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July 7, 2013 | Posted in:Dessert, Gluten-Free

Matt and I haven’t been together for a long time (only over a year), but it didn’t take but a few months to realize that he seriously needed to amp up his gluten-free diet.

His go-to meal would be steak, potatoes, asparagus… steak, potatoes, asparagus… STEAK, POTATOES, ASPARAGUS! I mean, he was damn good at making steak, potatoes, and asparagus, but God, eat something new once in a while!

For Christmas, I decided to get him a really great gluten-free cookbook. No, not like some of them out there that have recipes on How To Make a Really Good Salad! Ugh, that just boils me. Celiacs and gluten-free intolerants have had enough of going to restaurants and only being able to eat a salad (without croutons!). I didn’t need an ignorant cookbook.

What I wanted was a cookbook that could make gluten-free miracles: muffins, cookies, and pancakes. After a bit of searching, I found THIS: The Healthy Gluten-Free Life by Tammy Crendicott.

At the time of purchase, I was NOT vegan, so I was a bit confused about the whole dairy-free, egg-free, and soy-free recipes and why it was so relevant. Imagine my delight when a month after he opened up his gift that I became vegan, and how wonderful this cookbook truly is.

This cookbook does contain meat recipes, as it is NOT a vegan cookbook, but the breakfast entrees and desserts (the recipes without meat) are just marvelous. We use it all the time, especially to satisfy our sweet teeth!

So, here’s a modified version of the cupcakes and frosting The Healthy Gluten-Free Life has presented. These cupcakes are so moist, so lemony, and so scrumdidlyumptious!

 

 

Gluten-Free Lemon Poppyseed Cupcakes

Prep Time: 20-30 minutes

Cook Time: 15 minutes

 

Dry Ingredients:

  • 1/3 cup teff flour
  • 1/3 cup millet flour
  • 1/3 cup sorghum flour
  • 1/3 cup potato starch
  • 3 tbsp tapioca starch
  • 3/4 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 heaping tbs poppyseed

 

Wet Ingredients:

  • 1/3 cup Earth Balance butter
  • 3/4 cup organic evaporated cane juice
  • 1/2 cup coconut oil, melted
  • 2 tbsp pure vanilla extract
  • 1 tbs baking powder (to mix with applesauce)
  • 1/3 cup unsweetened organic applesauce, room temp.
  • 1/2 cup warm water

 

Lemon Frosting Ingredients:

  • 1 cup Earth Balance butter
  • 2 tbsp pure lemon extract
  • lemon zest
  • 1 lb organic powdered sugar

 

STEP 1: Preheat the oven to 350° F. Take out your colossal gluten-free flour collection and get to work whisking all the dry ingredients together (except the poppyseed).

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STEP 2: In a large bowl, mix the applesauce and baking powder together. Then, add all of the rest of the wet ingredients (except the warm water).

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STEP 3: A little at a time, start adding the dry ingredients to the wet ingredients a little at a time until all the ingredients are mixed together. Then, take your water and add it a little at a time until you’ve got the consistency of cake batter.

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STEP 4: Add poppyseed! Mix on high for 1 minute. Or if you’re like me and have no mixer in Mississippi, get your boyfriend to use his ~manly strength~ to mix it really fast for you for a whole minute.

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STEP 5: Pour your mix into cupcake cups. Gluten-free mixes don’t rise like all-purpose flour does, so if you want your cupcakes at/above the liner line, fill your cupcake cups about 3/4 full. Place in the oven for 15-17 minutes.

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STEP 6: In the meantime, make your icing! Gather your icing ingredients. For the best, fluffiest results, blend the butter, extract, and zest first. Then, add powdered sugar a little at a time until it has the desired frosting consistency.

Me? It was 10:00 at night and I got lazy and dumped/stirred everything in at once. The icing ended up having awesome flavor, but it wasn’t as fluffy as I would’ve liked. Oh well… it was still finger-licking good.

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STEP 7: Take your cupcakes out of the oven, admire how lovely the look, and let them cool.

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STEP 8: Don’t bake your cupcakes at 10:00pm like I did, or else you won’t let them cool down fully and you’ll frost them when they’re still a bit warm in the middle. It melted my frosting a teensy bit (on top of me being lazy with the mixing of the frosting), but nonetheless, these were still FINGER-LICKIN’ DANKNESS. Garnish with a bit more poppyseed and you’ve got yourself some delicious cupcakes!

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Happy baking!

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