Tuesday, May 27, 2014
The peaches are getting ripe finally and we have been craving cupcakes, the perfect combination.
Abby is feeling better for the most part and is recovered from her shopping trip. We apparently picked up a stomach bug which we have managed to share. sigh. On a positive food is staying down, just not staying in! Which means very easy to digest food is on the menu. On a positive though we are always happy to find an excuse to up the simple carbs around here.
We planted a little peach tree and have been enjoying watching it grow and it has been driving us nuts to wait and wait and wait for them to ripen!
This is just a basic cupcake recipe but figured I would share. They have a nice spring to them and tolerated having the centers cut out well. We diced and cooked some peaches with sugar and spice which I thickened a bit with some agar to fill the cupcakes. I pureed the leftover spiced peaches and added them to some plain vanilla frosting(corn free powdered sugar, palm shortening, coconut milk,homemade vanilla extract,dash of salt). They were easy and quick, and tasted wonderful.
2 1/4 cup all purpose gluten-free flour
1 teaspoon salt(still using pink himalayan)
1 teaspoon baking soda
3 teaspoons baking powder(1 tsp tapioca starch,1 tsp baking soda, 2 teaspoons cream of tartar)
1 teaspoon guar gum(so far so good with the NOW brand)
1 cups sugar(domino's)
1/3 cup mayonnaise(homemade,egg yolk,grapeseed,Braggs ACV,dash of salt)
1/3 cup grapeseed oil
1 cup coconut milk(or other milk)
2 teaspoons gluten-free/corn-free vanilla extract(make your own, vanilla beans in potato vodka or grape vodka)
(cupcake papers- I use some that are just shaped parchment paper. Many cupcake papers are corny and made with colors/chemicals that need not be touching my food. )
1) Mix all the dry ingredients.
2) Add the wet ingredients. Mix well.
Fill cupcake papers about 2/3 full. Bake for 14-17 minutes until baked through.
Allow to cool. Cut out centers and fill with desired fruit. Frost.