baked Goods

Gluten Free Pineapple Upside Down Cupcakes

August 14, 2015

Hello all!

I hope you have had a great week! All I have to say is TGIF! It has been a super long between already planning for Christmas shows for the store! I can’t believe that it is already August let alone thinking about Christmas already! But planning is key! I don’t want summer to end (okay maybe just get a little bit cooler) I was born and raised in the Florida sunshine. I like snow maybe once a year. Then it can go away!

Today I have a recipe that I have played with for some time now. I think I have it just perfect this time. It is a messy one but the messier the more yummy the product is! This tiny cakes were perfect for an after dinner dessert when you only want a morsel of something! I was quite happy with it and I am not a pineapple person!

The sugar carmelized perfectly over the cakes and the cake wasn’t dense and was just sweet enough. I don’t like having an overly sweet cake in this because the carmelizing of the pineapple and the sugar makes it sweet enough! These little cakes were so yummy! Pineapple upside down cake is my Dad’s favorite thing to eat and he really liked it so you know it is good then!

Gluten Free Upside Down Cupcakes:

2 can of Pineapple chunksor Tidbits (20 ounces and 8 ounces)

1/3 cup melted butter (or Coconut Oil)

1/3 cup Coconut Palm Sugar

1/2 cup Cup Brown Rice Flour

1/4 cup Tapioca Starch

1/2 tsp Xanthan Gum

1/2 tsp Salt

3/4 cup Coconut Palm Sugar

1/4 cup Butter Softened (makes it fluffy)

1/2 cup Pineapple juice (can be from the pineapple cans above)

1 egg

1/2 tsp Vanilla

preheat oven to 350 degrees Fahrenheit.

Make sure to spray nonstick spray in your muffin tin really well!

Melt your butter or oil and then mix it with your 1/3 cup coconut palm sugar. Then place a scant 2 tsp of the mixture into each well of your muffin tin. If you are short a little bit just mix a little more sugar (tsp) into the rest of the butter.

Place 4-5 chunks or tidbits of pineapple into the bottom of each well.

In a mixing bowl or stand mixer mix together your sugar, butter, juice, egg and vanilla. Then mix in your flour, tapioca starch, xanthan gum, baking powder and salt into the wet mixture.

Divide the batter into the muffin tin equally. bake for about 24 minutes or place a toothpick inside the cake and see if it comes out clean.

Let sit the muffin tin for about 5 minutes after oven and cover a cooling rack with parchment paper. Take a knife and gently go around the sides of the cakes enough to loosen them. Then take the cooling rack and place on top of the muffin tin. Turn pan upside down and the contents will be in the parchment paper when lifted.

Let them finish cooling completely and then dress them with some whipped cream and a cherry!

Perfect dessert! They are a bit messy but the messier the better! I would rather use the tidbits because they are smaller bits of pineapple but it is really up to you!

You can follow along on all my crazy adventures in and out of the kitchen on Twitter (@Not2ShabbyGabby), Instagram (@notshabbygabby), Pinterest (@Not2ShabbyGabby) or Facebook!

I hope you have a blessed weekend!

Deliciously,

Gabby

Gluten Free Chocolate Peanut Butter Cupcakes

August 12, 2015

Hi Everyone!

I have been super busy already thinking about Christmas! I know it is August but for my family store we have to already think about all the Christmas shows that we are so looking forward to! I am also thinking about apples and coming along with that is applesauce and apple butter! So many things to do and so little time! I just counted only 19 more Fridays until Christmas! I am not trying to wish away the time but I do loving spending an abundant amount of time with family!

Today’s Recipe is all about Chocolate and Peanut Butter! If you haven’t been about to tell it is my favorite combination of sweets! I made these pretty little things for a family birthday party this past weekend. The recipe made 18 standard cupcakes and they are all gone! They were so yummy, moist and peanut buttery! Best combination if you ask me!

