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The Ultimate Gluten Free Earl Grey Cupcakes

2 Mar

Ultimate Gluten Free Earl Grey Cupcakes with some Earl Grey Whipped Cream Frosting!

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Holy Smokes!  I’ve been searching far and wide for a recipe that combined one of my favorite tea’s with gluten free flour to make the ultimate earl grey cupcake. Now if you like matcha cake you may like this subtle and delicate take on tea cake. I adapted some of my favorite recipes into a gluten free recipe and voila! These little cupcakes are slightly sweet and depending on how you like your tea, dark or light you can play with the flavour of these scrumptious goodies.

Earl Grey Cupcakes with Whipped Cream Icing

Makes about 12
Earl Grey Cupcake Batter
Ingredients

Adapted from Honey and Jam’s recipe
1/2 cup salted butter, at room temperature

2/3 cups of sugar

1/4 tsp stevia ( optional)

2 eggs

1 1/2 cups of sifted gluten free flour mix (1/3 arrowroot powder, 1/3 tapioca starch, 1/3 fava bean flour)

2 tsp baking powder

1/2 tsp of xanthan powder

1/2 cup milk

3 bags of earl grey tea

Early Grey Whipped Cream Frosting 

Adapted from Elana’s Pantry

Ingredients

1 cup of heavy cream ( room temperature)

1 tablespoon of Agave syrup

1 bag of earl grey tea

Directions

1-Preheat oven to 350 celsius

2- Cream sugar and stevia with butter

3- Add eggs and mix together ( scrap sides of bowl)

4- In the meantime heat milk up to a low simmer. Once heated place milk in container then steep tea bag to your liking.

5- Sift all dry ingredients as well as remaining tea.

6- Combine dry ingredients in stages into the butter mixture.

7-Once cooled add milk and beat in the rest of the dry ingredients.

8- Pour the mixture into cupcake liners.

Frosting

1- Run tea bag under hot water

2-Let tea bag sit the cream

3. Tear bag and use some of the tea to add more flavour (about 1/3 of the bag)

4. Add Agave

5. Beat until you see stiff peaks

6. Decorate cooled cupcakes

Voila! You can serve these yummy goodies at you next tea party. They will be a nice accent to any afternoon tea. Some of my favorite tea’s to pair these cupcakes with are Mariage Freres’ Russian Star or even some Saint Petersburg’s, Kusmi Tea .

Sit back relax and enjoy some tea and lovely Earl Grey Cupcakes.

Gluten Free Zucchini Chocolate Dream Bread

23 Feb

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After a long hiatus, I am back to cooking again.

My love of baking has not subsided!  I have experimented with many types of gluten free flour . I’ve come to the conclusion that the best thing to do is to blend flours together to try and achieve the same consistency found in regular yummy bready things. Keep in mind it will never be the same. It just can’t. Once you make peace with that, the door into a yummy gluten free baking world will open!

So I had these ‘meh’ looking zucchini’s hanging out in my fridge as well as huge bag of dark chocolate chips. Combine that with a huge hankering for something sweet and voila its time to bake up a storm. I searched the web and found many recipes and took the best of the best each and came up with this.

Ingredients

Dry:

1 1/2 cups gluten free flour mix ( 1 part chickpea/fava bean flour, 1 cup of arrowroot or cornstarch and 1 part tapioca starch)

1/2 cup of dark chocolate chips

1 tsp xanthan gum

1/2 tsp of baking powder

1 tsp cinnamon

1/2 tsp of salt

Wet:

2/3 cups of light brown sugar

1 tsp vanilla extract

2 eggs

1/4 grapeseed oil or coconut oil

1/2 applesauce

Other:

2 medium small zucchini shredded (about 1 1/2 cups)

Directions:

1, Preheat oven to 350 F

2. Grease large loaf pan

3. Mix sugar and oil

4.Combine the rest of wet ingredients in a large bowl with mixer or by hand

5.Slowly add dry ingredients to wet ingredients

6. Fold shredded zucchini into mixture

7. Bake for about 50 minutes to an hour

The loaf should be nice and moist and just plain yummy. The recipe makes about 12 servings or 10 generous slices. I would suggest pairing this with some nice mate green tea, or even some nice chamomile if your having a late night snack. Or if your feeling very decadent with an amazing hot chocolate.

Happy eats!

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