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40
1½ tablespoons key lime juice
¼ teaspoon pure vanilla extract
Preheat oven to 300°F with the rack in the middle
of the oven. Line a 12-cup muffin pan with liners
(if you are able to locate silicone reusable liners,
they work very well).
Prepare the crust. Put all of the crust ingredients
into a small bowl and stir together with a fork
(if using full graham crackers, this crust can be
prepared in a mini food processor. First grind
the graham crackers and then process in the
remaining ingredients). Divide the crumb crust
evenly into the bottom of the cupcake liners,
pressing down with your fingers or a spoon,
to make it even. Bake 5 minutes and then allow
to cool while preparing filling.
Put the cream cheese into the Cuisinart
®
mixing
bowl and fit with the paddle attachment.
Starting on Speed 3 and increasing to Speed 6,
mix until very smooth – you want to be sure there
are no lumps. Scrape the mixing bowl and paddle
often to be sure that the cream cheese is very
smooth. While mixing on Speeds 5 to 6, gradually
add the sugar, about ¼ cup at a time, the zest,
and the salt, mixing until very smooth. Add the
eggs, one at a time, mixing on Speed 4, being
sure each is fully incorporated into batter before
adding the next. Scrape down the bowl between
adding eggs. Add the sour cream, key lime juice,
and vanilla extract. Mix on Speed 2 until creamy,
about 1 minute.
Scoop batter into the cupcake liners – do not
scrape any thick bits from the sides of the bowl,
as they are not thoroughly mixed in and will
change the texture of your finished cheesecakes.
Tap the pan a few times to remove air bubbles.
Transfer the filled pan to the preheated oven and
bake for about 15 minutes. The cheesecakes will
still be jiggly at this point, but that is OK. Remove
from oven and bring to room temperature. Cover
well and refrigerate to fully chill prior to serving.
Nutritional analysis per individual cheesecake:
Calories 241 (64% from fat) • carb. 18g • pro. 4g • fat 18g
sat. fat 11g • chol. 74mg • sod. 195mg • calc. 420mg
fiber 1g
Gluten-Free Golden
Cupcakes
These cupcakes pair very nicely with our Dairy-Free
Vanilla Frosting (page 43)
Makes 12 standard cupcakes or 42 mini
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 fine sea salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
Lightly coat standard or mini muffin pans 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 chef’s whisk and select the
MIXING setting and the DRY INGREDIENT
MIXING program to combine the ingredients.
With the mixer running on Speed 3, 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
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