Roasted Strawberry & Whipped Cream Cakelets

by Eva // 24 July, 2014 // No Comments

I’m back, and as promised in my last post, have returned with a perfect easy to prepare summer dessert. These Gluten Free Roasted Strawberry & Whipped Cream Cakelets are such a cinch to put together. Light, fluffy and refreshing, you’ll look forward to making dessert and will even offer to bring dessert to any backyard BBQ’s you’ve got going on this summer season.

Gluten Free Roasted Strawberry and Whipped Cream Cakelets | pastelbakery.ca

While on one of my daily tours through Pinterest, I came across a recipe from Food Retro for a 4 Ingredient Sponge Cake. This definitely intrigued me. Could a cake with only 4 ingredients really be so light and fluffy? Easy to prepare…ok, I can buy that given there are only 4 ingredients, but fluffy and melt in your mouth? Guys…it totally is! I honestly could not believe just how fluffy this cake turned out! Sooo good. And with just a few ingredients needed, it’s the perfect cake to whip up when in a hurry, or if you haven’t restocked your pantry (as this happens to me quite often!). The original recipe was not gluten free, but I converted it with no problems. Love it! The taste reminded me of the lady finger biscuits used in a tiramisu. And yes, I’m way ahead of you…next experiment will be to use this cake in place of biscuits to make a gluten free tiramisu. Figured it’s a more affordable version since the gluten free biscuits used in tiramisu are super expensive over here. Of course I’ll have to wait a while on testing that recipe, seeing how it would involve using coffee and I don’t want to send baby on a caffeine episode.

Gluten Free Roasted Strawberry and Whipped Cream Cakelets-2 | pastelbakery.ca

Having tested out this cake around the same time I made these Roasted Strawberries, I thought, what a perfect and easy summer dessert it would make to combine the two. So with a little bit of whipped topping, these Gluten Free Roasted Strawberry & Whipped Cream Cakelets were born. I opted for using Truwhip whipped topping. Really, if you don’t have a dairy issue, I would think whipping up some fresh whipping cream would be pretty awesome as well. But, if I went that route, I’d probably be keeled over for a few days, cursing this fantabulous dessert. Nah, didn’t want to go there. However, on the other hand, I couldn’t bring myself to purchase a certain popular frozen whipped topping in a tub. Ya’ll know which one I’m talking about. Just looking at the ingredients made me cringe, and I couldn’t do it. Then I remembered Truwhip whipped topping. Gluten free and 100% natural? Yup. I’m in. Now, it does contain a small bit of milk, but not enough to make me react the way a full blown dairy product would. However, if you are allergic to dairy, or extremely sensitive, you will have to go with plan B (maybe whipping up some coconut milk?).

Gluten Free Roasted Strawberry and Whipped Cream Cakelets-3 | pastelbakery.ca

And what to do with the cake scraps you’ll have from making these cakelets? I’m sure you won’t have any issues there. If you’re like me, you’ll just devour them on their own. Or if you have more will power, they would probably work great in a trifle.

Pure deliciousness!
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Roasted Strawberry & Whipped Cream Cakelets

Bake Time: 25 minutes

Makes: 3 cakelets

A light & fluffy sponge cake filled with roasted strawberries and light whipped topping. A perfect summer dessert!

Ingredients

6 eggs, separated
1 cup granulated sugar
1/2 cup white rice flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tbsp vanilla bean paste
1 recipe of Roasted Strawberries
About 1/2 tub of whipped topping (I used Truwhip Whipped Topping)

Method

For Easy Vanilla Sponge Cake:

Grease a 9x13 pan; set aside.
Preheat oven to 350°F.
In small bowl, combine flour and starches and set aside.
In bowl of mixer (make sure it's completely grease free), whip the egg whites with 1/2 cup sugar and vanilla until stiff peaks form.
In a separate medium bowl, whisk the egg yolks with the remaining sugar until mixture turns a light yellow (about 2 minutes).
Carefully fold the yolk mixture into the egg white mixture, using a spatula.
Gently fold in the flour mixture 1/3 of a cup at a time, making sure not to over mix.
Pour batter into pan and bake for 25-30 min, or until tester inserted into cake comes out clean (if using a dark pan you may find it's ready in 20-25 min).
Let cool in pan for about 5-10 minutes before inverting onto wire rack to cool completely.
Note: cake will deflate once it begins to cool.

