UFM Menu: Vegan and Gluten Free Orange Creme Cupcakes with Tangy Lemon Frosting

One of the more interesting things about the UFM was all the really allergy and special dietary need friendly food that was there.  It seemed like every other stand had something that was vegan or gluten free.  I think it's because it's those special dietary needs that drive a lot of people into the kitchen, to make something that they can eat.  It feels great to be connected to other people like me that love to cook and are having a revelation that if they play their cards right they can do it for a living.  People are doing some really delicious and interesting experiments, from vegan BBQ to gluten free challah (both were excellent).  I wish that I had gotten cards, so I could mention people directly here.  Next time.

These cupcakes were good.  I felt like a mix between mad scientist and a redneck in the kitchen.  So, it's a cupcake.  But it doesn't have flour *or* butter in it? Then what the hell is in it? Xanthan Gum?!  IT'S A MIRACLE OF SCIENCE! As it turns out, a delicious, moist miracle of science.

These experiments into creative diet-specific baking have really opened my eyes to some things, like coconut flour.  I haven't used any yet, it's hard to find, but now I know it's out there.  MUA-HA-HA-HA!  (... mad scientist laugh..?)

Vegan and Gluten Free Orange Creme Cupcakes with Tangy Lemon Frosting

 (Cupcake and frosting recipes adapted from Gluten Free Goddess, wonderful blog.  You should check it out if this is your first gluten free recipe, she has a lot of tips and tricks and an amazing wealth of knowledge to share.  Thank you Karina!)

Ingredients:

3/4 cup rice flour

3/4 cup corn starch

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon xanthan gum

2 tablespoons light olive oil or vegetable oil

1 tablespoon raw organic agave or honey

1 cup fresh squeezed orange juice at room temperature (fresh juice gives the batter a fresh, bright taste)

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water

2 teaspoons vanilla

Preheat oven to 350 degrees F. Line a twelve cupcake/muffin pan with paper liners.   In a mixing bowl, whisk together the dry ingredients: rice flour, corn startch, sugar, salt, baking powder, baking soda, xanthan gum.  Then add in oil, agave, orange juice, Egg Replacer, and vanilla.  Beat on medium speed for several minutes until the batter is smooth and fluffy.

Spoon the batter evenly into twelve lined cupcake cups. Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Try not to open the door to peek until the very end of baking time- you don't want to jar the cupcakes and make them deflate. These cupcakes rose quite high, then slowly settled down to a slightly rounded shape at about 20 to 25 minutes.

Remove and cool on a wire rack.

Tangy Lemon 'Creme' Frosting

1/4 cup Shortening

2-3 tablespoons fresh lemon juice- more as needed

2 cups powdered sugar

Beat shortening until fluffy.  Start with 2 tablespoons juice. Don't add too much juice too soon. Go slowly. Beat on medium high until the frosting is smooth and creamy. If it is too thin, add more sugar; too stiff, add a spoonful of lemon juice. You want a medium bodied icing.

Vegan Margarita Cupcakes

As a test recipe for my first event (yay!) I made vegan Margarita cupcakes. I was a little concerned as I had never baked vegan before. I've heard, and tasted, horror stories from first vegan adventures. These, on the other hand, were so great. The recipe was taken originally from the book Vegan Cupcakes Take Over the World, which is on my 'soon to buy' list.

I ended up bringing a few of these cupcakes as half of my application to vend at the Underground Farmers Market. The other half was pina colada, post forthcoming.

I would highly recommend the recipe. They taste just as good as they look. ^_^

Margarita Cupcakes
(originally from Vegan Cupcakes Take Over The World. I got it from The Bakingsheet)

• 1/4 cup lime juice
• 1 1/2 tsp lime zest (1 lime)
• 1 cup soy milk (plain or vanilla)
• 1/4 cup vegetable oil
• 2 tsp tequila
• 1/2 tsp vanilla extract
• 1 cup sugar
• 1 1/3 cup all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners.

In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.

Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting.


Tequila and Lime Frosting

• 1/4 cup nonhydrogenated shortening, softened
• 1 tbsp soymilk
• 3 tbsp lime juice
• 1 tbsp tequila
• 2+ cups confectioners' sugar

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners' sugar. Add in more sugar as needed to make frosting stiff, but spreadable.