Gluten Free Chocolate Peanut Butter Cupcakes

1 1/2 Cup Brown Rice Flour

2/3 Cup Tapioca Starch

1/2 Cup Cocoa Powder

1 tsp Xanthan Gum

1 tsp baking Soda

1 tsp baking powder

1/2 tsp Himalayan Salt

1/2 cup Coconut Oil Melted

1 Cup Almond Milk

1 tsp Vanilla

1 egg

1/2 cup Chocolate chips (I only use about 1/3 cup)

54 peanut butter solids (optional)

Preheat oven to 350 Degrees Fahrenheit.

Sift together your Brown rice flour, Tapioca Starch, Xanthan Gum and Cocoa powder. (sift 2-3 times) Sifting these gives the cupcake more fluffiness. Then add in your salt, baking powder and baking soda. Set aside

Mix in the bottom of a mixer or mixing bowl your coconut oil, almond milk, vanilla and egg. Once mix add in your dry mix slowly so that it does not go everywhere.

Fill your baking cupcake cups up about a third of the way and then put 3 peanut butter solids in and finish filling the cups up to about 3/4 full (shown below).That part is completely optional and yes peanut butter chips can be used too. Bake 17-20 minutes depending on placement of the racks in the oven.

Let your Cupcakes cool completely before icing!

1/2 Cup Butter softened

1 Cup Peanut Butter

3 Tbsp Almond Milk (or any milk)

2 Cups Powdered Sugar

This recipe is only an estimate. If you want it fluffier then add more powder sugar and 1 Tbsp more of milk. I make my buttercream until it is the taste and consistency I want.

Ice your cupcakes and decorate them how you want! I had some extra peanut butter solids that I used along with some chocolate chips! They were absolutely amazing! Everyone loved them and raved to me how much they loved them. I was so happy that everyone loved them and couldn’t get enough of them. They even took some home with them (I did not need any of these in the house because I would eat them all in one sitting!). So, I know that if you make these for a family get together or a party for a send off to school for the kids everyone will love it!

I always try to do my cupcakes for these things because I love hearing feedback and want to make sure that it is a great recipe! This is how I know to it is a great recipe to share!

Don’t forget to follow along with me on Facebook, Instagram (@notshabbygabby), Pinterest (@Not2ShabbyGabby) and Twitter (@Not2ShabbyGabby). So many adventures in and out of the kitchen! I also love to hear from you so if you use one of my recipes you can tag #not2shabbygabby ! I will see it!

I hope you have a blessed and happy Day!

Deliciously,

Gabby

Gluten Free Banana Chocolate Chip Muffins

August 4, 2015

Hey there!

I hope everyone has had quite the relaxing weekend! I know I did with sleeping an extra hour (it makes a world of difference!) and making my own schedule. It was a rather hot and dry weekend though and I probably spent 90% of it inside. It’s not my first choice of doing but even though I am from Florida I do not like the heat! I did take my dogs for a hike on Saturday which was so fun and it got them out of the house!

Anyways, yesterday on my day off from the store my house smelled like banana bread and chocolate chips throughout! It brought me back to the times I made banana bread with my mom when I was younger (I still do this!) and I had to stand on the stool to reach the counter.

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Gluten Free Almond Cupcakes with Black & Blue Frosting

August 1, 2015

Happy Weekend everyone!

I hope everyone has had a great start to their weekend! I know I did with a good night’s sleep and a great morning full of cooking! I always enjoy baking and cooking especially for other people!

So, when I woke up this morning I could have sworn it was fall! It was a brisk 58 degrees in the foothills of Western North Carolina! I couldn’t not believe it! After having days that have gotten hotter than 95 how do we have a morning this cool (or awesome!) I think I am slowly getting ready for fall! Let me just a little bit more color before Autumn arrives please!

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Gluten Free Mint Chocolate Cupcakes

July 30, 2015

Hi Everyone!

I hope everyone is having a good week so far! We have been super busy here as always! I hope you are ready for an ice cream favorite turned cupcake! I know at the beginning of summer I was asking for hotter weather but I think I am ready for a little bit of boots and hoodie weather if you ask me. I am getting fall fever that is for sure! Although not until it is my turn to go to the beach!

As I was cooling off the other day I was wishing I had some mint chocolate chip ice cream. Ice cream is a regular craving of mine (even though I have some trouble with lactose sadly) and it got my wheels turning. Maybe cupcakes would be a great thing. As a result of my brainstorming these babies were born! These Mint Chocolate Cupcakes are not only gluten free but they are also completely and utterly delicious!

