Vegan, Gluten-Free Red Velvet Cupcakes

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Vegan, Gluten-Free Red Velvet Cupcakes

SERVINGS
12 cupcakes

INGREDIENTS - Cupcake Batter:
3 ½  cups  Gluten Free All-Purpose flour or Gluten Free Baking flour (I like Pamela’s Baking and Pancake Mix or for non-dairy flour, Pamela’s non-dairy Pancake and Waffle Mix)
1 ½  cups raw cane sugar
2 tsp baking soda
1 tsp salt
2 tbsp cocoa powder
2 cups nondairy milk (I like rice milk or almond milk)
1/3 cup palm oil

2 tbsp applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract

3 tbsp red food coloring

DIRECTIONS FOR CUPCAKES

Preheat oven to 350 degrees F. Lightly grease 12 cup muffin tins and line with paper liners.

In a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix thoroughly.

Divide batter evenly amongst the tins. Bake for about 35 minutes, rotating halfway through. When the cake pulls away from the side of the tins and a toothpick inserted into the center of each comes out clean, they are ready. Don’t over bake. Let cupcakes cool for 10 minutes.

INGREDIENTS - Buttercream Frosting:
1/2 cup vegan butter (I like Earth Balance), at room temperature
1 ½  cups confectioners' sugar
1teaspoon vanilla extract
2 tablespoons nondairy milk (I like rice or almond)
4 oz of vegan cream cheese, softened

DIRECTIONS FOR THE FROSTING

With an electric mixer, whip butter and vegan cream cheese until smooth and fluffy. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla, and milk and gradually increase the speed. You may add more milk to obtain the consistency you desire but add a bit at a time so that you don’t make it too soupy.

Cover the icing with plastic wrap until you are ready to use in order to prevent drying. Re-whip before using.  Once the cupcakes are cooled, spread some frosting on top each cupcake. 

Red Velvet Cupcakes→

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INGREDIENTS– Cupcake Batter

·       2 cups all-purpose flour

·       1 tsp of baking soda

·       1 tsp of baking powder

·       1/2 tsp of salt

·       4 Tablespoons unsweetened, cocoa powder

·       2 cups sugar

·       1 cup vegetable or canola oil

·       2 eggs

·       1 cup sour cream

·       2 tsp of vanilla extract

·       3 tbsp red food coloring

·       1 tsp of apple cider vinegar

DIRECTIONS FOR CUPCAKES

1.     Preheat oven to 350.   Lightly grease 12 muffin tins and line with paper liners.

2.     In a medium bowl, mix flour, baking soda, baking powder, cocoa powder and salt together. Set aside.

3.     In a large bowl, combine the sugar and vegetable oil.

4.     Mix in the eggs, sour cream, vanilla and red food coloring until combined.

5.     Stir in the coffee and white vinegar.

6.     Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

7.     Pour the batter evenly into each tin.

8.     Bake 18-20 minutes. Check by inserting a toothpick in the center of the cake and it is done when the toothpick comes out clean. Do not over bake.

9.     Let the cupcakes cool for 10 minutes.

10.  Frost the cake with cream cheese frosting when the cakes have cooled completely.

Red Velvet Cupcakes are featured on page 133 of Naked and Unashamed.

 

INGREDIENTS - Buttercream Frosting:

2 cups confectioners’ sugar

5 oz. cream cheese, softened

4 oz. butter, softened

2 tbsp whole milk

1 tsp vanilla abstract
 
 

DIRECTIONS FOR THE FROSTING

With an electric mixer, whip butter and cream cheese until smooth and fluffy. With the mixer on low, add confectioners' sugar and fluff for another few minutes. Add vanilla, and milk and gradually increase the speed. You may add more milk to obtain the consistency you desire but add a bit at a time so that you don’t make it too soupy. 

