Eight Gluten-Free Sweet Treats for Father’s Day

It’s time to celebrate our Dads and I have eight perfect, gluten free recipes that are the perfect way to say thank you to your Dad! Come Sunday morning I will be sitting down in a sunny spot sharing some cake with my Dad to say thank you for all the love he shows me every day in so many little ways. I’m grateful to be your daughter and grateful for all the ways you have shown me to live my life so that I can be proud of myself at the end of every day. I love you Dada. P.S. Yes, there will be cake on Sunday!

Sprinkle Birthday Cake Cupcakes with Vanilla Frosting

Don’t be fooled by the name, these fluffy, sprinkle-speckled, gluten free cupcakes are perfect for any occasion! Make a batch for your Dad and watch him smile!Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished Life

Peanut Butter Chocolate Chip Blondies

Every peanut butter loving dad’s dream! These bars are over-the-top peanut butter flavour made even more special with the addition of chocolate chips. And your dad will love that he can freeze and defrost the leftovers – if there are any!Peanut Butter Chocolate Chip Blondies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Snickerdoodle Cake with Cream Cheese Frosting and Cookies

Want to wow your dad and any other guests? Try my gluten free Snickerdoodle Cake with Cream Cheese Frosting and Cookies! This one is for when you need to make a statement and you want to give your dad the best of both worlds: fluffy spiced cake and cookies!Snickerdoodle Chocolate Chip Cake | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Cake Batter Puppy Chow

Making sweet treats or snacks for a crowd this Father’s Day? Make this super sweet and festive Cake Batter Puppy Chow and you’ll be the crowd favourite for sure!Cake Batter Puppy Chow | Gluten Free | Thoroughly Nourished Life

Orange Layer Cake

This is a simple but substantial gluten free layer cake and the orange flavour is perfect for a morning celebration. Make sure you garnish it with your dad’s favourite coloured sprinkles!Orange Layer Cake with Vanilla Buttercream | Gluten Free | Thoroughly Nourished Life

Chocolate Chocolate Chip  Zucchini Cookies

All dads love chocolate: it’s scientific fact. Your dad won’t be able to resist eating these chewy, chocolaty, gluten free double chocolate chip cookies! For bonus points: serve them in a quirky cookie jar that you can refill for him!Chocolate Chocolate Chip Zucchini Cookies | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream

My Dad has planted a new passionfruit vine and I can’t wait until it fruits so that I can make these with homegrown passionfruit! These gluten free cupcakes are a hit with my family every time I make them, and they are the perfect sweet thank you for my Dad this weekend!Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Vanilla Celebration Cake

And now, the cake that you make when you want to pull out all the stops for your dad: Vanilla Celebration Cake. This classic gluten free cake is two perfectly fluffy white cake layers sandwiched with sprinkled vanilla buttercream. It’s classic, and perfect for celebrating your awesome dad!Vanilla Celebration Cake | Gluten Free | Thoroughly Nourished Life

A very Thoroughly Nourished Life happy Father’s Day to all the dads out there! Thank you for all that you do for us!

8 Gluten Free Treats for Father's Day

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free

Buttery gluten free cupcakes filled with sweet-tart passionfruit curd and topped with creamy white chocolate frosting. My passionfruit curd cupcakes with white chocolate frosting bring a ray of sunshine to any day that needs just a little sweet treat.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI am crazy about cupcakes, just in case you couldn’t tell. In a world of hearty soups and grain-filled salads, they are the perfect (couple of) bite-size treat. And the cake : frosting ratio is far more favourable for a frosting fiend like me. A few weeks ago at the markets I spotted some beautiful winter passionfruit and I needed, needed I tell you, to do something more with them than just drizzle their sunshine-coloured innards over some thick Greek yoghurt for breakfast. Cupcakes were the perfect solution.Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeI whipped up a batch of buttery, gluten free cupcakes, hollowed out the insides and then got to work making passionfruit curd. If you are apprehensive about making fruit curd, or have had a bad experience in the past, don’t worry. This curd is super easy to make. In fact, this was the first time I had ever made fruit curd so I was scared too! But this technique is easy to master, and once you do, the world of fruit curds is open to you! The three things that are important to remember when making curd are:

  1. have everything in place and measured before you start
  2. keep stirring, stirring, stirring
  3. pay attention to thickness and remove it from the heat when it resembles a thick custard

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhen the curd was cooled it was oh so perfectly sweet but tart and smooth and buttery, and nestled eagerly inside the cupcake hollows. To conceal this tart buttery treat I whipped up a batch of easy white chocolate buttercream and finished the cupcake with swirls of frosting. Chris and I both love this buttercream, and there may have been some post-frosting bowl licking done…Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeSitting on their platter these cupcakes look very unassuming, but once you bite into a tiny treat you are rewarded with the surprise of passionfruit curd paired with the sweet white chocolate buttercream. I took these to work on Monday and they were by far the most popular flavour on display that day – and until I told someone they were gluten free, no one could tell!

Whipping up my favourite treats in gluten free form is one of the best results any kitchen experiment could have. So enjoy some experimenting in your kitchen! Get to making some gluten free passionfruit curd cupcakes with white chocolate buttercream for your nearest and dearest. Let me know if you do! Just tag your creations #nourishedlifecupcakes or @achatwin and let me know how your kitchen experiments are going! Remember, the sweetest part of making cupcakes is sharing with the ones you love!Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream

Note: make the curd first so that it has time to cool while you bake the cupcakes. This recipe will make extra passionfruit curd, which will keep in a well-sealed jar or container in the fridge for up to a week. It is rather enjoyable spread on toast, or swirled into yoghurt as a healthy dessert!

