Looking for a good gluten free cupcake recipe?  

Gluten Free Yellow Cupcakes with Frosting

Cupcake Ingredients:

• 1 package Gluten Free Pantry Old Fashioned cake mix (can purchase here)
• 1 package Jello vanilla instant pudding
• 1/2 cup sugar
• 4 extra large eggs room temperature
• 1/2 cup canola oil
• 3/4 C orange juice
• 1 Tablespoon plus 2 teaspoons good vanilla extract

Note: Do not use the instructions on the side of the box

Baking Instructions:

1. Preheat the oven to 350 degrees.
2. Mix the wet ingredients in a large bowl.
3. Add the dry ingredients and beat on high speed for two minutes.
4. Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
5. Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Vanilla Buttercream Frosting Ingredients:

• 1 pound confectioner’s sugar
• 1 stick (8T) of good unsalted butter, softened
• 2 teaspoons good vanilla extract
• ¼ cup of milk

Instructions:

1. Combine half of the sugar with the butter and beat on low speed.
2. Add the wet ingredients and beat.
3. Slowly add the rest of the sugar while mixing until combined.
4. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.
5. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time.
6. Frost cupcakes with icing at room temperature.

[Recipe Courtesy of A Gluten Free Guide]

The idea of gluten free bread is a great one. You can eat it for breakfast, or you could eat it pretty much any time during the day.

Gluten Free Blueberry Bread (or Cake)

Ingredients:

• 1 ¼ cups gluten free flour mix
• ½ cup almond flour
• 1 t GF baking powder
• ½ t xanthan gum
• 1/8 t salt
• ¾ stick unsalted butter (use Earth Balance for CF) softened
• 1 cup sugar (I use super fine baking sugar)
• 2 eggs, at room temperature
• 1 T grated lemon zest
• ½ cup warm milk (use Almond Milk for CF)
• 1 ½ cup fresh blueberries
• Lemon sauce

For the gluten free mix, GFR recommends the mixes over at Gluten Free.

Make Lemon Sauce:

• 1/3 cup sugar
• 3 T lemon juice

Lemon Sauce Instructions: Bring to a boil in a non-aluminum pot.

Baking Instructions:

1. Lightly butter a bread loaf pan and line the bottom with parchment paper.
2. Mix together the GF flour mix, almond flour, baking powder, xanthan gum and salt.
3. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes.
4. Add the eggs one at a time and mix well.
5. Add the lemon zest.
6. Add the dry ingredients in 2 parts, alternating with the milk. Do not over mix.
7. Gently fold in the blueberries.
8. Let the mix rest on the counter for 30 minutes.
9. Preheat the oven to 325 degress and bake for one hour.
10. Remove from the bread pan and pour the lemon sauce over it.

[Recipe Courtesy of Gluten Free Mom]

When it comes to gluten free cakes, one of the most popular ones is the gluten free orange cake.   Here is the information you’ll need to make a gluten free orange-almond cake at home.  Enjoy!

Gluten Free Orange Cake Ingredients

• 2 navel oranges
• 1 lemon, large
• 6 eggs
• 2 ¼ cups baker’s sugar (this is an especially fine sugar, made specifically for baking)
• 4 ½ cups almonds, ground fine and sifted through a fine-mesh sieve
• 1 cup hazelnuts, ground fine and sifted through a fine-mesh sieve
• 1 teaspoon baking powder
• unsalted butter and rice flour for greasing the pans

Baking Instructions

1. Preparing the oranges and lemon: Wash the oranges and lemon well. Put them in a large saucepan and cover with water. Bring the water to a boil, and then reduce the heat to a small simmer. Allow them to simmer for one hour. When the oranges and lemon have become soft and easy to pierce with a knife, take them out of the simmering water. Transfer them to a food processor and pulse them until they have become a purée. Set aside.
2. Preheat the oven to 350 degrees. Grease and flour the pan(s) you have chosen to use.
3. For the batter, beat the eggs and sugar together until they are just combined. (This is easier in your KitchenAid, but make sure you do not over-cream them if you are using a machine.) Fold in the orange and lemon purée and combine together.
4. Combine the almond meal, hazelnut meal, and the baking powder. Fold one-third of that mixture, slowly, into the rest of the dough. If you are doing this by hand, it will take awhile to incorporate the nut flours into the liquid mixture. Repeat this with the rest of the nut flours, slowly.
5. Pour the liquid into the prepared loaf pans (or whatever other pans you have chosen). Slide them into the oven. Bake for about 35 minutes, and then check the cakes. You might have to go longer, if your oven is actually emitting less heat than you imagine. Check one of the cakes with a toothpick inserted into the middle. When it comes out clean, and the tops of the cakes feel firm, pull the cakes from the oven.
6. Allow the cakes to cool in their pans for at least 15 minutes before you attempt to move them. Carefully, transfer them to a wire rack. Allow the cakes to cool completely before you slice them with a serrated knife.

It is recommend to make this a day before you plan to eat it for optimal taste.

[Recipe Courtesy of Gluten Free Girl]

Sometimes we occasionally run across recipes that taste about the same gluten free as they do like normal. This award winning flan cake is one of those times.

Gluten Free Flan Cake Ingredients

• 1 package Pamela’s Class Vanilla Cake Mix
• 3 eggs
• 2 cans evaporated milk
• 1 can condensed milk, sweetened
• 1 teaspoon vanilla
• 1 cup sugar

Baking Instructions

1. Preheat oven to 350 degrees.
2. Set a bake-proof pan of water inside. Note: The pan of water is important so that the flan doesn’t overcook. Also the pan of water needs to be preheated to ensure even temperature in the oven while baking.
3. Spray Bundt pan with nonstick spray.
4. In a small skillet, melt sugar over a low heat until lightly browned and caramelized.
5. Immediately pour melted sugar in Bundt or tube pan.
6. Make cake according to directions on cake mix package.

Flan instructions:

1. Add eggs, milk and vanilla to a blender.
2. Blend together until well blended.
3. Pour the flan mixture into the caramelized Bundt or tube pan.
4. On top of the flan, add the cake mixture.
5. Bake for 60 minutes.
6. Cool and refrigerate for at least 6 hours in the pan before serving.

[Recipe Courtesy of TBO.com]

There usually isn’t a shortage when it comes to hunting down gluten free desserts. With that said, finding a good cake can sometimes be difficult.

If you are looking for a good cake, I recommend you check out the following recipe for a gluten free cake:

Gluten-Free Honey, Lemon, Poppy Seed Cake Ingredients

• 3 eggs
• 3 - 4 tablespoons of honey
• grated zest from one lemon
• juice from half a large lemon
• 3/8 cup (100 ml) of oil, preferably a mellow tasting oil
• 4.4 ounces of ricotta cheese
• 3/4 cup of almond flour
• 1 3/4 cup of rice flour
• 1 teaspoon of baking powder
• 3 - 4 tablespoons of poppy seeds

Recipe Instructions

1. Grease a loaf or cake pan.
2. In a medium-large bowl, whisk together the eggs and honey for a few minutes. Add the oil, lemon zest, lemon juice and ricotta. Stir until well combined.
3. Add the almond and rice flour to the bowl, along with the baking powder and stir for another minute or two or until combined. Stir in the poppy seeds.
4. Transfer the batter to the prepared loaf pan and bake in a preheated 350 degree oven for 30 - 40 minutes or until the cake is browned and a cake tester comes out clean.
5. Serves 6 - 8 people.

[Recipe found via Lisa's Kitchen]