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Gluten Free Dairy Free Pumpkin Spice Cupcakes
dairy-free
$0.77 per serving
1 likes
Ready in 45 minutes
12
dairy-free,dairy free
dessert
American
Spoonacular Score: 27% 
My notes:
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 works really well 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 Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "
» Get this wine on Amazon.com
Ingredients
0.5 tsps
0.5 tsps
baking soda
39.5 g
0.25 cup
brown rice flour
100 g
0.5 cup
evaporated cane sugar
2 Tbsps
2 Tbsps
red flax seed meal
2 Tbsps
2 Tbsps
graham cracker crumbs
1.5 tsps
1.5 tsps
ground cinnamon
0.25 tsps
0.25 tsps
ground cloves
0.5 tsps
0.5 tsps
ground nutmeg
0.5 tsps
0.5 tsps
kosher salt
110 g
0.5 cup
light brown sugar
110 g
0.5 cup
light brown sugar
some
some
will need a candy thermometer
some
some
will need a candy thermometer
40.25 g
0.25 cup
pear sauce
226.8 g
8 ounces
canned fresh pumpkin puree
250 g
1.25 cups
plus 2 tablespoons plus 1 teaspoon sugar
60 g
0.5 cup
red tapioca flour
0.5 tsps
0.5 tsps
gluten free vanilla extract
54.5 ml
0.25 cup
vegetable oil
59.15 ml
0.25 cup
plus 1 tablespoon water
0.5 tsps
0.5 tsps
baking soda
39.5 g
0.25 cup
brown rice flour
100 g
0.5 cup
evaporated cane sugar
2 Tbsps
2 Tbsps
red flax seed meal
2 Tbsps
2 Tbsps
graham cracker crumbs
1.5 tsps
1.5 tsps
ground cinnamon
0.25 tsps
0.25 tsps
ground cloves
0.5 tsps
0.5 tsps
ground nutmeg
0.5 tsps
0.5 tsps
kosher salt
110 g
0.5 cup
light brown sugar
110 g
0.5 cup
light brown sugar
some
some
will need a candy thermometer
some
some
will need a candy thermometer
40.25 g
0.25 cup
pear sauce
226.8 g
8 ounces
canned fresh pumpkin puree
250 g
1.25 cups
plus 2 tablespoons plus 1 teaspoon sugar
60 g
0.5 cup
red tapioca flour
0.5 tsps
0.5 tsps
gluten free vanilla extract
54.5 ml
0.25 cup
vegetable oil
59.15 ml
0.25 cup
plus 1 tablespoon water
Equipment
Instructions
- Preheat oven to 350 degrees F
- Line a muffin pan with cupcake liners.
- In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
- In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.
- Then add pumpkin, mix for another minute.
- Add the flour mixture, whisk until just combined, about 30 seconds.
- Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
- Bake for 22-26 minutes, until a toothpick inserted comes out clean.
- Set aside to cool completely before frosting.
- 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.
- For the meringue frosting:
- 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.
- When the mixture reaches 220 degrees F it is ready for the stand mixer.
- 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.
- Increase the speed to high and whip until soft white peaks are formed.
- 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.
- 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.
- Continue to whisk on high until the bowl has cooled, about 5-8 minutes.
- Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.
- 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
Fat
13g
Saturated Fat
5g
Carbohydrates
82g
Sugar
67g
Cholesterol
35mg
Sodium
207mg
Get Enough Of These
Protein
4g
Vitamin A
3055IU
Manganese
0.4mg
Vitamin K
12µg
Fiber
2g
Selenium
5µg
Iron
1mg
Calcium
69mg
Phosphorus
63mg
Magnesium
24mg
Vitamin B2
0.1mg
Vitamin E
0.74mg
Vitamin B6
0.08mg
Vitamin B1
0.06mg
Copper
0.08mg
Potassium
135mg
Vitamin B5
0.36mg
Vitamin B3
0.7mg
Zinc
0.4mg
Folate
10µg
Vitamin C
1mg
Vitamin B12
0.08µg
Vitamin D
0.17µg
covered percent of daily need
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