GF Funfetti Cupcakes

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Gluten-Free Funfetti Cupcakes


Peggy made 5 dozen of these for a gluten-free baby shower.


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Note: Be extra careful - Pillsbury also makes a non-gluten-free Funfetti cake mix. Please read the box carefully. The GF version comes in a green box.

Ingredients:

Cake:
1 pkg
Pillsbury Gluten-Free Funfetti Cake Mix (17 oz)
1/4 cup instant vanilla pudding mix (Baker’s Corner - Aldi Brand or Essential Everyday - Festival Brand)
1/4 cup granulated sugar
1/2 cup sour cream (Daisy)
1/2 cup coconut oil (liquid state)
3 tblspn milk
1 extra large egg
4 egg whites
1 tblspn vanilla extract

Frosting:
8 oz. package cream cheese
2 cups powdered sugar
2 tsp vanilla
2 cups heavy whipping cream (Deans)

Sunny Side Up Bakery Sparkling Sugar (Hobby Lobby)

Directions Cake:

Put all ingredients in bowl. Mix at low speed to combine. Scrape down sides of the bowl. Increase mix speed to medium. Beat for 3 minutes.
Fill lined muffin tin 2/3 full.
Bake in center of oven at 350 for 18-21 minutes
Transfer cupcakes to wire rack to cool

Directions Frosting:

Beat cream cheese, powdered sugar, vanilla together until smooth.
In a separate cold bowl, beat whipping cream until stiff.
Gently fold whipped cream into cream cheese mixture until well combined.
Frost cupcakes any way you desire.



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Carrot Cake




Gluten-Free Carrot Cake


Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients

1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)


Frosting

4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk


Cake Directions

In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.

Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.

Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.


Frosting Directions

Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.

Frost cooled cake. Refrigerate after it's frosted to firm up frosting.

Garnish with chopped pecans.

Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.


Until the next good eats - cook well and be well.

Peggy & Al



Pumpkin Bars




Pumpkin Bars


While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.

They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of
Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum

Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe


Frosting:
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk

Mix & beat until fluffy. Spread on warm pumpkin bars.

These will freeze quite well.


Until the next good eats...

Al n Peg