Spice Cupcakes with Cream Cheese Frosting

Spice Cupcakes and Cream Cheese Frosting

Ingredients:

1 1/2 cups and 3 Tbsp all purpose flour (may be substituted with a gluten free flour)

1 cup brown sugar

1 Tsp Baking Soda

1/2 Tsp Salt

1 Tsp Cinnamon

1/2 Tsp Clove

1/2 Tsp Nutmeg

1/4 Tsp Ginger

1 Cup Water

5 Tbsp Canola Oil

1 Tsp White Vinegar

(optional Add ins- 1/3 cup Raisins)

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, add your dry ingredients and whisk. Once Blended set aside. In another small bowl add your wet ingredients and mix. Now add your wet ingredients to your dry ingredients and mix well. If you decide to add in raisins do so now and mix. Scoop your batter evenly into a 12 prelined cupcake tin and bake for 15-17 mins. They are done once you pass the toothpick test: insert a toothpick into the center of one -if it comes out clean it is done, if not bake another minute and try again. Remove from oven and let cool completely then frost as you see fit. Here we used store bought Cream cheese frosting that was dairy, egg, peanut, tree nut and soy free. because we cannot use the real cream cheese- dairy, or the alternative cream cheese – soy. Another option for these which I almost used is Maple frosting! Here’s the recipe for that:

Maple Frosting:

4 cups of powdered sugar

1 cup Earth Balance Butter substitute- Red sticks (2)

1 Tsp Vanilla extract

1 Tsp Maple Extract

Possible dash or Rice Milk- (I usually add a little like 1-2 ounces)

Mix the butter and vanilla and maple extracts  first in a mixing bowl. Then slowly add the powdered sugar one cup at a time until incorporated on a low setting.  You can now turn the speed of your mixer up to a high level to get a more whipped frosting. Now taste your frosting in case you feel like it needs a tiny bit more rice milk, maple or vanilla etc. Then frost your cupcakes as you please and enjoy!!

 

 

 

Lemon Cupcakes

 

Ingredients:

1 1/2 cups and 3 Tbsps all purpose flour or gf flour

1 cup white granulated sugar

1 Tsp Salt

1 Tsp Baking Soda

Zest of one lemon

1/2 lemon juice

Just under 1 cup of water

5 Tbsp Canola oil

1 Tsp Vanilla

1 Tsp White Vinegar

Directions:

Preheat oven to 350 Degrees.  In a large mixing bowl, add all dry ingredients and whisk. Zest your lemon and add to the bowl. Take a Pyrex measuring cup at least two cup size. Squeeze your half of a lemon into that measuring cup then fill up with Reverse osmosis water up to the 1 cup line and add to the dry mix. Then add oil, vanilla, and white vinegar. Mix well. Scoop into the lined cupcake tin using a level cupcake scooper (I love the one I have from Pampered Chef). Bake in the oven at 350 Degrees for 15-17 minutes depending on your altitude. Once cooled, ice with a lemon icing.

Lemon Icing:

1/2 cup of Earth Balance Red tub or stick butter (non-dairy, non-soy)

2 Tbsp lemon juice

1 Tbsp lemon zest

1/2 teaspoon vanilla extract

3 cups confectioner’s sugar

a few drops of yellow dye

In a kitchen aide mixer; add butter, vanilla, lemon juice, and powdered sugar and whip until well incorporated and fluffy. Taste and adjust if needed. Decorate as desired with a fancy tip and sprinkles or lemon wedges as seen above. Enjoy!

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies 

Ingredients:

1 cup all purpose flour (or Gf flour)

1/2 Tsp Cinnamon

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Earth Balance Red stick butter substitute

1/2 cup brown Sugar

1/4 cup granulated cane or white sugar

1 egg substitute like either 1/4 cup applesauce or 1 egg replacement from EnerG Egg replacer

1 Tsp Vanilla Extract

1 1/2 cups old fashioned rolled oats

1 cup raisins or Enjoy Life mini Chocolate chips (dairy & soy free)

 

Directions:

Preheat your oven to 350 degrees. In your mixer cream your sugars and your butter substitute. While the mixer is creaming take out a separate bowl and combine the following dry ingredients: Flour, Cinnamon, baking soda, and salt and set aside. Now add your vanilla to the mixer still whipping and either make you egg replacement in a separate small bowl  or grab your applesauce and add to the mixer. Slow down your mixer speed and add small batches of your dry mixture like 1/4 cup at a time scraping the sides with a spatula to ensure all ingredients are in fact well combined. Then add in your oats. Then add in your Raisins or mini Enjoy Life Chocolate Chips- allergy free. Once combined scoop out onto cookie sheets keeping them at least 1 inch-2 inches apart. Bake at 350 degrees for 10-12 minutes then let cool on sheets for 5 minutes before moving them to sir tight cookie storage or to be directly eaten. Enjoy!

