GLUTEN FREE APPLE CIDER CUPCAKE

Using applesauce, spices and a little coconut sugar, these Apple Cider Cupcakes are the perfect healthy treat for Fall! Topped with my go to cream cheese icing and some added spices, they are moist and delicious.

INGREDIENTS

FOR THE CAKE

• 1 1/3 cup (250g) gluten free flour (use a good quality one)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/2 cup melted butter (coconut oil or dairy free butter)
• 1/2 cup coconut sugar or brown sugar
• 1/3 cup applesauce
• 1/2 cup apple cider
• 1 tsp vanilla
• 2 eggs

SPICED CREAM CHEESE FROSTING

• 1/2 cup unsalted butter , room temperature (can use lactose free)
• 4 oz cream cheese (1/2 block), room temperature (can use lactose free)
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 tsp cinnamon
• pinch of nutmeg

INSTRUCTIONS

APPLE CIDER CUPCAKE

1. Preheat your oven to 350. Line a cupcake pan with cupcake liners and spray them with non-stick spray. 
2. In a small mixing bowl, combine your dry ingredients: gluten free flour, baking powder, salt, cinnamon, nutmeg, allspice and stir them together.
3. In a large mixing bowl, cream your butter and coconut sugar together with a mixer. Add your applesauce, apple cider, and vanilla and mix again until it’s well combined. Add your eggs and beat them into the mixture for a minute.
4. Add your dry ingredients to your wet ingredients and stir together until you have a smooth cupcake batter. It will look like muffin batter.
5. Once your oven is heated, fill your cupcake liners about 3/4 way full. Bake for 18-22 minutes, or until the tops are springy to touch and a toothpick comes out clean.

THE SPICED FROSTING

• In a large bowl, using an electric mixer, beat the butter until smooth.
• Add the cream cheese, and beat until the butter and cream cheese are fully incorporated and smooth.
• With the mixer on low, add the powdered sugar, one cup at a time.
• Add vanilla, cinnamon & nutmeg.
• Continue beating, increasing speed to medium for about 30 seconds
• Add extra icing sugar if it needs thickening. You don’t want it to be too runny, otherwise it will be difficult to pipe.
• Refrigerate the frosting before using, as this will make it easier to ice the cakes. If during icing it gets too runny, place back in the fridge or freezer to stiffen.

NOTES

• I would eat these cupcakes within 1-2 days.
• Store the cake in the fridge if you are using the cream cheese icing.

Happy Baking!

Gluten Free Shortbread

Recipe adapted from Fraiche Table

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

freeze time 2 hours hrs

Course cookie, Dessert

Ingredients

  

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

 

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
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Keyword gluten free, shortbread