Health knowledge made personal
 
Overview Blog Posts Discussions People
More
Join this community!
+ Add Celiac Disease to My Feeds
+ Bookmark page
› Share page: Email Digg del.icio.us Reddit icon StumbleUpon Technorati
All
HealthBloggers
Go
Search posts:
By Alice D.
Blog: http://bakenbeebz.blogspot.com/
+ Add Blog to My Feeds
› View Profile
› Send a message
› Write on Whiteboard

More from this Member

•
W.I.A.W: porridge gate
•
FLUFFERNUTTER CRISPY TREAT SQUARES. (Gluten Free)
•
W.I.A.W : Dark chocolate dreamin'
•
Gluten Free Seedy Loaf
•
Fluff Stuff
» View All
 

Frosted Jam Donut Cupcakes (Gluten Free and low in fat!)

Posted Feb 09 2012 4:21pm
Is it Doughnut or donut?  
doooo nut or doughy sugary heaven fried nut? meh.
you say tomato and i say tomato...
   

 It looks like a fancy cupcake (due to over generous frosting sprinkles) but when you bite into it, it tastes like a delicious naughty jammy doughnut, only it has next to none of those bad fats.... aaaand its gluten free. its magic, I swear.
 
   Recipe + Ingredients
  • 1/2c oat flour [ground in a blender from oat groats or steel cut oats]
  • 1/2c rice flour
  • 3T coconut flour
  • 1/3csuger substitute like spender granulated sweetener.
  • 2 large eggs
  • 1/3 cup fat free vanilla / plain yoghurt
  • 1t vanilla extract
  • 1/2t salt
  • 1t baking powder
 Directions
  1. Preheat your oven to 180*C +line muffin tin with papers.
  2. In a medium sized bowl mix together the oat flour, sweet rice flour, coconut flour, sweetener, salt + baking powder.
  3. In a small bowl, whisk together eggs and yoghurt.
  4. Stir wet into dry, until combined.  Do not over stir.  It will look slightly lumpy.
  5. pour or spoon the batter to your pan leaving a little room at the top.
  6. Bake for 18-22min.
  7. Test with a toothpick for doneness doughyness.  You want a slightly moist toothpick.  Not gooey but not bone dry.  The tops of the donut should be golden brown and it will spring back when you press it lightly.
  8. Let them cool in the pan for 5min then turn out onto a cooling rack.
  9. when cooled, using a knife cut out the center of the cupcake and spoon in a teaspoon of jam and or butter cream. place 'lid' back on and pipe on swirls vanilla frosting.
For the frosting i use this recipe!
  • 2 cups of powdered sugar
  • 1/4 cup of no fat cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp non-fat milk



Report this
Share article
Bookmark article
Post a comment
Post comment
Write a comment:

Related Searches