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Gluten Free Cherry Cheesecake Cupcakes

July 22, 2015

Hi Everyone!

How has everyone’s week been so far? If it is anything like mine it has been going great but you also wish it was the weekend all the same! If you are following on Instagram I had a wedding to go to this weekend and let me just tell you I found a lot of inspiration! Yes, wedding fever has caught up with me and it is killing me. One day though, one day. Anyways those cupcakes that they had there were so cute I had to take a picture. I couldn’t get a picture because by the time I got back in from decorating the car the cake was demolished! I hope it was good!

Anyways, you came for cupcakes not hearing about my wedding adventures!

The other day my mom called me up make something different…. yeah my mind could keep going on the with possibilities but I had to come to a decision in the grocery store right then and there. It wasn’t easy! I could go on and on about my indecisiveness but I think I will just stop.

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Gluten Free Boston Cream Cupcakes

July 15, 2015

Happy Hump Day Everyone!

I hope everyone’s Wednesday is going well and the week has been good to you this far! The store has been super busy and the cupcake oven has not stopped! My best friend Stir-Mix-A-Lot (my mixer) has been hard at work preparing as many things as i throw at it!

Today’s recipe is a twist on an old favorite Those Boston Cream Pies when i was a kid were so delish! We would get them from the Amish bakery around the corner from where I lived as a kid and it would be gone the next day. We could only get them for special occasions for that reason. I think it was one of their most popular aside from the peanut butter pies they cranked out.

These Gluten Free Boston Cream Cupcakes are absolutely amazing! They are the best combination of sweet and chocolaty and the vanilla pudding inside perfectly compliments the chocolate icing on top! I hope you are hungry (or maybe not..) because you will make these after seeing them and the recipe!

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Gluten Free Orange Creamsicle Cupcakes

July 11, 2015

Happy Saturday All!!

When I was a kid growing up in Venice, FL my mom would take me to a little orange grove called Nokomis Groves. They had an ice cream stand there that sold orange cream ice cream. I would do a swirl with orange and vanilla ice cream and it was called orange creamsicle cone. It was probably the best thing to have after a long hot day at the beach or at school! I loved growing up there and having sun all year long!

I have always loved orange creamsicle and have wanted to recreate it. I picked up some orange slices at our store the other day. i really had no idea what I was going to do with them. I love to eat them but I cannot eat more than 1 at a time because they are sweet! So I started brainstorming and this post was born! This cupcake reminds me of my childhood when we would go the orange grove and get ice cream!

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Gluten Free Fruity Coffee Cake

July 9, 2015

Hey ya’ll!

How has everyone’s weekend been so far? it has been a super busy one with getting ready for the beach, having wonderful friends visit from Florida and finding the time to relax! I feel like Summer is the busiest time for us with everyone coming into our store, packing new and exciting things, food shows, and so many other things! what has everyone else been up to with their summer?

The gluten free fruity coffee cake you see here was made when our friends from Florida were passing through. It is such a versatile cake and can be made with just about anything! Since I had some frozen strawberries on hand that I needed to use I just those. However, you can use any berry and even diced apples can do the trick too in the Winter time!

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Gluten Free Chocolate Peanut Butter Cup Muffins

July 3, 2015

Hi everyone!

I feel like I have taken too long between updates and mostly because I have felt so very busy with our store’s website. This summer has certainly flown right by! I cannot believe that it is already July! Time sure does fly by when your having fun! This week we have also become part of a Link Party. The Tips & Tricks Link Party! I am quite excited about this new adventure since I am still new to the blogging world.

Today’s Recipe is probably one of my favorite because who doesn’t like peanut butter and chocolate together? It is my favorite combination of sweets! I made them to take into work today and they are already gone! Granted i only made a half batch because I did not need to eat anymore than 1! My other half on the other hand is very disappointed that he only got 1 so I will just have to make more tonight just for him. What a horrible thing to have to do! (haha) Anyways These muffins without the peanut butter cups are easily paleo and they can be vegan too without the PB cups and egg (flaxseed egg for the win!)

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