Vegan Gluten-Free Hot Chocolate Cupcakes

    Sooo, the post this week is a bit late...but...there is a good reason for it!  My editor and I have been super busy the past few days, working on creating our first episode of Delectably Different In the Kitchen!  We had a blast filming today and are so excited to have a big video launch in the New Year.  Stay tuned for that post!   

  For this week, I decide to continue with the theme of hot holiday drinks transformed into yummy desserts.  Today's drink is: Hot Chocolate!  In the form of a delicious vegan and gluten-free cupcake, topped with (what else?) Marshmallow Fluff.  Oh yeah, that's right.  I hope you enjoy!      

You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup cocoa powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup coconut oil

½ cup pumpkin puree

1 cup coconut milk

1 tbsp vinegar

1 tbsp vanilla extract

2 tsp chocolate extract

½ cup Lily’s chocolate chips

1 cup hot water

       Preheat the oven to 350°F.  Grease two jumbo muffin pans and set aside.

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.

       In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.  

      Then slowly add the liquid to the dry ingredients, stirring until  both mixtures are fully combined.  Next, fold in the chocolate chips.

       Add hot water to the batter and mix well, until the batter is thin.  Pour evenly into the prepared muffin tins and bake for about 18 - 20 minutes or until a toothpick comes out clean.

   Once the cupcakes have finished baking, allow to cool before coring and filling with the marshmallow fluff.

 

Vanilla Marshmallow Fluff

2 ½ cups powdered sugar

1/2 cup palm shortening

4 tsp vanilla extract

5 Dandies Vegan Marshmallows

SoDelicious Coconut Milk –as needed

       To begin, use an electric mixer in a medium bowl and beat the palm shortening until light and fluffy.  Add in one cup of powdered sugar then whip until it is thick and hard to whip.  Then add in two teaspoons of vanilla and about half a tablespoon of coconut milk and mix.  Mix in another half cup of powdered sugar.

       Spray a glass cereal bowl with cooking spray and place five vegan marshmallows in the bowl.  Heat in the microwave for about 20 seconds.  Remove the bowl, stir, then mix in about one tablespoon of coconut milk.  Stick it back in the microwave for another 18-20 seconds.  Take out of the microwave and continue to stir, stir, stir. 

       Quickly fold the melted marshmallows into the frosting mixture.  Add the last cup of powdered sugar followed by a splash of coconut milk and the remaining two teaspoons of vanilla.  You now have a scrumptious VEGAN marshmallow fluff frosting!

Gluten-Free Almond JOY! Cake

       Sometimes you feel like a nut and sometimes you don’t!  In my case I do feel just a bit nutty. ;) 

       So today I bring you my version of a classic candy bar: Almond Joy.  Except it is in cake form!  If you like almonds, coconut, and chocolate, than I believe this will be THE cake for you!       

You'll need:

1 cup coconut oil

2 cup sugar

1 tbsp vanilla extract

3 tsp coconut extract

1 tsp almond extract

4 eggs

3 cups gluten-free all-purpose flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

½ cup unsweetened shredded coconut

½ cup sliced almonds

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour.

       In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy.  Add in the extracts then continue whipping until fully creamed.

       Gradually add the eggs, one at a time, mixing well between each addition.  

 

 

 

    In a separate bowl, combine the dry ingredients.  Then stir that into the creamed mixture a little at a time, alternating with the buttermilk. Fold in Sliced almonds and coconut shreds.

       Pour batter into prepared pans then bake for 20 - 25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool fully before frosting. 

Best Chocolate Frosting Ever!

3 cups powdered sugar

¼ cup dark cocoa

1 tsp chocolate extract

1 tsp vanilla extract

Heavy whipping cream

       In a large bowl, whip the butter with an electric mixer until fluffy.  Next, whip in one cup of powdered sugar, then add in the cocoa, flavorings and one tablespoon heavy cream.  Keep whipping until the mixture becomes a little thinner.  Then whip in the remaining two cups of powdered sugar one at a time, beating well between each addition and alternating with the additional heavy cream as needed. 

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the rest of the frosting. 

