ENLIGHTENED BAKING™ | Always Vegan & Gluten-Free
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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free

February 8th, 2018 Posted by Uncategorized 0 thoughts on “Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free”

We make these beautiful gift-worthy cupcakes only at Valentine’s Day… here’s the recipe for you to enjoy at home!

 

of course you can always order them here… www.karmabaker.com/shop/cupcakes

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Chocolate Covered Cherry Cordial Cupcakes Vegan & Gluten Free
Prep Time 20 min
Cook Time 25 min
Servings
cupcakes
Ingredients
Chocolate Cake
Prep Time 20 min
Cook Time 25 min
Servings
cupcakes
Ingredients
Chocolate Cake
Instructions
  1. preheat oven 350 prepare cupcake pans with tall liners
  2. Measure out and combine vegan milk with lemon juice or cider vinegar. Let sit at least 25 minutes. Combine wet ingredients with dry. Blend for 2 minutes on low speed. Portion out batter into muffin liners 2/3rd full. Let sit for 10 minutes before going into the oven. Bake 20-25 minutes at 350, or until puffy and just done in the center.
  3. When cupcakes have cooled, core the center and fill with Cherry preserves. Cap the cupcake with the top of the core and cover with chocolate glaze. Set aside to dry.
  4. To make chocolate glaze: Slowly mix powdered sugar and cocoa powder with warm water. Stir until completely combined and smooth and shiny. If you need to add more liquid only add water a teaspoon at a time until the desired consistency is met.
  5. To make the chocolate swirl on top of the glaze, melt 1/2 a cup of chocolate chips in a piping bag and draw a swirl on each cupcake. Chill to set the chocolate.
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Karma Baker’s Ultimate Vanilla Cake

July 1st, 2016 Posted by Uncategorized 2 thoughts on “Karma Baker’s Ultimate Vanilla Cake”
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Karma Baker’s Ultimate Vanilla Cake
Organic, Gluten free and Vegan. It's hard to find gluten-free vanilla cake that tastes like pure vanilla, until now! Makes 2 8″ cakes or approx 16 cupcakes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. •Preheat the oven to 350
  2. •Line baking pans with parchment circles or line your your cupcake pans with baking cups.
  3. •Combine the evaporated cane juice, applesauce and warm coconut oil. Mix on low speed until sugar has dissolved.
  4. •Add in Celine’s Organic Gluten Free flour, salt and baking powder. Mix on low until combined and then slowly add in Rice milk and vanilla. Mix on medium speed for 2 minutes. Pour batter into prepared pans. Fill muffin cups 2/3rds full.
  5. Bake cakes for 40-50 minutes
  6. Bake cupcakes for 25-30 min
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