Pumpkin Spice Cupcakes
3 Large Eggs
2 Cups Light Brown Sugar
15oz Canned Pumpkin (Not Pumpkin Pie Filling)
2tsp Gluten Free Vanilla
2 Cups Gluten Free Baking Flour (I chose to use Bob's Red Mill but I'm sure this will work fine with whatever baking flour mix you are comfortable with using)
1tsp Baking Soda
1tsp Baking Powder
1/2tsp Ground Cloves
Preheat oven to 350 degrees.
In a stand mixer beat 3 eggs until they are slightly frothy. Add 2 Cups Brown Sugar and mix until smooth. To the mixture add 1/2 Cup Oil, 15oz Canned Pumpkin, 2tsp Gluten Free Vanilla, and mix to combine.
In a separate bowl sift together the dry ingredients. Add to the pumpkin mixture very slowly. Mix until well combined. Fill lined cupcake tins 3/4 and bake for 20 minutes.
Yeilds: 20 cupcakes.
8oz Package of Cream Cheese - softened
4 Tbs Unsalted Butter - softened
5 Tbs Maple Syrup
1 tsp Gluten Free Vanilla
3 Cups Gluten Free Powdered Sugar
Beat together Butter and Cream Cheese until they are smooth and well incorporated. While mixing slowly add Maple Syrup and Vanilla. Mix until well incorporated. Scrape down the bowl and then slowly add the Powdered sugar one cup at a time. Mix until fluffy and smooth.
We had a friend over for dinner and a viewing of Rocky Horror Picture Show. I find it to be a crime that anyone can make it to their 30's having never seen this film! We tried this Fish and Chips recipe from Gluten Free Spinner. I also used the tartar sauce recipe that accompanied the fish and chips but ended up modifying slightly. I did not add fresh dill, or onions, and thought the outcome was delicious. We will definitely use this recipe again. I did have a little bit of a problem with the breading sticking in the pan I used but I believe that had more to do with the oil temp than the batter. Maybe next time we make this dish I'll be able to get a few nice pictures.