 

 

Gourmet Burger with Remoulade Sauce, Caramelized Onions and Brie Cheese

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Gourmet Burger with Remoulade Sauce, Caramelized Onions and Brie Cheese

INGREDIENTS - Hamburger

1 lb. of lean ground beef or ground turkey

½ cup mayonnaise

½ packet of dry onion soup mix

¼ tsp Dijon mustard

½ tsp salt

½ tsp freshly ground cracked peppercorn

DIRECTIONS

Mix all ingredients. Handle the meat mixture gently. Shape into four ¾ inch burgers. Best if grilled.

INGREDIENTS - Spicy Remoulade Sauce

1 cup mayonnaise

1/4 cup sliced green onions

1 tablespoon chopped fresh parsley

2 tablespoons Creole mustard

2 teaspoons fresh squeezed lemon juice

1 garlic clove, pressed

1/2 teaspoon ground cayenne pepper

2 tbsp ketchup

1 tsp paprika

DIRECTIONS

Mix all ingredients and chill until ready for use.

INGREDIENTS – Caramelized Onions

1 large yellow onion

1 tbsp butter

1 tbsp olive oil

2 tbsp white wine vinegar

1/8 tsp of sugar

Mix all ingredients and chill until ready for use.

DIRECTIONS

Thinly slice the onion.

Over medium heat, melt and heat the oil and butter.

Add the onions and coat with the butter mixture.

Cook over low/medium heat for 10 minutes.

Remove the onions and set aside.

Add the white wine vinegar and the sugar to the pan and stir the onions, scraping the drippings and stirring until the onions are golden and slightly crispy.

Set aside until ready for use.

INGREDIENTS – Burger Toppings

Romaine Lettuce Leafs

Thinly sliced tomatoes

Ciabatta Rolls (grilled or toasted)

Brie Cheese Crumbles (or feta or blue cheese)

DIRECTIONS

Spread the remoulade sauce on the bottom of the bun.

Layer with lettuce and tomato.

Add burger.

Top with onions and Brie cheese crumbles.

Top with bun top.

 

ENJOY!

 

“Find the reference to this burger in Naked and Unashamed, pg 227.”

HAVE YOU MADE THIS RECIPE? LET ME KNOW WHAT YOU THINK AND

LEAVE YOUR COMMENTS HERE!

CREAM SCONES WITH RASPBERRIES AND HAZELNUTS

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Cream Scones with Raspberries and Hazelnuts

 

Ingredients

  •       1 3/4 cups all-purpose flour   4 teaspoons baking powder
  •       1/4 cup white sugar
  •       1/8 teaspoon salt
  •       1/2 cup chopped hazelnuts (walnuts or pecans work well too given your preference)
  •       5 tablespoons unsalted butter 
  •      1/2 cup milk
  •       1/4 cup sour cream
  •       1 egg
  •     1 tablespoon milk

·        Filling:

  •      4 tbsp of raspberry preserve (or other preferable fruit preserves like peach or strawberry)
  •      8 oz of cream cheese softened
  •       ¼ tsp vanilla
  •       ¼ cup sugar

Directions

  1. Preheat the oven to 400 degrees F.
  2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in the butter until the dough is in pea sized lumps using a pastry blender or cut in butter with two butter knives, alternating the cutting process between the two knives. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, adding the nuts last and stir gently until well blended. Be sure not to overwork the dough.
  3. Make the filling. With a blender, blend together the cream cheese, the sugar, and the vanilla until smooth. Set aside.
  4. With floured hands, pat scone dough into 8-12 balls 2 to 3 inches across, depending on what size you want. Then cut the dough balls in half. Place onto a greased baking sheet, and flatten each ball lightly.
  5. Top one dough round with the cream cheese mixture, then with the raspberry preserve and then sprinkle with nuts. Be sure to leave 1/2-inch plain border. Place 1 plain dough round on top each filling-covered round and then seal the edges. Half of your total rounds should be topped. (This can be made 1 day ahead of time. Be sure to wrap in plastic and chill).
  6. The scones should barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
  7. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown and the scones are puffed.
“Mentioned on page 7 of Naked and Unashamed”

 

Have you baked these delicious scones? Let me know what you think and

leave your comments here!