Gluten Free | Makes 15 cupcakes

Ingredients

For the passionfruit curd

  • 1/3 cup passionfruit pulp
  • 75 grams caster sugar
  • 60 grams butter, softened
  • 2 egg yolks

For the cupcakes

  • 70 grams brown rice flour
  • 60 grams sorghum flour
  • 50 grams white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 80 grams butter, softened
  • 150 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup plain Greek/natural yoghurt

For the frosting

  • 100 grams white chocolate, melted and cooled
  • 125 grams softened butter
  • 3 1/2 cups icing sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk

Method

  1. Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. Make the curd first. Whisk together all ingredients in a small, heavy-based sauce pan. Set over low heat, and cook while constantly stirring, for about 10-15 minutes or until the mixture starts to thicken. The curd will resemble a thick custard at this point. Remove immediately from the heat and pour into a clean jar or container. Refrigerate for an hour, or until cooled and set.
  3. Now, to make the cupcakes. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
  4. In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  6. Add vanilla extract and beat in.
  7. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  8. Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
  9. Bake for 15-20 minutes or until the tops spring back when lightly touched.
  10. Remove cupcakes from the oven and allow to cool before decorating and frosting.
  11. Once cupcakes are cooled use the small end of a piping tip or a very sharp knife to cut a small (~1cm diameter and 1cm deep) cone from the top of the cupcakes. Spoon about a ½ teaspoon passionfruit into each cupcake.
  12. To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
  13. Add melted and cooled white chocolate, icing sugar, vanilla extract, and milk and beat until light and fluffy, about 3 minutes.
  14. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and frost the top of the cupcakes.

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Passionfruit Curd Cupcakes with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.com

Sprinkle Birthday Cake Cupcakes with Vanilla Frosting | Gluten Free

Tomorrow is my Christopher’s birthday. For 28 years this tall, smiley, ginger-haired man has been bringing light and laughter to the world, and for the past 2 ½ years I have had the greatest blessing to be in his life and by his side.

Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished LifeChris, you bring the sparkle, you are the party, and you know how to drop the Boom! There is no one who knows how to live in the moment and love every minute of it better than you. You inspire me to leave the heaviness behind and remember the joy of life. You are joie de vivre personified. My sweetheart, you are my safest harbour, my surest compass, and my greatest adventure. I am so proud of the man you are. Happy birthday my love. Here is to many more years of midnight ice cream runs, snuggles in front of the television, sunset harbour walks, and dancing in the kitchen.

Oh, and many, many more cupcakes.

Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished LifeI made these cupcakes a few weeks ago as part of a super-secret special project that I will share with you soon. Chris loved them! Fluffy, sprinkle-speckled cupcakes topped with birthday cake flavoured frosting showered with more sprinkles. Message: you can never have enough sprinkles, or frosting. In honour of the birthday boy I had to share the recipe for these super-festive cupcakes with you all!

Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished LifeWhen you take your first big bite of this cupcake you will be taken back to childhood days of boxed mix sprinkle cakes (funfetti for my US readers) – this special memory conjuring flavour comes from the addition of almond extract as well as vanilla extract. These cupcakes are just like Betty Crocker makes, only better! The buttercream is my super fluffy birthday cake buttercream frosting covered in even more sprinkles! Yes, they really do taste just as pretty and perfect as they look (no, modesty is not a problem I suffer from when it comes to cupcake making). Imagine the best bakery vanilla cupcake you have ever had – the lightness of crumb, the perfect lip-smacking sweetness of the fluffy whipped buttercream frosting, the sugary crunch of a rainbow of sprinkles – this is that cupcake, now yours to make at home.

I couldn’t believe how quickly these disappeared when I brought them along to a family lunch. All that was left was a few wrappers and lots of buttercream-induced smiles! Need a treat for an upcoming birthday party? My Sprinkle Birthday Cake Cupcakes are sure to make the party! You can change the sprinkles up to suit your colour palette too. Try red and pink for a little girl’s party, or how about red and green for Christmas!

Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished LifeThese cupcakes are gluten free but you would never know it – and you don’t need any special gums or ground chia seeds to get the perfect light and fluffy (not crumbly, gummy or gluey) cake – the secret: Greek yoghurt and the perfect balance of flours. A few notes of getting the perfect cupcakes everytime:

  • Make sure your butter, eggs, and yoghurt are at room temperature. This is really important for the texture of your cupcakes.
  • Believe me when I tell you to whisk all of your flours together. Evenly whisked/sifted flours make for a fluffy crumb, and ensures that your leavening ingredient (baking powder in this case) are distributed throughout the batter so you get consistent happy cupcakes from every batch!
  • Really cream your butter and sugar for 2-3 minutes. You want fluffy cupcakes? Put that mixer to work! Cream that butter and sugar until it is pearlescent for the best results.

Enough technical baking stuff! Now, you need to turn your oven on, get our your prettiest sprinkles and some matching cupcake papers and get to work because every day deserves a little celebration!

Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished Life

Sprinkle Birthday Cake Cupcakes with Vanilla Frosting

Gluten Free | Makes 15 cupcakes

Ingredients

  • 70 grams brown rice flour
  • 60 grams sorghum flour
  • 50 grams white rice flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 80 grams butter, softened
  • 150 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond essence
  • 2/3 cup plain Greek/natural yoghurt
  • ¼ cup multi-coloured sprinkles

For the frosting

  • 125 grams softened butter
  • 3 cups icing sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond essence
  • 3 tablespoons milk
  • Sprinkles, to decorate

Method

  1. Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
  3. In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
  5. Add vanilla extract and almond essence and beat in.
  6. Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
  7. Use a wooden spoon to mix in sprinkles.
  8. Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
  9. Bake for 15-20 minutes or until the tops spring back when lightly touched.
  10. Remove cupcakes from the oven and allow to cool before frosting.
  11. To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
  12. Add icing sugar, vanilla extract, almond essence and milk and beat until light and fluffy, about 3 minutes.
  13. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and decorate with sprinkles, if desired.

Sprinkle Birthday Cake Cupcakes | Gluten Free | Thoroughly Nourished Life

 

Brownie Bites with White Chocolate Buttercream | Gluten Free

Fudgy,dark chocolate brownie bites topped with creamy sweet white chocolate buttercream are the perfect last minute gluten free sweet treat for weekend celebrations. In under an hour you can have them on the table or wrapped up to give to the ones you love!

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeTomorrow is Easter Sunday and these tiny double chocolate treats are my contribution to our family morning tea. I made these as an Easter gift for Chris’s parents, and they were so quick and easy and full of my favourite sweet flavours that I just needed to make them again! I based my brownie bites on my favourite melt and mix brownie mixture. These brownies are based on melted chocolate and butter with a simple dump and stir method, which yields a chewy brownie, and they feature a double-chocolate dose with the addition of cocoa powder to the mix. Double chocolate? Double yum!

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeWhite chocolate buttercream is my new favourite buttercream. I could (and have) eaten this sweet, caramel, fluffy frosting until I feel sick. The pure sweet blankness of white chocolate buttercream contrasts with the slightly bitter dark chocolate brownie bites so well. These might be tiny treats, but they make an impact. Each little cake is just enough to satisfy any chocolate cravings that your Easter eggs might not have satisfied. And they are just so cute!

If you look closely at the sprinkles on top of my little brownie bites, they are tiny little pink rabbits, blue birds, yellow chicks, and green eggs. I loved these pastel sprinkles when I saw them at the cake shop a few weeks ago and I was so excited to use them in my Easter baking. If you need a last minute treat for the table, try these delicious triple chocolate treats, and if you have kids who want to help make Easter gifts these are perfect for little hands. I hope everyone has a sweet holiday with plenty of time with their families. Happy Easter to you all.

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished LifeBrownie Bites with White Chocolate Buttercream

Gluten Free | Makes about 24 bites | Leftovers will keep in an airtight container in the refrigerator for up to three days.

Ingredients

For the brownie bites

  • 125 grams dark (60-70%) chocolate, roughly chopped
  • 100 grams butter, cubed
  • 3/4 cup caster sugar
  • 40 grams hazelnut meal
  • 40 grams buckwheat flour
  • 40 grams sorghum flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla essence
  • 2 large eggs

For the frosting

  • 85 grams good quality white chocolate
  • 120 grams butter, at room temperature
  • 3 cups icing sugar
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla essence

Method

  1. Preheat oven to 160C (320F) and grease a 24 hole mini muffin pan.
  2. In a large saucepan melt butter and chocolate together over a low heat. Stir until smooth.
  3. Remove pan from heat and stir in all remaining ingredients.
  4. Divide brownie batter evenly between holes in the tin.
  5. Bake until tops of brownies bounce back when lightly touched, about 15-20 minutes.
  6. Allow brownie bites to cool completely before frosting and decorating as desired.
  7. To make the frosting. Melt white chocolate and allow to cool to room temperature.
  8. Beat butter in the bowl of an standmixer (or in a bowl with a handheld mixture) until light and fluffy, about 2 minutes.
  9. Add cooled white chocolate, icing sugar, milk, and vanilla essence. Beat until fluffy, about 3 minutes.
  10. Frost and decorate brownie bites as desired. I used a piping bag fitted with a small star tip.

Brownie Bites with White Chocolate Buttercream | Gluten Free | Thoroughly Nourished Life

Gluten Free One-Bowl Chocolate Cupcakes with Rosewater Buttercream

You are going to love my latest homemade gluten free  cupcake creation. These fluffy, moist, deeply chocolate cupcakes use only one bowl in their creation but they taste like they came straight from a fancy bakery. I have topped these deep, dark chocolate cakes with rosewater buttercream for a fairy-floss contrast perfect for any celebration.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeSunday is International Women’s Day and it’s time to celebrate the wonderful, inspiring, intelligent, amazing women in our lives. I made these cupcakes to celebrate some of the women I am grateful to call friends and family. These cupcakes are my new favourite thing. So moist, dark and chocolate filled but so easy to make. We start with a foundation of gluten free flours: hazelnut meal, buckwheat, brown rice, and white rice. Each of these plays its own special part in making sure the final product is moist and fluffy, and not sandy or crumbly. Getting the right balance of gluten free flours is important when you set out to create a classic and these four make for a moist, tightly crumbed cake that resembles your favourite childhood chocolate cupcake, with a darker adult twist. If you are new to gluten free baking, these are the cupcakes I would recommend. They are super easy (literally, dump everything in one bowl and hit mix) and they are guaranteed to turn out perfect, just-as-you-remember-them cupcakes that are friendly to your sensitive tummy.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeThe rich chocolate taste in these one-bowl chocolate cupcakes is due to two special reasons. One: use the deepest, darkest cocoa you can find. Two: a strong cup of coffee is one of the wet ingredients. When coffee meets chocolate in this way you can hardly taste the coffee, but oh-boy it makes the chocolate shine through. These cupcakes are a dance between a brownie and a cupcake, and we get to enjoy the splendor bite-by-bite.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeI topped my cupcakes with the lightest, prettiest rosewater buttercream in the colour of International Women’s Day. When Chris tasted this buttercream he smiled and said ‘it tastes like fairy floss’. Perfection. Rosewater can be too sweet for some people, and sickly in the wrong amounts. Start with the lesser amount listed in the recipe, and adjust to your taste. Another rosewater buttercream secret is to add a pinch of salt. Don’t be afraid of a little salt in your sweet, like the coffee in the cupcakes it enhances the main flavour rather than obscuring it. These one-bowl cupcakes are a new classic: bittersweet meets fairy floss sweet for an upgrade on the usual chocolate and vanilla combination.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished LifeThese cupcakes are a lot like the women I know. Deep, complicated, and complex with foundations and memories that run the tender edge between bitter and sweet; and, at the same time sweet, pretty of spirit and capable of lifting your spirits in just a moment. Good women. May we know them, may we be them, may we raise them.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream

