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32
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. Using the beaters, mix on Speed
1 to completely mix, a minimum of 30
seconds.
2.
Put cream cheese into 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 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. Using the beaters, 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 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 pans on a
wire rack until cool to the touch, and then
transfer cupcakes to a wire cooling rack
to cool completely before frosting.
Nutritional information per cupcake (unfrosted):
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. Using the beaters, mix on Speeds 2
to 4 to make creamy, about 30 seconds.
Add the sugar and mix on Speeds 2 to 5,
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