August 23, 2017

Gingerbread Cupcakes

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up of the different dishes that make up our spread.  This year, Robert and I are hosting the Feast at our home, so mine is the turkey to prepare (I always use Alton Brown’s Brined Turkey recipe), along with gluten-free gravy and the stuffing (see my recipe I shared here a couple of weeks ago).   My daughter, Kassia and her mother-in-law Mary Ann are divvy-ing up the sides and salads!  And we each are making a dessert…these spicy-sweet Gingerbread Mini-Cupcakes are my contribution.  Oh, they are so darling!  And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used ** 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these cupcakes are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and the mini-cupcakes only take 10-12 minutes to bake.  We will have ours with Spiced Whipped Cream (see the recipe  here).  But they are equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

2014-11-29 22.51.34

Mini Gingerbread Cupcakes

ingredients:
1+1/4 cup gluten-free all purpose flour blend **(see above)
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 tablespoons butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water

directions:

  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside to cool slightly
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular-sized for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Gingerbread Cupcakes

Many of you have gone on Spring Break or are anticipating taking a vacation this summer. It is a time to refresh spirit, soul, and body. Over the next couple of weeks, our faithful bloggers will be taking a ‘spring break’ from writing so that they can come back to us refreshed and freshly anointed.
However, Girlfriends’ Coffee Hour website won’t ‘go black’! We will be revisiting some of our favorite blogs and daily devotions which have blessed us in the past. We pray that each of you, our faithful friends and readers, will continue to start your day meditating on the devotionals and songblogs, and be encouraged and blessed.

Let’s give each of our bloggers a big round of applause, a hug,
and the rest they so deserve. God bless you, ladies!

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up all of the different dishes that make up our spread.  This year I was happy to prepare a side dish (Quinoa Veggie Salad w/ Orange Vinaigrette), the beverages (one <adult> choice of which was Apple Cider Sangria), and a dessert…these spicy-sweet Gingerbread Mini-Cupcakes. Oh, they were so darling! And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

2014-11-27 13.11.15

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these cupcakes are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and only takes 10-12 minutes to bake. We enjoyed ours with Spiced Whipped Cream (see the recipe from last week’s blogpost here).  But they would be equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

2014-11-29 22.51.34

Mini Gingerbread Cupcakes

ingredients:
1+1/4 cup gluten-free all purpose flour blend **
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4T butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water

directions:

  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

GF Sour Cream Chocolate Cupcakes w/ Frosting

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This week’s recipe is for my husband.  (Actually, he is the guinea pig for all of my recipes.  Now he would tell you he is the ‘welcome recipient’ of the firstfruits of all my blog foods.)  So, we were at the store the other day, stocking up on a few gluten free flour varieties when he spotted one we don’t have in our pantry—quinoa flour.  That got my attention…but so did the price!  Oh. My.  But before I was done being aghast about the cost, he had spied a recipe on the back of the package for Sour Cream Chocolate Cupcakes.  Even though I nixed the purchase of the flour, I promised to still make the cupcakes.  Here we go!

2013-09-10 21.00.47

Sour Cream Chocolate Cupcakes

Ingredients:
1+1/2 cups gluten free flour blend *
1+1/2 teaspoons baking powder  2013-09-10 15.44.34
3/4 teaspoon instant coffee granules
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 cup warmed almond milk
1/2 cup cocoa powder
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature
1/2 cup agave nectar
1/4 cup coconut (or palm) sugar
1 large egg
1 teaspoon vanilla extract

Directions:

  • Preheat oven to 325.
  • Line regular sized 12 cup muffin tin with liners.
  • In a medium sized bowl, whisk together the first six ingredients—the dry ingredients—and set aside.
  • In a small bowl, whisk together the warm milk and the cocoa powder.  Then stir in the sour cream; set aside.
  • Set up a stand mixer with the paddle attachment; add the butter and beat for 3 or 4 minutes on medium ‘til light and fluffy.
  • Beat in the agave nectar.  Add the coconut sugar, and beat ‘til light and fluffy again.
  • Add the egg and vanilla extract beating ‘til the egg is totally incorporated.
  • Stir in the sour cream/chocolate mixture.
  • Add the dry ingredients to the wet ingredients mixing on the slowest speed just ‘til they are thoroughly mixed together.
  • Divide the batter into the paper-lined muffin tin filling to about 3/4 full (this is a stiff batter).
  • Bake for 15-20 minutes ‘til tops spring back when lightly touched and toothpick comes out clean.
  • Cool for just 3 or 4 minutes in muffin tin then remove and set gently onto a wire rack to cool completely.

Chocolate Cream Cheese/Whipped Cream Frosting

Ingredients:
1 cup + 2 tablespoons heavy cream, cold
8 ounce package cream cheese, at room temperature
2 tablespoons agave nectar
1 teaspoon vanilla extract , pinch of kosher salt
4 tablespoons cocoa powder
1/2 cup powdered sugar

Directions:

  • Chill bowl and beaters in freezer for 10 minutes.
  • Beat 1 cup heavy cream in chilled bowl ‘til stiff peaks form.  Set aside.
  • In separate bowl, beat softened cream cheese along with agave nectar, vanilla , and salt for 3 minutes ‘til light.
  • Sift in the cocoa powder and the powdered sugar. Beat on low for 30-45 seconds ‘til smooth.
  • Add in the rest of the heavy cream and beat ‘til light and creamy.
  • Take 1/3 of the whipped heavy cream and mix in on lowest speed ‘til incorporated.
  • Remove bowl from stand mixer and fold in the rest of the whipped heavy cream ‘ til combined.
  • Pipe (or spread) onto top of cupcakes.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen