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

 

 

2 cups of all-purpose flour

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

 

Preheat oven to 350 degrees.   Preline two muffin pans for 22 muffins.

 

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 in microwave 45 seconds 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.

then add your dry ingredient bowl to your mixer 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.

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes Mint Chocolate Cupcakes (GF):

3 cups all-purpose flour (Can be substituted easily with a gluten-free flour)

2 Tsp Baking Soda

2 cups White granulated Sugar

1/2 cup Hersheys Unsweetened Cocoa

1 Tsp Salt

1 Tsp Pure Vanilla Extract

1/8 tsp creme de menthe extract/oil

2 cups Water

2/3 cup Canola oil

1 Tsp White vinegar

 

Mint Chocolate Frosting:

6 cups powdered sugar

1/2 Tsp Pure Vanilla Extract

3 drops Creme De Menthe extract/oil

2/3 cup Herseys Cocoa

1 cup Earth Balance Dairy Free. soy free butter substitute

45 ml of Rice Milk

1 sprig of fresh mint leaves for decoration

 

Preheat your convection oven to 350 Degrees. In a large bowl add your dry ingredients first: flour, baking soda, cocoa, sugar, and salt and blend well. Then add in your wet ingredients:  Vanilla, water, oil and vinegar and blend very well. Add in your Creme De Menthe oil/ extract last to taste, i usually use about 1/8 tsp. Pour runny batter into your prelined cupcake baking pan up to about 2/3 full each. Bake on 350 degrees for about 15 minutes. Check them using a toothpick inserted into the center… if it comes out clean then they are done. Let completely cool before frosting them.  In a seperate bowl add in your powdered sugar, cocoa, and butter substitute and blend using a mixer on low. Slowly add in the rice milk while blending with the mixer until smooth. Finally add in your vanilla and creme de menthe (to taste) and finish blending well.  Using a disposable icing bag, place tip in the bottom of bag (trimmed open) and fill it with your frosting. Twist the back of the icing bag and squeeze out your icing in a circular pattern on your cupcake. If you choose to add a fresh sprig of mint on the side as I did here you may for a decorative touch. Makes 24 cupcakes. Enjoy!

Marshmallow fondant

Castle Cake with fondantMy daughter’s Birthday cake.

For the cake I made a two tiered cake of my Chocolate cake recipe that is in many other posts and I covered it -or dirty iced it as they say with any frosting, I have posted a few flavors  in other posts. Then the fondant gets draped over the frosted cake.

Marshmallow Fondant Icing recipe

16 oz bag of Jet-Puffed mini marshmallows
A 2lb bag of C & H powdered sugar
2-5 tbsp water
1/2 cup  or more of white Crisco…or Spectrum ( I prefer) shortening
1 pair of surgical gloves

Melt your entire bag of marshmallows  plus 2 Tbsp water in a large glass bowl every 30 seconds stirring in between until it is completely melted. This usually takes 2 mins or so.  Clean your counter well. Dry it then  cover it with Crisco  put your gloves on and cover your gloves with Crisco well too. Add your food coloring to your bowl of melted marshmallow. Stir it in well then add 3/4 of the bag of powdered sugar. mix it in well too. Then knead the dough-like fondant on the counter adding slowly the rest of the powdered sugar. If it gets too sticky or tears add a little water and continue. if it starts sticking to your hands or counter add a little more Crisco to your hands or your counter. Keep kneading until smooth and well mixed. Consider this your workout for the day.  Then you can store it at this stage wrapped tightly in saran wrap in the fridge for up to 2 weeks. I prefer to get it over with because you will have to regrease your counter… fyi. Roll it out to your desired size and enlist the help of another person to help you drape it over your already dirty iced cake Make sure you had dirty iced your cake with a lot of icing to make sure the fondant will look smoothest. Once draped trim the bottom edges and smooth it out evenly. Add any additional icing decorations … I used decorator icing for mine in a Wilton disposable bag with a few different tips. And the Mermaid centerpiece was purchased online and is made entirely of plastic….I know I totally cheated at the last minute. What can I say … I was tired. lol

Baby Shower Cake
pony cake
DSC_0013
Chocolate cake with fondant

Chocolate cake with fondant

Blueberry-lemon tea cakes

Blueberry- Lemon Tea Cakes

1/2 cup Earth’s Balance Dairy-free/Soy-free butter
2 cups all-purpose flour
1 1/2 cups sugar
1 Tbsp lemon zest
1/2 cup lemon juice
2 Tbsp lemon juice
3/4 cup Rice Milk
1 Tsp Vanilla
1/2 cup applesauce or Ener G egg replacer for equivalent of 2 eggs for slighter tea cakes
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
6 oz fresh organic blueberries

Preheat oven to 350 degrees. Butter and flour nine 2 1/2 x 4 inch mini loaf pans. In a small pot cook on medium heat your 1/2 cup lemon juice with 1/2 cup sugar until sugar is dissolved, set aside. Mix all dry ingredients then add your wet ingredients blend well then fold in your berries last. Pour into your prepared pans and bake for 20 mins or so until a toothpick comes out clean. Let completely cool then brush some of your lemon syrup onto the top and or maybe sides of your loaf.  Wrap in wax paper and affix your favorite cardstock emblem. I prefer Clip Art ones in pretty blueberry style. 🙂 Enjoy!!

 

Gingerbread

Homemade Gingerbread

1/2 cup white sugar
1/2 cup Earth Balance non-dairy/non-soy butter substitute
1/4 cup applesauce
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 Tsp baking soda
1 Tsp ground cinnamon
1 Tsp ground ginger
1/2 Tsp ground cloves
1/2 Tsp salt
1 cup hot water

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl combine butter substitute and sugar and cream until smooth then add applesauce and blend well. Add the rest of the wet ingredients at this time. In another bowl add all dry ingredients and whisk together. Then add the dry ingredients to the wet ingredient bowl and blend until smooth. pour into loaf pan and bake in the oven for 1 hour. Test by inserting a knife into the center… if it comes out clean its done. Let cool completely then serve.