Gluten Free Dairy Free Pumpkin Spice Cupcakes

Gluten Free Dairy Free Pumpkin Spice Cupcakes

Gluten Free Dairy Free Pumpkin Spice Cupcakes

45 minutes

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Details
  • Serving Size:   12
  • Dairy-Free:   True
  • Weight Watchers:   20 Points
Cuisine
  • American
  • dessert
Comments
Ingredients
  • 1/2 teaspoon baking soda
  • 1/4 cup brown rice flour
  • 1/2 cup evaporated cane sugar
  • 3 large egg whites, room temperature
  • 2 large eggs, *ROOM TEMPERATURE-see note
  • 2 tablespoons flax seed meal (I use Bob's Red Mill)
  • 2-3 tablespoons Graham Cracker Crumbs, for garnish
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup light brown sugar, lightly packed
  • Will need a candy thermometer
  • 1/4 cup apple or pear sauce
  • 8 ounces fresh pumpkin puree, or canned pumpkin puree, not pie filling
  • 1/2 cup sorghum flour
  • 1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon sugar
  • 1/2 cup tapioca flour (I use all Bob's Red Mill flours)
  • 1/2 teaspoon gluten free vanilla extract (Trader Joe's or Nielsen Massey)
  • 1/4 cup sunflower or vegetable oil
  • 1/4 cup PLUS 1 tablespoon water
Instructions

Preheat oven to 350 degrees FLine a muffin pan with cupcake liners.In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.Then add pumpkin, mix for another minute.

Add the flour mixture, whisk until just combined, about 30 seconds.Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).

Bake for 22-26 minutes, until a toothpick inserted comes out clean.Set aside to cool completely before frosting.Note If you dont have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.For the meringue frosting

Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, stir to dissolve.When the mixture reaches 220 degrees F it is ready for the stand mixer.Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.Increase the speed to high and whip until soft white peaks are formed.At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.Continue to whisk on high until the bowl has cooled, about 5-8 minutes.Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.

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