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- Ingredients
- 2 cups gluten-free flour mix (Bob’s Red Mill 1 to 1 is what I used)
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 2 tsp. baking soda
- 3/4 tsp. salt
- 4 large eggs (I used extra-large)
- 1-1/2 cups sugar
- 3/4 cup unsweetened applesauce
- 1/2 cup oil (I used canola)
- 1 tsp. vanilla extract
- 14.5 oz. peeled and grated carrots (about 4 cups)
Preheat oven to 350 degrees F. Prepare 24 muffin cups by using paper liners or another non-stick method.
Stir together gf flour, cinnamon, ginger, nutmeg, soda, and salt. Set aside.
In a large bowl, beat the eggs and then stir in the sugar, applesauce, oil, and vanilla. Beat until combined. Add the flour mixture and stir until just combined. Stop stirring. Fold in the carrots until just combined.
Spoon the batter evenly into the prepared cups. Bake 15-20 minutes at 350 degrees F. They are done when muffin springs back when lightly pressed. It took mine about 24 minutes, probably because my eggs were extra-large.
- Frosting Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup (4 oz.) butter, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
In a mixer, beat together cream cheese and butter until well mixed. Stir in powdered sugar and vanilla until well combined.
NOTES: The cupcake recipe comes from texanerin.com and she has a variety of ways to do this in different pans, like to make cakes, and also offers ingredient substitution possibilities. I only used her cake recipe, not her frosting. These cupcakes had rave reviews. It may be one of the first things I’ve made gluten-free that I couldn’t tell. They were delicious! Most of the cupcakes I “cored” and filled with my Lemon Curd, then I frosted with Cream Cheese Frosting. I think you could play around with these quite a bit. Orange curd? Orange frosting? I think yes!
- Ingredients
- 2/3 cup butter, melted
- 1 lb. brown sugar (2-1/3 cups, packed)
- 3 eggs
- 2-2/3 cups flour
- 2-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup walnuts, chopped
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease, or line with parchment paper, a 9×13″ baking dish.
Stir brown sugar into warm melted butter. Let sit a few minutes. Stir in eggs until well blended. Sift together flour, baking powder, and salt. Stir flour mixture, walnuts, and chocolate chips into sugar mixture. Spread into prepared baking dish. Bake at 350 degrees F for 25-30 minutes. Cool. Cut into squares.
- Ingredients
- 1 Tbsp. lemon zest
- 3/4 cup lemon juice
- 1-1/2 cups water
- 4-1/2 cups sugar
- 1 envelope Certo liquid fruit pectin
- Optional: yellow food coloring
You will need 3-4 juicy lemons to make this. Stir together lemon zest, lemon juice, and water. Let stand 10 minutes. Strain 2 cups liquid into a large pan. Stir in sugar. Heat to a full roiling boil and stir in Certo. Stir in food coloring, if using. Bring to a full rolling boil again and boil 1 minute. Remove from heat and skim off foam. Ladle into jars and seal.
NOTE: I do not water-bath can my jam or jelly. There is so much sugar in it that it acts as a natural preservative. Back in the olden days when my mother made jam and jelly, she poured melted paraffin over the top of the jam or jelly, instead of using lids. Paraffin “sealed” the product and kept air from turning the it brown. I have done it that way, too, but find that lids are less muss. I screw the lids onto the jars and turn them upside down for 30 minutes. The heat seals the jars to keep air out. Of course, I only do this with fruit jam and fruit jelly loaded with sugar.
I used a few drops of yellow gel food coloring in this. Lemon jelly has the same bright taste as marmalade without the rinds or zest. It was super easy to make.
Foods Passion 