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About Colie - I am a 20-something living in the Chicago suburbs with gluten intolerance, or what I like to call (and cleverly my blog name) The Curse of Gluten (Formerly Colie Lumbreras Blog). Becoming gluten free has made me pay attention to my health and what I'm eating more closely; I also appreciate food that much more! I'm such a fat kid at heart. Which is why I strongly believe in advocating that gluten free food can be and is delicious!When I was first diagnosed with gluten intolerance, a lot of people felt bad for me because I’d be missing out on the delicious desserts (it’s well known that I have a sweet tooth) because “gluten free isn’t delicious.” But I knew better than that; my dad has Celiac Disease so I knew that many gluten free desserts were amazing. And I wanted to prove that!One of my favorite recipes that I love to “shock” people with by telling them it’s gluten free and mostly dairy free is my RumChata Cupcakes. What? Yes. Deliciousness in a cupcake without the gluten!Pro Tip: The trick for gluten free baking is to have the butter and eggs at room temperature. Nuking the butter in the microwave is an option - but the batter will be thatmuch better if it’s a room temp!
Gluten Free RumChata Cupcakes Cupcake Ingredients:
1 box Betty Crocker gluten free yellow cake mix3 eggs1/2 C softened butter2 tsp vanilla extract1 tsp cinnamon1 cup RumChataFrosting Ingredients*
8 oz Trader Joe’s Vegan Cream Cheese (room temperature)1 stick of butter (room temperature)1 tsp gluten free vanilla extract 1/3 C RumChata2lb bag powdered sugar (I only used 3/4 of the bag)1 tsp of cinnamon
Directions:
- Preheat oven to 325 if using dark pans or 350 if using glass and line with cupcake tins.- Prepare and bake cake mix as directed on box EXCEPT you’ll substitute the 1 cup of RumChata listed above for the water asked for on the box.- Mix in remaining ingredients listed above. This will appear a little bit runny, it’s okay! - Put in the oven for 15-20 minutes (Check with a toothpick - you’ll want the toothpick to come out clean!)- While your cupcakes are in the oven, mix your frosting. I’ve done this by hand and with a kitchen mixer. I recommend the mixer!!- Let your cupcakes cool completely. Then frost your cupcakes.- Sprinkle some extra cinnamon on top and viola! Store in fridge.- THE most *important* step: Enjoy!!!
Pro Tip: I like to store these in the fridge since the frosting has cream cheese in it. *The frosting makes enough for at least 3 batches of cupcakes! Maybe cut the recipe in half if you’re only going to make one batch. Or freeze the rest for future use. I love to spread this on my gluten free banana bread or just take spoonfuls of it! :)
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