Cuisinart SM-50 Recipe - Page 23

Gluten-Free Golden Cupcakes These cupcakes pair very nicely with our Dairy-Free Vanilla Frosting (page 36) Makes 12 standard cupcakes or 42 mini cupcakes Nonstick cooking spray 2 cups sorghum flour 1 cup potato starch ½ cup arrowroot starch 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon kosher salt 1½ cups agave nectar ½ cup olive oil ¾ cup butternut squash purée 2 tablespoons pure vanilla extract 1 teaspoon white vinegar Preheat oven to 350°F. Lightly coat a full or mini muffin pan with cooking spray. Cupcake liners may be used (these may also be sprayed so that the liners cleanly come off the cupcakes). Put the flour, starches, baking powder, soda, xanthan gum and salt into the Cuisinart® mixing bowl. Attach the flat mixing paddle and stir on Speed 2 to sift the ingredients together. Scrape the entire bowl well. With the mixer running on same speed, add the remaining ingredients, in the order listed, and mix until all ingredients are incorporated. Scrape the entire bowl to ensure all of the ingredients are evenly incorporated. Scoop batter into prepared muffin pans. Bake until golden and a cake tester comes out clean, about 30 minutes for regular-sized muffins, 15 minutes for minis. Remove from oven, cool in pans on a wire rack until cool to touch and then transfer cupcakes to a wire cooling rack to cool completely before frosting. Nutritional analysis per standard cupcake: Calories 396 (22% from fat) • carb. 77g • pro. 4g • fat 10g • sat. fat 1g • chol. 0mg • sod. 359mg • calc. 50mg • fiber 2g Angel Food Cake Serve with Whipped Cream (page 37) and fresh berries for a light and delicious summer dessert. Makes one, 9-inch cake, 12 servings 1½ cups granulated sugar, divided 1¼ cups cake flour 12 large egg whites 1¼ teaspoons cream of tartar ¼ teaspoon kosher salt 1 teaspoon pure vanilla extract Preheat oven to 325˚F. Sift ¾ cup of the sugar together with the cake flour in a mixing bowl; reserve. Put egg whites into the Cuisinart® mixing bowl. Attach the chef's whisk and begin mixing on Speed 5. Once whites are foamy, add cream of tartar and salt and gradually increase to Speed 12. While mixing on Speed 12, slowly add remaining ¾ cup of granulated sugar and vanilla extract and continue to mix until the peaks are firm and glossy. Remove bowl from mixer. Gradually sift the reserved flour and sugar into the whites and carefully fold in with a large rubber spatula. Be gentle when folding, but at the same time make sure all ingredients are evenly incorporated. Spoon batter into an ungreased, 9-inch tube pan. Smooth the top by evenly spreading with a rubber spatula. Bake for about 45 minutes, until a toothpick that has been inserted comes out clean. Invert pan onto the neck of an empty long-necked bottle (such as a wine bottle) and allow to cool completely. To remove cake from pan, remove the pan from the neck of the bottle and slide the tip of a long, narrow knife between the cake and the pan. Cover the pan with a plate and invert it, sliding the knife along the bottom of the pan until it is free. Nutritional analysis per serving: Calories 167 (1% from fat) • carb. 37g • pro. 5g • fat 0g • sat. fat 0g • chol. 0mg • sod. 278mg • calc. 5mg • fiber 0g 34