This one was my mother's idea. She loves pineapple upside down cake, and has been making it for years. I was looking for ideas for some new goodies, and this was her first suggestion. It sounded like a great idea, but since I love singe servings, I decided to make cupcakes instead of a cake. My mom said they were great, but she would have liked them to be a little more crunchy/caramelly on the top. I think I might try to torch them a bit after they come out of the oven next time to see if that works.
In the meantime, here is the recipe. I served these at church this morning, and everyone who tried them, told me they were incredible. Nothing like a bunch of unsolicited praise to support my belief that gluten free goodies can be just as good, if not better, than those with gluten.
What You'll Need:
Small Microwave Safe Bowl
Non-Stick Cooking Spray
Cupcake Tins
Stand Mixer with Paddle Attachment
Medium Scoop
Baking Sheets
Ingredients:
1/2 cup Unsalted Butter, melted
1 cup Brown Sugar, packed
1 can (20 oz.) Pineapple Tidbits
1/2 cup Unsalted Butter, room temperature
1 cup Sugar
2 Large Eggs, room temperature
1 teaspoon Pure Vanilla Extract
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1 teaspoon Xanthum Gum
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoon Baking Powder
3/4 cup Pineapple Juice (reserved from can)
Makes 18 cupcakes
Directions:
Spray cupcakes tins with non-stick cooking spray
In small microwave safe bowl, melt 1/2 cup butter. Add brown sugar and mix well.
Drain pineapple tidbits, reserving liquid for cake batter. Place tidbits in the bottom of each cupcake mold in a star shape.
Spoon one tablespoon of brown sugar mixture over pineapples.
Preheat oven to 350° F.
In medium bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, salt, baking soda and baking powder.
In stand mixer with paddle attachment, cream together 1/2 cup butter and sugar.
Add eggs one at a time, mixing for one minute between each addition.
Add vanilla.
With mixer on low, slowly add dry ingredients.
Keeping mixer on low, add pineapple juice and mix until well combined.
Using medium scoop, scoop batter over pineapples and brown sugar mixture.
Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Run a knife around the edge of each cupcake, then invert on a baking sheet.
Best served hot. But I have to be honest, I served these the next day, and they were an even bigger hit than I could have imagined.
For I know the plans I have for you, declares the LORD, plans to prosper you and not to harm you, plans to give you hope and a future. ~Jeremiah 29:11
What a great promise to hold onto.
~Sheryl
Coffee cake - is it breakfast or dessert? Does it matter? I don't think so. It's delicious either way!
This sweet cake is filled with a layer of cinnamon sugar; a layer of sweet, juicy raspberries; and topped with an almond crumble. Whether you serve it for breakfast or dessert, it is sure to be a crowd pleaser - even if it is a crowd of one.
Just a note: This recipe makes a large coffee cake. If you aren't serving it to a crowd, you might want to consider freezing individual pieces for those mornings when you are running late and need something to grab and go. 20-30 seconds in the microwave should be just enough.
Although I haven't tried it yet, I'm sure this would be just as amazing with blueberries, peaches, or apples. Give it a try, and let me know what happens.
What You Will Need:
9" Springform Pan
Non-Stick Cooking Spray
Stand Mixer with Whisk Attachment
Ingredients:
Crumb Topping
1/2 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
3/4 cup Brown Sugar, firmly packed
1/2 teaspoon Salt
1/2 cup Slivered Almonds, chopped and toasted
1/2 cup Unsalted Butter, cold & cut into 1/4 inch cubes
Cake
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Sugar
1/2 cup Unsalted Butter, room temperature
1 teaspoon Pure Vanilla Extract
2 Large Eggs
1 cup Milk
Cake Filling
3 Tablespoons Sugar
1 Tablespoon Cinnamon
2 cups Raspberries
Directions:
To make the crumb topping, in a small bowl, whisk together the soy flour, tapioca starch, potato starch, xanthum gum, brown sugar and salt.
Stir in the nuts.
Add the butter.
Work together with your fingers until lumps the size of peas form. Refrigerate until ready to use.
Preheat oven to 350° F.
Spray the springform pan with the non-stick cooking spray.
To make the cake, in a medium bowl, whisk together the soy flour, tapioca starch, potato starch, xanthum gum, baking powder, baking soda and salt. Set aside.