Cinnamon Cranberry Scone

    One of my first recipes I posted on my blog was a Lavender Scone with a Spearmint Clotted Cream, which was a hit with my test group I might add ;). But now that we’re in that cranberry weather season I decided to switch up the flavors and bring you a Cranberry Spice Scone with a Cinnamon Glaze topping. I hope you enjoy!! 

What you’ll need... 

1/3 Cup Sugar 

2 Cups Flour 

2 tsp Baking Powder 

1/2 tsp Salt 

1 tsp Cinnamon 

1 tsp Nutmeg 

6 tbsp Butter, softened 

1 Cup Dried Cranberry 

1/2 Cup Milk 

1 Egg 

Preheat oven to 425 degrees.  Prepare a cookie sheet by lightly greasing it.

 In a mixing bowl, combine sugar, flour, baking powder, and salt.  Mix well.  Cut in butter until fully combined and the mixture is crumbly.

Add in Cranberry, milk, and egg Mix thoroughly until batter is moist and slightly tacky.

  Drop spoonfuls onto greased cookie sheet, sprinkle with sugar.  This is optional, but it does give the top a wee bit of a crunch which adds a nice texture.

  Bake for 10-13 minutes or until the tops are a beautiful golden brown.

 Transfer onto a cooling rack and allow to cool slightly before serving.

Cinnamon Glaze

2 Cups Powdered Sugar

2 tsp Cinnamon

1 tsp Vanilla Extract

¼ Cup + 1 tbsp Whipping Cream

    In a bowl stir all the ingredients together until fully combined and thick. Dollop on top of each of the cooled scones generously. Put into the refrigerator so the glaze hardens. Serve and enjoy!

Gluten-Free Holiday Spice Cake

       I promised I’d be bringing more eggnog recipes to the table but I wanted to mix it up and have different variations of flavors featuring eggnog.  So this time I decided to bring to you one of my all-time favorite cakes: Spice Cake!  I love it so much that it is what I request every year for my birthday (though this year I made myself Baklava, which was also pretty amazing).

 I hope you enjoy this twisted eggnog spice cake recipe!

You'll need:

½ cup butter, softened

1 cup sugar

2 egg

1 tbsp vanilla

-

2 cups Bob’s Red Mill Gluten-Free Flour

2 tsp xanthan gum

1 tsp baking soda

1 tsp baking powder

2 tsp nutmeg

1 ½ tsp clove

½ tsp cayenne

½ tsp salt

1 cup eggnog

1 tbsp vinegar

       Preheat oven to 350°F.  Grease two 9" round cake pans and set aside.

       In a large mixing bowl using an electric mixer, cream together butter and sugar until light and fluffy.  Next, beat in the eggs one at a time, then whip in the vanilla extract.

 

       Add one tablespoon of vinegar to the cup of eggnog, then set aside until needed. 

In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt and spices. 

       Gradually add the dry ingredients into the creamed mixture, alternating with the eggnog and beating well after each addition. You may need to hand mix the batter after the second addition of flour since the batter will become thick and gummy.

       Divide batter between the two prepared pans.  Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

        Cool for 10 minutes before transferring from the pans to a wire cooling rack to let them finish cooling.

 

Salted Chocolate Butter Cream Frosting

1 stick of butter, softened

3 cups powdered sugar

½ tbsp dark cocoa

1 tsp vanilla

1 tsp chocolate extract

2 1/2 tbsp heavy whipping cream

       In a large bowl with an electric mixer, whip the butter until fluffy.  Whip in one cup of powdered sugar, then add in the cocoa, flavorings and one tablespoon heavy cream.  Keep whipping until the mixture becomes a little thinner.  Then whip in the remaining two cups of powdered sugar one at a time, beating well between each addition and alternating with the remaining heavy cream.   

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the rest of the frosting.  Sprinkle the top of the cake with a light dusting of nutmeg then serve and enjoy!