 

Soft Vanilla Sugar Cookies


 

 

 

 

 

Soft Vanilla Sugar Cookies

1 Cup Earth Balance Red  stick or tub butter

1 Cup Sugar

1 Egg Equivalent- (1 1/2 tsp EnerG Egg Replacer+ 2 Tbs water whisked well)

1 Tsp Vanilla extract

1/2 Tsp Salt

2 Cups Flour (can be substituted for GF flour)

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

Preheat your oven to 350 degrees. Cream non-butter and sugar with a mixer until frothy. Mix your EnerG Egg Replacer in a separate small bowl then add to your butter/sugar mixture. Next, add in your vanilla and mix.  Then in a separate large bowl combine yo
ur dry ingredients: flour, salt, baking soda and baking powder and whisk then add to the mixer in small 1/2 cup scoops until well blended.  Then take out your baking sheet and add your Silpat topper. Then scoop cookie dough in balls onto Silpat about 2″ apart. Take a glass glass and flatten out scoops. Bake for 7-11 mins. Closer to 11 in high altitudes. Let cool for 30 mins if possible before icing and adding sprinkles etc.  Enjoy!

Sunshine Lemon Cupcakes

Sunshine Lemon Cupcakes

Sunshine Lemon Cupcakes

 

Ingredients:
3 cups flour or Gf all purpose flour

1/4 tsp salt

1 cup Earth Balance non-dairy substitute  room temp

2 cups white sugar

EnerG egg equivelant to 4 eggs ( on box)

1 Tsp Vanilla

2 Tbsp Lemon zest

1 cup rice milk

2 1/2 Tbsp fresh lemon juice- from your tested lemons, divided

 

Lemon glaze:

1/2 bag powdered sugar

1 tsp fresh lemon juice

1 tsp fresh lemon zest

rice milk (to thickness)

 

Preheat oven to 350 degrees. Line 24-30 cupcake tin with liners and set aside. In one bowl sift flour and salt together and set aside. In your standing mixer whip the sugar and butter together until fluffy (3mins).

In a smaller bowl whip together your EnerG egg replacer and water and whisk until well blended! Then add in your “eggs” to your mixer still mixing at medium speed. Next mix in your vanilla and zest lemon right into mixer.

Then add in 1/3 of your flour mixture. Add half of your milk amount, then add 1/3 flour again. Then add your lemon juice. Then add in the last 1/3 of the four mixture followed by the last half of your rice milk. mix until just combined and scrape your mixing bowl to be certain it was all incorporated.

Finally, using a level cupcake scooper, scoop into each cupcake tin evenly. Bake at 350 degrees for 15 mins. Take them out and check the center by inserting a toothpick. If it comes out quickly easily and most importantly- clean, then they are done.. if not, let them bake an additional 2 minutes until they are. Let cool then you can frost them with regular icing or make a simple lemon glaze which I have a recipe for here. Mix all ingredients in standing mixer leaving rice milk for last and add slowly until you hit the consistency that you like. Only put on fully cooled cupcakes and chill for a couple minutes and it will set. The photo is just regular vanilla frosting, but I also made some with the glaze- they went so fast I couldn’t get a pic! These are amazing little cupcakes and taste fantastic gluten free I highly recommend King Arthur Gluten Free all purpose flour for this recipe. It works wonders!! Enjoy!!

 

 

 

Vanilla Cupcakes

 

Vanilla Cupcakes

Vanilla Cupcakes:

1 1/2 cups  and 3 Tbsp all purpose flour (may be substituted with a gluten free all purpose flour)

1 cup white granulated Sugar

1 Tsp Baking Soda

1/2  Tsp Salt

1 Tsp White Vinegar

1 1/2 Tsp Pure Vanilla Extract

5 Tbsp Canola Oil

1 cup room temperature water

Preheat oven to 350 degrees. In a large mixing bowl combine dry ingredients and whisk. Once blended set aside. Using a tall clear measuring cup fill up your water then measure out your oil, vanilla and white vinegar and add to your water. Then add all wet ingredients to your dry ingredients and mix until blended.  Scoop out your batter into pre lined cupcake baking pan.  Makes 12 even cupcakes. To achieve even level cupcakes use a cupcake scooper.  Bake at 350 degrees for 15 minutes or until your toothpick comes out clean once inserted into the center of a cupcake.  Frost and Enjoy!!

 

Banana Bread Muffins

Banana Bread Muffins

 

Ingredients:

2 cups of all-purpose flour (Can be replaced with any Gluten Free Flour)(I prefer King Arthur)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white granulated sugar

3/4 cup earth balance soy free dairy free butter substitute, melted and cooled

2 egg equivalent Ener G egg replacer (3 tsp powder whisked in small bowl with 4 tbsp water)

1 tsp vanilla extract

 

Directions:

Preheat oven to 350 degrees.   Preline two muffin pans for 18-22 muffins, depending on how full you fill them.

