Sunshine Lemon Cupcakes

2016

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!!

 

 

 

Filed Under: Dessert, Gluten Free Tagged With: ,

Sweet and Sour Chicken

2012

1 pound boneless skinless chicken cubes

2 tbsp canola or olive oil

1/2 cup sliced green bell pepper

1/2 cup sliced red bell pepper

1 cup carrot strips

1 clove garlic, minced

1 Tbsp cornstarch (ARGO brand is gluten-free!)

1/4 cup water

3 tsp sea salt

1 (8oz) can pineapple chunks, with juice

1 tbsp vinegar

1 tbsp brown sugar

1/2 tsp ground ginger or fresh (minced or ground)

 

Jasmine rice:

2 cups Jasmine rice

3 cups water

1 Tsp Salt
Prep your veggies. Place rice, salt and water in rice cooker and turn on. If you do not have a rice cooker bring water to boil with salt in a large pot with a lid. Once boiling add rice and turn down heat to a simmer with lid on. Let simmer for 30-45 mins until water is completely absorbed and rice is no longer crunchy. You may need to add a touch more water if doing this on the stove depending on how hot your stove is; add by the Tbsp if necessary.
Brown chicken with carrots in skillet with oil over medium high heat with the lid on. Add peppers,  garlic and salt and stir fry for 2 mins. In a small bowl combine cornstarch with water, brown sugar, ginger, and mix well. Add this mixture with the vinegar, pineapple with juice to the skillet and bring to a boil. Cook for another 5 mins or so until the chicken is fully cooked and the veggies are al dente or to your liking.

Filed Under: Dinner, Gluten Free, Recipes Tagged With:

Homemade Chocolate Ice Cream

2012

3/4 cup Hershey’s cocoa powder

1/2 cup white sugar

1/3 cup dark brown sugar

pinch of salt

3 cups Kirkland Organic Rice milk

1/2 Tsp Pure Vanilla Extract

 

Using an ice cream maker…. freeze your ice cream tub overnight so its good and hard. before taking the tub out take a large bowl and add your cocoa, sugars, salt, rice milk and vanilla and wisk well. Place your tub onto the base of your ice cream maker place the inner stirring piece and clear outer piece on. Then pour mixture through the top hole and turn on your ice cream maker. It should take about 15-20 minutes. once done scoop out all ice cream and place in an air tight freezer safe container… I used a small-medium sized ziplock tupperware storage piece. Fill full place lid on tight and put back into the freezer for an additional two hours… then pull out scoop and serve. Because you are working without any dairy, eggs, gums or pastes it will have a different consistancy. Enjoy!

Filed Under: Dessert, Gluten Free, Recipes Tagged With: , ,

Dark Chocolate Cupcakes with Spinach and Kale

2012

Dark Chocolate cupcakes with Spinach and KaleVegan Spinach Kale Chocolate Chip Dark Chocolate Cupcakes

1 1/2 cups all purposeflour (can be substituted with gf all purpose flour like better batter)

1 Tsp Baking Soda

1/2 Tsp White Distilled Vinegar

1/3 cup Canola Oil

1/4 cup Hersey’s Dark Chocolate cocoa

1 cup white sugar

1/2 Tsp idoized salt

1/2 Tsp Pure Vanilla Extract

1 cup water

1/4 cup finely minced or pureed spinach and kale (for me it was the leftover pulp from my juicer that I popped in my food processor to make it as fine as possible)

1/4 cup Enjoy Life Dairy free, soy free, nut free semisweet small chocolate chips

 

Preheat oven to 350 degrees. In a large bowl mix flour, baking soda, salt, cocoa, and sugar and blend well. Add in your water, oil, vanilla, and Vinegar and blend well. Mix in your spinach kale then fold in your chocolate chips.  Pour into a prelined 12 cupcake baking pan. Pour them 3/4 full in each cup. Bake in the oven at 350 degrees for 15 mins. Let cool completely then ice them with frosting..

 

 

Filed Under: Dessert, Gluten Free, Recipes Tagged With: , , , , ,