Apricot Strawberry Jam-Filled Vanilla Cupcakes with Orange-scented Vanilla Buttercream – Vegan, Gluten-Free

Vegan Gluten-Free Jam-Filled Vanilla Cupcakes w Orange Scented Buttercream

The cupcake craze may have been replaced by donuts, but I still hold a fondness in my heart for the good ole’ cuppie. To save word count, and your precious time, I’m going to skip a big introduction for these cuties and get on to the recipes. I will say this though, I am experimenting with recipes for a wedding cake that I’m making, and this recipe was too good not to share. A vegan, gluten/soy/nut-free vanilla cake, filled with a homemade fruit jam, and topped with an orange scented buttercream. Get ready for a sugar high. These cupcakes will fool the masses, and are perfect for birthday parties!

Vegan Gluten-free Soy-free Cupcakes!

Now, you could definitely choose to use a store-bought jam to fill these cupcakes (or choose not to fill them at all). But if you have the time, why not try making my easy Apricot Strawberry Jam?

Easy Apple Strawberry and Apricot Jam

Easy Apricot Strawberry Refrigerator Jam
vegan, gluten-free, soy-free, nut-free
yield: about 3 1/2 cups of jam

16 ounces organic apple (about 1 very large apple), peeled and diced
16 ounces organic fresh apricots, cut in half with pits removed
8 ounces organic strawberries (can be fresh or frozen)
1/4 cup fresh orange juice
1 cup natural cane sugar, or coconut sugar
1/2 teaspoon extra virgin coconut oil
1/2 teaspoon xanthan gum

In a medium or large saucepan, add the apples, apricots, strawberries and orange juice. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring once or twice. Add the sugar, coconut oil and xanthan gum and cook for another 30 minutes, stirring occasionally. Pour hot jam into clean glass jars, let jars sit on your countertop for 15-20 minutes before transferring to your refrigerator to chill completely. (If you’d like to process a hot water bath and can/preserve this jam, skip the refrigerator step and check out the instructions in this post). Use jam within a few weeks to a month (unless preserved for longer shelf life). Make sure jam is cold before filling cupcakes.

Vegan Strawberry Apricot Jam-filled Vanilla Cupcakes topped with Orange-scented Vanilla Buttercream

Vanilla Cupcakes
vegan, gluten-free, soy-free, nut-free
yield: 12 cupcakes

1 cup ‘sweet’ sorghum flour
1/4 cup millet flour
1/4 cup arrowroot flour
1/4 cup cornstarch
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, liquid*
3/4 cup organic natural cane sugar, or coconut sugar
3/4 cup vanilla coconut milk (or other vanilla non-dairy milk)
3 tablespoons fresh orange juice
2 teaspoons alcohol-free, pure vanilla extract

*If your kitchen isn’t as warm as mine is, you may need to melt your coconut oil (if it’s in a solid state). The way I do this is in a double-boiler, or in a glass bowl atop a saucepan with simmering water. Place your chunk of coconut oil in the glass bowl and let it melt to a liquid.

For the cupcakes, preheat your oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 paper liners. In a large bowl, combine the flours: sorghum, millet, arrowroot, cornstarch. Sift together, then add the xanthan, baking powder, baking soda and salt and combine thoroughly. In a separate bowl, vigorously whisk the coconut oil with the sugar until well blended. Then, add the coconut milk, orange juice and vanilla. Create a well in the center of the dry ingredients and slowly pour the wet into the dry. Use a wire whisk to mix the batter until very few lumps remain and you have a smooth batter. Fill the cupcake liners 3/4’s way and bake for 25-27 minutes, until tops are golden.

Allow to cool 10 minutes in the pan before moving to a cooling rack. Cupcakes must be completely cooled before frosting.

Vegan Gluten Free Cupcakes

Orange-scented Vanilla Buttercream
vegan, gluten-free, soy-free, nut-free
yield: enough frosting to pipe/frost 12 cupcakes

3 cups powdered sugar
1/4 cup soy-free, vegan butter (I use earth balance soy-free)
3-4 tablespoons full-fat canned coconut milk, or vegan coffee cream
1/2 teaspoon alcohol-free, pure vanilla extract
1/2 teaspoon alcohol-free, pure orange extract
large pinch of fresh orange zest (optional)

To make the buttercream, leave your vegan butter on your countertop for 10 or more minutes to become softened. In an electric stand mixer, whip the vegan butter for a few seconds, then add one cup of the powdered sugar, and whip some more. Then add 3 tablespoons of the coconut milk or cream, the extracts and zest. Whip. Then add the rest of the powdered sugar and whip until fluffy. If buttercream is a bit dry, add another tablespoon of coconut milk. Use right-away on cooled cupcakes.