In a stand mixer with the whisk attachment, beat together the butter and sugar on medium until light and fluffy.
Beat in vanilla.
Add eggs one at a time, beating until well mixed and fluffy between each addition.
With mixer on low, slowly add the dry ingredients and the milk, alternating between the two, starting with the dry and ending with the dry.
Pour half of the batter into the springform pan.
To make the filling, in a small bowl, mix together the sugar and cinnamon.
Sprinkle the mixture over the batter in the springform pan.
Spoon the remaining batter into the springform pan over the filling mixture. Smooth the top.
Pour raspberries evenly over batter.
Sprinkle crumb topping over raspberries.
Bake cake for 60-80 minutes or until tester inserted into the center comes out clean. Let cool completely in pan.
Remove the sides of the pan, and store in an airtight container at room temperature.
You are probably thinking that I am going to say serve it with coffee, but I'm really not a coffee kind of girl. I prefer tea, but even that isn't my favorite. However, if you like coffee or tea, either would go well with this cake. If not, it is great all by itself.
"The price of anything is the amount of life you exchange for it."
Just something to think about.
~Sheryl
As hard as I try, things don't always work out the way I plan. These cake balls are a prime example. They actually started as pumpkin cupcakes. Unfortunately, they were quite a bit too moist. But, I hate throwing away food, especially gluten free baked goods. What do you do with cake or cupcake that is either too dry or too moist? Make cake balls, of course. (In case you are wondering, you can also make cake balls with perfectly good cake.)
My husband and I thought white chocolate coating would work best with pumpkin. However, when my daughter and I went to the store to get the white chocolate, they only had one bag of white chocolate. Our other options were pink candy coating, milk chocolate or dark chocolate. We discussed the confusion that we would cause by putting pink with pumpkin, so we eventually decided to buy the milk chocolate.
The funny thing is that I didn't think that the milk chocolate would be very good, but my son actually preferred the milk chocolate over the white chocolate. It just goes to show you, that it pays to experiment, because you never know what people will like - everybody has different tastes.
Ingredients:
Cupcakes (This recipe has been adjusted to reduce the moisture.)
1 cup Unsalted Butter, room temperature
1 3/4 cups Sugar
3 Large Eggs, room temperature
1 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1 teaspoon Xanthum Gum
1 1/2 teaspoons Cinnamon
1 teaspoon Baking Soda
1 teaspoon Pure Vanilla Extract
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
2 cups Pumpkin Puree
Frosting
1 cup Unsalted Butter, room temperature
2 cups Powdered Sugar
2 teaspoons Pure Vanilla Extract
Coating
2-3 bags of Wilton Candy Coating (white and milk chocolate)
2 teaspoons of Vegetable Oil per bag
Directions:
In Kitchen Aid mixer bowl with whisk attachment, beat butter until fluffy.
Add sugar and beat until well blended.
Add eggs one at a time blending for approximately one minute after each addition.
Add vanilla.
Preheat oven to 350° F.
In a separate bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, cinnamon, baking soda, salt and nutmeg.
Add dry ingredients to wet ingredients and blend until mix completely.
Add pumpkin and blend until mixed.
Scoop into lined muffin tins.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Cool completely on cooling racks.
Crumble cupcakes into a large bowl.
Prepare frosting - mix all ingredients in KitchenAid mixer bowl with whisk attachment.
Add frosting and mix well.
Use small scoop to scoop cake mixture into your hand. Roll into a ball and place on parchment/wax paper lined cookie sheet.
Freeze cake balls for at least 1 hour and up to overnight. If you want, you can place them in a zip-top bag and keep them for up to six months. (They are actually really good frozen as a little snack, so I doubt they would last that long.)
Melt chocolate and vegetable oil in microwave in 30 second intervals until completely melted.
Dip frozen cake balls in chocolate, lift with a fork, let excess chocolate drip off, place on a wax paper/parchment lined cookie sheet to set.
Store cake balls in an airtight container in the refrigerator.
Looking good! You know you want to try them. Go ahead. I think you will love them.
"Our job is to love others without stopping to inquire whether or not they are worthy."
This can be a tall order. Sometimes it is so easy to think/determine that someone isn't worthy of our love. If they are worthy of God's love (and everybody is), then how can they not be worthy of ours?
Sheryl
