (so they adhere). Let the chocolate set before serving. Don’t refrigerate or the glaze will lose its shine. They should set in an hour or two.

Source: http://www.glutenfreecanteen.com/2012/11/26/little-bitty-chocolate-cupcakes-gluten-free/#more-11768

Gluten Free Recipes: Chocolate Frosty Strawberry Cake!

Ingredients

• Cookie Crust
• 130 grams GF AP Flour (1 cup) (66 grams superfine brown rice flour plus 32 grams each superfine white rice flour and tapioca flour/starch)
• 25 grams almond flour (1/4 cup)
• 25 grams teff flour (2 heaping tablespoons)
• 60 grams unsweetened cocoa (1/2 cup)
• 50 grams granulated sugar (1/4 cup)
• 50 grams light brown sugar (1/4 cup)
• 1 teaspoon espresso instant powder
• 1/2 teaspoon kosher salt
• 115 grams unsalted butter, melted and cooled slightly (1 stick)
• 1 whole extra-large egg
• 1 teaspoon vanilla
• 1 teaspoon Framboise
• Filling
• 130 grams granulated sugar (2/3 cup)
• zest of one lemon
• 3 extra-large egg whites
• 1/4 teaspoon kosher salt
• 400 grams frozen unsweetened whole strawberries, thawed and split as follows: 160 grams pureed (heaping 1/3 cup) and 240 grams thawed and sliced thin (1 heaping cup)
• 1 tablespoon lemon juice
• 480 grams chilled heavy cream, whipped (2 cups)
• 1/2 teaspoon vanilla
• 1/2 teaspoon Framboise
• remaining 1/3 chocolate cookie crumbles
• Topping
• whipped cream
• fresh sliced strawberries, one per serving

Instructions

Cookie Crust

1. Preheat oven to 350. Line a springform or 9×9 baking pan with parchment. Line a small sheet pan with parchment.
2. In a medium bowl whisk together flour, almond flour, teff, cocoa, granulated sugar, brown sugar, espresso powder, and salt. Set aside. Melt butter and cool for a few minutes. Add the egg, vanilla and Framboise and mix thoroughly. Add the wet ingredients to the dry and mix with a fork until well incorporated. Press about 2/3 of the mixture into the springform or 9×9 pan. Place the remaining dough on a baking sheet lined with parchment. Break into even sized crumbs. Bake both at 350 for 15 minutes. Lower temperature to 325 and bake about 12-15 minutes longer or just until the crumbs and crust are not glossy any longer. Cool completely before proceeding. The crust and crumble will be crisp.

Filling

1. Zest the lemon into the granulated sugar and mix with fingertips. Let mixture sit about 15 minutes before proceeding – can be done in advance.
2. In a double boiler over barely simmering heat, whisk the egg whites with the lemon sugar and salt until it reaches 160 degrees. It should turn white.
3. Move mixture to the bowl of a stand mixer and whip on high until glossy peaks form and the bowl is cool to the touch. Add the 160 grams (heaping 1/3 cup) of strawberry puree and lemon juice while it is whipping but after peaks have formed. Using a spatula place scrape that mixture into a large bowl. Wipe out stand mixer bowl and place the cream in it. Whip on high until peaks form. Remove half the whipped cream and set it aside for the topping, covered in the refrigerator. Add the vanilla and Framboise to the whipped cream remaining in the stand mixer.
4. Scrape the cream in the stand mixer into the bowl with the egg white strawberry mixture. Fold until completely incorporated. Add the remaining 240 grams (heaping 1 cup) of thawed sliced (thin) berries and fold those in.
5. Pour mixture on top of the cooled crust in the springform pan.
6. Top with remaining cookie crumbles. Cover with plastic wrap and freeze until about 20 minutes prior to serving.

Topping and Serving

1. Plan to remove the cake from the freezer about 20 minutes before serving. Immediately, while frozen solid, run a knife around the edge of the pan. Loosen the springform and remove the collar-side. Slice and place on serving plates. Let the plates stand for a little while until ready to serve and top with a generous dollop of remaining whipped cream and sliced fresh berries.

Source: http://glutenfreecanteen.com/2012/06/12/chocolate-frosty-strawberry-cake-gluten-free/

Gluten Free Recipes: Triple Ginger Cupcakes!

Ingredients

• Cupcake
• 172 grams AP GF Flour (86 grams superfine brown rice flour, plus 43 grams each superfine white rice flour and tapioca flour/starch) (about 1 and 1/3 cups)
• 90 grams light brown sugar (about 1/2 cup)
• 90 grams granulated sugar (about 1/2 cup)
• 2 teaspoons powdered ginger
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cardamom
• 1/4 teaspoon lemon peel powder or lemon zest
• 1/4 teaspoon mace
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 130 grams unsalted butter, melted & cooled slightly (9 tablespoons)
• 2 extra-large eggs or 3 large eggs
• 114 grams sour cream (about 1/2 cup)
• 28 grams molasses (about 4 teaspoons)
• 1 tablespoon freshly grated ginger
• Ginger Buttercream
• 115 grams unsalted butter, room temperature (1 stick)
• 57 grams cream cheese, cold pieces (4 tablespoons)
• 1 tablespoon powdered ginger
• 500 grams powdered sugar, sifted (about 4 cups)
• 1/2 teaspoon vanilla
• 2-3 tablespoons milk (if needed)
• Topping
• small piece of candied ginger

Instructions

Cupcake

1. Preheat oven to 350. Place cupcake liners in a tin (about 12-14). Set aside.
2. In a large bowl combine the flour, sugars, baking powder, salt, baking soda, cardamom, lemon peel powder, mace, cinnamon, and cloves. Whisk to combine. In a microwave safe glass container melt butter and let cool slightly. Add eggs, sour cream, molasses and fresh ginger. Whisk to combine. Add the wet ingredients to the dry and mix well until everything is incorporated and the batter becomes a little bit shiny and slightly thick. Scoop into the cupcake liners about 2/3 full. Bake 18-20 minutes or until a toothpick comes out with just a few crumbs. Cool and remove cupcakes to a rack to cool completely before frosting.

