Tagged with Gluten-free

Gluten-Free Vanilla Cupcakes

I’ve tried a few recipes for gluten-free cupcakes but I keep going back to this one.

gluten-free vanilla cupcakes

Vanilla Cupcakes
Adapted from: 500 Cupcakes edited by Fergal Connolly

Ingredients

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz gluten-free self-raising flour mix (I like Orgran Gluten-Free Self-Raising Flour)
1 teaspoon gluten-free baking powder
2 tablespoons milk
4 eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

In the bowl of a stand mixer beat butter slightly, then add sugar, flour, baking powder, milk, eggs and vanilla. Mix until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 – 24 patty cases. (Fill only to half full to avoid muffin tops.) Bake for 15 – 20 minutes.

Remove trays from oven and cool 5 minutes before removing from tray to cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

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Girls’ Night In 2012

Yesterday I hosted my seventh annual Girls’ Night In, at my grandmother’s house, in the afternoon. So it wasn’t quite a night in, but the idea was the same. Get the family together and stay in rather than go out; wear some pink, eat some treats and raise money for a cause close to my heart. Each year we donate the money we would have spent on a night out to the Cancer Council. It’s become a bit of a tradition in my family and I’m blessed to have such generous women in my life. We raised over $300 this year for the Cancer Council, which means we’ve raised close to $2000 in total over the past seven years.

We had vanilla cupcakes and gluten-free vanilla cupcakes with buttercream frosting. This tiered cake stand was a bargain from Peter’s of Kensington recently.


We used my grandmother’s best china – Royal Albert Moss Rose which is no longer being produced. When did you last use your “best” china or cutlery? Too often the good stuff gets left in the cupboard collecting dust. Fortunately she has a set of eight tea cups, saucers and plates – perfect for our party of eight. My grandmother made her famous curried egg sandwiches, no one can make them quite like she does.

I made regular scones and gluten-free scones to make sure all guests were catered for. My great-aunt told me her mother made fabulous scones, I wonder if she or my grandmother still have the recipe. The favours were noodle boxes filled with chocolates and assorted exotic tea bags – like Cranberry, Raspberry and Strawberry herbal tea.

pink kitchenaid

This year we had a special guest star, this lovely KitchenAid Artisan Stand Mixer in Pink. It’s such a pretty colour, and so girly! I used it to make the cupcakes, the frosting and to whip up some cream for the scones just before the ladies arrived. I get so much use out of my own Stand Mixer, I really don’t know how I used to bake without it. If you are thinking about treating yourself to a mixer here’s yet another another reason; $25 from the sale of each Pink KitchenAid Artisan Stand Mixer in Australia and New Zealand goes directly to the Breast Cancer Network Australia.

I hope my relatives in Queensland, England and the US are able to join us one year for our annual Girls’ Night In! Check out my Pinterest board Pink Party for inspiration for your own event.

* The Pink KitchenAid Artisan Stand Mixer was loaned to me as part of a promotion for Pink October.

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Gluten-free Caramel Slice

Caramel slice reminds me of two things – the 80s and my mum. Did everyone’s mum make caramel slice in the 80s? It sure seemed like it. I don’t really remember for sure if my mum made it regularly but each time I make it the memory of her is near. There is something familiar about it, comforting and nostalgic.

It’s an easy recipe to modify to make it gluten-free friendly, I’ve included the modification below.

Caramel Slice
Modified from a recipe by Donna Hay
 
Ingredients
Base:
1 cup gluten-free plain (all-purpose) flour mix (Use regular plain flour here if you don’t need it to be gluten-free)
125g butter, melted
1/2 cup desiccated coconut
1/2 cup brown sugar
Filling:
125g butter, melted
1/3 cup golden syrup
1 can (400g) sweetened condensed milk

Topping:
1 block dark cooking chocolate
3 tablespoons vegetable oil
Directions
Preheat oven to 180°C (355ºF).
Base: Place the flour, coconut, butter and sugar in a bowl and mix to combine. Firmly press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool.