Gluten Free | Makes approximately 15 cupcakes

Ingredients

  • 50 grams hazelnut meal
  • 45 grams buckwheat flour
  • 45 grams brown rice flour
  • 45 grams white rice flour
  • 1/2 cup (60 grams) cocoa powder
  • 1 cup (200 grams) caster sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup warm water (not boiling, just warm from the tap)
  • 2 teaspoons instant coffee
  • 1 egg
  • 1/4 cup rice bran oil (or other flavourless vegetable oil)
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Method

  1. Preheat your oven to 180C (350F). Line two 12-hole cupcake tins with papers for 15 cupcakes.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer) whisk together the hazelnut meal, buckwheat flour, brown rice flour, white rice flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk until very well mixed.
  3. Mix together warm water and instant coffee and add to the bowl along with the egg, rice bran oil, milk, and vanilla extract.
  4. Mix on medium until just combined, then increase speed to medium high and mix until smooth and glossy, about three minutes.
  5. Spoon batter into cupcake papers. Fill only to halfway full to avoid your cupcakes spilling over.
  6. Bake for 20-25 minutes or until the tops spring back when lightly touched. Rotate trays from top to bottom halfway through baking time.
  7. Remove cupcakes from oven and cool completely before frosting and decorating as desired.

Rosewater Buttercream Frosting

Ingredients

  • 150 grams butter, softened
  • 3 cups icing sugar (gluten free)
  • 3 tablespoons milk
  • 1/4-1/2 teaspoon rosewater
  • 1/2 teaspoon vanilla essence
  • Pinch of salt
  • Few drops of food colouring (optional)

Method

  1. In the bowl of a stand mixer beat butter until pale and fluffy.
  2. Add remaining ingredients and beat until soft and fluffy, about 3 minutes.
  3. Wait until cupcakes are completely cool before frosting and decorating as desired.

One-Bowl Chocolate Cupcakes with Rosewater Buttercream | Gluten Free | Thoroughly Nourished Life

Top Ten Gluten Free Treats For Your Sweet This Valentine’s Day

Florists are hurriedly filling their shelves, rose petals dripping to the floor; chocolatiers present rows of gleaming handmade creations for lovers to gift to each other; and restaurant staff starch tablecloths, polish cutlery until it gleams, and cook plates of perfect aphrodisiacs. These are all beautiful ways to show your love on Valentine’s Day, but I’ve always been more of the homemade type. Something made with hand and heart for the one you love. The time is the gift, and love is a verb.

Here are my Top Ten Gluten Free Treats for Your Sweet this Valentine’s Day from Thoroughly Nourished Life:

Two forks and a plate with a massive slice of my Red Velvet Cake with Cream Cheese Frosting would be a sweet end to Valentine’s Day.

Red Velvet Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeOr how about two spoons and a tub of my Irish Coffee Ice Cream? Chris and I bonded over our love of whisky, so this would be a perfect Valentine’s Day treat.

Irish Coffee Ice Cream | Thoroughly Nourished LifeNeed a vegan salty sweet treat for your beloved? Tahini and Peanut Butter Cookies would be welcomed by anyone – bonus points if you wrap them up in a cute little box with tissue paper!

Peanut Butter and Tahini Cookies | Gluten Free | Vegan | Thoroughly Nourished LifeNeed a little spice in your life this Valentine’s Day? (Don’t worry, this isn’t about to turn into that kind of blog!) Try my Chai Spiced Cake with Cream Cheese Frosting!

Chai Spiced Cake with Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeChocolate and Peanut Butter, not since Romeo and Juliet have there been two more meant for each other. Here in my Peanut Butter Doughnuts with Chocolate Peanut Glaze, rather more successfully than those teenage lovers, chocolate and peanut butter are united in heavenly doughnut form.

Peanut Butter Doughnuts | Gluten Free | Thoroughly Nourished LifeOh so you aren’t going away to a tropical island with your lover for Valentine’s Day? Neither am I, but I’m tempted to bring the tropical home with a batch of Coconut Cupcakes with Coconut Buttercream. These gluten free cupcakes are also perfect for a Gal-entine’s Day celebration too! Perfect for that Sex and the City / Friends marathon!

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished LifeHow about some pure, lustful, lush chocolate indulgence? My Frosted Peppermint Brownies are an aphrodisiac for sure….(leave out the mint and candy canes for pure chocolate sin…)

Frosted Peppermint Brownies | Gluten Free | Thoroughly Nourished LifeIs your sweetheart a cookie monster? I’m lucky that I have found a fellow cookie monster to love, and my Even Better Chocolate Chip Cookies are one of our favourite indulgences. Best when paired with binge watching Parks and Recreation.

