Substances:
- 1/2 teaspoon baking soda
- 1/4 cup brown rice flour
- 1/2 cup evaporated cane sugar
- 3 superior egg whites, room temperature
- 2 superior eggs, *ROOM TEMPERATURE-ogle reveal
- 2 tablespoons flax seed meal (I take advantage of Bob’s Crimson Mill)
- 2-3 tablespoons Graham Cracker Crumbs, for garnish
- 1 1/2 teaspoons floor cinnamon
- 1/4 teaspoon floor cloves
- 1 teaspoon floor ginger
- 1/2 teaspoon floor nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup light brown sugar, flippantly packed
- Will need a candy thermometer
- 1/4 cup apple or pear sauce
- 8 ounces fresh pumpkin puree, or canned pumpkin puree, not pie filling
- 1/2 cup sorghum flour
- 1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon sugar
- 1/2 cup tapioca flour (I take advantage of all Bob’s Crimson Mill flours)
- 1/2 teaspoon gluten free vanilla extract (Vendor Joe’s or Nielsen Massey)
- 1/4 cup sunflower or vegetable oil
- 1/4 cup PLUS 1 tablespoon water
Instructions:
- Preheat oven to 350 levels F
- Line a muffin pan with cupcake liners.
- In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
- In one more medium bowl, mix with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.
- Then add pumpkin, mix for one more minute.
- Add the flour mixture, mix until blended, about 30 seconds.
- Divide the batter among the many cupcake liners, maintain nearly to the head (7/8 corpulent).
- Bake for 22-26 minutes, until a toothpick inserted comes out shipshape.
- Put aside to cool entirely before frosting.
- Demonstrate: If you don’t have your eggs at room temperature, place them into a bowl of warm water for roughly 10 minutes, or until the eggs feel room temperature. Alternate water if it will get too cool.
Instructions:
- Mix 1 1/4 cups sugar and the water in a small saucepan, over medium heat with a candy thermometer connected to the inner of the saucepan, ready to dissolve.
- When the combination reaches 220 levels F it is ready for the stand mixer.
- Within the intervening time, in a bowl of a stand mixer fitted with the attachment, beat the eggs on medium velocity until it begins to get very foamy, then gradually add the other 2 tablespoons PLUS 1 teaspoon sugar.
- Expand the velocity to high and whip until white peaks are fashioned.
- Test to check in case your sugar has cooled. If the temperature cooled, turn heat on to high until it comes to 220 levels F.
- When it is at a top stage the consistency of marshmallow fluff, slowly add the hot sugar along the side of the mixer.
- Continue on high until the bowl has cooled, about 5-8 minutes.
- Refrigerate for 5 minutes before transferring to a piping bag with a tip connected.
- Pipe frosting on cooled cupcakes along the perimeters then center by pumping frosting out as you retain the tip gently lifting it to make your layers.