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Gluten Free Dairy Free Pumpkin Spice Cupcakes

 
One serving costs about $0.78

$0.78 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 side dish American
spoonacular Score:20%

Spoonacular Score: 20%

 

The recipe Gluten Free Dairy Free Pumpkin Spice Cupcakes could satisfy your American craving in around 45 minutes. One serving contains 425 calories, 4g of protein, and 13g of fat. This dairy free recipe serves 12 and costs 77 cents per serving. This recipe from Foodista has 1 fans. A mixture of graham cracker crumbs, brown sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Try Grain-free, Gluten-free and Dairy-free Spiced Applesauce Cupcakes, Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie for similar recipes.

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 cane sugar
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
some
some m&m candy
m&m candy
0.25 cup
0.25 cup pear
pear
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 sugar
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 water
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 cane sugar
0.5 cup
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
some m&m candy
some
m&m candy
0.25 cup pear
0.25 cup
pear
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 sugar
1.25 cups
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 water
0.25 cup
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: $0.75
Ingredient
¼ cups brown rice flour
½ cups 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
some m&m candy
¼ cups pear
8 ounces canned fresh pumpkin puree
½ cups sorghum flour
1.25 cups sugar
½ cups red tapioca flour
½ teaspoons gluten free vanilla extract
Price
$0.17
$0.14
$0.60
$0.55
$0.10
$0.22
$0.12
$0.09
$0.24
$0.07
$0.35
$3.73
$0.13
$1.30
$0.34
$0.34
$0.36
$0.15
$9.01

Nutritional Information

Quickview
385k Calories
4g Protein
8g Total Fat
73g Carbs
2% Health Score
Limit These
Calories
385k
19%

Fat
8g
14%

  Saturated Fat
4g
30%

Carbohydrates
73g
25%

  Sugar
58g
65%

Cholesterol
35mg
12%

Sodium
204mg
9%

Get Enough Of These
Protein
4g
9%

Vitamin A
3055IU
61%

Manganese
0.39mg
20%

Fiber
2g
10%

Selenium
5µg
8%

Iron
1mg
7%

Phosphorus
62mg
6%

Calcium
61mg
6%

Vitamin B2
0.1mg
6%

Magnesium
23mg
6%

Vitamin B1
0.06mg
4%

Vitamin B6
0.08mg
4%

Copper
0.07mg
4%

Vitamin K
3µg
4%

Potassium
123mg
4%

Vitamin B5
0.35mg
3%

Vitamin B3
0.69mg
3%

Zinc
0.4mg
3%

Folate
10µg
3%

Vitamin E
0.37mg
2%

Vitamin C
1mg
1%

Vitamin B12
0.08µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need

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