Guest Post: Gluten Free Cupcakes with Blueberry Buttercream

Standard

gluten free vanilla cupcake blueberry buttercream

I was contacted by KA Japan a while ago asking if I’d like to contribute a recipe. Of course, I said yes and I sent them the gluten free cupcakes with blueberry buttercream recipe I used in my recent gluten free cooking class. Hop over to the KA Japan website for the recipe. Enjoy!

Looking for my next cooking class? Head over to this post to find out what I have coming up for Canada Day.

If you haven’t signed up yet, head here to join my email newsletter. You will get recipes I haven’t shared here on the blog and advanced notice about upcoming cooking classes.

Banana Oatmeal Cookies (gluten free)

Standard

Banana Oat Cookies

I often see two ingredient cookies or three ingredient cakes on Pinterest. Usually this means a cake mix plus eggs or even a can of coke. If you combined the ingredient lists of these mixes you would probably have around fifty ingredients, not one of them unprocessed. All food is processed on some level but there is a bit of a difference between the ingredients list on a cake mix box and the ingredients list on butter. Anyhow, those “three ingredient cakes” make me angry.

On to the topic of the day. These cookies have only two ingredients, bananas and rolled oats. These are really easy and also kid friendly. You can make them gluten free by using certified gluten free oats.

Banana Oatmeal Cookies

2 ripe bananas
2 (250mL) cups of rolled oats

Optional add ins: nuts, raisins, dried fruit, chocolate chips, coconut flakes, cinnamon, vanilla, flax seeds, chia seeds

Preheat the oven to 170C (350F). In a large mixing bowl, mash the bananas. Add the oats and mix until combined. You should be able to shape the dough into balls but it will still be sticky. If your bananas were on the large side, you may need more oats. If you are making these for smaller children, you can put the oats in a food processor or blender to make them smaller. Shape the dough into balls  the size of your choice. Place on a cookie sheet that has been greased or on top of parchment paper. Bake until they start to brown on the edges. Cool before serving.

For more oaty goodness, try my baked oatmeal snack bars.

If you haven’t signed up yet, head here to join my email newsletter. You will get recipes I haven’t shared here on the blog and advanced notice about upcoming cooking classes.

Homemade Cadbury Cream Eggs

Standard

homemade-cadbury-cream-eggAs mentioned in my last class post, Cadbury Cream Eggs are pretty much impossible to find in Japan. This year it occurred to me that I could make them. It only took ten years… I was so excited to find this recipe and adapt it to make it more Japan friendly. Corn syrup can be rather hard to find in Japan and the alternative I came up with likely tastes better than the original. You can get tiny packets of powdered sugar in many supermarkets but I usually buy from Amazon. Mizuame (みずあめ 水あめ)can be found in almost every supermarket. This is what a package looks like. And this is what it looks like inside. Continue reading

Kabocha roll out cookies

kabocha-roll-out-cookies
Standard

kabocha-roll-out-cookies

I was asked to make some cookies for a Halloween party and I thought the person who asked me was going to give me a pumpkin cookie cutter to use. I thought it might be fun to make the cookies orange (but without food coloring) so I searched for pumpkin roll out cookies. Most of the hits were for cookies flavored with pumpkin spice. There were a couple and the recipes were basically the same as my roll out cookie recipe except that they had pumpkin puree in them. I decided to add some kabocha  puree to my recipe and see how much extra flour I needed to add.

Special notes

  • These do not taste like kabocha, they are merely orange using a natural coloring.
  • These cookies are not crispy, they are soft but not in a chocolate chip cookie kind of way.
  • The next time I make these I am going to add ginger and cinnamon (my pumpkin pies spices because I don’t like nutmeg and cloves).
  • The sweetness level has been adjusted to normal for Japan so if you prefer sweeter cookies add an extra 1/4 cup of sugar.

Kabocha Roll Out Cookies

2/3 cup butter
1/2 cup sugar
1 teaspoon baking powder
a pinch of salt
1/2 cup kabocha puree
1 egg
1 teaspoon vanilla or lemon extract
2 1/2 cups flour

Cream the butter, sugar and salt. When is has started to fluff up, add the kabocha puree and then the eggs and vanilla. Mix the flour and baking soda together and slowly add to the butter and sugar mixture. The dough should be borderline dry (as in all the flour just mixes in but looks like you can’t really add more without it getting crumbly). Cover and refrigerate for at least an hour.

Preheat the oven to 180C. Roll out until it is 1/2 cm thick (or thinner if you want crispier cookies). Cut with the cookie cutter(s) of your choice and place on non-greased cookie sheets. I use “oven paper”. Bake for 7-8 minutes. Baking time will depend on your oven so the first batch to go in may be a test run. You don’t want them to brown unless you are going to cover them with icing. Cool before serving or icing.

If you would like to get more tips, class information and recipes that I only share in the newsletter, please sign up here.

Sweet September

worms-and-dirt-cupcakes-japan
Standard

I posted on my Facebook page early in September warning that I would be posting an abnormal number of cupcakes this September. I had several batches to make; a picnic, son’s birthday party, friend’s son’s birthday party and my son’s school birthday party.  So here is a roundup. I ended up doing a cake for my son’s birthday party. My recipe of choice is the Hummingbird Bakery vanilla cupcake recipe.

Standard changes to the recipe

  • make half a batch of icing – I can’t imagine putting the entire amount of icing on just twelve cupcakes
  • reduce the sugar in the cake to 60 grams per batch – I have given this to a number of Japanese people and this seems to be an amount that is not too sweet
  • I’ve use cow’s (about 3%), soy and rice milks, all with good results

I’ve also done some flavor adjustments

  • for black sesame cupcakes see this post
  • for cookies and cream cupcakes, whir up most of a package of oreos in the food processor and add 2/3 to the batter and 1/3 to the icing. Reduce the sugar in the batter to 40 grams.

worms-and-dirt-cupcakes-japan

Worms and dirt cupcakes – these are cookies and cream cupcakes made with the instructions above. The “dirt” is more whirred up oreos.

nozomi-shinkansen-train-cake

Nozomi shinkansen cake – this was my son’s birthday cake for his party. I used the cupcake recipe above and baked it in loaf pans and then shaped it. The morning was hot so it was a bit melty in the picture.

coconut-cake-japan

 

Coconut cake – this cake I made for my son’s actual birthday. I wanted cake. It was good but not good enough to share the recipe link.

birthday-cupcakes-japan

 

Vanilla cupcakes – these were the cupcakes I made for the birthday party at my son’s school. They do one party a month instead of having individual parties. I made three batches of the cupcake recipe (36 cupcakes) and two batches of icing. I still had enough icing left over for one more batch.