For Cakelet assembly:

Using a round cutter (I used one about 3" wide), cut out 6 circles from the sponge cake (2 circles will be used for each cakelet).
Place one cake round onto plate. Spread about 1 tbsp of whipped topping on top. Drizzle with about 1 tbsp of roasted strawberries. Place another cake round on top and repeat.
Serve immediately.

Notes

Sponge cake recipe slightly adapted from foodretro.com

http://www.pastelbakery.ca/gluten-free-roasted-strawberry-and-whipped-cream-cakelets/

Tiramisu Cupcakes

by Eva // 11 March, 2013 // 5 Comments

Ode to my Coffee Maker

This past weekend you left me,
With an empty cup in hand.
No warning sign, no goodbye,
After all these years I ask ‘why?’

I promised myself I wouldn’t cry,
I promised myself I would move on.
And so I bought a replacement,
But it’s not the same.

You were good to me,
You made a damn good cup o’ joe.
And to honour you my friend,
I made you these Gluten Free Dairy Free Tiramisu Cupcakes.
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Moist and fluffy they were,
With a hint of mocha added.
Covered with a light whipped topping,
With notes of smooth coffee shining through.

I know you would have wanted to be a part of this,
But alas, it wasn’t meant to be.
I will go on, and share this recipe with all,
Goodbye old friend.

Tiramisu Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

A moist cupcake with hints of coffee and cocoa. No one will be able to resist this gluten free, dairy free version of this classic Italian dessert! Whipped Topping adapted from Deseos Sin Gluten

Ingredients

For Cupcakes:

1/3 cup almond milk
1 1/2 tsp instant coffee
1/4 tsp unsweetened cocoa
1/2 cup dairy free buttery spread, room temperature (or butter if dairy free version not required)
3/4 cup brown sugar
1/4 cup granulated white sugar
3 eggs, room temperature
1 tsp pure vanilla paste (or extract)
3/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1/2 tbsp baking powder

For Cafe au Lait Whipped Topping:

1 1/2 cup Nutri-Whip Whipped Topping
6 tbsp icing sugar
2 tsp instant coffee
Dark chocolate for decorating (optional)

Method

For Cupcakes:
Warm up milk in microwaveable cup for about 30 sec. Add coffee and cocoa, stirring to dissolve. Set aside and let cool.
Combine dry ingredients in a medium bowl and set aside.
Preheat oven to 350°F and line cupcake trays.
Beat dairy free spread and sugar in bowl of mixer, until light and fluffy (about 2 min).
Add eggs one at a time mixing well after each addition. Add vanilla and mix.
Add flour and milk, alternating between each, and mix well.
Fill liners about 2/3 full and bake for 22 minutes or until cupcakes spring back when touched gently in the centre.
Let cool in pan for 2 min, before transferring to wire racks to cool completely.

For Cafe au Lait Whipped Topping:

Warm up 1/4 cup Nutri-Whip in microwaveable cup for about 30 sec. Add coffee and stir to dissolve. Let cool.
In bowl of mixer using wire attachment, add remaining Nutri-Whip along with coffee and beat on med-high until mixture begins to thicken (about 3 min).
Add 3 tbsp of icing sugar.
Continue beating for 1 minute, then add remaining 3 tbsp of icing sugar.
Beat well until thick ribbons form.
Best used immediately, or you can refrigerate in airtight container for up to 3 days.
You can choose to garnish the finished cupcake with grated dark chocolate.

