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One for the Table: It's easy to fall for a good cupcake

By Susan Salzman on

Oneforthetable.com

The gluten-free cupcake had become my nemesis. Cupcakes are a household favorite, and not having this in our recipe binder made not only my kids sad, but me as well. Maybe not sad, but more disappointed. However, several failed attempts at making both vanilla and chocolate gluten-free cupcakes did not discourage me.

I originally came up with this recipe for one of the many Halloween parties we were invited to. It was so good that I recreated it again for a recent event. In fact, this new favorite teacake recipe is now the inspiration for many wonderful cakes and cakelettes. Infusing seasonal flavors into the original base (which is the perfect combination), allows me to introduce old favorites using whole and gluten-free ingredients.

Omitting maple glaze from the original recipe while adding fall spices gave me the end result I was looking for. Topping these mini cupcakes off with a dulce de leche buttercream was, literally, the icing on the cake!

Pumpkin Spice Cupcakes with Dulce de Leche Frosting

Makes 48 mini cupcakes

 

1/2 cup (one stick) unsalted, organic butter

1 cup minus 2 tablespoons maple sugar

2 large, organic eggs

1 1/4 cup plus 1 tablespoon Greek yogurt

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