What amazing cupcakes to make that are so delicious , they are gluten free to so everyone can enjoy these delicious mini treats .. I was so glad that I came across this recipe as each and everyone of these cupcakes sound so delicious
If you are like me and you love to make cupcakes then these recipes are for you .. happy baking
These great cupcake recipes are brought to you by Lovebites on YouTube , thanks for sharing these recipes with us
Here below is the recipe for each cupcake and the video tutorial to watch too
VANILLA CUPCAKES RECIPE:
Yields: 20 mini cupcakes
1/2 cup sugar
3 tbsp canola oil
1 egg
1/2 tsp baking powder
1/2 tsp vanilla extract
pinch of salt
1/2 cup plus 2 tbsp gluten free flour
1/4 cup milk (or almond milk)
DIRECTIONS:
In your mixer, mix together both sugars and oil until combined. Then add in the vanilla extract, baking powder, salt, and egg and mix for another 15 seconds.
Next add in the flour and milk, and continue to mix on medium speed until all of the ingredients are well incorporated. Make sure to scrape down the sides all the way to the bottom of the bowl. Bake at 350F for 20-25 minutes. Let cool completely before adding the frosting.
BLACKBERRY JAM CREAM CHEESE FROSTING:
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
3/4 cup sugar
About 1/4 cup blackberry jam
DIRECTIONS:
Mix ingredients together until well combined. Make sure to scrape down the sides to the bottom of the bowl, and give it another quick mix before adding it to a piping bag, fitted with desired tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.
BLACKBERRY JAM:
8 oz. package of blackberries, juiced (1 cup of juice)
1/2 cup sugar
2 tbsp lemon juice
DIRECTIONS:
Put all of the ingredients into a sauce pan and heat on medium heat. Bring it up to a simmer, and cook for about 5 minutes, until the liquid thickens up, darkens in color, and reduces by about half. Put the liquid into a heat safe bowl, and place in the refrigerator until completely cool. Add to cream cheese mixture.
CARROT CAKE CUPCAKES RECIPE:
Yields: 24 mini cupcakes
1/2 cup sugar
1/4 cup brown sugar
1/4 cup canola oil
1 egg
1/2 cup plus 2 tbsp gluten free flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp nutmeg
3/4 cup carrots, thinly chopped
1/4 cup milk (or almond milk)
1/2 tsp vanilla extract
DIRECTIONS: See video
https://youtu.be/Xr1GZi4AxSY
CREAM CHEESE & MASCARPONE FROSTING:
4 oz cream cheese, room temperature
4 oz mascarpone cheese, room temperature
3/4 cup sugar
DIRECTIONS:
Mix ingredients together until well combined. Make sure to scrape down the sides to the bottom of the bowl, and give it another quick mix before adding it to a piping bag, fitted with desired tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.
CHOCOLATE CUPCAKES RECIPE:
Yields: 30 mini cupcakes
1/4 cup canola oil
3/4 cup sugar
1 egg
1/2 tsp baking powder
1 tsp vanilla extract
1/2 cup cocoa powder
1/4 cup coffee
1/2 tsp salt
1 cup flour
1/4 cup milk (or almond milk)
DIRECTIONS: See video
https://youtu.be/3-4sSGmDNzU
PEANUT BUTTER CREAM CHEESE FROSTING:
8 oz. cream cheese, room temperature
2 oz. (4 tbsp or 1/2 stick) softened butter
1/2 cup creamy peanut butter
2 cups powdered sugar
DIRECTIONS:
Mix the cream cheese and softened butter on medium speed in your mixer (or in a bowl with a hand mixer.) Then add the peanut butter and continue to mix. Make sure to scrape down the sides to the bottom of the bowl periodically. Add the powdered sugar, one cup at a time, until each one is combined with the rest of the ingredients. Again, scrape down the sides of the bowl, mix again, and then add to a piping bag fitted with the desired piping tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.
