Gluten-free Birthday Party Menu: Vegan Meyer Lemon Cupcake Recipe

July 21st, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dessert, Egg Free, JM friendly, Nut Free, Party Food, Party Menu, Rice Free, Sorghum, Soy Free, Vanilla, Vegan, tapioca starch free 9 Comments »


Last weekend on the 17th of July, Baby Yum and I celebrated our respective birthdays with a lovely birthday party full of friends, food, and celebration. It was her first birthday, and it was my… well, let’s just say it was NOT my first birthday. However, it was my first birthday with a darling baby daughter by my side. As usual, I cooked way too much, but since leftovers are lovely things, I didn’t worry too much about it.

Our gluten-free birthday menu included:
Pickled asparagus
Gluten free crackers and red peppers with baba ghanoush or hummus
Grilled asparagus and mushrooms
Roasted lemon eggplant slices with tahini sauce
gluten-free vegan onion rolls
non-veg barbecue
Indian Veg Rajma Chili
Rice
Vegan Meyer Lemon English Muffins with homemade Meyer Lemon Marmalade
And not 1 but 3 kinds of gluten-free cupcakes: chocolate, vanilla, and meyer lemon

Wish you could have joined us! The meyer lemon cupcakes were a success, and I thought I would share them here with you. Note that they are similar to my earlier vanilla cupcake recipe but do not contain millet flour.

Here’s some pictures of the festivities:

Gluten Free Vegan Sorghum Meyer Lemon Cupcake Recipe
Ingredients
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1 cup sorghum flour
1/4 +1 tbsp cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1 1/2 tsp lemon extract
1 tbsp. lemon zest (try meyer)
Directions
Preheat oven to 350 and line muffin pans with cupcake liners.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Beat together your vinegar milk mixture with oil, sugar and extracts. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together. Add your lemon zest as the batter begins to come together.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

Notes
I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar. Alternate adding small amounts of meyer lemon juice (if available) with meyer lemon zest (if available) as you add the sugar.

Keeps well frosted overnight in a cupcake keeper.

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Gluten Free Vegan Sorghum Vanilla Cupcake Recipe

May 27th, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Millet, Nut Free, Rice Free, Sorghum, Vanilla, Vegan 18 Comments »

It has been quite a while since we featured desserts on the Book of Yum, and truth be told quite a while since I had any that were especially yummy. I take it back- I have made some excellent vegan chocolate chip sorghum cookies since becoming an allergen-free, Gluten-free Mama. But, the other night my sweet tooth kicked in and I was overcome by waves of a sugar craving. I love chocolate, but it tends to keep baby Yum up all night and a PhD-pursuing Mama needs her sleep. So, I started thinking of caffeine-free treats. I’ve never been crazy about cake, but somehow vanilla cake was speaking to me. I poked around online and found an intriguing recipe in a book I actually own but have misplaced- Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule. This recipe was for what they called “Golden Vanilla Cupcakes,” and I thought that something like that would just hit the spot. I played around with flours to make a gluten-free, soy-free, dairy-free, and corn-free (except for the xanthan gum) vegan vanilla cupcake of my own. When I mixed it up the batter was so thin I had serious doubts, but I had faith (and xanthan gum). After I added the last minute xanthan gum, I poured the batter in and crossed my fingers. The heavenly scent of vanilla filled the house, and when I looked in the oven, it seemed like they had magically transformed into real, live cupcakes. I took them out of the oven and knew I had a winning recipe. After they cooled I frosted them with some impromptu frosting and bit into a real live piece of sugary, vanilla heaven, and my sweet tooth has never been so happy. If cake was this tasty- I might have to call myself a cake girl after all! What I love about this recipe is that it doesn’t have any allergens in it, is completely vegan without specialty egg replacer and yet tastes like “real” dessert. In my opinion, this is a perfect special occasion recipe that I wouldn’t hesitate to serve to guests. In fact, I might just have to make this again for Baby Yum and my joint birthday party in July!

Gluten free vegan vanilla cupcake
Ingredients
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 1/2 tsp. vanilla extract
Directions
Preheat oven to 350 and line muffin pans with cupcake liners.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Beat together your vinegar milk mixture with oil, sugar and extract. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

Notes
I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar.
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