34
35
Gluten-Free Golden
Cupcakes
These cupcakes pair very nicely with our Dairy-Free
Vanilla Frosting (page 36)
Makes 12 standard cupcakes or 42 mini cup-
cakes
Nonstick cooking spray
2
cups (500 ml) sorghum flour
1
cup (250 ml) potato starch
½
cup (125 ml) arrowroot starch
1
tablespoon (15 ml) baking powder
½
teaspoon (2 ml) baking soda
1
teaspoon (5 ml) xanthan gum
1
teaspoon (5 ml) kosher salt
1½
cups (375 ml) agave nectar
½
cup (125 ml) olive oil
¾
cup (180 ml) butternut squash purée
2
tablespoons (30 ml) pure vanilla extract
1
teaspoon (5 ml) white vinegar
Preheat oven to 350°F (176°C). Lightly coat a
full or mini muffin pan with cooking spray.
Cupcake liners may be used (these may also
be sprayed so that the liners cleanly come off
the cupcakes).
Put the flour, starches, baking powder, soda,
xanthan gum and salt into the Cuisinart
®
mixing bowl. Attach the flat mixing paddle and
stir on Speed 2 to sift the ingredients together.
Scrape the entire bowl well.
With the mixer running on same speed, 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 incorporated.
Scoop batter into prepared muffin pans. Bake
until golden and a cake tester comes out
clean, about 30 minutes for regular-sized
muffins, 15 minutes for minis. Remove from
oven, cool in pans on a wire rack until cool to
touch and then transfer cupcakes to a wire
cooling rack to cool completely before frosting.
Nutritional analysis per standard cupcake:
Calories 396 (22% from fat) • carb. 77g • pro. 4g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 359mg
• calc. 50mg • fiber 2g
Angel Food Cake
Serve with Whipped Cream (page 37) and fresh
berries for a light and delicious summer dessert.
Makes one, 9-inch cake, 12 servings
1½
cups (375 ml) granulated sugar, divided
1¼
cups (310 ml) cake flour
12
large egg whites
1¼
teaspoons (6 ml) cream of tartar
¼
teaspoon (1 ml) kosher salt
1
teaspoon (5 ml) pure vanilla extract
Preheat oven to 325˚F (162°).
Sift ¾ cup (180 ml) of the sugar together with
the cake flour in a mixing bowl; reserve.
Put egg whites into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and begin mixing on
Speed 5. Once whites are foamy, add cream of
tartar and salt and gradually increase to Speed
12. While mixing on Speed 12, slowly add
remaining ¾ cup (180 ml) of granulated sugar
and vanilla extract and continue to mix until
the peaks are firm and glossy. Remove bowl
from mixer.
Gradually sift the reserved flour and sugar into
the whites and carefully fold in with a large
rubber spatula. Be gentle when folding, but at
the same time make sure all ingredients are
evenly incorporated.
Spoon batter into an ungreased, 9-inch tube
pan. Smooth the top by evenly spreading with
a rubber spatula.
Bake for about 45 minutes, until a toothpick
that has been inserted comes out clean. Invert
pan onto the neck of an empty long-necked
bottle (such as a wine bottle) and allow to cool
completely.
To remove cake from pan, remove the pan
from the neck of the bottle and slide the tip of
a long, narrow knife between the cake and the
pan. Cover the pan with a plate and invert it,
sliding the knife along the bottom of the pan
until it is free.
Nutritional analysis per serving:
Calories 167 (1% from fat) • carb. 37g • pro. 5g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 278mg
• calc. 5mg • fiber 0g
French Buttercream
The classic frosting. Temperature is key to achieving
a smooth and delicious result. Having a candy/deep
fat thermometer on hand takes out the guesswork.
Makes 4 cups (1 L)
1¾
cups (430 ml) granulated sugar
5
tablespoons (75 ml) water
7
large egg yolks
3
sticks (175 ml or ¾ pound) unsalted but-
ter, cold and cut into ½-inch (1.25 cm)
cubes
¾
teaspoon (4 ml) pure vanilla extract
½
teaspoon (2 ml) kosher salt
Put sugar and water together into a small
saucepan and place over medium heat until
sugar is melted and the mixture reaches 235°F.
Put the yolks into the Cuisinart
®
mixing bowl.
Attach the chef’s whisk and mix on Speed 8,
gradually increasing speed from the start, until
thick and creamy, about 3 minutes. Scrape the
entire bowl and then slowly turn up to Speed
12 and continue to whip until pale yellow in
color, 5 minutes.
Reduce speed to 6 and slowly pour in the
sugar mixture while the mixer is running. Once
all the sugar is added, scrape the entire bowl
and slowly turn up to Speed 12 until the bowl
is completely cool, about 10 minutes.
Once the bowl is cool, turn speed down to 7
and add the butter very slowly, a piece at a
time. Once half of the butter has been added,
increase speed to about 10 to incorporate
remaining. Once all of the butter has been
added, add the vanilla extract and salt, mixing
until all is incorporated.
TIP:
If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons):
Calories 130 (64% from fat) • carb. 11g • pro. 1g
• fat 9g • sat. fat 6g • chol. 63mg • sod. 35mg
• calc. 5mg • fiber 0g
Swiss Buttercream
Swiss buttercream, a more forgiving and stable
version, will be ready to use immediately after making
and can be used for traditional frosting and piping.
Makes about 6 cups (1.5 L)
8
large egg whites
1¾
cups (425 ml) granulated sugar
½
teaspoon (2 ml) kosher salt
5
sticks (1¼ pounds or 625 ml) unsalted
butter, cold and cut into ½-inch (1.25 cm)
cubes and at room temperature
1
tablespoon (15 ml) fresh lemon juice
1
teaspoon (5 ml) pure vanilla extract
Put egg whites, sugar and salt in the Cuisinart
®
mixing bowl. Place bowl over a pan of
simmering water and whisk the whites
constantly until the temperature reaches 140°F
(60°C). Place bowl on mixer. Attach the chef’s
whisk.
Once whites come to temperature, mix on
Speed 10, until cool, about 15 minutes. Once
cool, decrease speed to 3 and add the butter,
piece by piece, until each is fully incorporated
before adding the next. Scrape down the entire
bowl as necessary.
Once all the butter is added, add the lemon
juice and vanilla extract and mix until fully
incorporated, about 1 minute. Increase speed
to 8 and beat until smooth and silky, about 2 to
3 minutes.
Use immediately or store in an airtight
container for up to 10 days.
TIP:
If the buttercream appears curdled, beat
on Speed 12 until smooth—this occurs when
the butter is too soft or warm.
Nutritional analysis per serving (2 tablespoons [30 ml]):
Calories 115 (72% from fat) • carb. 7g • pro. 1g
• fat 9g • sat. fat 7g • chol. 25mg • sod. 9mg
• calc. 0mg • fiber 0g
