Having fun with cupcakes

For the Fourth of July we played around with cupcakes, our watermellon and hamburger cupcakes were both made with the following recipe . They were just decorated differently 

Home made vanilla cupcakes

1 cup soft butter

2 cups sugar

4 eggs, or egg replacer

3 cups of gluten free flour

2 tsp xanthan gum 

1 tsp baking powder

1/2 tsp salt

1 1/3 cups cold milk. We used almond vanilla milk

350 mix dry items and set aside. Cream butter and sugar. Add eggs one at a time. Add vanilla then flour and then milk 

Bake for about 20 minuets 

Chocolate peanut butter banana cupcakes

These were so good and only lasted a day or two in my house 

We are making more this afternoon.

Gluten and dairy free version 

1 1/2 cups gluten free flour

For non gluten free omit xanthan gum and do 1 1/2 cups all purpose flour 

1 tsp xanthan gum

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large ripe. The ripper the better mashed

1 egg plus 1 egg yolk

For egg free use egg replacer or apple sauce conversions 

2 tsp vanilla extract

3/4 cup sugar

6 tbs of soft butter

1/2 cup if yogurt or sour creme 

For dairy free we used almond yogurt

350 for about 20 mins

Begin with mixing vanilla, sugar,butter, and yogurt then add eggs and dry ingredients 

Frosting 

Peanut butter frosting

2 cups powdered sugar

3/4 cup creamy peanut butter 

1/2 cup soft butter

2-4 tbs of milk, we used almond milk for a dairy free option. 

Chocolate glaze

We buy milk fee chocolate chips at wegmans in the organic section

2 ounces chocolate chips 

2 tbs heavy creme now we but and organic dairy free version at our regular grocery store 

Snicker doodle muffins

1 1/2 cups and 2 tbs gluten free flour
1 tsp xanthan gum
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 egg or egg replacer (following directions on egg replacer box)
1/3 cup butter melter
1/2 cup milk, we used soy milk

Mix all together bake at 400 for 15 to 20 mins

Once out of the overnight we dipped the tops of the muffins in melted butter then in to cinnamon and sugar mix

Thaws were so good and did not last long in my house at all. They are a new fab

Cinnamon roll cake

3 c gluten free flour
1tsp xanthan gum
1/2 salt
1 c sugar
4 tsp baking powder
1 1/2 c milk, almond milk or soy milk
2 eggs or use egg replacer following replacer directions on box
2 tsp vanilla
1/2 cup butter, almond butter, or organic butter melted

Mix all together. Place in greased cake pan
Mix
1 cup bitter, almond butter or organic butter melted
1 cup brown sugar
2 tbs gluten free flour
1 tbs cinnamon

Pour evenly ontop of cake batter
Then take butter knife and swirl in cake pan across side ways and up and down

Bake at 350 for 25 to 32 mind

Prepare glaze
2 c powder sugar
5 tbs milk, almond milk or soy milk
1 tsp vanilla

Drizzle ontop of cinnamon roll cake and serve

Donut muffins

These are so yummy and I made them gluten free and dairy free. They were so ggod infact that the first batch was gone in minuets making me to bake more.

3/4 cup sugar
1/4 cup veg oil
1 egg.....we used egg replacer
1 tsp vanilla
3/4 cup milk we used almond milk
1 1/2 cups gluten free flour
1/2 tsp zantham gum
1/4 tsp salt
1/2 tsp of nutmeg and cinnamom

Mix dry and add wet ingredients
Bake at 350 for about 15 mins

Coating
2 tbs melted butter
Cinnamon sugar mix

Brush tops of muffins with melted butter after they are cooked then sprinkel with cinnamon and sugar mix. Eat and ill know you will enjoy them.

A Special pumpkin bread

Fall is in the air and it has hit in my kitchen:
This pumpkin bread is gluten free, dairy fee and egg free...but I'll post it in all forms for everyone.

3 cups of sugar...if sugar free use your sugar substitute
1 cup veg oil
4 eggs...egg free use your egg re placer powder 1 1/2 tsp to 2 tbs water per egg
a can of pumpkin.
2 tsp salt
3 1/2 cups gluten free flour..all purpose for our non allergic
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
2/3 cup water
bake at 350 degrees for 30 to 40 minutes or untill a tooth pick comes out clean

Dinner and desert

Betty crocker gluten free cookie mix. After reading the ingredients i realized they were also dairy free. Score. Halayna cant have dairy either, but a problem it calls for two eggs and yep you guessed it no eggs shes allergic. I decided to go home and play around with it anyways. I have egg re-placer on hand always do butt his seemed dry as mixed and needed something else. So i used half of a apple sauce. Like the ones you pack in your kids lunch. And followed the rest of the directions. Success and they were yummy event the non allergy kids at the birthday party wanted to eat them. Which they were able to have one only because there was nothing else at the party desert wise that Halayna could have. It was quick and easy in a pinch and tasted good, but I like the from scratch better just because I then know everything that goes in it.

On to the main dish. Gluten free dairy free home made mac and cheese.
This one made me nervous, but while at the grocery i found a soy based cheese. Oh my excitement. Halayna loves cheese and ate it daily until we found the dairy allergy. So I had to try making mac and cheese. So instead of soy milk as our base we had to use almond milk. Halayna can not have the soy due to the high vitamin B count and well her body is allergic to vitamin B. So I did the corn starch and dairy free gluten free butter to make the thickining agent (just like you would for the original )  But used almond milk. I added a bit of cinnamon and nutmeg along with my salt and pepper to taste. Its hard to tell you how much to use it depends on you really. Some dont like these strong spices but the worked great with the almond milk, also added a bit of the soy based cheese in the sauce. ( we like it cheesy) . Okay so in the other pot I had my gluten free noodle cooking. After the sauce got thick I did the usual, I grated up the soy based cheese put it on top. I baked at 350 degrees for about 30 minutes just until the cheese melted and served it. It was pretty good. And I am sure it will be made again so miss allergies can still have what she loves when she will eat by mouth.

vanilla cookies with nutella

Vanilla crisp

1/2 cup butter
1/2 cup shortening
1 cup sugar
2 tsp vanilla
2 eggs
2 1/2 cups gluten free flour (use regular flour for non gluten free)
1 tsp zantham gum (leave out for non gluten free)

Creme together your butter, shortening and sugar, add your vanilla, and the eggs 1 at a time. Blend in your flour.

Drop by the spoonful on a non greased baking pan. Or roll into a log and cut, flatten with a dusted cup. Bake at 375 degrees for 8 minutes.

The frosting

2 cups of confectionery sugar
2 tbs of butter
2 tbs of milk
1 tsp of vanilla
2 tbs of nuttela (or whatever else you have like melted chocolate)