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Who said Gluten Free had to be gross?

Many folks are gluten free for medical reasons. Many of us choose to adapt to a gluten free diet for health and nutrition reasons. Either way, we shouldn’t have to suffer through food that tastes like a cardboard box (no offense Domino’s.)

I have scowered the net for good recipes and actually came across a recipe that produced a deceivingly good Red Velvet Cupcake*. If I was handed one of these little things, I wouldn’t have known any different. It was moist, had a good texture and stayed together well. The flavor was comparable to my classic RV recipe, down to the frosting.

Mmm...don't you love the Instagram filters for photoshop?

I believe that I owe it to the good followers and devoted fans of Screwed Cupcakes to make sure that everyone has their fill of cupcake goodness. I will be offering more GF recipes that will shock you into believing that gluten free does NOT have to taste nasty.

Gluten Free Red Velvet Cupcakes w/ Cream Cheese Frosting

Yield: 9 cupcakes

Prep Time: 30 min

Cook Time: 18-21 min

Ingredients:

CUPCAKES:
1/2 cup coconut flour
2 Tbsp unsweetened cocoa powder
1/4 Tsp sea salt
1/4 Tsp baking soda
4 large eggs
2 Tbsp grapeseed (or canola) oil (I used GF Olive oil and it was great)
1/2 cup agave nectar
1 Tablespoon red food coloring (for the full GF experience, use Beet Powder. May not be as red but just as good)

CREAM CHEESE FROSTING:
3/4 cup heavy whipping cream
8 ounces cream cheese, at room temperature
1/4 cup agave nectar

Directions:

Prepare cupcakes:
1. Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners. In a large bowl, whisk together coconut flour, cocoa powder, salt and baking soda. In a separate bowl, combine eggs, oil, agave nectar and food coloring; whisk vigorously until well mixed. Add wet ingredients to dry ingredients; use electric mixer to combine. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 18 to 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool, then remove from pan and frost.

Prepare frosting:
2. In a deep bowl, whip the cream with an electric mixer until stiff peaks form. In a separate, larger bowl, whip the cream cheese and agave nectar until well combined. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Spread or pipe onto cupcakes.

*recipe adapted from Recipe Girl

A wee bit of sunshine…

Posted on

NEW! Banana Orange Cuppies with White Chocolate Orange Whipped Frosting.

It makes you want to run outside and sing “Good Day Sunshine….” at the top of your lungs.

I know.

I did just that after biting into one.

“…I’m in love and its a sunny day!”

Share the love.

If you know someone who loves cupcakes, show them this.

They could get some.

For FREE.

Oh, you can enter too.