Ginger Buttercream

1. In the bowl of a stand mixer using the whip attachment mix the butter and add pieces of cold cream cheese just until incorporated. Add the ginger and mix. Add the powdered sugar and mix on low just until incorporated. Turn mixer to high and whip. Add vanilla and whip again. If the mixture seems too stiff add the milk, one tablespoon at a time. Try to keep it somewhat stiff because the addition of cream cheese already makes it soft. If it gets too soft, refrigerate for about 15 minutes before piping.
2. Pipe or slather buttercream on top of each cupcake.

Topping

1. Place candied ginger on top and refrigerate until buttercream is set. Serve at room temperature for best flavor but store left overs in the refrigerator.

Source: http://glutenfreecanteen.com/2012/05/31/triple-ginger-cupcakes-gluten-free/

Gluten Free Recipes: Banana Pecan Maple Glazed Donuts!

Ingredients

• Donut
• 300 grams AP GF flour (150 grams superfine brown rice flour, 75 grams each superfine white rice flour and tapioca starch/flour) (scant 2 1/4 cups)
• 50 grams almond flour (1/2 cup)
• 1 tablespoon unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon mace
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 200 grams very ripe banana (2 medium)
• 100 grams full fat sour cream (1/2 cup)
• 50 grams pure maple syrup (1/4 cup)
• 3 extra-large eggs
• 145 grams unsalted butter, melted & cooled slightly (10 tablespoons)
• 100 grams granulated sugar (1/2 cup)
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla
• Glaze
• 120 grams powdered sugar, sifted (1 cup)
• 2 tablespoons pure maple syrup, warm
• 1-2 tablespoons hot water
• 1/4 teaspoon vanilla
• 45-50 grams finely chopped toasted pecans (1/3 cup)

Instructions

Donut

1. Preheat oven to 350. Spray two 6-donut pans with nonstick high heat spray. Set aside.
2. In a medium small bowl, whisk together flour, almond flour, cocoa, baking powder, baking soda, salt, mace, cardamom, cinnamon, and black pepper. Set aside. In a large bowl place banana, sour cream, maple syrup, eggs, butter, granulated sugar, coffee and vanilla. Using a hand-held mixer beat until smooth and no lumps remain. Add dry mixture and beat until fully incorporated. Scoop into prepared pans about 2/3 full. Bake 18-20 minutes or until a toothpick comes out without crumbs. Rotate pans halfway through baking time. When a toothpick comes out with few crumbs, remove from the oven and flip pan upside down gently, and remove donuts to rack and cool slightly before adding glaze.

Glaze

1. Mix sifted powdered sugar in a small bowl with warm maple syrup and stir. Add hot water, one tablespoon at a time until mixture is thoroughly mixed, no lumps remain, and it drizzles off the spoon. Add the vanilla and stir again. Place donuts (already on a cooling rack) over a baking sheet to catch drips. Spoon warm glaze over the donuts so the one side is dripping and fully covered. Immediately sprinkle chopped pecans on top of the glaze on each donut. Cool until glaze is set, about 10 minutes. Serve just barely warm for best flavor.

Source: http://glutenfreecanteen.com/2012/07/06/banana-pecan-maple-glazed-donuts-gluten-free/

Gluten Free Blueberry Streusel Coffee Cake Recipe!

Ingredients

Cake

• 150 grams granulated sugar (3/4 cup)
• 2 tablespoons light brown sugar
• 175 grams GF AP Flour (87 grams superfine brown rice flour, 44 grams each superfine white rice flour and tapioca/starch flour)(scant 1 1/3 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon lemon peel powder or zest of one lemon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 115 grams unsalted butter, melted and cooled slightly (1 stick)
• 60 grams buttermilk (about 1/4 cup)
• 2 extra-large eggs
• 1/2 teaspoon vanilla
• 160 grams fresh blueberries (about 1 cup)

Streusel
• 2 tablespoons cold unsalted butter, cubed
• 32 grams AP GF flour (16 grams superfine brown rice flour, 8 grams each superfine white rice flour and tapioca/starch flour)(1/4 cup)
• 56 grams light brown sugar (1/4 cup)
• 1/4 teaspoon salt
• sprinkle of cinnamon and freshly grated nutmeg

Instructions

Cake

1. Preheat oven to 350. Grease a 9×9 square or round baking pan.
2. Weigh and add sugars, flour, baking powder, lemon peel powder or zest, salt, baking soda, cinnamon and nutmeg into a medium large bowl. Whisk to combine. In a microwave proof glass container melt butter and cool slightly. Add buttermilk, eggs, and vanilla. Whisk to combine. Add butter mixture to the dry and stir with a wooden spoon just until combined. Don’t over mix. Gently stir in most of the blueberries, holding about a 1/4 cup aside.
3. Spoon into prepared pan. Set aside.

Streusel

1. Combine all the ingredients in the bowl of a food processor and pulse just until mixture looks like coarse peas and ragged. Or whisk dry ingredients together and work butter in with a fork until it looks like coarse large peas.
2. Scatter over the top of the batter. Place remaining 1/4 cup blueberries on top and push in slightly.
3. Bake 25 minutes and rotate pan. Bake about 20 minutes more or just until the top is golden brown and a toothpick comes out with dry crumbs. Cool slightly, cut and serve.

