Gluten Free Raspberry Filled, Vanilla Cupcake
And Dairy-Free too.
When my son was a kid, I took every little opportunity as reason to make a celebration! First day of school?…A special dessert or his favorite dinner.
Hit a “Single” or stole a base at Little League?…A Banner went up on the kitchen wall that I made of oak-tag cardboard, saluting his #24! End of the school year?…have the neighborhood kids in the yard for a party!
Well, you get the idea. We always felt there is joy and happiness all around us! Why wait for the holidays, why not celebrate even the littlest things?
So, I decided today to make a dessert for the child who is starting school. Maybe Pre-K, or Kindergarten, or First or even Second grade. And if they are apprehensive, then much more the reason to fuss!
This is a Vanilla Cupcake (A scratch recipe, this time) with a Red Raspberry Filling and a Chocolate Frosting. Oh, & it’s also Dairy-Free. All are pretty easy, even for a novice.
I’m attaching a photo of the cupcake’s interior, before being frosted, so you can see what’s up. It was kinda like that Jelly Donut I used to love before Celiac Disease. Wow, those were so good. So, if your family doesn’t like that, just omit the filling. Anyway, Happy Celebrating!! Whatever your reason.
Gluten Free Raspberry filled, Vanilla Cupcake.
Makes 12 regular sized cupcakes. Preheat oven to 350 degrees
1 cup Sorghum Flour
1 cup Potato Starch
1 teas. Xanthan Gum
½ cup Sugar
3 tbl Honey
2 Extra-Lg Eggs, Separated.
1 teas. Baking Soda
1 teas. Baking Powder
1 cup Non-dairy Milk ( I used Coconut-Almond Milk)
½ teas. Sea Salt
¼ cup either Coconut Oil, or Grapeseed Oil, or Canola-Coconut Oil.
2 tbl G-Free Pure Vanilla Extract
1 teas Fresh Lemon Juice
Red Raspberry Preserves, Seedless is best. A small jar is plenty and there will be lots left.
First, separate the eggs and set aside the whites for a minute.
Place all of the dry ingredients in a bowl, and stir well to incorporate them all.
Place all of the wet ingredients into a larger bowl. Beat the whites until very fluffy. You’ll be adding them last in the prep.
Slowly add the dry ingredients, beating after each addition. Once all is added, use a spatula to fold in the beaten whites. This will help give us a “light” cupcake.
When that’s all blended nicely, use a scoop, like an ice cream scoop, and put into lined cupcake pan. ONLY fill about ¼ of the way in each space.
Now using a teaspoon, put a dollop, about 1 teas. Of preserves, into the middle of each.
Then take the batter, and spoon another bit of batter on top of that preserve.
Don’t over-fill them cups, or this will overflow in the baking process. Mine were filled about ¾ of the way when filled and ready for the oven.
Bake at 350 degrees for approx. 18-22 minutes. Since ovens vary, it’s hard to say how long this will take you. Humidity also plays a part, as does altitude. But use this as a guide and keep your eye on them. The toothpick test does work fine here.
Chocolate Frosting , Also Dairy-Free:
3 cups Confectioners’ Sugar
1 stick Margarine ( I like Fleischman’s) Room temp.
5 tbls Cocoa Powder
A few drops of Non-Dairy Milk, as needed. (Again I used Coconut-Almond Milk)
Place the soft margarine in a bowl, and add the Confectioners’ Sugar, slowly, in small additions, as it will “dust” all over if added too fast.
Add the cocoa and beat at medium speed.
This is the “as needed” part. My frosting was too dry, so I added a tablespoon at a time of the milk, until I liked the consistency. Don’t add to much at once. If it does get too “wet”, just add more sugar. No worries!
You don’t need a fancy pastry bag, you can cut a tip off the corner of a baggie, and put the frosting in there to ice. Or just use your butter knife and frost away! The giraffe I decorated mine with was bought at Michael’s Craft stores, but any store of the like has a baking accessory aisle. A.C.Moore, etc. And if you use a 50% off coupon, you’re in!!
Hey, Happy First Day of School, Kids!!!!!
Happy First Day of Autumn!!!
Congrats on that Score!!!!!