Gluten Free Snickerdoodle Cupcakes Recipe is from other source and this blog just to republish with same information about Gluten Free Snickerdoodle Cupcakes Recipe , if you are the owner from this article feel free to cantact me


I was having a conversation with my g-kid Julian about his following a gluten-free, dairy-free diet and he said to me “I just don’t want to have to worry about what I eat!”  Of course he doesn’t, he’s 10!  I know lots of grown ups who don’t want to worry about what they eat either.
I believe the best way to get  kids to embrace their diet, regardless of the intolerance, is to make them a part of the process of creating their food; everything from thinking up menus to shopping to cooking. The best part is enjoying the fruits of their labor.
The other day the g-kids and I planned a whole menu for my son’s birthday, everything was gluten and dairy free and it was abundant; we had London Broil, grilled tilapia, dairy-free mashed potatoes, gluten-free pasta salad, a mixed salad filled with all sorts of fresh veggies and of course a gluten-free birthday cake. The kids came up with the menu, prepared the marinade for the beef, peeled the potatoes, picked basil from the garden and tasted, laughed and enjoyed themselves. They even set and decorated the table. It was a great day and an even better dinner.
A couple days later we actually worked on developing our own recipe together. We decided to make cupcakes and Miss Milla wanted to make a cupcake that tasted like ONE of her favorite cookies (emphasis on ONE because, as per her, it is simply not fair to the other cookies to pick just one favorite) the Snickerdoodle. What a joy to bring the kids into the whole creative process of developing a recipe, they gave their opinions, stirred and wrote down notes and we had a marvelous time, especially when it came to taste-testing.
We kept it easy and started with a packet of Kinnikinnick White Cake Mix which is not just gluten-free but dairy free also. We added cinnamon and vanilla and then topped the cupcakes with cinnamon sugar to replicate the coating from the original inspiration – the Snickerdoodle Cookie. Then we came up with a dairy free “butter” cream frosting and topped it all off with just a tad more cinnamon sugar. The verdict? See for yourself.
I would say that is two thumbs up!
If you have kids, how do you get them involved in their diet?
Gluten Free Dairy Free Snickerdoodle Cupcakes
6 teaspoons sugar
1 teaspoon cinnamon
4 large eggs
¾ cup grapeseed (or other neutral tasting) oil
¾ cup cold water
1 teaspoon pure vanilla extract
1 Kinnikinnick White Cake Mix
1 teaspoon ground cinnamon
½ cup Earth Balance (or other dairy free butter substitute)
4 cups powdered sugar
1 teaspoon ground cinnamon
1 pinch kosher or fine sea salt
2 teaspoon pure vanilla extract
2 – 6 tablespoons rice milk (or other dairy free milk)
Garnish – Optional
6 cinnamon sticks, each one broken into thirds.
Preheat oven to 350 degrees. Line 18 standard muffin tins with paper liners.
Combine topping ingredients in a small bowl.
Combine eggs, oil, water and vanilla in a mixing bowl and whisk (either by hand or with a handheld mixer) for 2 minutes. Gradually add the cake mix and cinnamon, whisk just until combined. Wisk just until combined, mixture will be a little lumpy. Divide batter among prepared muffin tins. Sprinkle about ¼ teaspoon of the topping on each cupcake. Bake for 20 minutes or until risen, lightly browned and a tooth pick inserted in the center comes out clean. Let cool.
While cupcakes are cooling, make the frosting. In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the Earth Balance until smooth. Add the powdered sugar. Cinnamon, salt, vanilla and 2 tablespoons rice milk. Start with the mixer or low and combine. Gradually add more rice milk until the mixture becomes a spreadable consistency. Turn mixer up to medium-high and beat for 30 seconds or so until very creamy.
Frost the cooled cupcakes. Sprinkle the frosting with the remaining topping. Insert a piece of cinnamon stick into each cupcake cake if desired.
Cupcakes and frosting can be made several days ahead. For best results store cupcakes unfrosted in the fridge, covered with plastic wrap. Store frosting separately in a covered container in the fridge. Let frosting come to room temperature before frosting cupcakes. Frost the cupcakes no longer than a few hours before serving.
This Gluten & Dairy Free Recipe makes 18 Cupcakes
Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.
Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.



Post a Comment