Filling: Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir until thickened. Pour over the base and bake for 15-20 minutes or until golden. Refrigerate until cooled completely.

Topping: Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted.Pour the chocolate mixture over the caramel and refrigerate for 2 hours or until set.

To serve slice with a warm knife. (Leave the slice out of the fridge a few minutes if it’s too difficult to cut.)

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Girls’ Night In 2011

My sixth annual Girls Night In was actually an afternoon in this year. The idea is to stay in and donate the money you would have spent on a night out towards the fight against women’s cancers. It’s a cause close to my heart and I’m lucky to have family and friends so willing to contribute. And, of course, it’s a good excuse to get together and have fun! In the past, we’ve had dinner and played a game like Taboo or poker. This year, it was an afternoon of pink treats baked by me and shared between the eight of us.

Two of my guests are gluten-intolerant so I provided a selection of gluten-free treats as part of the spread. My aim with any gluten-free baking is to make something that everyone can enjoy, rather than a poor alternative to desserts with gluten. Sometimes I modify a recipe I have and other times I bake a treat that does not require flour of any kind. It’s easy to modify many recipes by using gluten-free flour mix instead of wheat flour. I’ve had good results with most recipes, especially the Hawaiian carrot cake I made back in July. This pink cake is from the same recipe I used for the rainbow cake in June; however, this time I used gluten-free flour mix and made three layers instead of six. Each layer baked for about 30 minutes. I had no real issues with the gluten-free flour; the taste and texture of the cake were comparable to one with gluten. To assemble the cake, I made a big batch of pink-tinted buttercream frosting. The cake held together well when sliced; popping it in the fridge for just a short while can help the frosting “set” and make it easier to cut.

The other gluten-free treat I baked was pink macarons. Most macaron recipes are gluten-free, as they call for almond meal, icing/confectioner’s sugar and egg whites, so I didn’t have to modify the recipe at all to make it gluten-free friendly. (Check your icing sugar is gluten-free, as the manufacturer may have blended it with something other than corn or tapioca starch.) I tried unsuccessfully to make macarons once before but I’m pleased to say this time went smoothly. Some leftover swiss meringue buttercream between the biscuits was the finishing touch. These were the most popular sweets on the table, I should have made twice as many to keep up with the demand!

The recipe for the chocolate cupcakes was the German chocolate cake recipe from the Baked Explorations cookbook. I used milk chocolate instead of dark and baked 36 cupcakes for about 25 minutes. This is definitely my favourite chocolate cake recipe to date, so expect to see it some more in Katie’s Kitchen. The frosting is swiss meringue buttercream piped on with an open-star tip. Remember to serve the buttercream at room temperature. Sweetapolita has some great tips to help you make this light and fluffy frosting.

My mission every October is to find the special edition pink-and-white M&Ms in stores. Last year I missed out, so this time I started looking early in the month. They are now sold exclusively in IGA stores in Australia, so that makes them a little hard to come across. I called five IGA stores before I found some in stock. Of course, I then raced over and bought a fairly restrained amount of four bags. Thirty cents from each packet goes to the McGrath Foundation. I just love colour-themed M&Ms in general! (I’ve already stocked up on the red and green Christmas packs.)

At the supermarket, I also picked up some tasty berry yoghurt coated rice cakes, as they are gluten-free and most importantly pink. Fresh strawberries, musk sticks, cheese, dip and crackers rounded out the afternoon’s snacks. Each guest went home with a goody bag of chocolates and a mini bottle of body lotion or body wash in sugary-sweet scents. As a result of the afternoon, the Cancer Council will receive a nice-sized donation from my family and me. Thank you to my grandmother, aunties and cousins for their generosity again this year.

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Gluten-Free Cupcakes

Merry Christmas to all who celebrate.

