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Gluten Free Dairy Free Pumpkin Spice Cupcakes

 
One serving costs about $0.77

$0.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 dairy-free,dairy free dessert American
spoonacular Score:28%

Spoonacular Score: 28%

 

You can never have too many dessert recipes, so give Gluten Free Dairy Free Pumpkin Spice Cupcakes a try. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 425 calories. This dairy free recipe serves 12 and costs 77 cents per serving. 1 person were impressed by this recipe. Head to the store and pick up sorghum flour, flax seed meal, evaporated cane sugar, and a few other things to make it today. It is brought to you by Foodista. Not a lot of people really liked this American dish. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 21%, this dish is not so super. Dairy-Free Gluten-Free Oatmeal Pumpkin Spice Cookies, Pumpkin Chai Cupcakes with Cashew Chai Frosting (Gluten Free, Paleo + Dairy Free), and Grain-free, Gluten-free and Dairy-free Spiced Applesauce Cupcakes are very similar to this recipe.

Cupcakes on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps baking soda
baking soda
0.25 cup
0.25 cup brown rice flour
brown rice flour
0.5 cup
0.5 cup evaporated cane sugar
evaporated cane sugar
3 large
3 large egg whites
egg whites
2 large
2 large eggs
eggs
2 Tbsps
2 Tbsps red flax seed meal
red flax seed meal
2 Tbsps
2 Tbsps graham cracker crumbs
graham cracker crumbs
1.5 tsps
1.5 tsps ground cinnamon
ground cinnamon
0.25 tsps
0.25 tsps ground cloves
ground cloves
1 tsp
1 tsp ground ginger
ground ginger
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 cup
0.5 cup light brown sugar
light brown sugar
0.5 cup
0.5 cup light brown sugar
light brown sugar
some
some will need a candy thermometer
will need a candy thermometer
some
some will need a candy thermometer
will need a candy thermometer
0.25 cup
0.25 cup pear sauce
pear sauce
8 ounces
8 ounces canned fresh pumpkin puree
canned fresh pumpkin puree
0.5 cup
0.5 cup sorghum flour
sorghum flour
1.25 cups
1.25 cups plus 2 tablespoons plus 1 teaspoon sugar
plus 2 tablespoons plus 1 teaspoon sugar
0.5 cup
0.5 cup red tapioca flour
red tapioca flour
0.5 tsps
0.5 tsps gluten free vanilla extract
gluten free vanilla extract
0.25 cup
0.25 cup vegetable oil
vegetable oil
0.25 cup
0.25 cup plus 1 tablespoon water
plus 1 tablespoon water
0.5 tsps baking soda
0.5 tsps
baking soda
0.25 cup brown rice flour
0.25 cup
brown rice flour
0.5 cup evaporated cane sugar
0.5 cup
evaporated cane sugar
3 large egg whites
3 large
egg whites
2 large eggs
2 large
eggs
2 Tbsps red flax seed meal
2 Tbsps
red flax seed meal
2 Tbsps graham cracker crumbs
2 Tbsps
graham cracker crumbs
1.5 tsps ground cinnamon
1.5 tsps
ground cinnamon
0.25 tsps ground cloves
0.25 tsps
ground cloves
1 tsp ground ginger
1 tsp
ground ginger
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 cup light brown sugar
0.5 cup
light brown sugar
0.5 cup light brown sugar
0.5 cup
light brown sugar
some will need a candy thermometer
some
will need a candy thermometer
some will need a candy thermometer
some
will need a candy thermometer
0.25 cup pear sauce
0.25 cup
pear sauce
8 ounces canned fresh pumpkin puree
8 ounces
canned fresh pumpkin puree
0.5 cup sorghum flour
0.5 cup
sorghum flour
1.25 cups plus 2 tablespoons plus 1 teaspoon sugar
1.25 cups
plus 2 tablespoons plus 1 teaspoon sugar
0.5 cup red tapioca flour
0.5 cup
red tapioca flour
0.5 tsps gluten free vanilla extract
0.5 tsps
gluten free vanilla extract
0.25 cup vegetable oil
0.25 cup
vegetable oil
0.25 cup plus 1 tablespoon water
0.25 cup
plus 1 tablespoon water

Equipment

candy thermometer
candy thermometer
muffin liners
muffin liners
stand mixer
stand mixer
muffin tray
muffin tray
toothpicks
toothpicks
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl
candy thermometer
candy thermometer
muffin liners
muffin liners
stand mixer
stand mixer
muffin tray
muffin tray
toothpicks
toothpicks
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 350 degrees F
  2. Line a muffin pan with cupcake liners.
  3. In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
  4. In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.
  5. Then add pumpkin, mix for another minute.
  6. Add the flour mixture, whisk until just combined, about 30 seconds.
  7. Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
  8. Bake for 22-26 minutes, until a toothpick inserted comes out clean.
  9. Set aside to cool completely before frosting.
  10. Note: If you dont have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.
  11. For the meringue frosting:
  12. Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, stir to dissolve.
  13. When the mixture reaches 220 degrees F it is ready for the stand mixer.
  14. Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.
  15. Increase the speed to high and whip until soft white peaks are formed.
  16. At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.
  17. When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.
  18. Continue to whisk on high until the bowl has cooled, about 5-8 minutes.
  19. Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.
  20. Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.80
Ingredient
¼ cups brown rice flour
½ cups evaporated cane sugar
3 larges egg whites
2 larges eggs
2 tablespoons red flax seed meal
2 tablespoons graham cracker crumbs
1.5 teaspoons ground cinnamon
¼ teaspoons ground cloves
1 teaspoon ground ginger
½ teaspoons ground nutmeg
½ cups light brown sugar
½ cups light brown sugar
some will need a candy thermometer
some will need a candy thermometer
¼ cups pear sauce
8 ounces canned fresh pumpkin puree
½ cups sorghum flour
1.25 cups plus 2 tablespoons plus 1 teaspoon sugar
½ cups red tapioca flour
½ teaspoons gluten free vanilla extract
¼ cups vegetable oil
Price
$0.17
$0.14
$0.60
$0.55
$0.10
$0.22
$0.12
$0.09
$0.24
$0.07
$0.35
$0.35
$1.86
$1.86
$0.13
$1.30
$0.34
$0.34
$0.36
$0.15
$0.22
$9.58

Nutritional Information

Quickview
459 Calories
4g Protein
13g Total Fat
82g Carbs
1% Health Score
Limit These
Calories
459k
23%

Fat
13g
21%

  Saturated Fat
5g
34%

Carbohydrates
82g
27%

  Sugar
67g
75%

Cholesterol
35mg
12%

Sodium
207mg
9%

Get Enough Of These
Protein
4g
9%

Vitamin A
3055IU
61%

Manganese
0.4mg
20%

Vitamin K
12µg
11%

Fiber
2g
10%

Selenium
5µg
8%

Iron
1mg
8%

Calcium
69mg
7%

Phosphorus
63mg
6%

Magnesium
24mg
6%

Vitamin B2
0.1mg
6%

Vitamin E
0.74mg
5%

Vitamin B6
0.08mg
4%

Vitamin B1
0.06mg
4%

Copper
0.08mg
4%

Potassium
135mg
4%

Vitamin B5
0.36mg
4%

Vitamin B3
0.7mg
3%

Zinc
0.4mg
3%

Folate
10µg
3%

Vitamin C
1mg
1%

Vitamin B12
0.08µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need

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