Source: http://glutenfreecanteen.com/2012/06/07/blueberry-streusel-coffee-cake-gluten-free/#more-9697

Gluten Free Chocolate Strawberry Banana Cupcake Recipe!

Ingredients

• Cupcake
• 142 grams AP GF flour (1 cup plus 2 tablespoons) (72 grams superfine brown rice flour plus 35 grams each superfine white rice flour and tapioca flour/starch)
• 57 grams unsweetened cocoa (1/2 cup)
• 200 grams sugar (1 cup)
• 1.5 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
• 3 whole extra-large eggs
• 1 teaspoon vanilla
• 114 grams pureed banana (no lumps) (scant 1/2 cup)
• 2 teaspoons brewed coffee
• Strawberry Banana Cream Cheese Buttercream
• 57 grams unsalted butter, chilled room temperature (4 tablespoons)
• 57 grams cold cream cheese, broken into chunks (2 oz.)
• 454 grams powdered sugar, sifted (4.25 cups)
• 1 teaspoon vanilla
• 3 tablespoons pureed strawberries (not strained)
• 2 tablespoons pureed banana
• Topping
• Chocolate sprinkles or small strawberries

Instructions

Cupcake

1. Preheat oven to 350. Place liners in a muffin (patty) pan. (12-14) Set aside.
2. In a medium large bowl add flour, unsweetened cocoa, sugar, baking powder, salt and baking soda. Whisk to combine. In a microwave proof bowl melt butter and cool slightly. Add eggs, vanilla, banana and coffee. Stir to combine. Add wet ingredients to dry and mix with enthusiasm until smooth and shiny, a minute or two. Pour into liners about 2/3 full.
3. Bake 18-22 minutes or just until a toothpick comes out with a few wet crumbs. Don’t over bake because chocolate tastes terrible when it is too brown. Cool on a rack before frosting.

Strawberry Banana Cream Cheese Buttercream

1. In the bowl of a stand mixer using a whip attachment, mix butter. Add chunks of cream cheese and whip with butter until combined. Add sugar and whip on low until sugar is mostly combined. Add vanilla, strawberry and banana puree. Whip on high until the mixture is light and fluffy. If it seems a little too gooey for piping, set in refrigerator for about 10 minutes. Pipe onto cupcakes and top with chocolate sprinkles.
2. Store cupcakes in the refrigerator but serve at room temperature.

Source: http://glutenfreecanteen.com/2012/06/05/chocolate-strawberry-banana-cupcake-gluten-free/#more-8346

Gluten Free Raisin Pecan Morning Roll Recipe!

Ingredients

• dough
• 220 grams AP GF flour (110 g superfine brown rice flour, 55 g each superfine white rice flour and tapioca flour) (about 1 3/4 cup)
• 4 tablespoons Expandex Modified Tapioca Starch (see post for link)
• 8 tablespoons sugar
• 1.5 teaspoons xanthan gum
• 1 teaspoon kosher salt
• 2 tablespoons nonfat milk powder plus 1 teaspoon more
• 1/4 teaspoon guar gum
• 1/4 teaspoon pectin
• 2 tablespoons instant or bread machine Red Star or Saf yeast
• 2 tablespoons unsalted butter, soft
• 8 tablespoons whole milk (not non fat)
• 1 whole x-large egg plus one x-large egg yolk
• 100 grams Pellegrino (1/2 cup)
• 1 x-large egg for brushing the dough before baking
• Filling
• 2-3 tablespoons unsalted butter, melted (optional)
• 2 tablespoons cinnamon
• 70 grams brown sugar (1/3 cup)
• 50 grams toasted and chopped pecans or any nut (1/2 cup)
• 90 grams raisins or other dried fruit (1/2 cup)
• Icing
• 215 grams powdered sugar (2 cups)
• 2-3 tablespoons hot water

Instructions

1. Mix flours, Expandex, sugar, xanthan gum, salt, 2 tablespoons milk powder, guar gum, pectin and yeast together in a large bowl. Whisk well to combine. Mix milk, egg and yolk together with one teaspoon of powdered milk.
2. Drop the soft butter into the dry mixture and using a fork mash it around to incorporate it. Large chucks of butter/flour mixture are fine. Pour in the Pellegrino and stir. Pour in the milk egg mixture and mix with a fork until well combined. Using a silicone spatula, scrape down the sides of the bowl and turn the dough scraping up the bottom. If you’re using the dough the same day, cover the bowl with plastic wrap and let it rise in a draft free place for an hour or two until it just about doubles. Once the dough doubles in size, place the bowl in the refrigerator for at least an hour and two is better. If you plan to wait until the next day to make the rolls, you can just refrigerate the dough in the covered bowl right after mixing it and not worry about the initial room temperature rise – leave it to rise overnight in the refrigerator)
3. Line two baking sheets with parchment. Remove dough from the bowl onto a lightly floured silpat or parchment surface. Knead a few turns using floured hands. The dough will be ragged and sticky yet. Flour the surface under the dough again and shape dough into a rectangle. Flour the surface of the dough lightly. Cover with plastic wrap and press and roll until it is about 12×8. Fold dough in thirds like a letter and turn so the fold faces you. Roll again the same way. Fold. Turn and repeat 2 more times.
4. Roll the dough into a rectangle making sure the surface under it is lightly dusted with flour. The top should not stick to the plastic wrap – use another light dusting of flour as needed. Roll to a 14×8 inch rectangle. Remove the plastic wrap and brush off the flour from the surface of the dough.
5. Brush the melted butter over the rectangle if using. Mix remaining filling ingredients together and sprinkle over the buttered rectangle leaving a small margin on the edges. Place the plastic wrap over the filling and give it a light roll just to make sure the filling adheres but don’t press very hard at all. Remove plastic wrap. Fold in the edges. Roll the rectangle like a jelly roll. Place seam side down. Make sure the roll is snug. It should look like a log. Using a bench scraper or a pastry cutter or a very sharp knife cut at 1.5 inch intervals. Place each piece cut side down on a parchment lined baking sheet. Cover with plastic wrap loosely and let the dough rest and rise slightly, about 45 minutes to an hour. The dough will not double but it will look slightly puffy.
6. Preheat oven to 350. Whisk the egg and brush each morning roll with egg wash. Bake about 20 minutes and rotate. Bake about 12-15 minutes more or just until the filling starts to look bubbly and the dough is golden brown. Cool for about 10 minutes on the baking sheet and move to a rack to finish cooling.
7. Mix powdered sugar and hot water to form a drizzly icing. Use a piping bag or fork, drizzle the icing over the mostly cooled morning rolls. Let the icing set for a few minutes. Eat.