Vegan Gluten-Free Jam-Filled Vanilla Cupcakes w Orange Scented Buttercream

To fill cupcakes, refer to the image above. I use a large piping bag tip (bottom-wide-side) to poke holes in the center of the cuppies. Then take a teaspoon of cooled jam and plop it into the center of the cupcake. Repeat until all cupcakes are filled. Frost with my buttercream recipe above.

vegan gluten-free cuppies

Several taste testers (none with food allergies or restrictions) agreed these cupcakes were delicious! I think they are pretty great as well. I will say though, if you’re not used to a lot of sugar, these may induce a sugar coma. And while the buttercream looks pretty piped on top, I prefer a thin spread instead. Make these cupcakes for a summer birthday party and your guests will be glad you did!

vegan gluten-free cuppies

Advertisements

Cornbread Peach Cobbler – vegan, gluten-free

Cornbread Peach Cobbler - Vegan Gluten-free

It’s June already, can you believe it? I have a recipe to share that is sure to impress. It takes minutes to prepare, but looks and tastes like it took at while longer. Cornbread peach cobbler is exactly like it sounds: a sweet bottom layer of warm peaches with a hint of cinnamon, and a wonderful top layer of a cornmeal-based gluten-free cake. Thankfully my experiments in the kitchen sometimes pay off. This cobbler is extremely delicious. The peaches are soft, warm and the cornbread is light, sweet, with a perfect crumb and a hint of orange. This cobbler is best served warm, and would be lovely topped with a scoop of vanilla coconut milk ice cream.

Cornbread Peach Cobbler - Vegan Gluten-free

I should really name this “Ashley’s Lazy Housewife Peach Cobbler” because it really is extremely simple, with one major shortcut. I used canned organic peaches from my cupboard. I like to keep canned fruit on hand, as long as it’s organic. Having these peaches really saved the day when I wanted to make a dessert for a Summer get-together. The nice thing about using canned fruit is it’s soft enough that you don’t need to precook it for a cobbler. Saving time? Count me in. A little of this and that, and poof – this dessert is pure magic.

Cornbread Peach Cobbler - Vegan Gluten-free

Cornbread Peach Cobbler
vegan, gluten-free, soy-free, peanut-free
yield: one standard 9 inch by 1-1/4 inch pie

For the peach layer:
2-15 oz. canned organic sliced peaches (packed in fruit juice)
1/4 cup reserved juice from canned peaches
1/3 cup natural cane sugar, or coconut sugar
1 1/2 tablespoons potato starch (can substitute with cornstarch)
1 teaspoon ground cinnamon

For the cornbread layer:
1/2 cup. cornmeal
1/3 cup sorghum flour
1/3 cup finely ground almond flour
1 tablespoon potato starch (can substitute with cornstarch)
3 tablespoons natural cane sugar, or coconut sugar
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold soy-free vegan butter (such as earth balance soy-free)
1/2 cup almond milk
1/4 cup orange juice

Preheat oven to 400 degrees Fahrenheit. Drain the peaches and reserve 1/4 cup of the juice from the canned peaches. Spread the peaches onto a traditional size glass pie pan. In a small bowl, use a fork to whisk the peach juice, sugar, potato starch and cinnamon until it’s smooth. Pour mixture on top of the peaches and use a rubber spatula to gently coat the peaches. Set aside to prepare the cornbread layer.

Combine the almond milk and orange juice in a bowl and set aside to curdle. Separately, in a large bowl, sift together the cornmeal, sorghum flour, almond flour, potato starch, sugar, xanthan gum, baking powder and salt until well-combined. To this add the cold, soy-free vegan butter 1 tablespoon at a time. Using a strong wire whisk (or a pastry cutter), cut in the vegan butter to the dry ingredients until it resembles crumbs or little pebbles. Then slowly add the almond milk/orange juice mixture and combine gently with a rubber spatula. It may appear that the batter is too liquid, but it’s supposed to be that way. Immediately pour the cornbread batter on top of the peaches. Bake for 25-30 minutes, until the top of the cobbler is golden and slightly cracked. Let sit 10 minutes or more before serving.

Cornbread Peach Cobbler - Vegan Gluten-free

Serve warm, along side vanilla coconut milk ice cream. I apologize for the lack of pictures on this cobbler. It was, no lie, devoured within minutes. I’m grateful I managed to capture the images I did! Cornbread peach cobbler is the perfect dessert to bring along to a summer barbeque, potluck or party. Like I usually say, no one will be able to even guess this is vegan or gluten-free. Happy Summer everyone! Cheers!

Cornbread Peach Cobbler - Vegan Gluten-free