Gluten Free Black And White Cupcakes Recipes

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BLACK BOTTOM CUPCAKES



Black Bottom Cupcakes image

A classic dessert turned gluten free, dairy free and even vegan and high in protein if you choose. How sweet is that?

Provided by Jules Shepard

Categories     Desserts

Time 50m

Number Of Ingredients 17

8 ounces cream cheese, dairy or non-dairy (like Kite Hill Vegan Cream Cheese)
1 egg or egg substitute (e.g. 1/4 cup firm silken tofu, blended with 1/2 tsp. baking powder)
1/3 cup granulated cane sugar
1/8 tsp. salt
1/2 cup chocolate chips (Enjoy Life® Mini Chips)
1 1/2 cups (203 gr) gfJules® All Purpose Flour
1/4 cup (40 grams) GF vanilla pudding mix) or vanilla protein powder 1/4 cup=~25 grams)
1/4 cup (20 grams) unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup brown sugar or coconut palm suga
1/3 cup vegetable or other mild cooking oil
1/2 cup milk, dairy or non-dairy (like So Delicious® Coconut Milk Beverage) OR OWYN Vanilla Protein Drink*
1/2 cup water
1 Tbs. apple cider vinegar
1 tsp. pure vanilla extract

Steps:

  • Preheat oven to 350° F (static) or 325° F (convection). Line 18 muffin tins with cupcake papers or lightly coat with oil. Beat cream cheese, egg (or egg substitute), sugar and salt in a medium-sized bowl until lighter and well-mixed. Stir in the chocolate chips, cover and refrigerate until finished mixing the cupcake batter. Whisk together the gfJules All Purpose Gluten Free Flour, dry pudding mix, cocoa, baking powder, baking soda and salt in a bowl and set aside. In a large mixing bowl, mix brown sugar and oil until integrated. Add dry ingredient mix and slowly pour in the milk, water, cider vinegar and vanilla, beating until totally smooth. Spoon the chocolate batter into each muffin cup, filling only 1/3 full. Top with a spoonful of cold cream cheese mixture in the middle - it does not have to cover the top of the muffin cup completely, or cover each cup evenly. Bake for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out with only dry crumbs and the cream cheese topping is beginning to lightly brown. Remove to cool on a wire rack.

BLACK AND WHITE CUPCAKES



Black and White Cupcakes image

Make and share this Black and White Cupcakes recipe from Food.com.

Provided by out of here

Categories     Dessert

Time 40m

Yield 18 cupcakes

Number Of Ingredients 13

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla
8 ounces cream cheese
1 egg
1/3 cup sugar
8 ounces ghirardelli milk chocolate chips

Steps:

  • In a large bowl, stir together the first 5 ingredients.
  • In another bowl, beat together water, oil and vanilla.
  • Gradually add to the dry ingredients, stirring until well blended.
  • Fill 18 cupcake liners half full of batter.
  • Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
  • Bake at 350°F for 25 minutes.

Nutrition Facts : Calories 193.3, Fat 9.3, SaturatedFat 3.7, Cholesterol 26.1, Sodium 177.9, Carbohydrate 25.1, Fiber 0.6, Sugar 16, Protein 2.8

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