Even Better Chocolate Chip Cookies | Gluten Free | Thoroughly Nourished Life | thoroughlynourishedlife.comBreakfast in bed, or maybe brunch in bed in your plans for this weekend? My Zucchini, Carrot and Walnut Pancakes (with plenty of maple syrup) are a sweet and wholesome start to the day.

Zucchini, Carrot, and Walnut Pancakes | Gluten Free | Thoroughly Nourished LifeAnd now, for the pull-out all stops, don’t bother going out for dinner, just grab a fork and your stretchy pants and let’s eat in bed, piece de resistance – Chocolate Brownie Cookie Dough Layer Cake. It’s over the top, it’s more than over the top. It’s magnums of champagne, 25 carat diamond, a thousand red roses strewn on white silk sheets over the top, but sometimes, that’s exactly what love needs to be.

Chocolate Brownie Cookie Dough Layer Cake 3

And a few more love-ly links from around our internet world:

  • Just in time for our Lady and the Tramp Valentine’s Day re-enactments, Not Quite Nigella gives us perfect Bean and Quinoa Vegetarian Meatballs. The call it bella notte….
  • Red Velvet is Chris’s current love language, and doughnuts, well of course, doughnuts are the ultimate symbol of love – they look like a hug after all. Lynn from Fresh April Flours combines the two in her delightful Baked Red Velvet Doughnuts.
  • If a jar of Nutella is one of your ultimate couple foods (just add two spoons for happiness) – this Hazelnut Chocolate Cheesecake from Urban Bakes is the perfect up-your-game treat for Valentine’s Day!

Happy Valentine’s Day everyone! And even if Valentine’s Day isn’t your thing, I hope you have an extra sweet weekend too!

Perfect Vanilla Cupcakes with Vanilla Buttercream | Gluten Free

Fluffy, gluten free vanilla cupcakes crowned with a cap of fairyland pink vanilla buttercream. These are a classic treat that will transport you back to childhood delights and have been known to cure a case of the Mondays too.

Perfect Vanilla Cupcakes with Vanilla Frosting | Gluten Free | Thoroughly Nourished Life

I know, its Monday, and we’ve only made it twelve days into the New Year and you’re all trying to be so good. Trust me, I’ve been salad crunching and smoothie sipping (and indulging in some chocolate to keep me sane), but today is my first day back at work and I think we need some cupcakes this Monday. Let’s make an exception, okay?

While we’re sitting here at our desks combing through databases and getting reports set up for the new year, let us indulge in some spun sugar childhood fantasy with these fluffy gluten free vanilla cupcakes and their pretty-in-pink vanilla buttercream frosting. These cupcakes take me back to baking cupcakes from Mum’s high school Day to Day Cookery Book. When it came to decorating our finished product, the frosting colour decision was always a unanimous cry for pink. From blush pink to the deepest magenta the cupcakes were always decorated in pink (Dad’s man enough to eat pink frosted cupcakes with the best of them) with multi-coloured sprinkles – and that kind of nostalgia is just what I need this first working Monday of the year.

Perfect Vanilla Cupcakes with Vanilla Frosting | Gluten Free | Thoroughly Nourished Life

The perfect gluten free vanilla cupcake has been an elusive dream of mine these past three years, and now I can safely say that I have achieved my dream. The cake here is moist, tender, fluffy, and soaked in enchanting vanilla sweetness. A good buttery vanilla cupcake is the foundation to so many fantastic cupcake creations – be prepared Thoroughly Nourished friends! This cupcake is celebratory, a fantasy of sugar and sprinkles, the glitter bomb of nostalgic cupcakes sent to drag us out of Mondays in a cubicle and into a shower of happiness.

Perfect Vanilla Cupcakes with Vanilla Frosting | Gluten Free | Thoroughly Nourished LifeMy vanilla cupcake experimenting took me through a lot of different combinations of wholesome gluten free flours (how much almond meal makes the crumb too soggy, how to balance the starchy rice flour with the protein-rich sorghum and buckwheat flours, etc) and methods (creaming method, or melt and mix?) before I landed on this combination.

There are five different flours in this mix, all of which are easily found at large grocery stores or health food stores, and all of which are integral to the perfect fluffy texture of these cupcakes. The other important ingredient for a non-crumbly cupcake is ground chia seeds – we’ve talked about the importance of these wonder seeds for elasticity in gluten free baked goods before. If you are serious about making the perfect gluten free cupcake it’s worth hunting down these different flours and the chia seeds. The results are worth it – buttery, intensely vanilla, and just like the wheat-based ones I’ve been missing.

Perfect Vanilla Cupcakes with Vanilla Frosting | Gluten Free | Thoroughly Nourished LifeI’m so happy that I have the perfect gluten free vanilla cupcake recipe to share with you all. These cupcakes are a nostalgic classic that beats any commercial gluten free cupcake baking mix hands down. No chalky taste, no weird ingredients that you can’t pronounce, no gums, just good old-fashioned butter, sugar, eggs and wholesome flours. Time to create some new memories with this gluten free version of a classic childhood treat (that’s perfect for grown-ups too).

A tray of these is a sure way to bring a little sparkly, sprinkled happiness to a Monday, or to your next celebration in need of a perfect gluten free vanilla cupcake with fairy land pink frosting, also known as the glitter bomb of happiness cupcake.

