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Cream Cheese Frosting
A classic cream cheese frosting, perfect
for a variety of cakes, especially carrot
and chocolate.
Makes about 5 cups
5½ cups confectioners’ sugar, sifted
¼
teaspoon kosher salt
1
pound (two standard 8-ounce
packages) cream cheese,
room temperature
8
tablespoons (1 stick) unsalted
butter, cut into 1-inch pieces,
room temperature
1
teaspoon pure vanilla extract
1. Put the sugar and salt into a large mixing
bowl. Mix on Speed 1 to completely
combine, a minimum of 30 seconds.
2. Put cream cheese in a separate, large
mixing bowl. Mix on Speeds 2 to 4 until
smooth, about 1½ to 2 minutes. Add
butter and beat until fully incorporated and
smooth. Reduce to Speed 1 and, with the
hand mixer running, slowly add the sifted
confectioners’ sugar/salt to the bowl and
mix until incorporated, about 2 minutes.
Scrape the entire bowl well. Add vanilla
extract. Mix on Speed 2 until combined.
Use immediately.
Nutritional information per serving (¼ cup):
Calories 250 (44% from fat) • carb. 34g • pro. 1g
fat 12g • sat. fat 8g • chol. 47mg • sod. 101mg
calc. 22mg • fiber 0g
Gluten-Free (and Vegan!)
Golden Cupcakes with Dairy-Free
Vanilla Frosting
Unlike our muffin recipe that uses a
gluten-free flour blend, here we call for
individual ingredients that are now easily
found in most grocery stores.
Makes 12 standard cupcakes
Nonstick cooking spray
2
cups sorghum flour
1
cup potato starch
½
cup arrowroot starch
1
tablespoon baking powder
½
teaspoon baking soda
1
teaspoon xanthan gum
1
teaspoon kosher salt
1½
cups agave nectar
½
cup olive oil
¾
cup butternut squash purée,
room temperature
2
tablespoons pure vanilla extract
1
teaspoon white vinegar
1. Preheat oven to 350°F. Lightly coat a
standard cupcake pan with cooking spray.
Cupcake liners may be used (these may
also be sprayed, so that the liners cleanly
come off the cupcakes).
2. Put the flour, starches, baking powder,
soda, xanthan gum, and salt into a large
mixing bowl. Mix on Speed 1 to sift the
ingredients together, about 30 seconds.
3. With the mixer running on Speed 2, add
the remaining ingredients, in the order
listed, and mix until all ingredients are
incorporated. Scrape the entire bowl to
ensure all of the ingredients are evenly
combined, and mix for an additional 20
seconds if necessary.
4. Scoop batter into the prepared cupcake
pan. Bake until golden and a cake tester
comes out clean, about 20 to 22 minutes.
Remove from oven, cool in pan on a wire
rack until cool to touch, then transfer
cupcakes to a wire cooling rack to cool
completely before frosting.
Nutritional information per cupcake:
Calories 396 (22% from fat) • carb. 77g • pro. 4g
fat 10g • sat. fat 1g • chol. 0mg • sod. 359mg
calc. 50mg • fiber 2g
Dairy-Free Vanilla Frosting
This frosting pairs very well with
the Gluten-Free Golden Cupcakes,
but is also a great alternative to any
vanilla frosting.
Makes about 2 cups
1
cup non-hydrogenated vegetable
shortening
2
cups confectioners’ sugar, sifted
1
tablespoon pure vanilla extract
¼
teaspoon kosher salt
1 to 2 teaspoons water, optional
1. Put the shortening into a medium mixing
bowl. Mix on Speeds 2 to 4 to cream and
make smooth, about 30 seconds. Add the
sugar and mix on Speeds 2 to 5, then add
the vanilla extract and salt. Mix again, on
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6/15/20 4:38 PM
