es nut voce Ps ae AU Ael tas Fabulous Gluten Free Dessert Recipes GLUTEN FREE COOKBOOK - GLUTEN FREE RECIPES COLLECTIONIntroduction Thank You For Downloading This Cookbook Gluten-Free Savory Chocolate Cupcakes Preparation Time: 40 minutes Baking Time: 25 minutes Ingredients: Gluten-Free Raspberry Cupcakes Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: Ingredients for Frosting: Ingredients for Raspberry Puree: Ingredient for Chocolate Ganache: Ingredient for Cookie Crumbles: Gluten-Free Flourless Chocolate Cupcakes Preparation Time: 1 hour 15 minutes Baking Time: 45 minutes Ingredients: Gluten-Free Red Velvety Cupcakes Preparation Time: 45 minutes Baking Time: 22 minutes Gluten-Free Mini Cheesecake Cupeakes ‘These are little cheesecakes in the form of cupcakes. Great to have around when you're having, a ‘Golden Girls‘ moment and need some friends and cheesecake immediately, Preparation Time: 50 minutes Baking Time: 30 minutesDirections: Gluten-Free Strawberry Cupcakes Use fresh strawberries if available. Kids love this cupcake, and it works great for a children's party. Tryitinstead of a cake. Preparation Time: 50 minutes Baking Time: 30 minutes Gluten-Free Black and White Cupcakes Baking Time: 20 minutes Gluten-Free Chocolate Cupeakes with Chocolate Frosting Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: Gluten-Free Fudge Cupcakes Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: Gluten-Free Cheesecake I Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: Ingredients for Frosting: Ingredients for Raspberry Sauce: Author Page One Last Thing:Gluten-Free Savory Chocolate Cupcakes This healthy recipe uses millet flour, which creates a nice texture. These are great for eating-on-the-run. They taste great without frosting, but if you want, you can use a gluten-free chocolate icing to top. Preparation Time: 40 minutes Baking Time: 25 minutes Ingredients: 11/3 cups of gluten-free white rice flour 3/4 cup of millet flour 1/2 cup cocoa powder - unsweetened 1 2 teaspoons of salt 1 ¥2 teaspoons of baking soda1 tablespoon of baking powder 1 teaspoon of xanthan gum. 4 large eggs 11/4 cups of cane sugar 6 ounces of sour cream 1 cup milk - soy or almond milk are fine 2 teaspoons of vanilla extract Directions: Preheat the oven to 350 degrees. Line 2 muffin pans with baking cups Mix together the two flours, cocoa, baking powder, baking soda, salt, and gum. Using another bowl, whisk the eggs, sour cream, sugar, vanilla extract and the milk until smooth. Slowly blend in all of the dry ingredients and mix thoroughly. With a spoon, divide batter into muffin pans. Bake for 22 to 25 minutes. Allow cupcakes to cool. Gluten-Free Raspberry CupcakesThis is an elegant cupcake that’s just perfect for company. It tastes divine and is easier to make than it looks. Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: 1 cup of coconut or soy milk 1 tablespoon or white vinegar 1 cup of gluten-free flour 1/2 cup of cocoa powder 3/4 teaspoon of baking soda 3/4 teaspoon of baking powder i/3 teaspoon of xanthan gum 1/4 teaspoon of sea salt 3/4 cup of cane sugar 1/3 cup of vegan shortening11/2 teaspoons of vanilla extract Ingredients for Frosting: 1/2 cup of vegan butter 3 cups of superfine sugar 2 tablespoons of coconut milk — soy milk can be substituted 2 teaspoons of mint extract i/2 teaspoon of vanilla extract 1/4 teaspoon of salt Ingredients for Raspberry Puree: 1 cup of raspberries — use fresh ones if available 1 tablespoon of sugar Ingredient for Chocolate Ganache: 1 cup of gluten-free chocolate chips or baking chocolate Ingredient for Cookie Crumbles: 1cup of gluten-free chocolate cookies Directions: Preheat the oven to 350 degrees. Line cupcake pan with paper.Tn a small bowl, mix the coconut milk and vinegar. Using another bowl, blend the flour, cocoa, baking powder, baking soda, gum, and salt. In a third bowl, mix the sugar, shortening, vanilla with the milk mixture. Whip with an electric blender for 1 