In this post, you will learn how to make Gluten Free Dairy Free Pumpkin Spice Cupcakes and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Gluten Free Dairy Free Pumpkin Spice Cupcakes.
- 1/2 teaspoon baking soda
- 1/4 cup brown rice flour
- 1/2 cup evaporated cane sugar
- 3 large egg whites, room temperature
- 2 large eggs, *ROOM TEMPERATURE-see note
- 2 tablespoons flax seed meal (I use Bob's Red Mill)
- 2-3 tablespoons Graham Cracker Crumbs, for garnish
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar, lightly packed
- Will need a candy thermometer
- 1/4 cup apple or pear sauce
- 8 ounces fresh pumpkin puree, or canned pumpkin puree, not pie filling
- 1/2 cup sorghum flour
- 1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon sugar
- 1/2 cup tapioca flour (I use all Bob's Red Mill flours)
- 1/2 teaspoon gluten free vanilla extract (Trader Joe's or Nielsen Massey)
- 1/4 cup sunflower or vegetable oil
- 1/4 cup PLUS 1 tablespoon water
- Preheat oven to 350 degrees F
- Line a muffin pan with cupcake liners.
- In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
- In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.
- Then add pumpkin, mix for another minute.
- Add the flour mixture, whisk until just combined, about 30 seconds.
- Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
- Bake for 22-26 minutes, until a toothpick inserted comes out clean.
- Set aside to cool completely before frosting.
- Note: If you don’t have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.
- Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, stir to dissolve.
- When the mixture reaches 220 degrees F it is ready for the stand mixer.
- Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.
- Increase the speed to high and whip until soft white peaks are formed.
- At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.
- When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.
- Continue to whisk on high until the bowl has cooled, about 5-8 minutes.
- Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.
- Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.
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