December 18, 2013

Gluten Free Hawaiian Cupcakes with Buttercream Frosting

Recipe adapted from Bette Hagman's book - More from the Gluten-Free Gourmet

2 cups gluten free flour mix - see recipe below
1 1/4 cups fructose or xylitol
1 Tablespoon Rumford baking powder
1/2 teaspoon salt
1/2 cup extra virgin olive oil
7 eggs, seperated
3/4 cup Dole 100% frozen pineapple, orange, banana juice concentrate - Mix with 2 cans of water, stir well, and use 3/4 cup
1 teaspoon McCormick dried orange peel
1/2 teaspoon McCormick cream of tartar
2 teaspoons  McCormick imitation vanilla
1 cup dried coconut (optional)
Frosting recipe - see below

Gluten free flour mix:: 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch, 1 tablespoon xanthan gum. Put all ingredients in a large jar or plastic bag and shake. Use as a substitute for regular flour. 

Preheat oven to 350. Place cupcake holders in cupcake pan.
In a large mixing bowl, beat egg whites with cream of tartar until stiff peaks form. 
In a separate large bowl, mix together the flour mix, sugar, baking powder, salt, and orange peel. Add the oil, egg yolks, vanilla, and fruit juice. Mix together by hand until smooth. Gently pour over the beaten egg whites. With a rubber spatula, gently fold the egg whites over the juice mixture until all is blended. Fill each cup 3/4 full.
Bake 17 minutes or until toothpick test shows they are done. Yield about 30 cupcakes.

Buttercream Frosting:
1/2 cup butter - for dairy free use Earth Balance dairy free, non homogenized margarine
1/2 cup palm shortening
1 lb  (3 1/2 cups) powdered sugar
1 tsp McCormick imitation vanilla flavoring
1/2 tsp McCormick imitation almond flavoring
2 Tb milk - for dairy free use almond milk

Using the flat blade of your mixer, mix together butter and shortening. Add vanilla, almond, and milk. Mix on low until smooth. Slowly add powdered sugar. Continue to mix on low, scraping the bottom and sides of the bowl with a rubber spatula. Turn mixer on medium and mix for 2 minutes. 

Frost cupcakes by filling a decorators bag with frosting and using a large star tip ( I used a size 22).

Top with Baby Jesus gingerbread cookies and serve. For Baby Jesus gingerbread cookie recipe go to the recipe tab "cookies".


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