January 17, 2018 Amy
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Gluten Free / Sugar Free Red Velvet Cake – Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free. – Brown Rice Flour, Potato Starch, Tapioca Flour, Unsweetened Cocoa Powder, Baking Powder, Salt,…

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Gluten Free / Sugar Free Red Velvet Cake
Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free.
Red Velvet Cupcake with bite
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Course Cake, Dessert
Servings
Cupcakes
Ingredients
Red Velvet Cupcake with bite
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix together brown rice flour, potato starch, tapioca flour, cocoa powder, baking powder, salt, and xanthan gum. Whisk to thoroughly combine and set aside.
  3. With an electric mixer, beat butter until light and fluffy. Add the xyltiol and granulated erythritol and beat until well combined.
  4. Add the eggs and oil to the butter mixture and mix until just combined.
  5. To the butter mixture, add vanilla and desired amount of food coloring and mix well. The red will deepen as dry ingredients are added.
  6. Alternate adding buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not over mix!
  7. Add batter to prepared cupcake pan or cake pan. For cupcakes, bake for 20-23 minutes. For a 8" cake, bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
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January 17, 2018 Amy
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Sugar Free Cream Cheese Frosting – Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Cream…

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Sugar Free Cream Cheese Frosting
Smooth and creamy Sugar Free Cream Cheese Frosting with just the right amount of sweetness balanced with the tangy cream cheese. Enough to top 48 cupcakes or frost and fill an 8" cake.
Red Velvet Cupcakes
Course Cake, Dessert
Servings
Course Cake, Dessert
Servings
Red Velvet Cupcakes
Instructions
  1. If you only have 1 mixing bowl for an electric mixer, do step 6 first and then set aside for later.
  2. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  3. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reached stiff peaks.
  4. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  5. Continue whisking on high speed until the frosting has cooled, about 10 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  6. In a separate mixing bowl, combine cream cheese and 1 cup of butter. Beat with an electric mixer with a paddle attachment until well blended.
  7. Return the egg and xylitol to the stand mixer with a paddle attachment and turn the mixer on low. Add the cream cheese and butter blend 1 tablespoon at a time. Once added, begin adding butter 1 tablespoon at a time until either the buttercream has smoothed out or the butter is gone. Continue to beat the buttercream until the frosting is smooth and not runny.
  8. Mix in the vanilla extract. If buttercream is too soft, refrigerate until it has stiffened. Re-whip before using.
  9. For best results, use immediately. Frosting may be stored in the refrigerator for later use for up to 5 days. Re-whip before using.
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December 20, 2017 Amy
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Andes Mint Frosting – Covers 8" cake or 24 cupcakes – Unsalted Butter (2 sticks), Shortening, Vanilla Extract (Clear), Powdered Sugar (confectioners sugar) (8 cups), Creme de Menthe Liquor, Milk, In an electric mixer, beat the butter and shortening until light and fluffy.; Add vanilla and 2 tablespoons milk.; Slowly…

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Andes Mint Frosting
Covers 8" cake or 24 cupcakes
Mint Chocolate Cupcakes with Andes Mints
Course Cake, Dessert
Servings
Ingredients
Course Cake, Dessert
Servings
Ingredients
Mint Chocolate Cupcakes with Andes Mints
Instructions
  1. In an electric mixer, beat the butter and shortening until light and fluffy.
  2. Add vanilla and 2 tablespoons milk.
  3. Slowly add powdered sugar while beating on low speed.
  4. Once the powdered sugar has been incorporated, add creme de menthe.
  5. Add milk to thin the icing as desired.
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February 23, 2017 Amy
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Sugar Free Vanilla Buttercream Recipe – Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened (5 sticks), Vanilla extract, Almond Extract…

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Sugar Free Vanilla Buttercream Recipe
Sugar Free Vanilla Italian Meringue Buttercream. Perfect for topping cupcakes and frosting cakes. Enough to top 48 cupcakes or frost and fill an 8" cake.
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Cake, Dessert
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 5 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to have a curdled look, this is normal. Continue to add butter and it will smooth out.) You may need to continue to beat the frosting for up to 5 minutes after adding all the butter for it to smooth out.
  6. Mix in the vanilla extract and almond extract.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great with Ultimate Vanilla Cake - Gluten free and Sugar free!

 

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February 16, 2017 Amy
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Ultimate Vanilla Cake Recipe – Soft and airy vanilla cake with just the right amount of sweetness. You would never know it is both gluten free and sugar free. – Butter, softened, Xylitol, Eggs, room temperature, Vanilla extract, Gluten-Free All Purpose Flour Blend, Cornstarch, Baking Powder, Milk, Preheat oven to…

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Ultimate Vanilla Cake Recipe
Soft and airy vanilla cake with just the right amount of sweetness. You would never know it is both gluten free and sugar free.
Ultimate Vanilla Cake and Cupcakes
Course Cake
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Course Cake
Prep Time 15 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Ultimate Vanilla Cake and Cupcakes
Instructions
  1. Preheat oven to 350 degrees F. Prepare a muffin pan with liners or lightly grease.
  2. In a medium size bowl, mix together all-purpose gluten-free flour blend, cornstarch, and baking powder. Set aside.
  3. In an electric mixer, cream butter and xylitol until light and fluffy. Add eggs and vanilla extract and beat until just combined.
  4. Add half of the flour mixture and beat until just combined. Blend in the milk followed by the remaining half of the flour mixture. Beat for 1-2 minutes on medium speed.
  5. Fill muffin cups 3/4 full. Bake for 18-22 minutes until light golden and top springs back when touched.
Recipe Notes

Recipe adapted from Em the Baker.

Looking for Xylitol?  Find it on Amazon here.

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