16
5½ cups confectioners’ sugar, sifted
¼ teaspoon kosher salt
1 pound (two standard 8-ounce
packages) cream cheese, room
temperature
8 tablespoons (1 stick) unsalted
butter, cut into 1-inch pieces, room
temperature
1 teaspoon pure vanilla extract
1. Put the sugar and salt into a large mixing
bowl. Mix on Speed 1 for about 30
seconds, or until fully combined; reserve.
2. Put the cream cheese into a separate,
large mixing bowl. Mix on Speeds 2 to 4
until smooth, about 1½ to 2 minutes. Add
butter and beat until fully incorporated
and smooth. Reduce to Speed 2 and,
with the hand mixer running, slowly add
the sifted confectioners’ sugar/salt to the
bowl and mix until incorporated, about 2
minutes. Scrape the entire bowl well. Add
vanilla extract. Mix on Speeds 2 to 3 until
combined. Use immediately.
Nutritional information per serving (¼ cup):
Calories 250 (44% from fat) • carb. 34g
• pro. 1g • fat 12g • sat. fat 8g • chol. 47mg
• sod. 101mg • calc. 22mg • fiber 0g
Gluten-Free (and Vegan!)
Golden Cupcakes
Unlike our muffin recipe which uses a
gluten-free flour blend, here we call for
individual ingredients that are now easily
found in most grocery stores.
Makes 12 standard cupcakes
Nonstick cooking spray
2 cups sorghum flour
1 cup potato starch
½ cup arrowroot starch
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon kosher salt
1½ cups agave nectar
½ cup olive oil
¾ cup butternut squash purée, room
temperature
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
1. Preheat oven to 350°F. Lightly coat a
standard cupcake pan with cooking spray.
Cupcake liners may be used (these may
also be sprayed, so that the liners cleanly
come off the cupcakes).
2. Put the flour, starches, baking powder,
soda, xanthan gum, and salt into a large
mixing bowl. Mix on Speed 1 for about 30
seconds, or until fully combined; reserve.
3. With the mixer running on Speed 2, add
the remaining ingredients, in the order
listed, and mix until all ingredients are
incorporated, increasing to Speed 3 as
the mixture becomes more homogenous.
Scrape the entire bowl to ensure all of the
ingredients are evenly combined, and mix
an additional 20 seconds if necessary.
4. Scoop batter into the prepared cupcake
pan. Bake until golden and a cake tester
comes out clean, about 20 to 22 minutes.
Remove from oven, cool in pans on a
wire rack until cool to the touch, and then
transfer cupcakes to a wire cooling rack to
cool completely before frosting.
Nutritional information per cupcake (unfrosted):
Calories 396 (22% from fat) • carb. 77g
• pro. 4g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 359mg • calc. 50mg • fiber 2g
Dairy-Free Vanilla Frosting
This frosting pairs very well with
the Gluten-Free Golden Cupcakes,
but is also a great alternative to any
vanilla frosting.
Makes about 2 cups
1 cup non-hydrogenated vegetable
shortening
2 cups confectioners’ sugar, sifted
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
1 to 2 teaspoons water, optional
1. Put the shortening into a medium mixing
bowl. Mix on Speeds 2 to 3 to make
creamy, about 30 seconds. Add the sugar
and continue to mix on Speeds 2 to 3,
then add the vanilla extract and salt. Mix
again, on Speeds 2 to 3, until smooth and
fluffy, about 30 seconds.
2. If the frosting is too thick, add enough
water to mix to desired consistency.
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