Notes

The whipped topping recipe will make more than enough to frost 16 cupcakes. This recipe makes about 1 1/2 cups so you will have leftovers...maybe for eating with a spoon :)

http://www.pastelbakery.ca/gluten-free-dairy-free-tiramisu-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Ginger Cupcake with Dairy Free Maple Meringue Frosting

by Eva // 8 October, 2012 // No Comments

When I hear the word ‘ginger’ it reminds me of two things: 1) Ginger Grant the movie star character from Gilligan’s Island. With her long dark batty eyelashes, always perfect red locks and trendy clothes (which never really made sense since they were stuck on that forsaken island for so long!), what young girl wouldn’t be fascinated by her. 2) Ginger Amanda the Cabbage Patch Kid doll. I know you folks won’t know the specific doll I’m referring to (which by the way, was actually not mine), but at one point in my life she was around quite often! She had yellow braided pigtails, blue eyes and wore a little dress with lace accents…and went everywhere with ‘mommy’. This is why I call this cupcake The Ginger (Amanda) Dahling Cupcake.

To make this gluten free ginger cupcake a bit more interesting, I decided to add some candied ginger (or crystallized ginger). I figured this would give a subtle but true ginger taste to the cupcake while adding some texture to the final product. If you cannot find store bought candied ginger which is gluten free (as from my experience it’s noted on the ingredients that it may have traces of wheat), you can view my previous post for an easy homemade candied ginger recipe.

Hmmm, and what would taste yummy with ginger? Let’s go with maple syrup – that should complement it nicely! Yes, yes it does.

And voila! A yummy gluten free, dairy free cupcake…fitting for a movie star and doll alike.

Pure deliciousness!
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Happy Thanksgiving to my fellow Canadians!

Here are the recipes…enjoy!

Ginger Cupcake with Dairy Free Maple Meringue Frosting

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

The Ginger (Amanda) Dahling Cupcake...fit for a movie start and doll alike :)

Ingredients

3/4 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1/2 tbsp baking powder
1/2 tsp xanthan gum
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar (I used golden yellow brown)
1/2 cup butter or margarine (softened, room temperature)
3 eggs, room temperature
2 tbsp maple syrup
1 tsp pure vanilla extract
1/3 cup milk, or milk substitute
1/2 cup chopped candied ginger
1/4 cup chopped candied ginger, if you wish to decorate tops of cupcakes

For Dairy Free Maple Meringue Frosting

3 egg whites, room temperature
1 1/2 cup granulated sugar
1/4 cup warm water (do not use hot water)
1 tbsp brown rice syrup (I used Lundberg Organic Sweet Dreams Brown Rice Syrup) (link)
1/2 tsp cream of tartar
1 tbsp maple syrup

Method

Preheat oven to 350°F and prepare pans with liners; set aside.
Mix together in bowl all dry ingredients; set aside.
Grind up candied ginger in mini chopper or food processor; set aside.
Beat sugars and butter until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla and maple syrup and mix well.
Add flour mixing on low speed and slowly add milk. Once all milk has been added, mix well until smooth (about 3 min). Fold in chopped candied ginger.
Pour mixture into liners making sure to only fill liners 1/2 - 2/3 full.
Bake until toothpick inserted comes out clean – about 22-24 minutes.
Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.

For Frosting

Before starting, make sure mixing bowl is completely grease free.
Add egg whites, sugar, water, rice syrup and cream of tartar in bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 8-10 minutes).
Remove from heat. With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool. You will find you will need to whip it for a while (minimum 10 min before it starts to thicken).
Add maple syrup and continue beating until stiff peaks form. Meringue will be thick but will still be slightly runny.
Pour some meringue into a small bowl and carefully dip the top of the cupcake.
Sprinkle some chopped candied ginger on top if desired.
Once dry, a slightly hard thin layer will form overtop.
If you have leftovers, you can store in a grease free container and store in the refrigerator for about a week. Re-whip by hand prior to using.

http://www.pastelbakery.ca/gluten-free-ginger-cupcake/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

S’more please! | Gluten Free S’mores Cupcakes

by Eva // 4 October, 2012 // No Comments

Come gather round the campfire and sing our campfire song. Our C-A-M-P-F-I-R-E-S-O-N-G song…..I could carry on with this great SpongeBob tune, but I won’t. I’d say this hilarious episode inspired me to create this gluten free s’mores cupcake recipe (if you’re in need of a good laugh, I recommend watching a clip of the song here). I’m not sure about you, but when I think s’mores, I think of sitting around a roaring campfire and devouring this delicious treat. The combination of melted chocolate, soft graham cracker and ooey gooey melted marshmallow can only be summed up in one word – DELICIOUSNESS!