Vegan Gluten-Free Cookies N’ Cream Cake

       Who doesn’t like the combination of Cookies N’ Cream?  The deliciousness of rich chocolate with a perfectly creamy vanilla topping...what's not to like?!  But how can we take this great classic and make it even better?  By making it gluten-free and vegan, of course!  I hope you enjoy this guilt-free version of a decadent recipe…

     
You'll need:

1 cup sugar

1/2 cup brown sugar

1 3/4 cups gluten-free all-purpose flour

2 tsp xanthan gum

1 cup dark cocoa powder

1 tsp cinnamon

1 ½ tsp baking powder

1 ½  tsp baking soda

1 teaspoon salt

1/2 cup coconut oil

½ cup pumpkin puree

1 cup coconut milk

1 tbsp vinegar

1 tbsp vanilla extract

½ cup Lily’s Chocolate Chips

1 cup hot water 

       Preheat the oven to 350°F.  Grease two 9 inch round cake pans. 

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, cinnamon, and salt.

        In a separate bowl, whip together coconut oil, pumpkin, coconut milk, vinegar, and vanilla.  Then slowly add the liquid mixture to the dry ingredients and stir until combined.  

Next, fold in the chocolate chips.

    Add the hot water to the batter and mix well, until batter thins out.  Pour evenly into the prepared pans and bake for about 20 - 25 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow to cool completely before frosting.

 

Vanilla Cream Frosting

1 cup coconut palm shortening

3 cups powdered sugar

1 tsp vanilla extract

Coconut milk

       In a bowl using an electric mixer, cream the shortening until its smooth. Add in two cups of powdered sugar and cream together until the butter is thick and crumbly.

       Add in the vanilla extract and a splash of coconut milk.  Add in another cup of powdered sugar followed by just enough coconut milk to make the frosting nice and smooth.  Continue mixing until creamy. 

       Assemble the layers, then fill and frost the cakes.  Serve and enjoy!

Gluten-Free Chocolate & Cherry Cupcake

    It's the time of year when you can find one of my most favorite candies: cordial cherries!!!  So today I bring you my version of a cherry cordial, in a cupcake form.  I hope you enjoy!        

You'll need: 

1 cup sugar 

1/2 cup brown sugar 

1 3/4 cups gluten-free all-purpose flour 

2 tsp xanthan gum 

1 cup cocoa powder 

1 ½ tsp baking powder 

1 ½  tsp baking soda 

1 teaspoon salt 

1/2 cup coconut oil, melted 

2 large eggs 

1 cup buttermilk 

1 tbsp vanilla extract 

1 tsp butter flavor 

2 tsp cherry Flavor 

1 cup of hot water 

Dried cherries

 

-Makes 12 large cupcakes. 

       Preheat the oven to 350°F.  Prepare two jumbo six-cup muffin tins by greasing. 

 

       In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt. 

       In a separate bowl, whip together coconut oil, eggs, buttermilk, butter flavor, cherry extract, and vanilla.  Then slowly add the liquid to the dry ingredients until both mixtures are fully combined. Add hot water to the batter and mix well, until the batter is thin. 

 

   Pour evenly into the prepared muffin pans. Sprinkle a generous amount of dried cherries on top, then stir with a butter knife to mix them into the batter. 

 Bake for about 25–30 minutes or until a toothpick comes out clean. 

       Once the cupcakes have finished baking, allow to cool for about five minutes in the pans before transferring to a cooling rack.

       After they have completely cooled, core out the centers with either a coring tool or a butter knife. Then it's time to fill them!

 

Cherry Vanilla Crème

 Frosting

1 8oz block of Kerrygold Salted Butter 

3 cups powdered sugar 

1 tsp vanilla extract 

1 tsp cherry Flavor  

1 tbsp heavy whipping cream 

1 cup frozen cherry pieces, thawed 

½ tsp salt   

   In a bowl using an electric mixer, cream the butter until smooth. Add in one cup of powdered sugar and cream together until thick and crumbly. Whip in the heavy cream and extracts.  Add in another cup of  powdered sugar followed by the thawed cherries. once the cherries are mixed in add in your final cup of sugar.  Continue whipping until the mixture is fully combined. 

       *Brian’s note:  Don’t skip the Kerrygold butter!  I’m not saying that this recipe won’t still be amazing without it, but the Kerrygold really takes it over the top in deliciousness and gives it an incredible flavor.

    Fill and frost the cooled cupcakes with the creme frosting.  Then serve and enjoy!