to 2 minutes. Add the dry ingredients and whisk until well-blended. Spoon batter into cupeake pan, filling each cup only 34 of the way. Bake for 22 to 25 minutes. Allow to cool completely. When cupcakes are cool, divide them horizontally into two pieces. Prepare the Frosting: Beat the vegan butter for three minutes or until it’s creamy. Mix in sugar one cup ata time and blend well. Mix in milk, mint, vanilla, and salt and whip until nice and smooth. Prepare the Puree: Cook the berries and sugar for about 10 minutes over low heat. Stir occasion- ally, then remove and allow to cool. Prepare the Ganache: Melt the chocolate over low heat. Remove from stove. Mixture should be cool but be warm enough for spreading.Prepare the Crumbles: Chop cookies with a food blender. Frost the bottom of cupcake with frosting. Add a bit of raspberry and replace top of cupcake. Spread chocolate on top of cupcake and add bits of cookie crumble. Gluten-Free Flourless Chocolate Cupcakes. These cupcakes are so rich, Donald Trump has his eye on them. The molten chocolate just adds a great chocolate overload that'll have your taste buds singing. It’s a nice dessert to have on hand when The Donald's dropping by. Preparation Time: 1 hour 15 minutes Baking Time: 45 minutes Ingredients: 8 oz. chocolate, bittersweet; Ghirardelli or Scharffen Berger are the best 1 cup of sweet butter - unsalted 1 cup of heavy cream 4 large eggs1% to 11/3 cups of sugar 1/2 cup of mayonnaise 1/3 to 1/2 cup of cornstarch 1/2 teaspoon of cinnamon 1/2 teaspoon of salt Directions: Preheat the oven to 300 degrees. Line cupcake pan with paper liners and spray with nonstick vegetable spray Take 5 oz. of the chocolate and shave thin slivers into a bowl. Break up the remaining chocolate into /2-inch chunks. In a saucepan, mix butter and cream over low to medium heat. When cream starts to simmer, pour over the chocolate slivers and blend until the chocolate is melted. Mix together eggs, mayonnaise, sugar, corn starch, cinnamon, and salt until blended. Mix chocolate mixture into the eggs until just-blended.Transfer batter into cupcake pan, filling each cup % to the top. Bake for 40 to 45 minutes. A toothpick should come out clean. Remove cupcakes from oven. While cupcakes are still hot, insert one chocolate chunk into each center. Allow to cool for 10 to 15 minutes before removing cupcakes from pan. Sprinkle top with confectioner’s sugar. These should be served warm. NOTE: The mayonnaise is optional, but it does add a lot of moisture to the cupcakes. Gluten-Free Red Velvety Cupcakes I've always associated red velvet cakes with Christmas, but these goodies will make any occasion festive. Preparation Time: 45 minutes Baking Time: 22 minutesIngredients: 1 cup of vegan shortening 11/3 cups of cane sugar 2 large eggs 2.1/3 cups of gluten-free flour 6 tablespoons of cocoa powder 1 2 teaspoon of baking soda 1 2 teaspoon of salt 11/4 cups of regular milk or soy milk 1 V2 teaspoon of white vinegar 3 tablespoons of red food coloring 3 teaspoons of vanilla extract Ingredients for Frosting: 8 ounces of softened fat-free cream cheese 4 ounces of softened butter 3 V2 to 3 %4 cups of confectioner’s sugar1/4 teaspoon of sea salt 1 teaspoon of vanilla extract Directions: Preheat oven to 350 degrees. Mix flour, cocoa, salt, baking soda in a medium bowl. Mix milk, vinegar, vanilla, and food coloring in another bowl. Blend in butter, sugar, eggs. Add the dry ingredients to the wet ingredients and blend well. Transfer batter to cupcake pan; bake for 20 to 22 minutes. Let cool. To make frosting, whip the cream cheese and butter together; blend in salt, vanilla, and sugar. Frost the cupcakes.Gluten-Free Mini Cheesecake Cupeakes These are little cheesecakes in the form of cupcakes. Great to have around when you're having a ‘Golden Girls’ moment and need some friends and cheesecake immediately. Preparation Time: 50 minutes Baking Time: 30 minutes Ingredients: 24 oz. of cream cheese 