Tag Archives: Cupcake

Strawberry Margarita Cupcakes (gf, df)

9 Dec

I’m sorry for slacking the past few months… School has started, I had to close up my bakery, AND I got married (3 months after getting engaged)…. I meant to post this back in March but it never happened. Here it goes. This is a recipe I used to use for my bakery. It’s my most requested and is absolutely delicious….margarita

Alcohol + Cupcakes = Pure Awesomeness

I posted the recipe for my Tequila Lime Buttercream almost two summers ago, and it is one of the most frequented pages on my blog. What’s not to love above alcohol infused frosting? Exactly.

Tequila is my alcohol of choice. That and gin, but noone wants a pine scented cupcake… or do they? Maybe for Christmas. 🙂

I made these bad boys for Cinco de Mayo, I thought I’d share my recipe for my favorite Margarita cupcake. It’s perfect for everyone 21 and older.

I used my own gluten free version of the Sprinkle’s Strawberry cupcake as the base for this cupcake and topped it with a strawberry margarita buttercream. If you want a non-alcoholic version of this cupcake, you can just omit the tequila and it will still be a hit. Light and summery.

Strawberry Margarita Cupcakes

Whatcha need:
Preheat oven to 350

  • 1/3 cup of pureed frozen strawberries (defrost about half of a bag of frozen strawberries and puree them in your food processor- save the leftover puree for your frosting!)
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/2 cup sweet rice flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 cup soy milk, or your favorite milk (dairy or non)
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) non dairy butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 egg whites
  • 1/4 c tequila (for an alcoholic version)- for after they are done baking
  • 2 Tablespoons lime juice

Prep a muffin/cupcake tin with cupcake liners. This recipe will make about 14-15 cupcakes.

In a small bowl, mix together your tequila and lime juice. You will baste this mixture on your cupcakes right when you remove them from the oven.

Whisk together your dry ingredients (brown rice flour through the salt). Set aside.

In a different small bowl, mix your strawberry puree, soy milk, and vanilla. Set aside.

Yea, I know we’re using up all of your bowls, but…. In a different large bowl, with your hand held mixer cream your butter and sugar (about 2 minutes) . Scrape down the sides of the bowl to make sure everything mixes together.  Add your full egg and beat until incorporated. Scrape your bowl. Beat in one egg white until incorporated. Add your last egg white and beat until it’s incorporated. Scrape down the sides of your bowl.

Remember the bowl of dry ingredients and your bowl of strawberry mixture? We need those now. Carefully mix in half of the dry mixture into your sugar/butter/egg mixture. Make sure it is fully incorporated. Mix in the strawberry/milk mixture completely. Then, add the remaining dry ingredients.

Once everything is mixed together, scoop your batter into the prepared cupcake liners- about 2/3 full. Bake for 15-19 minutes. In my commercial kitchen, it takes almost 19 minutes but at home it only takes 17. Clean toothpick= perfection. Don’t overbake or the bottoms will turn brown.

Remove the cupcakes from the tin after a couple of minutes, and put them on a cooling rack. Immediately use your basting brush and baste the cupcakes with the tequila/lime mixture. Don’t drench them, but be liberal enough with the mixture so that it soaks into the cake a little bit. Yum!

Let your cupcakes cool and then top them with your favorite frosting (the strawberry margarita frosting ROCKS, recipe below)

Strawberry Margarita Frosting:
1 stick (1/2 cup) of dairy free butter, softened
Scant 1/2 cup shortening
1-3 Tablespoons of strawberry puree
1-2 Tablespoons of lime juice
1-2 Tablespoons of tequila
Powdered sugar (1/2 to 3/4 of the bag)

Now, I’m sorry that my measurements aren’t exact. However, this recipe is fairly flexible and you can make it to suit your taste.

Start by creaming your butter and shortening in a stand mixer. Let your mixer run on high for 1-2 minutes until the butter and shortening have creamed together and look smooth and creamy. Scrape down the sides of the bowl and make sure everything is fully incorporated and whipped together. Noone likes chunky frosting people!

Turn your mixer off and add a little less than half of the bag of powdered sugar. Here is the only tricky part: it’s better to add a little at a time (powdered sugar, then liquid, then powdered sugar, then liquid… etc) so that the frosting doesn’t separate.

Turn your mixer on low and let the butter/shortening mix with the powdered sugar. It will be very dry, but let it mix the best it can. Keep the mixer on and add 1 or 2 tablespoons of the strawberry puree. Mix it on medium. If the frosting is still really dry, it’s okay to add some of the tequila and lime juice. Start with 1 tablespoon. Mix on high. The goal is to whip everything. Taste your frosting. Not sweet enough? Add more powdered sugar. Not enough tequila or lime? Add more. Just make sure that before you add more liquid, your frosting is dry enough to handle it.

I love to whip my frosting for 2-5 minutes so that it’s nice and fluffy.

Pipe it onto your cooled cupcakes. Decorate accordingly.

Bonus points if you create fondant sombreros. 🙂

PS: If you don’t want alcohol in your frosting, then just use the strawberry puree, lime juice, and you could also use a little soy milk instead of tequila.

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Dairy, egg, and gluten free Chocolate Cupcakes

15 Sep

The boyfriend turns 30 in less than 2 weeks. I need a delicious cupcake that I can actually enjoy to celebrate. I think I found a recipe that meets all my dietary needs AND it tastes amazing. I think it’s my favorite chocolate cupcake so far (and it’s missing eggs and dairy)… Who woulda thought!

