Gluten-Free Challenge
Mar. 26th, 2010 11:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
zarhooie in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomHey guys!
I'm noticing a lot of recipes which are gluten-free springing up lately. I don't know about you, but I know a lot of people whohave celiac or a gluten sensitivity and baking/cooking for them can be hard sometimes.
To this end, I challenge any member of this wonderful community to post a gluten-free recipe. You may want to learn more about a gluten-free diet. Either check out Wikipedia or hit up Google for some interesting results.
For me? Well, I'm going to try these gluten-free upside down peach cupcakes, *especially* because they're cheating with boxed cake mix! With a nice, thick champagne buttercream frosting on top, they're going to be yummmmmm. After a long day working cattle, I think those will hit the spot tomorrow!
Karly’s Recipe for Gluten Free Upside Down Peach Cupcakes:
Ingredients for cake:
1/2 cup butter
1/2 cup brown sugar
One box Betty Crocker gluten-free yellow cake mix and assorted ingredients required for that
(I am going to replace some of the liquid with pureed peaches)
28 oz can sliced peaches
maraschino cherries, halved (optional)
Melt one stick (½ a cup) of butter and about ½ a cup of packed brown sugar in sauce pan until smooth.
Follow the directions on the Betty Crocker box.
Preheat oven to 350 degrees. Grease bottom of cupcake pan with melted butter and brown sugar (note that you use melted butter and brown sugar for upside down cakes instead of just greasing the pan for normal cakes. Thank you mom, because I was really confused about that part).
Drain a 28oz can of sliced or halved peaches, but make sure you save some of the juice to add to the cupcakes once they’ve cooled.
Place one to two pieces of peaches in the bottom of cupcake pan with half a cherry in the middle, and then cover with cake batter to about ¾ of the way full.
Place the pans in the over for about 18-23 minuets (Some ovens may take longer, or shorter depending on what type of power source they use).
Once the cupcakes are done (stick a tooth pick in the center and pull it out, if it’s clean then they’re done), take them out of the oven and let them cool for about 5 – 10 minutes.
Carefully turn the pan over and tap around the bottoms to loosen the cupcakes out. If you have trouble with getting them out due to the brown sugar and butter caramelizing, use a knife or a plastic spoon to get them out.
Let cool, then frost.
Champagne Buttercream frosting from Just Jenn Recipes
4 cups powdered sugar
3 sticks butter
3 tablespoons champagne
In an electric mixer, beat the butter and the powdered sugar til combined. Gradually add the champagne, more or less, as needed. Once combined, set the mixer to high and beat for about 1 minute. Pipe or spread on cakes or cupcakes!
Bon appetit!
-Kat
I'm noticing a lot of recipes which are gluten-free springing up lately. I don't know about you, but I know a lot of people whohave celiac or a gluten sensitivity and baking/cooking for them can be hard sometimes.
To this end, I challenge any member of this wonderful community to post a gluten-free recipe. You may want to learn more about a gluten-free diet. Either check out Wikipedia or hit up Google for some interesting results.
For me? Well, I'm going to try these gluten-free upside down peach cupcakes, *especially* because they're cheating with boxed cake mix! With a nice, thick champagne buttercream frosting on top, they're going to be yummmmmm. After a long day working cattle, I think those will hit the spot tomorrow!
Karly’s Recipe for Gluten Free Upside Down Peach Cupcakes:
Ingredients for cake:
1/2 cup butter
1/2 cup brown sugar
One box Betty Crocker gluten-free yellow cake mix and assorted ingredients required for that
(I am going to replace some of the liquid with pureed peaches)
28 oz can sliced peaches
maraschino cherries, halved (optional)
Melt one stick (½ a cup) of butter and about ½ a cup of packed brown sugar in sauce pan until smooth.
Follow the directions on the Betty Crocker box.
Preheat oven to 350 degrees. Grease bottom of cupcake pan with melted butter and brown sugar (note that you use melted butter and brown sugar for upside down cakes instead of just greasing the pan for normal cakes. Thank you mom, because I was really confused about that part).
Drain a 28oz can of sliced or halved peaches, but make sure you save some of the juice to add to the cupcakes once they’ve cooled.
Place one to two pieces of peaches in the bottom of cupcake pan with half a cherry in the middle, and then cover with cake batter to about ¾ of the way full.
Place the pans in the over for about 18-23 minuets (Some ovens may take longer, or shorter depending on what type of power source they use).
Once the cupcakes are done (stick a tooth pick in the center and pull it out, if it’s clean then they’re done), take them out of the oven and let them cool for about 5 – 10 minutes.
Carefully turn the pan over and tap around the bottoms to loosen the cupcakes out. If you have trouble with getting them out due to the brown sugar and butter caramelizing, use a knife or a plastic spoon to get them out.
Let cool, then frost.
Champagne Buttercream frosting from Just Jenn Recipes
4 cups powdered sugar
3 sticks butter
3 tablespoons champagne
In an electric mixer, beat the butter and the powdered sugar til combined. Gradually add the champagne, more or less, as needed. Once combined, set the mixer to high and beat for about 1 minute. Pipe or spread on cakes or cupcakes!
Bon appetit!
-Kat