In a large bowl combine flour, baking soda and salt then set aside.

Mash 4 bananas in a small bowl,  dump into standing kitchen mixer. Add in sugar and whip until frothy (3mins). Add in vanilla.

Melt butter substitute then let cool.

In a small bowl wisk egg replacer with water until fully mixed then add to mixer followed by adding the melted cooled butter substitute to mixer. Mix on medium.

Add your dry ingredient bowl to your mixer 1/2 cup at a time and mix just until incorporated.

Scoop into muffin pans. Bake at 350 degrees for 15 mins or until toothpick comes out clean.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Carrot Cake:

2 1/2 cups all-purpose flour

1 1/4 Tsp Baking Powder

1 Tsp Baking Soda

1 1/4 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg

1/8 Tsp Ground Cloves

1/2 Tsp Salt

1 Pound carrots (3 cups after juicing)

1 1/2 cups granulated White Sugar

1/2 cup Brown sugar

Ener G Egg Replacer for equivelent of 4 eggs (6 Tsp Ener G + 8 Tbsp water wisked in a separate bowl)

2/3 cup Canola oil

Preheat Oven to 350Degrees.  Using a Juicer, juice 1 pound of carrots. Set the juice and pulp aside. Line your cupcake tins for 24 cupcakes.  In a large bowl wisk together flour, baking powder, baking soda, spices and salt. In a standing mixer put your sugars and prewisked EnerG Egg replacer in and turn on Medium-medium high. Slowly and steadily pour in your oil continue mixing until emulsified and a little frothy. Then take your carrot pulp and slowly add it to your sugar/egg replacer bowl removing any solid chunks and stir in using a spoon spatula until well blended. Now pour that wet ingredient bowl into your dry ingredient bowl and mix until just blended (do not over mix as gluetens are forming). Using a cupcake scooper scoop out batter into each prelined cupcake baking tin.  Bake in oven on convection bake at 350 degrees for 16-20 mins. Check by inserting a toothpick into the center of the most center cupcake. If the toothpick comes out clean then its done. If you decide to add raisins then add a few more minutes to the baking time. Recipe really only makes about 18 cupcakes depending on how much you fill each one.

 

Dairy Free Cream Cheese Frosting:

8 oz pkg of Tufutti Non Dairy Cream Cheese substitute (has Soy in it*)

3 Tbsp Earth Balance non dairy soy free butter substitute

1 Tsp Vanilla

1/8 Tsp salt

2 cups+ of powdered sugar

 

Place all ingredients into a standing mixer and mix on medium low and turn up to whip once incorporated. You may add more powdered sugar until you achieve the texture or firmness you desire. Frost your cooled cupcakes then place in the refridgerator to maintain shape.

 

Sweet Potato Spice Muffins

1/2 a 15oz can of Organic sweet potato puree

2 oz of canola oil

1 oz of Rice milk

1/3 cup water

1 1/4-1 1/2 cup white sugar (depending on how sweet you like your muffins)

1 3/4 cup all purpose flour

1 Tsp baking Soda

3/4 Tsp salt

1/2 Tsp ground Cinnamon

1/2 Tsp ground Nutmeg

1/4 Tsp gound Cloves

1/8 Tsp ground Ginger

 

Preheat the oven to 350 Degrees. Preline a 12 cupcake/muffin baking pan. In one large mixing bowl mix all wet ingredients, in another mix your dry ingredients.  Mix each bowl well then combine the two and blend well.  Pour into your prelined muffin pan at about 3/4 full. Bake in a convection oven at 350 degrees for about 16 minutes. To test to see if they are completely cooked through remove from oven and insert a toothpick into the center of a muffin and if it comes out clean it is done.. if not it may need another minute or two. When they are finished set them on a cooling rack to cool off. Enjoy!

Sugar cookies

Sugar Cookie

1 cup Earth Balance non dairy substitute

1 1/2 cups white sugar

Ener G egg replacer for 1 egg: 1 1/2 Tsp egg replacer with 2 Tbsp water whisked well

1 1/2 Tsp pure vanilla extract

2 3/4 cup all purpose flour (can be substituted with better batter or other gf flour)

2 Tsp baking powder

1 Tsp salt

 

Preheat oven to 400 degrees. In mixer cream the butter and sugar until white and fluffy. Then add in your already whisked egg replacer and your vanilla and blend. In a separate bowl mix together your flour, baking powder and salt. Add this dry mixture one cup at a time to your wet ingredients already in your mixer while stirring on low.  Knead in small amount oI food coloring if you want it tinted. Do not chill dough. Divide dough into two balls. On a floured surface, roll out dough to about 1/8 inch thick or just before it cracks apart. Dip cookie cutter into flour each time before using. use a floured spatula to transfer to baking sheet then bake at 400 for 6-7 minutes.  Makes about 2 dozen depending on your cookie cutter size.