Makes 10
Free of: Gluten, peanuts, dairy, soy, sesame
Contains: Almonds (almond flour), Eggs
Sweetness: Medium

Ingredients

• 1/2 cup (125 mL) coconut flour
• 1/2 cup (125 mL) blanched almond flour
• 1/2 teaspoon (2 mL) sea salt
• 1/4 teaspoon (1 mL) baking soda
• 3 large eggs
• 1/2 cup (125 mL) grapeseed oil
• 1/2 cup (125 mL) agave nectar
• 2 tablespoons (30 mL) firmly packed lime zest, plus more to decorate (about 3 limes)

Method

1. Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
2. In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
3. Scoop 1/4 cup of batter into each prepared muffin cup.
4. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.

Free of: All top allergens and gluten.

Makes 16 2-inch squares.

Equipment Needed:

8x8x2-inch baking pan, parchment paper, large whisk, 1 rubber spatula, large mixing bowl, large microwave safe mixing bowl, dry measuring cups, liquid measuring cups, measuring spoons, large chef’s knife,

Ingredients

• 3 cups corn-free confectioners’ sugar (Whole Foods 365 brand and Wholesome Sweeteners are both made w/tapioca starch)
• ½ cup cocoa powder
• ½ cup Palm Oil Shortening
• ¼ cup rice milk
• 1 cup Enjoy Life semi-sweet Chocolate Chips
• 1 Tablespoon pure vanilla extract
• Pinch of salt

Method

1. Line the bottom of an 8x8x2-inch pan with a piece of parchment paper, so that it overlaps on all sides. (This will not work with a non-stick pan!)
2. Whisk together confectioners’ sugar and cocoa powder, being sure to blend well, breaking up any lumps.
3. Combine chocolate chips, shortening, and rice milk in a microwave safe bowl.  Microwave at 30-second increments, until chips and shortening are melting, stirring every 30 seconds.  This will take 60-90 seconds, depending on the power of your microwave.  Do not over cook it, chocolate burns easily. It’s best to remove from the microwave while there are still little “clouds” of shortening floating, and the chips have not yet melted completely, you’ll finish the melting process on the counter.  Remove from microwave and stir well to encourage the final melting. Stir in vanilla extract and pinch of salt, blending well.
4. Add the dry mixture to the liquid, a little at a time, beating well after each addition, breaking up any dry lumps against side of bowl with a spoon or rubber spatula. You want to really work to stir in the last of the dry ingredients. If it seems too moist, add a little more confectioners’ sugar, 1 tablespoon at a time.  Once thoroughly combined, transfer into pan, and use a clean rubber spatula to spread evenly.  Press down, pushing fudge into corners of pan. Smooth top. You may also use an offset spatula to get a really smooth finish. Chill ½ an hour. Remove and lift out of pan by holding both sides of parchment firmly. Cut into quarters, then cut quarters into 4 squares each, for a total of 16 pieces of fudge. Store tightly covered at room temperature.

Troubleshooting FAQ

1. Q: The shortening and chocolate aren’t combining, once melted.  What happened?
   A: You most likely heated the chocolate too long in the microwave, and it’s seized up, which prevents it from blending with the shortening.
2. Q: The parchment paper won’t stay in the pan. What am I doing wrong?
   A: You need a pan that’s at least 2-inches deep. Additionally, a non-stick pan won’t work, it will “reject” the parchment paper.  You also may need a larger piece of parchment paper.
3. Q: The fudge seems too oily/moist.  What should I do?
   A: See answer to  #1.  You may have burnt the chocolate by heating it too long in the microwave, which prevents it from combining with the shortening, as necessary.  Or, you may need more confectioners’ sugar.  Confectioners’ sugar is extremely variable, depending upon humidity levels.  It measures very differently if it’s compacted, for example.  Try adding more confectioners’ sugar, 1 tablespoon at a time, until desired consistency has been achieved.
4. Q: How long will the fudge last?
   A: Until it’s all eaten!

More Cybele Pascal videos here.

The response? Imagine a group of kids yelling “I love cupcakes” at full volume, and you’ve got the picture. And now, you’ve got the recipe.

Divvies Vanilla Cupcakes

Makes 18 cupcakes

Ingredients

• 2 1/2  cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2  teaspoon salt
• 1 1/2 teaspoons Energ G egg replacer
• 2 tablespoons unflavored seltzer
• 1/2 cup dairy-free margarine, softened
• 1 1/4 cups sugar
• 1 1/2  teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons soy milk

Method

1. Preheat the oven to 350 degrees. Line a 12-well cupcake pan with paper liners.
2. Whisk together the cake flour, baking powder, and salt. Set aside.
3. Emulsify the egg replacer and seltzer in a small bowl using a small whisk until frothy. Set aside.
4. In the bowl of an electric mixer, with the mixer on high speed, beat the softened margarine, sugar, vanilla, and egg replacer until fluffy. At least twice during the mixing, scrape down sides and bottom of bowl thoroughly in order to fully incorporate all ingredients.
5. Add the flour mixture and soy milk to the sugar mixture, alternately, ¼ cup at a time. Mix on medium speed, scraping the sides and bottom of bowl, until just incorporated. Do not overmix. The batter will be stiff.
6. Distribute the batter evenly among the paper liners.
7. Bake the cupcakes for 18 to 20 minutes. The cupcakes are fully baked when a toothpick comes out clean.
8. Cool the cupcakes for 10 minutes in the pan, then transfer to wire cooling racks. Cool completely before frosting.

Next: Vanilla Frosting

Republished with permission of The Divvies Bakery Cookbook. © 2010 St. Martin’s Press. For more on the book and where to buy, see www.divvies.com