I made these last weekend as we now have two family members diagnosed as non-Celiac gluten intolerant. I’ll update with the recipe once I get a review on them from the non-gluten eaters. (No, the M&Ms aren’t gluten free – they were eaten by the gluten eaters.)

Recipe here. I used gluten-free flour mix.

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Semi-Vegan Gluten-Free Coconut Cupcakes

For this year’s Girls Night In, we had vegan coconut cupcakes with buttercream frosting and I also made a gluten-free version. The gf version was a wee bit dry, but I’m sure some tweaking of the recipe will sort that right out. I had a great night with some of my wonderfully funny and clever female relatives AND we raised $325 to fight women’s cancers. Woo!

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Flourless Chocolate Cakes

Delicious! I spent Sunday arvo working out with Jillian Michaels while these cakes by Donna Hay were in the oven. I ate one warm with low-fat ice cream while reading an article about curves being back in fashion. That’s how I roll.

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Cupcakes gone wrong

Update: I think the problem of the not-right cupcakes was that I was overfilling the cupcake patties. Dilemma solved!

Yes, sometimes baking goes wrong in Katie’s Kitchen. Sometimes, for reasons unknown! My mission was to make gluten-free cupcakes and regular cupcakes for my cupcake-themed 27th birthday party. In attempt one at these gluten-free vanilla cupcakes, I forgot to add the baking powder. I ended up with an un-risen mess of half-baked cupcakes.

In attempt two, all was going well, or so I thought, until I went to get them from the oven and found the cupcakes again were an un-risen mess! I knew I had added all the ingredients this time so I was baffled. I gave up on making gluten-free cupcakes, my gluten-intolerant friend Leonie would have to have store-bought gluten-free chocolate biscuits instead. 

I tried making another batch of the cupcakes, this time with self-raising wheat flour. Still no good! The cupcakes didn’t rise properly and some spilt over the edge of the pan. Off to the store I went to get fresh eggs, baking powder and self-raising flour, with three hours to go until my guests were to arrive.

No more trying to make vanilla cupcakes this time, I went straight to my trusty Crabapple Bakery Cupcake Cookbook and made white chocolate cupcakes. Success! No disasters this time, they all rose well. I didn’t halve the ingredients this time, I made the full recipe – and ended up with about 40 cupcakes.

Some of the cakes were used in a cupcake decorating contest at my birthday party, some cupcakes were eaten at my good friend Michelle’s baby shower, and some cupcakes are now iced in pink buttercream frosting, ready to be taken to my co-workers tomorrow.

The aftermath of the cupcake decorating contest at my 27th birthday party

(yes it was a cupcake-themed party)

This is Michelle’s niece stealing the Jaffas and M&Ms from the tops of the white chocolate cupcakes at the baby shower

Pink buttercream frosting on top of the white chocolate cakes for my co-workers.

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Carrot Cupcakes – update

When I made these carrot cakes I put some in the freezer, wrapped in cling-wrap. They defrosted well, some I left out and others I defrosted in the microwave. They still tasted fresh and delicious. The cupcakes are very yummy eaten without icing, warmed up, with some butter.

carrots.jpg

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Gluten-free Vanilla Cupcakes

I really wasn’t happy with the chocolate cupcakes I recently baked for Leonie so I went back to my basic vanilla cupcake recipe. I used gluten-free self-raising flour. The cupcakes have quite a round top, filling the patty cases somewhere between half and three-quarters full seems to work best for a nice rise to the cake without “muffin top”. I find these cook in 18 minutes in my oven so be sure to check on the cakes as they cook.

pink_cupcakes.jpg

 Here’s the recipe, as I have posted before:

Vanilla Cupcakes
From: 500 Cupcakes ed Fergal Connolly

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz self raising flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla essence
 (extract)

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

Place all the ingredients in a medium bowl and beat with electric beaters until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 patty cases. Bake for 20 minutes.

Remove trays from oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

pink_cupcakes_box.jpg

A handy way to give baking as a present is to include the container in the gift!

Welcome to the world Lily!

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