1 cup of cane sugar 5 large eggs 1 teaspoon of vanilla extract 8 ounces of light sour cream 1 teaspoon of vanilla extract Directions: Preheat the oven to 350 degrees. Line cupcake pan with paper.Whip together cream cheese and sugar in a bowl. Add one egg at a time, then add vanilla. Keep whipping until smooth. Fill cupcake pan with batter, filling each cup % full. Bake for 30 minutes; remove from oven and allow to cool. To prepare sour cream topping, beat sour cream, sugar, and vanilla until blended. Fill the top of the cupcakes with topping. Bake another 6 minutes. Remove from oven and allow to cool.Gluten-Free Strawberry Cupcakes Use fresh strawberries if available. Kids love this cupcake, and it works great for a children’s party. Try it instead of a cake. Preparation Time: 50 minutes Baking Time: 30 minutes Ingredients: 1 cup of coconut flour 2 tablespoons of cornstarch 1/2 teaspoon of salt 1 teaspoon of baking soda 8 large eggs 1 cup of honey 2 tablespoon of vanilla extract 1 cup of diced fresh strawberries Frosting: Ya cup of honey 4 egg whites 1 cup of diced strawberriesDirections: Preheat the oven to 350 degrees. Line cupcake pans with paper. Mix together flour, cornstarch, baking soda, and salt in a bowl. Using another bowl, beat eggs, honey, and vanilla. Add mixture to dry ingredi- ents and blend with an electric mixer for 2 minutes. Add diced strawberries. Transfer batter to cupcake pan. Bake for 22 to 25 minutes. Allow cupcakes to cool completely. Frost cupcakes. Preparing strawberry icing: Over low to medium heat, bring ¥2 cup honey to boil. Stir continuously. Let simmer for 8 minutes. Remove from heat. Whisk 4 egg whites with an electric mixer until they peak. Don’t over-whip. Slowly, add warm honey to the egg whites while continuing to whip with elec- tric mixer. Let cool and fold in 1 cup of diced strawberries. Allow this mixture to cool completely. Once cooled, fold the strawberries into the meringue. Frost the cupcakes as soon as possible.Gluten-Free Black and White Cupcakes These marbled cupcakes are easy to make. The icing is vegan and delicious. Just try ‘em. Preparation Time: 45 minutes Baking Time: 20 minutes Ingredients for Vanilla Batter: 1/4 cup of coconut flour 1/4 teaspoon of baking soda 2 large eggs 2 teaspoons of olive oil 1/4 to 1/3 cup of honey Ingredients for Chocolate Batter: 2. to 3 tablespoons of coconut flour 2 tablespoons of cocoa powder 1/2 teaspoon of baking soda 2 large eggs 1 tablespoons of olive oil 1/4 to 1/3 cup of honey Directions:Preheat oven to 350 degrees. Line cupcake pans with paper. For vanilla batter, mix the flour and baking soda in a bowl. In another bowl, blend the eggs, oil, and honey. Add the wet ingredients to the flour mixture and blend thoroughly. For chocolate batter, mix the flour, cocoa, and baking soda in a bowl. In another bowl, blend the eggs, oil, and honey. Add the wet ingredients to the flour mixture and blend thoroughly. Transfer batter to cupcake pan by spooning in 4 tbsp of batter at a time, switching between the chocolate and the vanilla. Make figure eights with a toothpick to create swirls. Bake for 20 minutes. A toothpick should come back out easily. Ingredients to Chocolate Frosting: 1 cup of chocolate chips 1/2 cup of vegan shortening1/4 cup of honey 1 tablespoon of vanilla 2 tablespoons of water 1/8 tablespoon of salt Melt chocolate chips over low heat. Let cool to room temperature for about 10 minutes. Using an electric mixer, beat in the shortening first, then the honey, vanilla, salt and water. Continue beating until mixture is smooth. Let cool until mix- ture can be spread. Frost the cupcakes and enjoy! Frosting will keep in refrigerator for 2 to 3 days.Gluten-Free Chocolate Cupcakes with Chocolate Frosting These are tasty little cupcakes that are so healthy. Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: 3/4 cup of rice flour or buckwheat flour 2 tablespoons of cornstarch 5 tablespoons of cocoa powder 1 teaspoon of baking powder 2 teaspoon of baking soda 2 teaspoon of salt 1/2 teaspoon xanthan gum. 2 eggs Ys cup of soy milk 2/3 cup of cane sugar1/4 cup of canola oil 1 tablespoon of vanilla Directions: Preheat the oven to 350 degrees. Grease a cupcake pan. Mix the flour, cornstarch, cocoa, baking powder, baking soda, salt and gum in a large bowl. Add the eggs, milk, sugar, oil, and vanilla and beat well with hand beater until blended. Scoop the batter into the cupcake pan. Bake for 20 to 25 minutes. Allow cupcakes to cool. Ingredients to Chocolate Frosting:1 cup of chocolate chips > cup of vegan shortening ¥ cup of honey 1 tablespoon of vanilla 2 tablespoons of water 1/8 teaspoon of salt Melt chocolate chips over low heat. Let cool to room temperature for about 10 minutes. Using an electric mixer, beat in the shortening first, then the honey, vanilla, salt and water. Continue beating until mixture is smooth. Let cool until mixture can be spread. Frost the cupcakes.Gluten-Free Fudge Cupcakes These pieces of fudgy goodness are great for a birthday party. Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: 2 cups of whole wheat flour 1/3 to 1/2 cup of potato starch 2 cup of corn starch 2 teaspoons of baking powder 1 4 teaspoon of xanthan gum 1 teaspoon of sea salt 1 cup of vegan shortening 1 Y2 cups of cane sugar 2 large eggs 1 cup of natural apple juice2 teaspoons of vanilla Ingredients for fudge icing: 2 cup of vegan shortening 3 cups of confectioner’s sugar 4 cup of cocoa powder 2 teaspoons of soy milk 1 teaspoon of vanilla Directions: Preheat the oven to 350 degrees. Line cupcake pan with paper. Mix together the flour, starches, baking powder, gum, and salt in a large bowl. In another bowl, beat the shortening with a hand mixer until fluffy. Add sugar and continue beating. Mix in the eggs, juice, and vanilla and beat until well- blended.Slowly, mix in the dry ingredients and continue beating until smooth. Fill cupcake pan with batter. Bake for 22 to 25 minutes. Let cool completely. Preparing the Frosting: Beat the shortening with an electric mixer until soft. Mix in the sugar, then the cocoa, milk, and vanilla. Continue beating for up to five minutes. Frost the cupcakes.Gluten-Free Cheesecake II Preparation Time: 50 minutes Baking Time: 25 minutes Ingredients: 1 V2 cups of gluten-free graham crackers 4 large eggs 1 cup of butter 2 cups of cane sugar 2 tablespoons of vanilla 2 %4 cups of gluten-free whole wheat flour 1 Ya cups of soy milk 1% cups of raspberry jam Ingredients for Frosting: 16 ounces of softened cream cheeseY4 cup of butter 2 cups of confectioner’s sugar 2 teaspoons of vanilla Ingredients for Raspberry Sauce: 12 ounces of raspberries — fresh is best ¥ cup of cane sugar Directions: Preheat oven to 375 degrees. Line 2 cupcake pans with paper. Dole out graham cracker crumbs evenly into paper liners. Using an electric mixer, whip butter until fluffy. Add the sugar and continue whipping until blended. Add the eggs, beating in one at a time. Blend in the vanilla. Mix in flour and milk, alternating two times. Continue whipping on low. Scoop batter in cupcake pans, filling each cup 34 up. Bake for 15 minutes. While still hot, remove cupcakes from pan and place oncooling rack. Allow to completely cool. Preparing Frosting: Mix cream cheese and butter with electric mixer until fluffy. Blend in sugar and vanilla. Continue mixing until light and well-blended. Preparing Raspberry Sauce: Bring raspberries, sugar and 3 tbsp of water toa boil. Remove from heat imme- diately. Let cool. Puree sauce in a blender. Author Page Tf you enjoyed this book — please do not forget to review it on amazon! Please check out my author page and bookmark it to find out what other books Thave available as well as keeping up with when I release new recipe books! My Amazon Author Page Can Be Found At: hittp://www.amazon.com/-/e/Boo8GIXW8U Again — Thank You For Downloading This Book — I hope you enjoyed the recipes!