Peanut Butter Cupcakes with Peanut & Chocolate Sauce

This evening my husband wanted peanut butter something. So I was going to make a cookie and my son pipes up with I want a peanut butter and jelly cookie! It then evolved into a peanut butter chocolate cupcake; so you can thank them for this creation. I was so impressed with the flavor and texture of the cupcake. It is very moist and airy tasting; not at all dense like some gluten free baked goods can taste. The sauce however was supposed to be a frosting so I did have an epic fail moment there. Oh well – it tastes wonderful! Be on the lookout for a peanut butter and jelly cookie something or other though – that sounds like I challenge I’m ready to try! This makes 9 cupcakes

½ cup sweet sorghum flour

½ cup brown rice flour

¼ cup almond flour

¼ cup tapioca starch

1 tsp baking powder

½ tsp baking soda

1 tsp xanthan gum

½ tsp sea salt

1 cup almond milk

¼ cup applesauce

¼ cup peanut butter, creamy (almond butter would work also)

1 egg

1 tsp vanilla

Chocolate Sauce

¼ cup carob chips or chocolate chips

1 Tbsp almond milk

Peanut Sauce

¼ cup peanut putter

½ cup peanut butter powder (PB2)

¼ cup tapioca starch

½ cup powdered sugar or coconut sugar

½ cup almond milk

• In a large mixing bowl, combine flours, starch, baking powder, baking soda, xanthan gum and salt. Add in milk, applesauce, peanut butter, egg and vanilla. Blend over medium speed for about 1 minute or until ingredients are well combined. 
• Pour batter into greased muffin tins (or tins lined with baking cups). Bake at 350°F for about 20-25 minutes or until cupcakes are baked through. Let cool about 10 minutes. 
• While cupcakes are baking, combine ingredients for chocolate sauce in a glass bowl. Microwave for about 30 seconds or until chips are melted. Stir to blend sauce. 
• In a separate mixing bowl, combine peanut sauce ingredients and blend over medium speed for about 3 minutes or until well combined. 
• Drizzle peanut sauce over cooled cupcakes. Top with drizzled chocolate sauce. 

Strawberry Filled Cupcakes

STRAWBERRY FILLED VANILLA CUPCAKES

When I was little, I loved those little “Hostess Strawberry Rolls”. These cupcakes are not strawberry rolls, but better! Strawberry filled cupcakes. Light and perfect for summer. They are pretty easy to make too. Not to mention they are MUCH healthier than your typical strawberry rolls and gluten free! I mean, just look at them – delicious!

Cupcake

½ cup coconut flour
2 whole eggs
¾ cup egg white
½ tsp baking soda
1 tsp xanthan gum
½ cup stevia (or sugar)
1 Tbsp vanilla
1/2 cup almond milk
Filling
4 whole strawberries
¼ cup honey
1 Tbsp cornstarch (or tapioca starch)

• In a large bowl, mix together dry ingredients. Mix in eggs and egg whites, vanilla and almond milk.
• Blend together on medium speed for about a minute. Don’t worry if the batter looks runny – coconut flour absorbs a lot of liquid and batter should get thicker as you mix.
• Spoon batter into muffin pan with cupcake liners. Bake at 350°F for 25-30 minutes or until cupcakes are lightly brown and cooked through. Let cool for about 10 minutes.
• While cupcakes are baking, make strawberry filling. In a small blender (Magic Bullet), blend together honey, strawberries and cornstarch.
• In a small sauce pan, cook strawberry mixture until boiling. Remove from heat. Hollow out the center of the cupcake leaving just a small layer of cake on the bottom. I used a strawberry huller to remove the centers of my cupcakes and it worked great.
• Spoon in about a tsp or so of the filling into the cupcake. This recipe makes 12 filled cupcakes. If desired, top with whipped cream or your favorite frosting.