Source: http://glutenfreecanteen.com/2012/05/24/raisin-pecan-morning-rolls-gluten-free/#more-8983

Gluten Free Strawberry Strawberry Cupcake Recipe!

Ingredients

• Macerated and Puréed Strawberries
• 1 one pound (or a quart) package of fresh strawberries, washed and hulled
• 2 oz. sugar (about 1/4 cup)
• 1 tablespoon Grand Marnier
• 1 tablespoon Framboise
• Cupcake
• 200 grams AP GF flour (100 grams superfine brown rice flour, 50 grams each superfine white rice flour and tapioca flour/starch) (about 1.5 cups)
• 170 grams granulated sugar (heaping 3/4 cup)
• 1.5 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 100 grams unsalted butter, melted and cooled slightly (7 tablespoons)
• 116 grams macerated and puréed strawberries (about 1/2 cup)
• 1 teaspoon vanilla
• 1 teaspoon Framboise
• 3 large egg whites
• Strawberry Buttercream
• 170 grams unsalted butter, chilled room temperature (not hard, not melty) (1.5 sticks or 12 tablespoons)
• 1 teaspoon vanilla
• 4-6 tablespoons macerated and puréed strawberries
• 455 grams powdered sugar, sifted (about 4 cups)
• Topping
• 1 half-pint heavy cream, whipped (1 cup)
• 6-8 fresh strawberries sliced

Instructions

Macerated Strawberries

1. Wash and hull one pound of strawberries, reserving a few for decoration. Cut into small slivers. Add 1/4 cup of sugar, liqueurs, and mix well. Cover and give the container a little shake. Refrigerate at minimum two hours and overnight is better. You want liquid to accumulate. Purée in a small food processor or blender. Don’t strain the liquid. Set aside. You might not use it all and the remainder can be frozen.

Cupcake

1. Preheat oven to 350. Place cupcake liners in a muffin pan (about 12).
2. In a large bowl (stand mixer or hand mixer is fine) weigh flours, add sugar, baking powder, salt, and baking soda. Whisk. In a microwave safe glass container melt butter and cool slightly. Add in vanilla, Framboise and puréed strawberries. Mix. Add egg whites. Whisk to incorporate. Add to dry mixture and beat until fully combined and batter is shiny, about two minutes. Scoop into liners about 2/3 full and bake 15 minutes. Rotate pan and bake about 6 minutes more or just until a toothpick comes out clean. Remove cupcakes to a rack. Cool completely before frosting.

Strawberry Buttercream

1. Whip butter with vanilla and 4 tablespoons of the strawberry mixture until thoroughly combined. Add sifted sugar and mix on low until combined. Add more strawberry purée by the tablespoon until the buttercream looks like frosting. Less is more! Turn mixer to high and whip until light and fluffy. Add more purée if the frosting is too stiff. Pipe or spread onto cupcakes.

Topping

1. Top with a dollop of whipped cream and freshly sliced strawberries.

Source: http://glutenfreecanteen.com/2012/05/16/strawberry-strawberry-cupcakes-gluten-free/

Gluten Free Blueberry Breakfast Spoon Cake Recipe!

Ingredients 

Spoon Cake

• 86 grams unsalted butter (6 tablespoons)
• 180 grams AP GF flour (1 and 1/3 scant cup) (90 g superfine brown rice flour, 45 g each superfine white rice flour and tapioca flour/starch)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground nutmeg
• 56 grams granulated sugar (about 1/4 cup)
• 56 grams light or dark brown sugar (about 1/4 cup, packed)
• 1 extra-large whole egg
• 200 grams buttermilk (about 1 cup)
• zest of one lemon
• 400 grams fresh or frozen (thawed) blueberries (2.5 heaping cups)
• Topping
• Vanilla Ice Cream or gelato or whipped cream

Instructions

1. Preheat oven to 350.
2. Place butter in a 9×9 baking pan. Place in the oven to melt while you prepare the batter. Don’t let the butter turn dark brown. Medium brown is great.
3. Whisk together flour, baking powder, baking soda, salt, nutmeg, and sugars. In a small container whisk together egg, buttermilk and lemon zest. Add to dry ingredients and stir just until mixed – don’t over do it. Think quick breads which are stirred just until incorporated.
4. Remove the pan from the oven while the butter is bubbling and slightly nutty color. Pour the batter into the pan over the butter without stirring. Pour berries into the center of the pan and again, no stirring.
5. Bake about 35 minutes and rotate pan. Bake about 15-20 minutes more or until the cake is starting to get really brown and the berries are melty, juicy and bubbling. Don’t under bake the center. Cool slightly. Spoon warm cake into bowls and top with ice cream.