Perfect Vanilla Cupcakes with Vanilla Frosting | Gluten Free | Thoroughly Nourished Life

Perfect Vanilla Cupcakes with Vanilla Buttercream

Gluten Free | Makes 12 cupcakes | Leftovers will keep in an airtight container in the refrigerator for up to three days. Bring to room temperature before eating for maximum enjoyment

Ingredients

For the cupcakes

  • 80 grams butter, softened
  • 1 cup caster sugar
  • 50 grams sorghum flour
  • 50 grams white rice flour
  • 50 grams brown rice flour
  • 20 grams buckwheat flour
  • 20 grams almond meal
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons ground chia seeds

For the frosting

  • 125 grams butter, softened
  • 2 1/2 cups gluten free icing sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla essence
  • Few drops pink food colouring
  • Sprinkles (optional)

Method

  1. Preheat oven to 180C (350F) and line a 12-hole cupcake pan with cupcake papers.
  2. In a medium bowl whisk together sorghum flour, white rice flour, brown rice flour, buckwheat flour, almond meal, baking powder, and salt. In a small jug mix together milk, vanilla extract, and chia seeds.
  3. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment beat butter and sugar on medium-high until pale and fluffy. This will take about 3-4 minutes.
  4. Add eggs one at a time and beat well to incorporate. Scrape down the sides and bottom between additions.
  5. Switch mixing speed to low and add flour mixture to the bowl. Beat until just combined.
  6. Add milk mixture and beat on low until well incorporated.
  7. Spoon batter into prepared cupcake pan and bake for 20-25 minutes or until the tops are lightly golden and spring back when lightly touched. Remove from oven, allow to cool for 5 minutes in the pan and then remove and cool completely before decorating with frosting.
  8. While cupcakes are cooling prepare the frosting. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment beat butter on high speed until pale. This should take about 3 minutes and will make for extra fluffy frosting. Turn mixing speed to low and add remaining ingredients. Beat until just combined then turn mixing speed to medium-high and beat for a further 2 minutes or until frosting is extra fluffy and pale.
  9. Fit a piping bag with your choice of decorating tip, spoon frosting into bag and decorate as desired. Alternatively, you can use a knife to frost the cupcakes.

Perfect Vanilla Cupcakes with Vanilla Frosting | Gluten Free | Thoroughly Nourished LifeAre you a pink frosting lover? What cures the Mondays for you?

Also, thanks Jennifer from Milk and Honey for the perfect name for this frosting colour ‘fairyland pink’!

Gingerbread Cupcakes | Gluten Free

Christmas in a cupcake. A fluffy, moist spiced cupcake topped with spicy-sweet cream cheese frosting combines the best flavours of the season all in each festive bite! I think I’ve found my favourite gluten free cupcake for the holiday season!

Gingerbread Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

This year I am ready for Christmas. I am ready for the time off to spend with my family, ready for the carols that I can’t help but sing along to, ready for the long hot summer days at the beach, and ready for all the tasty treats this season brings. For me, Christmas means bringing out all the spiced baked goods – I’m talking cinnamon, ginger, cardamom, all spice, nutmeg – bring on the dusky coloured jewels of the earth and tree and sprinkle them with abandon. Christmas time is here. So let’s get your baking season started with a heavenly pairing of fluffy cupcake and creamy frosting!

We didn’t make gingerbread in my house growing up, but my Mum makes beautiful spice cut-out cookies instead (coming soon!). As an adult though, I have grown to love gingerbread, and it’s all the better in cupcake form.

Gingerbread Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeMy Gingerbread Cupcakes are the perfect combination of tongue-tingling spices and deep sweetness contributed by honey, golden syrup, and brown sugar. These sweeteners, with the addition of thick Greek yoghurt and eggs, make the crumb of the cupcakes extra moist with an almost caramelised sweetness. The fluffy cream cheese frosting echoes the spices in the cupcakes – this is my favourite frosting, and I would be lying if I didn’t tell you that while making these cupcakes I danced around the kitchen to ‘All I Want For Christmas is You‘  (by the one and only Mariah, of course) with a frosting-spoon microphone and a sticky grin. Do try it at least once this season.

Gingerbread Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

The cupcake representation here on the blog has expanded over the past few months and I can attribute that to finding the secret to a moist, non-crumbly gluten free cupcake: ground chia seeds. These little gems, once ground up in a coffee or spice grinder and mixed with the liquid being used in your cupcake mixture give the crumb wonderful structure. Chia seeds provide the elasticity that is missing when you take gluten away from your baking. This simple addition means your gluten free baked goods feel more like ‘gluten-full’ baked goods! Goodbye crumbly cupcakes; hello fluffy, frosted gems!

Gingerbread Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished LifeLuckily, I sent these cupcakes to work with Chris after treating myself to one that was greedily gobbled down in a post-baking, pre-dinner frenzy. I think they will be making another appearance at our family Christmas celebrations though – these would be a perfect contribution to a Christmas Day feast! I also have a feeling that these would be popular with workmates, or as a neighbourly Christmas offering!

Gingerbread Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

Gingerbread Cupcakes with Spiced Cream Cheese Frosting

Gluten free | Makes 20-22 large cupcakes | Leftovers will keep stored in an airtight container in the refrigerator for up to three days

Note: If you do not require these cupcakes to be gluten free you can replace the buckwheat flour, brown rice flour, and white rice flour with a total of 280 grams (~ 2 cups) plain flour.

