Wednesday, June 24, 2015

And Now Cupcakes!

I figured that if I had so much success with the muffins I had to try cupcakes. I found a good carrot cake recipe and started adapting it. Usually carrot cake calls for soda and buttermilk, but when I used that the chickpea flour mixture tended to puff up, spread and then sink. I tried to make powdered sugar in my Ninja but only with moderate success. The frosting was slightly grainy and dense. But when I served the cupcakes at a family gathering Saturday they raved about them, even liked the dip in the middle-a good well for extra frosting they said.

But I was out for perfection so I tried again today. I added a little more flour and subbed baking powder and milk for the soda and buttermilk. Got pretty close!

So here is my altered recipe:

Carrot Cupcakes
1 3/4 C sugar
3/4 C light cooking oil (I use safflower)
3 eggs
1 tsp almond extract (can use vanilla but almond is better)
3/4 C milk
2 C grated carrots
2 1/2 C chickpea flour
2 tsp cinnamon
2 1/2 tsp baking powder
1 tsp salt
1 tsp guar gum (I use it instead of xanthan gum, tummy doesn't like xanthan)
1 C sunflower nuts (if you can tolerate, you can use pecans or walnuts)

Blend sugar, oil, eggs, almond, and milk until smooth. Stir in carrots. Whisk or sift together chickpea flour, cinnamon, baking powder and salt. Mix into carrot mixture. Stir in sunflower nuts. Scoop into paper lined muffin tins, it makes 27 so I had to improvise with three of my ramekins. Bake at 350 degrees for about 30 minutes, until top springs back with gentle pressure. Cool and frost.

And now for the frosting, which I am very proud of. I can't do any commercially prepared powdered sugar because they either have cornstarch or tapioca starch, and I can't have either. Grandson says the frosting is "amazing!"

Granulated Sugar Frosting
1 8 oz package cream cheese, softened
1 C granulated sugar
1/2 tsp almond extract

Cream sugar and cream cheese, beat in almond. Beat in enough milk to make a spreadable frosting, probably 2-3 tablespoons. Beat the heck out of it. Frost the cupcakes. Pour a cup of coffee and try not to eat more than a couple. Oh heck, eat what you want, how often do super-allergics get a safe delicious treat like this? Not often enough, that's what I say!

Next I'm going to try the knock-off Starbucks lemon cake in cupcakes, I can feel my jeans getting tight!

Remember to check your sources, read your labels and use safe for you ingredients.

Tuesday, May 5, 2015

The Muffin!

I'm always looking for ways to use my limited ingredients to make something that might be a change from the routine. This is the fourth time I've made my made-up recipe and I think I have a winner! One of the tricks is using guar gum. I had dismissed it because I cannot tolerate xanthan gum at all and judged them to be in the same category. But I put down my prejudices and did some research, xanthan gum is a mold grown on corn while guar is made from guar beans. So I gave it a shot. I now have happy little muffins tucked in the freezer waiting for me.

Pretty cute, don't you think?
So here's my recipe. If course check out your ingredients to make sure they're safe for you:

Marty's Muffins
Basic recipe:
1 3/4 C chickpea flour (garbanzo)
4 T sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 tsp guar gum
2 eggs
1/3 C oil
3/4 C milk

Preheat oven to 400 degrees, butter or spray 12 muffin cups. You can use cupcake liners if you like. Mix dry ingredients. Beat eggs, oil and milk, stir into dry mixture. Mix til smooth-ignore the rule that says you can't stir muffin batter too much or it will get tough. That only applies if your flour has gluten. Scoop into muffin pans, a small ice cream scoop works great for this. Bake in the center of the oven for 20 minutes until brown.

I like to add sunflower nuts to mine, a half cup or so, and this morning I added a little more sugar and swirled a little cinnamon sugar into them. They tasted like a much-missed cinnamon roll! Chocolate chips are good as well. Then at lunch I made another batch and stirred in 1/2 cup shredded cheddar cheese and 1 1/2 tsp dried chives. Now I don't know which are my favorites!