Source: http://glutenfreecanteen.com/2012/05/17/blueberry-breakfast-spoon-cake-gluten-free/

Gluten Free Chocolate Cherry Cupcakes

Ingredients

• Cupcake
• 4 oz. GF flour (2 oz. superfine brown rice flour, 1 oz. tapioca starch/flour, 1 oz. superfine white rice flour) (about 1 scant cup)
• 6 oz. sugar (a generous 3/4 cup)
• 2 oz. unsweetened ScharffenBerger cocoa (or any good quality) (1/2 cup)
• 1 teaspoon baking powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 4 oz. very hot water (1/2 cup)
• 4.5 oz. unsalted butter, melted and cooled slightly (9 tablespoons)
• 3 whole large eggs
• 1 teaspoon vanilla
• 3.5 oz. mini chocolate chips (heaping 1/2 cup)
• Cherry Buttercream
• 4 oz. unsalted butter, room temperature (1 stick)
• 16 oz. powdered sugar, sifted (plus about 2 oz. more if needed) (about 4 generous cups)
• 1/2 teaspoon vanilla
• 2-4 tablespoons maraschino cherry liqueur or juice (from the cherry jar)
• Topping
• 12-14 extra-large maraschino cherries with stems, drained and dried on a paper towel.

Instructions

Cupcake

1. Preheat oven to 350 and place liners in a muffin pan (12-14). Set aside.
2. Weigh flours together, add sugar, cocoa and baking powder, salt and baking soda. Whisk. Add the hot water and stir. In a small glass container combine melted butter with the eggs and flavoring. Add to the flour/sugar/cocoa/hot water mixture and beat until the batter is smooth. Fold in the mini chocolate chips. Scoop into the prepared cupcake tin liners – about 2/3 full. Bake at 350 for about 18-20 minutes or just until a toothpick comes out with just a few crumbs. Cool for a minute in the pan. Remove the cupcakes from the tin to a rack to cool completely before frosting.

Buttercream

1. Whip butter in a stand mixer using a whip attachment until slightly fluffy. Sift the powdered sugar (yep, twice sifted) and mix on low until it’s mostly mixed in. Add in the vanilla flavoring and start to whip on medium high to high. As it needs it, add the cherry juice/liqueur one tablespoon at a time and keep whipping for about 4 minutes total. You want the buttercream to be rather thick but smooth enough to pipe. Add more liquid if necessary and whip some more. You also want it to be a pale pink color. So add more liquid if needed and use that extra powdered sugar to thicken the mixture if necessary. Pipe or spoon onto cooled cupcakes and top with cherry.

Source: http://glutenfreecanteen.com/2012/04/25/chocolate-cherry-cupcakes-gluten-free/#more-7314

Gluten Free Tipsy Ricotta Apple Noodle Kugel Recipe!

 

Ingredients

• GF Egg Pasta
• 9 oz. gluten-free flour – use your favorite flours or GF mix (I used this: 6 oz. superfine brown and 3 oz. superfine white rice flours) plus a few tablespoons of your favorite starch set aside for rolling the pasta dough
• pinch of kosher salt
• 6 oz. of eggs (around 3-4 large eggs)
• Add 1 tablespoon lemon zest
• Add 1 teaspoon olive oil
• Advil, optional
• Kugel
• 8.5 oz. GF homemade egg noodles
• 14 oz eggs (about 7 large eggs)
• 16 oz. ricotta
• 10 oz. crème fraîche
• 2 oz. unsalted butter melted (half stick)
• 6 oz. sugar ( 3/4 cup)
• 2 large apples peeled and cubed and tossed with a sprinkle of lemon
• 1/4 cup drunken raisins* (soaked in water and rum, mostly rum)
• 1 teaspoon cinnamon plus more for sprinkling on top

Instructions

GF Egg Pasta

1. Take the optional Advil now, unless you have great bicep strength!
2. In a large bowl weigh flours. Add salt. Mix. Create a well in the center.
3. Add all the eggs, lemon zest and oil into the well. Using a fork, draw in from the edges and mix well incorporating everything together until no dry flour or streaks of egg remain.
4. Knead in the bowl for a few minutes to incorporate any stray ingredients. On the counter, knead for 10 minutes (and not a minute less!). It will be shiny and quite smooth when you are done. Wrap well in plastic wrap and leave on counter for at minimum 30 minutes and an hour is even better.
5. Using plastic wrap (powdered with starch) on the bottom and top, roll out half the dough. Keep using starch to help keep it from sticking. Roll very very very very thin without tearing.
6. Cut 1/2 inch ribbons and then cut into any length you wish for egg noodles. Let sit on a cooling rack to dry for a short time – they cook up better fresh than they do later on.
7. Precook in boiling, salted water until just al dente – about 1 to 2 minutes. Strain out the liquid and proceed with the recipe. Best to have the kugel mixture ready to go so you can mix it with the noodles after they are drained.

Kugel

1. Preheat oven to 350. Butter a 9×9 or several small single-serving baking dishes. Set aside.
2. Weigh eggs in large bowl and whisk to mix. Weigh ricotta and crème fraîche into same bowl and whisk together with eggs. Add butter, sugar and mix. Fold in cubed apples and drained tipsy raisins and the cinnamon (saving some for the top). Gently stir in noodles. Mixture will look like it needs more noodles. Don’t worry. The noodles do a good job of pretending to be a stay-puff marshmallow – they will swell up and absorb a lot of the liquid. Sprinkle remaining cinnamon on top.
3. Bake at 350 for 30 minutes. Check and rotate. Bake about 15 minutes more or until a knife almost comes out cleanly. Don’t over-bake it if you are going to refrigerate it and reheat it later. Let cool to set and serve just barely warm. You can refrigerate and rewarm in a low oven (covered). Sprinkle more cinnamon on top immediately before serving.