Ingredients

  • 125 grams butter
  • 1/4 cup honey
  • 1/4 cup golden syrup
  • 100 grams buckwheat flour
  • 90 grams brown rice flour
  • 90 grams white rice flour
  • 1/2 cup almond meal
  • ¾ teaspoon bicarbonate soda
  • 2 teaspoons baking powder
  • 2 ½ teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 teaspoon finally ground chia seeds (use a coffee or spice grinder)
  • 1/2 cup milk
  • 1/2 cup plain Greek/natural yoghurt
  • 2 eggs
  • 1/2 cup brown sugar
  • 2 teaspoon vanilla extract

Method:

  1. Preheat your oven to 180C (350F) and line 2 12-hole muffin tins with baking cups.
  2. Place butter, honey, and golden syrup in a medium saucepan and melt over a medium heat. Set aside to cool.
  3. In a large mixing bowl whisk together buckwheat flour, white rice flour, brown rice flour, almond meal, bicarbonate soda, baking powder, and spices.
  4. In a separate bowl whisk together finely ground chia seeds, milk, sour cream, eggs, brown sugar, and vanilla.
  5. Add melted butter mixture to flour mix and whisk until smooth. Then add milk mix to the batter and stir gently with a wooden spoon. It may look like it won’t combine but just be a little patient and keep stirring.
  6. Divide mixture evenly between baking cups and slide into the oven.
  7. Bake for about 20 minutes, or until the tops bounce back when lightly pressed. Swap trays over halfway through baking time.
  8. Allow to cool completely before frosting and decorating as desired.

 For the frosting

  • 250 grams cream cheese (full fat is best), softened
  • 4-5 cups icing sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Sprinkles for decorating (optional)

Method

  1. To make frosting: beat together cream cheese and butter until light and fluffy. Add 4 cups of icing sugar, spices, vanilla and milk. Beat until combined. You want a slightly stiff mixture. If frosting is too loose add extra cup of icing sugar.
  2. Spoon frosting into a piping bag fitted with your choice of tip. Decorate cupcakes as desired and then sprinkle with decorations (if using). You could alternately use a knife to frost the cupcakes.

Gingerbread Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

These ones are Rudy Approved!

Tell me dear reader, what are your favourite seasonal cupcake flavours? What are your baking plans, or sweet-eating plans for that matter? Anyone else love some seasonal Mariah guilty pleasures?

Coconut Cupcakes with Coconut Buttercream

Fluffy coconut cupcakes topped with silky coconut buttercream and crunchy toasted coconut chips- these bite size treats are a gluten free tropical treat of the sweetest kind. 

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished Life

I feel a cupcake moment coming on – beware the creations that may fill this space over the next few weeks. The last time I felt this fever I had just returned from my first trip to New York with my best friend Casey. That trip was an epic feast from the moment we landed, and one of the best memories I have is eating cupcakes from Magnolia Bakery while watching the pigeons peck around our feet. After our excitement at picking out which cupcakes we wanted to taste (vanilla and chocolate for me, chocolate and red velvet for Casey) we sat on an old iron and wood bench in a small park opposite the store and devoured our pack of cupcakes in a sugar frenzy. I remember floating back to our hotel room on a cloud of crumbs and frosting, and the smile on Casey’s face when she bit into that first cupcake is a memory I will carry for a long time.

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished Life

A good gluten free cupcake is often hard to come by, and I can sympathise with bakers trying to cater to gluten free clients. Simply substituting a commercial gluten free flour mix doesn’t always yield the best results and getting the correct mix of naturally gluten free flours takes experimentation. Sweet, sweet experimentation. I have had my own fair share of cupcake shaped disasters, and when I attempted these coconut gems I thought long and hard about the combination of flours, and the mixing method required for the best results possible.

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished Life

The list of flours seems long here, but I can promise you that this combination yields a fluffy, tightly woven crumb for a cupcake that doesn’t disintegrate on first bite. Don’t substitute gluten free flours if possible. The ones I have listed here are available in most supermarkets now, or easily found in health food stores or online. Each mouthful is packed with coconut flavour thanks to the coconut flour, coconut milk, and coconut essence. Then each little cake is topped with silky smooth coconut buttercream and (store bought) toasted coconut chips.

The method here is the simplest for cake making. Melted butter is whisked with sugar, egg whites, coconut milk, Greek yoghurt, and vanilla and coconut essences. This wet mix is then combined with the flours and raising agents. Bake, cool, frost, and decorate. Very easy. Your very own gluten free cupcake moment is easy to create – you don’t even need a mixer!

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished Life

 

Go ahead, treat yourself to a little coconut bliss, and create a cupcake memory of your own.

Coconut Cupcakes with Coconut Buttercream

Makes 24 small cupcakes or 12 regular cupcakes | Gluten Free

Note: if you do not required these to be gluten free simply use 220 grams (generous 1 1/2 cups) plain/all purpose flour in place of the buckwheat, white rice, brown rice flours and almond meal. I recommend using the coconut flour even if you do not need the mix gluten free as it adds a nice texture and coconut flavour.

