Sam's Gluten Free Recipes
October 1st, 2024
Vegan Hummingbird Style Cupcakes
3 cups gluten free flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
3 large ripe bananas mashed
8oz can of crushed pineapple (do not drain)
½ cup shredded coconut
1 cup coconut oil room temperature
½ cup light brown sugar
¾ cup granulated sugar
2 tsp pure vanilla extract
Preheat oven to 350 degrees and line cupcake pan with liners and spray with coconut
oil. Beat coconut oil and sugars until fluffy (about 3 minutes). Add mashed banana and
vanilla, mix until combined. Sift dry ingredients together into a medium bowl. Add one
cup at a time alternating with the pineapple. Mix until combined. Using a large cookie
scoop fill cupcake cups ½- ¾ full and bake for 18-20 minutes until toothpick inserted in
center comes out clean. Cool on wire rack. When fully cooled, frost and top with
coconut.
Pineapple Coconut Frosting
¼ cup coconut oil
¼ cup Crisco
1 tsp vanilla extract
4 cups powdered sugar
4 TBSP pineapple juice
Beat oil, Crisco, and vanilla until fluffy. Add powdered sugar and pineapple juice
alternating dry-wet-dry and whip until fluffy (about 3-5 minutes)
Topping: shredded coconut
Raspberry Filled Cupcakes
1 cup butter, softened
1 cup gluten free flour
2 cups granulated sugar
4 eggs room temperature
2 ¾ cups flour, sifted
2 ¼ tsp baking powder
½ tsp salt
1 cup buttermilk
2 TBSP vanilla extract
Preheat oven to 350 degrees and line cupcake pan with liners. Spray with coconut oil.
Beat butter, sugar, and salt until fluffy (about 3 minutes). Add eggs one at a time and
beat until combined. Sift flour, baking soda, and salt into a medium bowl and add 1 cup
at a time alternating with the buttermilk. Beat to combine, stir in vanilla. Using a large
cookie scoop, fill cupcake liners ¾ cup full and bake 18-20 minutes until toothpick
inserted in center comes out clean and tops spring up when touched. Cool on wire rack.
Using a cupcake corer or spoon, remove the middle of the cupcake and fill with
raspberry preserves ( about ½ tsp each, I use a piping bag) then top with frosting.
Filling: Raspberry Preserves (I prefer Bon Maman)
Raspberry Frosting
1/3 cup Crisco
1TBSP vanilla extract
4 cups powdered sugar
2 TBSP raspberry preserves
2-3 TBSP cold water
Beat Crisco and vanilla extract until fluffy. Add powdered sugar and water alternating
dry-wet-dry and mix until fluffy. Scrape down sides of bowl and add raspberry preserves,
beat until fluffy.
Key lime cupcakes
1 cup butter, softened
1 cup gluten free flour
2 cups granulated sugar
4 eggs room temperature
2 ¾ cups flour, sifted
2 ¼ tsp baking powder
½ tsp salt
½ cup key lime juice
½ cup milk
1 TBSP vanilla extract
1 TBSP lime zest
Preheat oven to 350 degrees and line cupcake pan with liners. Spray with coconut oil.
Beat butter, sugar, and salt until fluffy (about 3 minutes). Add eggs one at a time and
beat until combined. Sift flour, baking soda, and salt into a medium bowl and add 1 cup
at a time alternating with the liquid ingredients. Beat to combine, stir in vanilla and lime
zest. Using a large cookie scoop, fill cupcake liners ¾ cup full and bake 18-20 minutes
until toothpick inserted in center comes out clean and tops spring up when touched.
Cool on wire rack. Using a cupcake corer or spoon, remove the middle of the cupcake
and fill with key lime filling (about 1 tsp each, I use a piping bag) then top with frosting.
Filling
4 egg yolks
½ cup of Key West Key Lime juice
1 (14oz) can sweetened condensed milk
½ tsp salt
1 TBSP lime zest
Combine all ingredients in food processor until smooth. Heat in small saucepan over
low, stirring continuously. Bring to a boil and remove from heat. You will know it’s done
because it will thicken and change color, it may take 10-15 minutes.
Frosting
1/3 cup Crisco
1TBSP vanilla extract
4 cups powdered sugar
1 TBSP lime zest
2 TBSP Key Lime juice
1-2 TBSP water
Beat Crisco and vanilla extract until fluffy. Add powdered sugar and juice and water
alternating dry-wet-dry and mix until fluffy. Scrape down sides of bowl and add lime zest,
beat until fluffy.