Notes

* soak the raisins in rum and water that reaches just to the top of the raisins. let them soak beginning the day before you assemble the kugel – but at minimum, for best flavor, they need about an hour (more is better). For the apples (if you are leaving out the raisins) do a quick soak – just about 15 minutes will do it.

Source: http://www.blogger.com/post-create.g?blogID=4472836927476252236

Gluten Free Apple Butter Maple Syrup Donuts

The cocoa is not a misprint – don’t leave it out. It makes the apple butter pop. It doesn’t taste like chocolate, but leaves you wanting another bite just to chase the flavor.

Ingredients

• Donuts
• 240 grams GF Flour (100 grams GF oat flour,90 g superfine brown rice, 25 g superfine white rice flour, 25 g arrowroot)
• 180 grams white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon unsweetened cocoa
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• pinch kosher salt
• 100 grams apple butter
• 50 grams buttermilk
• 50 grams maple syrup
• 20 grams vegetable oil
• 2 whole large eggs plus one egg yolk
• Sugar Coating
• 180 grams white sugar, superfine or regular
• 1-2 heaping teaspoons cinnamon

Instructions

Donuts

1. Preheat oven to 350. spray 2 large donut pans (2×6)
2. Weigh dry ingredients and whisk to mix. In a glass measuring container weigh wet ingredients, add eggs and whisk. Add the wet ingredients all at once to the dry and mix well with a wooden spoon. Let sit for a minute or two and stir again. Fill pan(s) a generous 2/3 full. Bake 10 minutes and rotate. Bake about 4 minutes more or just until a toothpick comes out clean. Cool on a rack.

Sugar Coating

1. Gently stir sugar and cinnamon together in a shallow bowl that fits a donut. Place each donut in the bowl and spoon sugar mixture over each one shaking off excess. Optional: coat with powdered sugar or glaze with your favorite flavor icing.

Source: Gluten Free Canteen
http://glutenfreecanteen.com/2011/09/04/apple-butter-maple-syrup-donuts-gluten-free/

Gluten Free Coconut Caramel Banana Pudding

Ingredients

• Banana Caramel Sauce
• 100 grams white sugar (about 1/2 cup)
• 100 grams water (about 1/2 cup)
• 2 medium very ripe bananas, pureed to a smooth mush (no lumps)
• Banana Pudding
• 815 grams So Delicious Unsweetened Coconut Milk (about 3.5 cups)
• 6 heaping tablespoons GF cornstarch, sifted
• 3 large egg yolks
• 1/2 teaspoon kosher salt
• 75 grams sugar (about 1/3 cup)
• 1 teaspoon vanilla
• optional: 1 teaspoon dark Rum
• most of the banana caramel (set some aside for topping on the finished pudding)
• optional: whipped cream and small GF ginger or vanilla cookies for serving

Instructions

Banana Caramel Sauce

1. Puree those very ripe bananas in a food processor or blender until liquid. I had a few small chunks left and it didn’t bother us, but if you want it totally smooth keep pulsing the food processor. Pour into a small pitcher (like a glass measuring cup) and keep it nearby because when you need to mix it with the caramel, there is no waiting. Have it ready to go.
2. In a small saucepan with deep sides (do not use a shallow saucepan!) weigh in both the sugar and water. Don’t stir, and be sure to drop each ingredient directly into the bottom of the pan and not down the sides. Place on medium heat and leave it alone. It will begin to bubble and all the sugar will eventually dissolve. Resist the urge to help it and stir. Let it do its own thing. You may swirl the pan once it is doing a nice boil just to check the color on the bottom but don’t slosh the stuff up the sides. The only thing to remember is that it is best left alone totally to cook, but stay close and keep an eye on it. Keep peeking at the color and somewhere around 10 minutes it should start to turn golden and then mahogany. When it gets to a nice shade of caramel brown (don’t be chicken – let it get there) it’ll start to stink like it is a nanosecond from becoming a carbon experiment. It is but it won’t. Give it a few more seconds and then when you can’t stand it anymore and the stuff looks like it might just be too brown, quickly remove it from the heat and pour in the banana puree (which is right there ready, right?). Using a good silicone spatula, stir like crazy because it will bubble up and look like a science project gone crazy. It’ll settle down but if you waited long enough for the sugar/water to turn to caramel, it will be almost like a puffy cotton-candy mixture as it settles, it will have a nice medium brown color and it should smell like divine banana caramel sauce. Let that sit right in the saucepan on the counter to cool down while you make the pudding. Set aside about a teaspoon per serving for topping on the pudding right before serving.
3. If, by chance, the caramel seems to be turning into a giant lump when you add the banana puree, put it back on low heat and keep stirring until it softens and turns to a thick liquid again. It can be saved. Most of the time.

