July Recipe of the Month

I had the pleasure of meeting Brittany Angel over a year ago in Seattle at the Gluten Intolerance Groups (GIG) Health and Wellness Expo. She has an amazing blog that is geared toward people with multiple allergens including gluten. This is her recipe and I thought you might enjoy it! For more of her recipes, click here.

Red White & Blue Cupcakes

• 1/2 Cup Milk (Dairy or Nondairy- any variety)
• 4 large eggs
• 2 Tsp. Vanilla Extract 
• 2 Tbs Oil or Melted Butter (any mild tasting variety)
• 1/2 Cup Granulated Sugar. (see note above)
• 1 Tsp. Baking Powder (I use double acting)
• 1/4 Tsp. Salt
• 1/2 packed Cup Coconut Flour 
• 3 Tbs Tapioca or Arrowroot
• Food coloring (natural or artificial - your choice)

1. Preheat oven to 350 degrees. Place 9-10 cupcakes liners in muffin tin. (I like using white liners to show off the stripes in the cupcakes).
2. In a blender combine the Eggs, Milk, Vanilla and Oil. Blend on high for about 30 seconds. Add in the remaining ingredients and blend until smooth.
3. Pour 2/3 of the batter into a bowl and add blue food coloring a little at a time until it reaches the color blue that you like.
4. Using a spoon plop and smooth a heaping TBS of blue batter into each of the cupcake liner. Then place a spoonful of white batter, then finish off with a second spoonful of Blue. Do this carefully as you don’t want the colors to mix.
5. Place in oven and bake 28-30 minutes.

Want to know what frosting Brittany used? Read more about this recipe and her cookbooks below:

"For this recipe to keep things nut free, I used a Coconut Cream Cheese Frosting that I created for my cookbooks. It worked perfectly with these cupcakes as the flavor is extremely complimentary and the frosting has a nice structure and holds up well to the big pretty strawberry placed on top.  This recipe can be found in both the Essential Gluten Free Baking Guide Part 1 and the Essential Gluten Free Baking Guide Part 2. It is comprised of ground up coconut flakes and a few other ingredients (Beyond being nut free its also vegan, soy free and egg free as well).  Both books are available on amazon and are also available for kindle. (For more info on the content of these books read this.)

For those of you looking to keep things natural as I do- Check out India Tree. They have some fun naturally colored sprinkles too!

I used blue and white stripes in this recipe, as I was short on red food coloring. With red, I find I need to use 10 times more to get the color I want. So, with that being said if you have a full bottle of red stocked in your pantry and you want red and white stripes instead- Go for it! If you go that route try throwing some blueberries on top of your cupcakes instead."

for the original recipe and a few more of Brittany's tips, try this link