Saturday, 14 January 2012

Gluten Free Vegan Baking - German Chocolate Cupcakes

Baking utilized to be fairly straight forward flour, butter, eggs, sugar and some sort of leavening such as baking powder or soda. These days with the awareness of food allergies, intolerances and lifestyle selections, 1 desires to consider outside the box to accommodate diets other that what is regarded as standard .
With the win of Chloe and her vegan cupcakes on Cupcake Wars, the awareness that alternative baking can be just as delicious, if not more, as standard baking has improved tremendously.

Vegan diets consist of no animal goods which means that ingredients such as butter and eggs that have traditionally been utilized to add substance and flavor to gluten-zero cost diets are off limits to vegan, gluten-zero cost baking.

Vegenaise is an egg-zero cost, dairy-zero cost mayonnaise substitute from Follow Your Heart that makes an ideal ingredient in gluten-zero cost, vegan baking. Vegenaise comes in 5 varieties including Organic, Decreased Fat and Grapeseed Oil. The Grapeseed Oil selection is specially high quality for persons who require to watch cholesterol as clinical tests have shown subjects experienced a lowering of LDL (the so referred to as 'bad' cholesterol), and an enhance in HDL (the 'good' cholesterol) with the inclusion of grapeseed oil in their diets.

Baking gluten-zero cost and vegan is not only do-able, it can be really delicious as well. Case in point is these Gluten Absolutely free Vegan German Chocolate Cupcakes. No 1 will miss the absence of gluten or animal goods in these treats.

If preferred, an all purpose gluten-zero cost flour blend can be substituted for the white rice flour, millet flour, sweet rice flour and tapioca starch. Use 1 cups all purpose gluten-zero cost flour blend.

Gluten Absolutely free Vegan German Chocolate Cupcakes


cup superfine white rice flour
1/three cup millet flour
1/three cup superfine sweet rice flour
1/three cup tapioca starch
1/three cup unsweetened cocoa powder
1 teaspoon baking soda
teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder
1 cup granulated sugar
1 cup coconut milk (shake can well prior to measuring)
cup Vegenaise
two teaspoon pure vanilla extract
teaspoon pure almond extract


Preheat oven to 350 degrees. Line a 12 cup regular muffin pan with paper liners.

In a substantial mixing bowl, whisk together the white rice flour, millet flour, sweet rice flour, tapioca starch, baking soda, salt and espresso powder.
In a separate mixing bowl whisk together the sugar, coconut milk, Vegenaise and extracts. Add the coconut milk mixture to the dry ingredients and stir or whisk to combine.

Divide the batter evenly among the ready muffin cups, filling every cup about full.

Bake for 20 25 minutes or till the tops are slightly springy and a toothpick inserted in the center comes out clean. Leave oven on. Let cool in pan for 5 minutes then eliminate to a wire rack to finish cooling. Prepare frosting while cupcakes cool.



1 cups coconut flakes
1 cup pecans, chopped
4 cups confectioners sugar, measured then sifted
teaspoon kosher or fine sea salt
cup refined coconut oil at space temperature
two teaspoons pure vanilla extract
teaspoon pure almond extract
4 6 tablespoons coconut milk


Place the coconut flakes pecans on separate baking sheets. Toast in oven till fragrant and lightly browned, about 5 minutes for the coconut and about 10 minutes for the pecans. Watch closely so they dont burn. Let cool while mixing the rest of the frosting.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the confectioners sugar, salt, coconut oil and the extracts. Starting with the mixer on low speed, blend the ingredients till combined. Gradually enhance the speed to medium and add the coconut milk, 1 tablespoon at a time till the frosting is the consistency of buttercream frosting. Turn mixer to medium high speed and continue to mix for three minutes.

Take a handful of the toasted coconut flakes to use as garnish and add the rest along with the pecan to the frosting and mix well. You may require to add a bit more coconut milk to keep the frosting at a spreadable constancy. Frost cooled cupcakes, sprinkle with some toasted coconut and serve.

Makes 12 cupcakes.

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