Banana Pudding

1. Weigh the Coconut Milk into a large saucepan. Remove 100 grams and place that in a small bowl. Heat the remaining Coconut Milk in the saucepan over medium low heat while you prepare the rest of the pudding pieces parts. Sift the cornstarch into the 100 grams of cold Coconut Milk in the little bowl and whisk like crazy to incorporate. Let it sit for a minute and stir again to make sure every pesky lump is whisked into the mixture. Next, in another very small bowl, whisk the egg yolks together. Add the salt and sugar to the egg yolks and whisk to incorporate to a smooth paste. Add that to the cold Coconut Milk/cornstarch mixture and whisk till smooth. Add in the cooled (remaining) banana caramel sauce stuff and whisk till smooth. When the heated Coconut Milk is at a nice simmer, pour in the cold Coconut Milk/starch/egg/sugar mixture whisking as you pour it in so it doesn’t just scramble. Change to a silicone spatula and stir while it simmers for just one to two minutes. Really. That’s all. It should be thick but it won’t stay that way if it a) gets heated for too long and b) is stirred for too long. Less is more with this stuff. Add in the vanilla and optional rum if using (again – don’t stir too much). Pour in a container or little serving cups and cover with plastic wrap directly onto the pudding to avoid that skin (or leave it off if you like the skin). But cover the container at least! Refrigerate overnight for best flavor development. It will thicken up as it cools.
2. Serve topped with a dollop of banana caramel, a dash of whipped cream and a tiny GF ginger or vanilla cookie.

Source: Gluten Free Canteen
http://glutenfreecanteen.com/2012/02/29/coconut-caramel-banana-pudding-gluten-free/#more-7034

Gluten Free Chocolate Cappuccino Cupcakes

Ingredients

• Cupcake
• 4.5 oz. GF flour (2.5 oz. superfine brown rice flour, 1.5 oz. superfine white rice flour, 0.5 oz tapioca flour/starch)
• 3 oz. unsweetened cocoa
• 6 oz. white sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons instant espresso
• 6 tablespoon unsalted butter, melted and cooled slightly
• 2 large eggs
• 1/2 teaspoon vanilla
• 1 tablespoon Creme de Cacao
• 1 tablespoon Kahlua
• 4 oz. warm brewed coffee
• Ganache
• 1 cup heavy cream split into 1/2 cup portions, simmering
• 7 oz. mixed bittersweet and semisweet chocolate chips
• 7 oz. white chocolate chopped (don’t use white chocolate chips – ick)
• 1 tablespoon Creme de Cacao
• 1 tablespoon Kahlua
• Decoration
• chocolate covered espresso beans

Instructions

Cupcake

1. Preheat oven to 350 and place cupcake liners in a muffin tin (12-14). Set aside.
2. Weigh the flour, cocoa, sugar into a large bowl and add the baking soda, salt and espresso powder. Whisk well to combine. Add the eggs, vanilla, liqueurs and warm coffee to the cooled butter and mix with a fork to combine. Add the liquid ingredients to the dry and using a wooden spoon or a mixer, combine and beat until the batter is smooth, shiny and no lumps remain. A trick that helps is to do that initial mix, let it sit for a minute or two and mix again. If there are any remaining lumps, that usually takes care of things. Scoop into the prepared cupcake liners about 2/3 full and bake at 350 for 5 minutes. Turn oven temperature to 325 and bake about 15-18 minutes more or until a toothpick comes out with just a few crumbs. Don’t over bake or they will taste dry and icky. Cool for a few minutes and remove the cupcakes from the tin to a rack and cool thoroughly before frosting.

Ganache

1. Heat the cream until simmering. Meantime, chop chocolates and place each kind in its own heatproof bowl. Once the cream is simmering pour half over each chocolate in each bowl. Leave for a few minutes and then stir to help the softened chocolates melt and incorporate thoroughly. Don’t stir with vigor or you’ll get air in there and it won’t stay shiny. Let the ganache sit to thicken up slightly. Beginning with the cooled white chocolate ganache, whip on high until light and fluffy which will take just a minute or two. Scoop into a piping bag and set aside. Do the same for the darker chocolate, but add in the Kahlua and Creme de Cacao and mix on low to incorporate. Then whip on high until the mixture is light and fluffy. It will also lighten in color. Place in a piping bag. Pipe onto cooled cupcakes. Repeat with the white chocolate, but pipe smaller amounts. Think of milk foam on a dark cup of coffee like a cappuccino. Just a little is perfect. Top with a chocolate covered espresso bean. And eat. With your very own cup of coffee on the side. But not late at night.

Notes

white chocolate chips are great for eating but not melting. they get greasy and separate. learn my lesson – don’t do it. get a small bar of white chocolate instead.

Source: Gluten Free Canteen
http://glutenfreecanteen.com/2012/03/02/chocolate-cappuccino-cupcakes-gluten-free/#more-6310

Gluten Free Chocolate Banana Custard Éclairs

Ingredients

• Éclair
• 4.75 ounces gluten-free flour (1 oz. superfine brown rice flour, 1 oz. superfine white rice flour,1 oz. GF oat flour, 1.75 oz. of tapioca starch) (about 1 1/4 cups)
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2.75 ounces or scant 1/3 cup of unsalted butter
• 8 oz. (1 cup) of whole milk
• 8 oz. or 4 large whole eggs, room temperature (important)
• Banana Pudding
• or use your own favorite pudding or custard
• Ganache
• 6 oz. (about 3/4 cup) heavy cream, heated to a simmer
• 16 oz. mixed bittersweet and semisweet chocolate chopped
• 1 tablespoon unsalted butter, room temperature

