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ultimate chocolate cupcakes

6/23/2021

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- BAKED -

ultimate chocolate cupcakes

June 16th, 2021

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.


Cupcakes. They seems such a simple indulgence. Nothing is really quite as satisfying as a perfect cupcake. There is something about achieving perfection in something as delicate as a cupcake. They tend to expose every shortcoming you may have in your baking skills. Which is why we end up covering them will so much frosting. Am I right? Just think of all those culinary competitions on T.V. what are the judges so impressed by? The delicate and humble cupcake. Plain and simple... but so unctous. This cupcake recipe was a labour of love. True chocolate is not my favourite food on Earth, however, this was for you, for the little boy, the little girl. Happy birthday to you and bon appetite!

ultimate chocolate cupcakes

#lifeaftergluten #chocolatelovers #cupcakes #dairy-free #lowglycemic
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ingredients

400 grams/2 cups  granulated sugar or for a low-glycemic option use date paste (see page xx)
300 grams/2 1/4 cups  flour mix #3 (page xx)
100 grams/1 1/4 cups  alkalized cocoa powder
20 grams/5 tsp  baking powder
5 grams/1 tsp  kosher salt
200 grams/⅘ cups  your favourite milk alternative5
200 grams/7/8 cup  butter or for dairy-free option use coconut oil
3 large  whole eggs
20 grams/4 tsp  pure vanilla extract

Method

Before beginning, make sure that all of the ingredients are at room temperature.

Preheat an oven to 177°C (350°F).

Sift together the sugar, flours, cocoa powder, baking powder and kosher salt. Make a well in the centre.

Combine the milk, butter/oil, eggs and vanilla. Pour this wet mixture into the well of the dry ingredients. Whisk until combine. Beat for another two minutes until slightly aerated.

Divide the batter amongst the 24 cups in your muffin tin. This batter is so perfect that it is not necessary to line your muffin tin; however, if you have cute cupcake liners that you just would love to use, go for it!

Bake until the cupcakes spring back when lightly touched in the centre, or a toothpick comes out nearly clean, about 20 to 25 minutes.
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Strawberry shortcake with sour cream whip

7/30/2020

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Gluten free strawberry shortcake
Perfect for a summers day. Not only is this recipe undetectably gluten-free but it is also reduced fat. By replacing half the heavy cream in whipped cream for sour cream we reduce the fat content dramatically! Heavy cream is about 35% fat while can be as low are sour cream is only 2% fat!

If you really don't care about the light and fluffy texture of whipped cream (I think the angel food cake is fluffy enough without the whipped cream) than remove the heavy cream all together and top your cake with a sweetened sour cream instead!

Have other thoughts on how you'd like to transform this summer cake, I'd love to hear about it. Comment below!

Gluten-free strawberry shortcake

grocery shopping list


gluten-free strawberry shortcake
with sour cream whip recipe

#Gluten-free #Reducedfat #SummerStrawberries

ingredients

angel food cake
see last week's gluten-free angel food cake recipe

poached strawberries
1 pints   strawberries, washed and trimmed
250 millilitres   pomegranate juice

whipped sour cream
300 grams   heavy cream
90 grams   confectioners’ sugar, sifted
5 grams   Madagascar vanilla extract
200 grams   sour cream

Gluten-free strawberry shortcake

method

To make the poached strawberries: In a saucepan bring the pomegranate juice. Slice the strawberries. Place the strawberries in a medium bowl. Pour the hot pomegranate syrup over the berries. Let cool.

To make the whipped sour cream: Beat the cream to soft peak. Add the confectioners’ sugar. Continue whipping until a medium-stiff peak is achieved.

In a separate bowl, whisk together the sour cream and vanilla. Fold into the whipped cream. For best results, cover and let chill a full hour.

Spread half the whipped sour cream over one cake. Garnish generously with poached berries. Layer with a second cake. Spread the remaining whipped sour cream on top. Garnish with the remaining poached berries and syrup. Serve chilled.

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Angel food cake

7/23/2020

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Gluten-free Dairy-free Angel Food Cake
This is cake delivers everything you could want from an angel food cake (unless you want it to deliver a large pepperoni pizza, in that case I think you are asking to much of any cake).


After first when this cake is remove from the oven it will be very tall and beveled. Upon cooling it will deflate a little. Do not worry. For me it leveled off completely which was great because then I didn't need to trim it level.

Check back next week for a strawberry shortcake made with this elegant cake.

Gluten-free Dairy-free Angel Food Cake

grocery shopping ingredients

I shopped the lowest prices on amazon for you. By purchasing these products that you need anyway you give me a commission and help keep this blog alive (without gluten)!

ingredients

360 grams   egg whites, room temperature
310 grams   granulated sugar
5 grams   cream of tartar
10 grams   Madagascar vanilla extract
48 grams  brown rice flour
48 grams   sweet rice flour
24 grams   arrowroot starch
a pinch of kosher salt

method

1. Line the bottom of two 20 centimetre (eight-inch) cake pans or one angel food cake pan (this one is super handy with its removable base) with parchment. Preheat on oven to 177°C (350°F).

2. Whip the egg whites and cream of tartar in a stand mixer for two minutes, until light and frothy. Slowly stream the sugar into the egg whites, while beating. Continue beating until medium-stiff peak. Fold in the vanilla.

3. Gently fold the flour into the egg whites in three stages. With the last stage also fold in the salt.

4. Divide the batter between the two pans. Bake for 12 by 15 minutes. Gently remove from the oven. Let cool completely before removing from the pans.
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    use promo code 30BELOW UNTIL SEPT 31ST FOR 30% OFF!


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    Happy to meet you,

    If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

    Your Blogger, Tamara Green


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  • Home
  • Cookbook
    • Vol 2. Subscription
    • EBOOK
  • RECIPES
    • All Gluten-Free Recipes
    • Dairy-Free Recipes
    • Holiday Recipes
    • Low Gylcemic
    • Savoury Recipes
    • Vegan Recipes
  • Blog Articles
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  • Life A.G. T.V.