And now to see it converted into a cupcake delight – how sweet it is! What to do about this craving though? Stand outside a bakery, with my face pressed up against the glass, while the gluten tolerant folk sit back and indulge in their s’moreific cupcake? Nay, I must bake this delight as a gluten free treat…and I must do this at once!

I made a graham cracker crust for the bottom of the cupcake, which I pressed into the cupcake liners and baked slightly (just so the crumbs would stick together). I used S’moreables Graham Style Crackers from Kinnikinnick Foods, which ground up nicely into graham crumbs.

Then I whipped up a batch of chocolate cupcakes and topped it off with a marshmallow flavoured meringue. I used marshmallow flavour from LorAnn Oils to give it a true marshmallow taste – and boy did it ever! The meringue was sooo yummy! The final product was then put back in the oven (on the broil setting), to slightly toast the marshmallow topping – and there lies the ooey gooey marshmallow (insert salivating sound here).

If there was only one thing I would do different with this scrumptious cupcake, it would be to fill it with a dairy free chocolate ganache. A little extra chocolate can’t be bad; it can only make this recipe even better!
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Pure deliciousness!

Here are the recipes…enjoy!

S’more please! | Gluten Free S’mores Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 24-36 cupcakes

Ingredients

For Graham Crumb Crust

1 1/2 cups crushed graham crackers
2 tbsp melted butter or margarine

For Cupcake

1 3/4cup white rice flour
1/4 cup potato starch
1/4 cup tapioca starch
2 tbsp cocoa
1tbsp baking powder
1 tsp xanthan gum
1/4 tsp salt
1 1/2cup granulated sugar
1/2 cup brown sugar
1 cup butter or margarine (softened, room temperature)
6 eggs, room temperature
2/3 cup milk, or milk substitute
1/4 cup chocolate chips (I used Enjoy Life Foods chocolate mini chips)
1 tsp butter or margarine (to melt with chocolate chips)

For Marshmallow Frosting

5 egg whites
1 1/4 cup brown sugar
1 tsp LorAnn marshmallow flavour

Method

Preheat oven to 350°F and prepare pans with liners; set aside.
Mix together in bowl all dry ingredients; set aside.
Crush graham style crackers in mini chopper or food processor.
Melt 2 tbsp of butter in microwaveable bowl, and add to graham crumbs until well combined and crumbs stick together.
Fill liners with about 1 tbsp of graham crumbs and press firmly.
Bake in oven for 10 minutes to set crumb crust; then remove and cool.
Melt chocolate chips in microwaveable bowl with 1 tsp of butter or margarine; stir until smooth and set aside.
Beat sugars and butter until light and fluffy.
Add eggs 2 at a time, beating well after each addition.
Add in melted chocolate and mix until well combined.
Add flour mixture and milk to bowl in batches and mix until smooth. After final flour batch has been added, mix until light and fluffy.
Pour mixture into liners containing baked graham crumb crust, making sure to only fill liners 1/2 - 2/3 full.
Bake until toothpick inserted comes out clean – about 22 minutes.
Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.

For Marshmallow Frosting

Before starting, make sure mixing bowl is completely grease free.
Add egg whites and brown sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 5 minutes if you used room temperature egg whites or 8+ minutes if they were cold).
With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool.
Add marshmallow flavour and continue beating until stiff peaks form.
Fill piping bag and decorate your cupcakes as desired.

http://www.pastelbakery.ca/gluten-free-smores-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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