Instructions

Éclair

1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment and set aside.
2. Weigh out flours and mix with sugar and salt, whisk to mix, and set aside.If the eggs are cold, place in a large glass measuring cup or bowl with warm (not hot) water to come to room temperature – about 2 minutes. Don’t use cold eggs! Crack them into a small bowl and set aside. In a medium tall, heavy-bottom saucepan heat the milk and butter until it comes to a low boil. With a wooden spoon, add the flour mixture all at once and stir like crazy. Keep stirring until your arm feels like it is going to fall off. The mixture will go from oh-oh to phew – (ok-it’s-working) pretty quickly. It will smooth out into a smooshy ball and start to cook – there will be a filmy layer on the bottom. That’s ok, just don’t let it burn – turn down the heat. Cook for about a minute or two until it all comes together and the spoon leaves an impression in the dough when pressed. The color will (or should) still be boring beige. Keep stirring though your arm feels numb by now. Remove from the burner and set somewhere to cool for just two minutes. Place the dough ball in the bowl of stand mixer. On low to medium speed, mix in one egg at a time until fully incorporated. At first it will look like egg smear, but keep going. It will work itself in but it takes time. Keep doing that until the eggs are used up. Make sure that last one is really incorporated and give it one more stir.
3. Using a 1/2 inch tip place the choux dough into a piping bag. If you don’t have tips or piping bags, a ziplock will do. Place the dough in the bag and cut a tiny slit in one corner- about 1/4 inch. Less is more. You can always make the opening bigger. Pipe a tiny rope about 3 inches long and 1/2 and inch wide – they will puff up. Give them a little space in between. You will probably get them all on one parchment lined baking sheet but have a 2nd standing by because you don’t want to crowd them too much.
4. Right before tossing the pans in the oven, using your fingers, rain a little water on them and baking sheet – just a few raindrops – don’t drown them – and place in the oven.Time for about 13 minutes. When the timer goes off don’t open the oven! Just pop the temperature down to 350 and continue baking for about 20-25 minutes more or until they are almost just too brown. That’s when you know they are done. Remove from the oven and place each eclair on a baking rack to cool. Poke a hole with a toothpick to let the steam escape while cooling. I do it on the top where it will be covered with chocolate later. Cool thoroughly.

Coconut Caramel Banana Pudding

1. prepare according to directions

Ganache

1. Heat the cream until it simmers. In a heat proof glass bowl or container weigh the chocolate. Pour the simmering cream over the chocolate and let it sit for a couple of minutes without stirring. Then stir very gently to incorporate the chocolate with the cream, but not to whip any air into it. Add the butter and stir in. Add the vanilla flavoring and stir. Let the mixture set until slightly cool but it still can pour. It usually is ready in about 20 minutes for me. It depends on the temperature in your kitchen. It can take longer. Be patient.

Assembly

You can pipe the filling into the éclairs through the sides or slice off some of the top (like a cap) and spoon in the filling. Replace the cap. Drizzle the chocolate on top until you are happy. Best eaten right after assembly, though you can put them together a few hours ahead and refrigerate. Bring to slight room temperature before serving.

Source: Gluten Free Canteen
http://glutenfreecanteen.com/2012/03/07/chocolate-banana-custard-eclairs-gluten-free/

Lemon Raspberry Cupcakes, Gluten Free

Ingredients

• Cupcake
• 7 oz. sugar
• zest of one lemon
• 4.5 oz. unsalted butter, room temperature (9 tablespoons)
• 3 large eggs, room temperature
• 1 teaspoon vanilla
• 1/2 teaspoon lemon oil or flavoring
• 1 teaspoon Limoncello
• 7 oz. GF flour (3 oz. superfine brown rice flour, 3 oz. superfine white rice flour, 1 oz. tapioca starch) (about 1 and 1/3 cups)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 3 oz. buttermilk (a hefty 1/3 cup)
• Raspberry Buttercream
• 3 oz. (6 tablespoons) unsalted butter, just barely room temperature
• 4 oz. regular cream cheese, chilled and cubed into small pieces
• 16 oz. powdered sugar, sifted (additional 2 oz. if needed)
• 2-3 tablespoons raspberry jam, strained
• 1/2 teaspoon vanilla
• 1 teaspoon Limoncello
• 1 teaspoon Framboise
• 12 fresh raspberries

Instructions

Cupcake

1. Preheat oven to 350 and place cupcake liners in a muffin tin (12). Set aside.
2. In a small bowl combine the sugar and the zest. Work the zest into the sugar with your fingers and let the mixture sit about 10 minutes to infuse the sugar with the lemon. Cream sugar and butter in a stand mixer using the paddle attachment until fluffy. Add the eggs one at a time and mix until fully incorporated. Mix in all the flavorings. In a small bowl, weigh the flours with the baking powder, soda and salt. Add to the butter, sugar egg mixture and mix until just incorporated – on low unless you want the kitchen (and you) to be full of flour dust. Add in the buttermilk and mix until combined. Remove bowl from the stand mixer and using a silicone spatula, make sure all the dry stuff is worked in. Fold until everything looks well incorporated. Fill the liners using a scoop about 2/3 full. Bake at 350 for 10 minutes and reduce oven temperature to 325. Bake about 15-18 minutes more or just until a toothpick comes out clean. Let cool in the pan for a minute and then remove the cupcakes to a rack to cool completely before frosting.

Raspberry Buttercream

1. Using the whip attachment place the butter in a stand mixer. Whip until light and fluffy. Drop in cubes of the chilled cream cheese while the mixer is running and incorporate it with the butter. Only whip until it is mixed in – if you warm up the cream cheese too much it causes the frosting to look grainy. Sift in the powdered sugar and mix on low just until it is incorporated. Add in raspberry jam puree one tablespoon at a time until the buttercream is pale raspberry red. Add in vanilla, Limoncello and Framboise. Whip on medium to high until light and fluffy, about a minute. If the cream cheese buttercream is not stiff enough, add in more sifted powdered sugar one tablespoon at a time if necessary. Pipe or spread icing on cupcakes. Top with a fresh raspberry. Refrigerate for a few minutes to set the frosting if necessary.

Source: Gluten Free Canteen
http://glutenfreecanteen.com/2012/03/14/lemon-raspberry-cupcakes-gluten-free/#more-6891