V, GF, DF Cantaloupe Vanilla Cupcakes with a V Cantaloupe Filling and V GF DF Vanilla Buttercream Glaze

I am a sucker for sweets, I'll admit that but during the summer I love fruit and I love incorporating it into ANYTHING.  This year instead of the typical fruit pops I decided I was going to make cupcakes and man o man did I make a brilliant choice!

I'm always a little leary when trying a new recipe so I cut the cupcake recipe to only make 6 cupcakes (12 mini cupcakes).  But this time I wish I had made the 12 cupcakes cause this is delish!!! 

Vegan, Gluten Free, Dairy Free Cantaloupe Vanilla Cupcakes

1/2 cup Garbanzo-Fava Bean Flour
1/4 cup Potato Starch
2 tablespoons Arrowroot
1 1/8 teaspoon Baking Powder
dash Baking Soda
1/4 teaspoon Xanthan Gum
1/2 teaspoon salt
2 tablespoons, 2 teaspoons coconut oil
1/4 cup 1 tablespoon 1 teaspoon agave nectar
1/3 cup cantaloupe puree (replace with applesauce if you just want a vanilla cupcake)
2 1/4 teaspoon vanilla extract
1/4 cup hot water

1. Preheat oven to 325 degrees

2. In a bowl, whisk together flour, potato starch, arrowroot, baking powder, baking soda, xantham gum, and salt

3. Add oil, agave nectar, cantaloupe puree, vanilla extract to dry ingredients and combine. Stir in hot water until batter is smooth.

4. Bake cupcake at 350 degrees for 22 minutes rotate 180 degrees after 15 minutes.

Cantaloupe Filling

4 tablespoons Cantaloupe Puree
2 tablespoons Water
2 tablespoons Sugar
3/4 teaspoon cornstarch

1. Mix sugar, cornstarch together. Mix well before adding puree. 

2. Cook until filling thickens

3. Allow filling to cool, Once cool pip into cooled cupcakes.

Vegan Gluten Free Vanilla Buttercream Glaze

2 tablespoon 2 teaspoon Dairy Free Margarine
3/4 cup Confectioners' Sugar
1 1/2 teaspoon milk substitute
1/2 teaspoon vanilla extract

1. In a bowl beat margarine with mixer.

2. Add sugar, milk and vanilla, beat for 2 - 3 minutes.

3. Once cupcakes have cooled spoon glaze over cupcakes.

 

 

 

Gluten Free, Sugar Free, Dairy Free Vegan Chocolate Frosting

Ok ok I know what most of ya'll are thinking: "WHAT, gross! No sugar?!  How can you even consider yourself a baker". Well I too was very skeptical of this GF SF DF Vegan Baking nonsense, but I was determined to give it a go!  One of my close friends/family members had developed a lactose allergy, and I believe everyone must have cake for there birthday...ENOUGH SAID.

So off on a hunt I went to find cupcake recipes that she could enjoy for her birthday. I stumpled upon Babycakes bakery (http://www.babycakesnyc.com/). After reading several fan comments, I decided I need this cookbook...and the specialty ingredients that the recipe calls for. In my opinion giving this recipe a shot and buying all the ingredients knowing there was a chance this idea would bust was worth it if I could have cake for my sweet sister in laws birthday!  So off I went trying to make this cake and icing.  The first go at it was successful and enjoyable, but I think this time it will be better, and the third time for my sister in laws bday would be a charm!

Chocolate Frosting

1 1/2 cups unsweetened coconut milk
1/2 cup dry soy milk powder
1/4 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon pure vanilla extract
1 cup coconut oil
2 tablespoons fresh lemon juice

In a blender combine the coconut milk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, Slowly add the melted oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for at least 6 hours!

 

Here is everything ya need

 

 

Throwing it in the blender

 

 

About to incorporate the oil and lemon juice

 

Ready to refrigerate!

Check back later to see the final product of these cupcakes!  As well as chocolate chip cookies and the mint chocolate chip cupcakes with a chocolate ganache and a mint buttercream!!!