Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

BAKING SCHOOL HOW-TO: PUMPKIN CUPCAKES + BUTTERCREAM FROSTING

Gluten-Free Cheesecake-Stuffed Pumpkin Cupcakes

Gluten-Free Cheesecake-Stuffed Pumpkin Cupcakes

These cupcakes have Isaiah’s name written all over them. If you have my book, Cooking for Isaiah, you may already be familiar with Isaiah′s Pumpkin Muffins with Crumble Topping (page 46). What you may not know is that Isaiah used to religiously eat pumpkin muffins (and muffin tops) from a café before he was diagnosed with gluten intolerance. The thought of him never walking into that café and eating those muffins again hurt.

And so began my uphill battle with developing a homemade gluten-free muffin that tasted and looked identical to the one he worshipped -the texture, the fluorescent orange color, the sugary sweet crumble topping. Recipe after recipe, I couldn′t figure out how to get it bright orange, so I went to the café and asked to see what ingredients were in the muffin. They pulled out a big, fat binder full of recipes and there it was, orange food coloring. I tossed the idea of adding artificial food coloring out the window and got back into the kitchen to do more testing. Finally, I nailed the perfect orange color (by using just the right amount of pumpkin puree), the perfect light texture, and, yes, the sugary sweet topping.

This cupcake goes a step further by adding Isaiah′s second favorite dessert into the mix: cheesecake. If you′re dairy free, just leave the cheesecake out and sprinkle the baked pumpkin cupcakes with confectioners′ sugar or top with your favorite dairy-free frosting.

Gluten-Free Cheesecake-Stuffed Pumpkin Cupcakes

November 15, 2012
: 12

By:

Ingredients
  • One 8-ounce package cream cheese, at room temperature
  • ½ cup confectioners' sugar
  • 2 large eggs, plus 5 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1½ cups Silvana's Kitchen Gluten-Free All-Purpose Flour
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 cup light brown sugar
  • Simmering water
  • 3 sticks (12 ounces) unsalted butter or vegan butter, cut into tablespoon-size pieces and chilled
Directions
  • Step 1 Place a rack in the lower third of the oven and preheat to 350 °. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 3 minutes. Beat in 1 egg white and ½ teaspoon vanilla.
  • Step 2 In a bowl, whisk the flour, pumpkin pie spice, baking powder and ½ teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, about 25 minutes. Let cool.
  • Step 3 Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining ¼ teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch and place the mixing bowl on top. Whisk the mixture until it registers 160 ° on an instant-read thermometer. Transfer the bowl back to the mixer and beat at high speed until fluffy, then lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining ½ teaspoon vanilla. Transfer the frosting to a pastry bag and pipe large rosettes on top of the cupcakes.


Sweet Life of Pie

The Proof Is in the Gluten-Free Pecan Pie

The Proof Is in the Gluten-Free Pecan Pie

Since I started baking gluten-free almost a decade ago, so much has changed. For starters, people actually know what “gluten-free” means. Now at the holiday table, almost all of the traditional foods are possible to make gluten-free, even pecan pie. The best part? Baking gluten-free can result in better-than-regular baked goods. This pecan pie is all the proof you need.

Gluten-Free Summer Fruit Tart

Gluten-Free Summer Fruit Tart

I know. It’s summer. It’s hot outside, but somehow I still can’t help turning on my oven. Maybe it’s old habit from having owned a bakery in NYC, where the summer humidity brought me and my bakers to our knees—even with glasses upon glasses of water and commercial fans spinning on […]

No-Bake Paleo Fruit Pie Minis

No-Bake Paleo Fruit Pie Minis

Check out my perfect-for-summer pies—NO-BAKE FRUIT PIE MINIS, my latest recipe for the Food Network’s HEALTHY EATS BLOG. I’ve traded in the average cookie crust for a healthy, nut-based pie shell and filled them with a dollop of my DIY Foolproof Lemon Curd—all gluten-free, grain-free, dairy-free optional, refined sugar free and Paleo!

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Kelly Brozyna’s Paleo, Gluten-Free Chocolate Pie

Countdown to 2014 Cookbook Giveaway, Day 6: Now, I’d like to introduce Kelly Brozyna and her new cookbook, THE PALEO CHOCOLATE LOVER’S COOKBOOK: 80 Gluten-Free Treats for Breakfast & Dessert!

Silvana’s Gluten-Free Pie Tutorial

Silvana’s Gluten-Free Pie Tutorial

Gluten-free pie on your menu? From start to finish, I break down everything you need to know—from how to build your pie pantry, how to measure flour, how to make and roll out pastry dough and how to make a cookie crust and a grain-free, nut crust. Gluten-free or not, baking is a science and ingredients are part of the formula.