Gluten Free Dairy Free Pumpkin Spice Cupcakes
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 28.15
- Health score: 1.00
- Weight Watcher points: 20.00
Summary
You can never have too many dessert recipes, so give Gluten Free Dairy Free Pumpkin Spice Cupcakes a try. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 425 calories. This dairy free recipe serves 12 and costs 77 cents per serving. 1 person were impressed by this recipe. Head to the store and pick up sorghum flour, flax seed meal, evaporated cane sugar, and a few other things to make it today. It is brought to you by Foodista. Not a lot of people really liked this American dish. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 21%, this dish is not so super. Dairy-Free Gluten-Free Oatmeal Pumpkin Spice Cookies, Pumpkin Chai Cupcakes with Cashew Chai Frosting (Gluten Free, Paleo + Dairy Free), and Grain-free, Gluten-free and Dairy-free Spiced Applesauce Cupcakes are very similar to this recipe.
Ingredients
baking soda0.5 teaspoon
brown rice flour0.25 cup
evaporated cane sugar0.5 cup
egg whites3 large
eggs2 large
flax seed meal2 tablespoons
graham cracker crumbs2 tablespoons
ground cinnamon1.5 teaspoons
ground cloves0.25 teaspoon
ground ginger1 teaspoon
ground nutmeg0.5 teaspoon
kosher salt0.5 teaspoon
brown sugar0.5 cup
will need a candy thermometer12 servings
pear sauce0.25 cup
pumpkin puree8 ounces- sorghum flour0.5 cup
- plus 2 tablespoons plus 1 teaspoon sugar1.25 cups
- tapioca flour0.5 cup
vanilla extract0.5 teaspoon
vegetable oil0.25 cup
plus 1 tablespoon water0.25 cup
Instructions
Step 1
Preheat oven to 350 degrees FLine a muffin pan with cupcake liners.In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.Then add pumpkin, mix for another minute.
Step 2
Add the flour mixture, whisk until just combined, about 30 seconds.Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
Bake for 22-26 minutes, until a toothpick inserted comes out clean.Set aside to cool completely before frosting.Note If you dont have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.For the meringue frosting
Step 1
Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, stir to dissolve.When the mixture reaches 220 degrees F it is ready for the stand mixer.Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.Increase the speed to high and whip until soft white peaks are formed.At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.Continue to whisk on high until the bowl has cooled, about 5-8 minutes.Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.
Categories
Cuisines: American
Dish Types: dessert
Diets: dairy free