Whatcha Need

Preheat oven to 350

½ c white rice flour
½ c brown rice flour
¼ c tapioca flour
¼ c sorghum flour
1 c sugar
½ c cocoa powder
1 tspn baking soda
¾ tspn xanthan gum
½ tspn salt
1/3 c vegetable oil
1 tspn vanilla extract
½ tspn almond extract
1 tspn distilled white vinegar
1 c water

Whisk together the dry ingredients: the flours, sugar, cocoa, baking soda, xanthan gum, and salt. Mix in the wet ingredients: the veggie oil, vanilla, almond, vinegar, and water. Fill the cupcake liners about 2/3 full and bake for 18-21 minutes.

Cool and frost.

I made a dairy free blueberry buttercream frosting. This blueberry wasn’t very noticeable but it gave the frosting a cute color.

PS: My camera isn’t at my house… I’ll try and post a picture tomorrow if I find a camera at school 🙂

Carrot Banana Cupcakes (vegan and gluten free)

1 Sep

Well, folks… I have some news. I went to the doctor and have to do another elimination diet to see why I am still so sick. What am I eliminating? Eggs, dairy, potatoes, tomatoes, peppers, eggplant…. I cried. For an hour. It’s a huge change, and of course happens right in the middle of me discovering my new passion.

That being said, it’s all for the greater good. Hopefully I will figure out what is making me sick! I’m not letting this get me down. I am going to attempt some gluten free/vegan (egg & dairy free) baking.

Now, I was going to use an egg replacer- but here’s where things get tricky. All of the egg replacers I found have potato starch- and of course I can’t have potatoes! This recipe has applesauce and a banana to replace the egg. I tried the finished product when it was still warm, and it was good- but a little gooey. I think it will be better tomorrow. I will let you know!

Whatcha Need:

Preheat oven to 350

¼ c sorghum
¼ c tapioca
½ c brown rice
¼ c white rice
¾ tsp xanthan gum
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
1 c sugar
2/3 c applesauce
¼ c soy milk
½ c vegetable oil
1 mashed banana
1 tsp vanilla
1 c grated carrots
2/3 c chopped walnuts

Wisk together all of your dry ingredients into a large bowl. Make sure everything is combined. Then, with your hand-held mixer add the sugar, applesauce, milk, vegetable oil, banana, and vanilla until everything is blended. Stir in the carrots and walnuts.

Fill cupcake liners 2/3 full and pop ’em in the oven for 21-24 minutes.

Let cool and frost. These would be delicious with cream cheese frosting, but I couldn’t find vegan cream cheese today so I made a dairy free buttercream.

Margarita Cupcakes

29 Aug

Tomorrow is our first day back to school for staff meetings. Our principal is setting up a taco bar for the teachers for lunch. What goes with tacos? Margaritas!!!! BUT Since we can’t drink margaritas at school, the next best thing is Margarita Cupcakes. Lime with a little bit of tequila baked in. Mmmm. These should help us get through the afternoon 🙂

Tequila Lime Buttercream

1/2 cup shortening
1/2 cup butter (softened)
1 lb. powdered sugar (1/2 bag- give or take)
1 tsp. vanilla extract
1 1/2 tablespoon lime juice
2 tablespoons lime zest
2 tablespoons tequila
1/2 tablespoon milk
Green& yellow food coloring: however many drops you want to make the frosting look lime-y- about 1 green drop to every 3 yellow (optional)

Cream the butter and shortening with your stand mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Add the powdered sugar. Start with about half the bag. Add the milk and if the frosting is too soft, add more powdered sugar. Add the food coloring if you want now and then Whip the frosting for 3-5 minutes and then frost your cooled cupcakes. After I frosted my cupcakes, I rolled the edges of the frosting in sugar (to mimic a margarita glass)

 

Check out a very similar post, but for a strawberry margarita cupcake and frosting recipe. YUM!

Chocolate Bacon Cupcakes

28 Aug

I’m attending a birthday party tomorrow and of course can’t show up empty handed (without cupcakes, I mean…). I don’t know the fella very well but I do know that he likes ninjas and bacon. I decided to take his love for bacon and make some delicious cupcakes. I’ve heard of chocolate covered bacon on a stick and bacon chocolate bars so it must be good!

 

Lemon Strawberry Cupcakes

24 Aug

I had a stressful day at work. PLUS we got the syllabus for our online masters program today and I was feeling beyond overwhelmed. The cure? BAKING CUPCAKES! It did help and the results were delicious. We also knocked our introductory class out of the park- so I’m feeling relieved.

I was going to make carrot cupcakes, but I didn’t feel right not making something fruity (since it is still summer after all). A friend suggested something with strawberry…. The result? Whipped lemon buttercream frosting on top of a moist lemon cake. Hiding inside? Strawberry filling .

 

As promised, I have posted a sequence of pictures of what it looks like once you have taken the little chunk out of your cupcake… The cone method.

 

Cut a hole (slanting your knife in- like you were cutting a cone)
Scoop out the little chunk.
Spoon in your filling

 

 

 

Key Lime Cupcakes

19 Aug

I was all chocolated out after 2 weeks of chocolate cupcake testing! When asking the boyfriend what I should try next, he said Key Lime…. Okay! I was pleasantly surprised after making these cupcakes. Their texture was fantastic: fluffy, moist, but not cakey. The cupcake itself has a very light lime flavor, but the filling is like an explosion of lime. I balanced it off with vanilla buttercream frosting. I’m bringing a few to school tomorrow (after all, most of us are back setting up our classrooms and could use a little treat) and I’m sending a few with the boyfriend (I’m all out of boxes, so I’m sending them in a little Sterilite container. He’s embarrassed that you can see through to the cupcakes. Silly.).