Ingredients

For the cupcakes

  • 30 grams coconut flour
  • 50 grams buckwheat flour
  • 50 grams white rice flour
  • 50 grams brown rice flour
  • 70 grams almond meal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 125 grams (1/2 cup) butter, melted
  • 1 cup caster sugar
  • 2 egg whites
  • 1/3 cup plain Greek/natural yoghurt
  • 2/3 cup light coconut milk
  • 2 teaspoons vanilla essence
  • 1 1/2 teaspoons coconut essence

For the buttercream

  • 125 grams (1/2 cup) butter, softened
  • 3 cups icing sugar (ensure this is gluten free)
  • 2 teaspoons coconut essence
  • 1 teaspoon vanilla essence
  • 2 tablespoons milk (or coconut milk if you have some leftover)
  • Toasted coconut chips, flaked coconut, or other decorations as desired

Method

  1. Preheat your oven to 180C (350F) and line 2 x 12-hole small (1/4 cup capacity) cupcake pans with papers. Set aside until required.
  2. In a large mixing bowl whisk together coconut flour, buckwheat flour, white rice flour, brown rice flour, almond meal, baking powder, baking soda, and salt.
  3. In a medium mixing bowl whisk together melted butter and caster sugar.
  4. Add eggs, yoghurt, coconut milk, and essences and whisk until smooth.
  5. Add wet mixture to dry mixture and beat until smooth.
  6. Spoon batter evenly between papers. Fill each to only 2/3 full so they do not overflow.
  7. Place cupcakes in oven and bake for 15-20 minutes or until the tops are slightly golden and bounce back when lightly touched.
  8. Cool for 5 minutes in the pan, then remove and allow to cool completely before frosting and decorating as desired.
  9. To make the frosting: beat butter until pale (about 2 minutes) in a large bowl using a handheld mixer. Add the remaining ingredients and beat until thick and smooth, about 3 minutes.
  10. Spoon into a piping bag fitted with the tip of your choice and decorate as desired. You could also use a small palette knife (or butter knife) to frost cupcakes instead.

Coconut Cupcakes with Coconut Buttercream | Gluten Free | Thoroughly Nourished Life

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

It was a dark and spooky night…all around the cottage nothing could be heard but the rustling of cupcake papers….

Halloween is almost here! Halloween isn’t a big thing here in Australia, but my family and I love any excuse to decorate the house (Dad has been working hard on decorations all year), dress up in silly costumes, and share a few sweet treats. These gluten free pumpkin cupcakes made an early appearance to get us in the Halloween mood last weekend – spicy, sweet, and with some cute and spooky sprinkles they were a Halloween hit.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

When I saw these pumpkin cupcakes on Jen’s blog I knew it wouldn’t be long until I needed to bring them to Thoroughly Nourished Life and give them a little gluten free makeover. You all know that I love spiced baked goods and the heady aroma of these cupcakes is delightful mix of cinnamon, ginger, nutmeg, and cardamom. The butternut pumpkin (squash) I used added a sweetness to the cupcakes, and the brown sugar ensures that the cake stays soft and sweet. These are a very tender cake so they might appear a little crumbly. Just remember to cook them for the correct amount of time and allow them to cool completely before frosting and eating. The inclusion of ground chia seeds helps bind the gluten free flours without any strange tasting vegetable gums.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

Cream cheese frosting with cinnamon is the perfect tangy-sweet topping for the fluffy cupcakes. I used the same recipe as the frosting on my Chai Spiced Cake. It’s the perfect frosting to pair with anything filled with any of your spiced baked goods. I use it on cakes, cupcakes, and even baked doughnuts (coming soon to Thoroughly Nourished Life) – sometimes it’s a little too tempting not to just lick it straight off the spoon!

Pumpkin Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

I love Halloween even though I am not a fan of scary movies, scary stories, or those weird plastic costume masks. I love a mild spooky night filled with shrieks that border on delight and fear, with a sweet reward at the end. This Halloween Chris and I will be spending the night with Mum and Dad taking part in the Haunted Driveway that my Dad has created. Although Chris isn’t too keen on Halloween (don’t worry, he’s learning) we have our costumes picked out (ghost bride for me, Dread Pirate Ginger Beard for Chris) and I can’t wait to spend the night tricking and treating the little (and big) kids in our neighbourhood.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Adapted from Milk and Honey | Makes 12 cupcakes | Gluten Free

Ingredients:

For the cupcakes

  • 40 grams brown rice flour
  • 40 grams white rice flour
  • 40 grams almond meal
  • 50 grams buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup buttermilk
  • 1/2 teaspoon chia seeds, ground
  • 115 grams butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup pumpkin puree

For the frosting

  • 125 grams cream cheese (full fat is best), softened
  • 50 grams butter
  • 3-4 cups icing sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cardamom (a decent sprinkle)
  • 2 tablespoons milk
  • Sprinkles for decorating (optional)

Method:

  1. Preheat oven to 180C (350F) and line 12-hole cupcake pan (1/4 cup capacity) with cupcake papers.
  2. In a medium size bowl whisk together brown rice flour, white rice flour, almond meal, buckwheat flour, baking powder, baking soda, salt, and spices.
  3. In a small jug combine buttermilk and ground chia seeds. Allow to sit until required.
  4. In a large mixing bowl use a hand mixer to beat together butter and brown sugar until light and fluffy.
  5. Add egg and vanilla and beat until combined.
  6. Turn mixer speed to low and beat in half the flour mix until just combined. Add buttermilk and pumpkin puree and beat until incorporated and then mix in the rest of the flour until just combined.
  7. Divide batter evenly among cupcake papers.
  8. Bake for 15-20 minutes or until the tops of the cupcakes spring back when lightly touched.
  9. Allow to cool completely before frosting.
  10. To make frosting: beat together cream cheese and butter until light and fluffy. Add 3 cups of icing sugar, spices and milk. Beat until combined. You want a slightly stiff mixture. If frosting is too loose add extra cup of icing sugar.
  11. Spoon frosting into a piping bag fitted with your choice of tip. Decorate cupcakes as desired and then sprinkle with decorations (if using). You could alternately use a knife to frost the cupcakes.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting | Gluten Free | Thoroughly Nourished Life

Tell me, dear readers, how do you celebrate Halloween? Is anyone else dressing up?