Cream Cheese Frosting; Gluten-Free (And Vegan!); Golden Cupcakes; Dairy-Free Vanilla Frosting - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

5½ cups confectioners' sugar, sifted
¼ teaspoon kosher salt
1 pound (two standard 8-ounce
packages) cream cheese, room
temperature
8 tablespoons (1 stick) unsalted
butter, cut into 1-inch pieces, room
temperature
1 teaspoon pure vanilla extract
1 . Put the sugar and salt into a large mixing
bowl . Mix on Speed 1 for about 30
seconds, or until fully combined; reserve .
2 . Put the cream cheese into a separate,
large mixing bowl . Mix on Speeds 2 to 4
until smooth, about 1½ to 2 minutes . Add
butter and beat until fully incorporated
and smooth . Reduce to Speed 2 and,
with the hand mixer running, slowly add
the sifted confectioners' sugar/salt to the
bowl and mix until incorporated, about 2
minutes . Scrape the entire bowl well . Add
vanilla extract . Mix on Speeds 2 to 3 until
combined . Use immediately .
Nutritional information per serving (¼ cup):
Calories 250 (44% from fat) • carb. 34g
• pro. 1g • fat 12g • sat. fat 8g • chol. 47mg
• sod. 101mg • calc. 22mg • fiber 0g

Gluten-Free (and Vegan!)

Golden Cupcakes

Unlike our muffin recipe which uses a
gluten-free flour blend, here we call for
individual ingredients that are now easily
found in most grocery stores.
Makes 12 standard 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, room
temperature
2 tablespoons pure vanilla extract
1 teaspoon white vinegar
1 . Preheat oven to 350°F . Lightly coat a
standard cupcake pan with cooking spray .
Cupcake liners may be used (these may
also be sprayed, so that the liners cleanly
come off the cupcakes) .
2 . Put the flour, starches, baking powder,
soda, xanthan gum, and salt into a large
mixing bowl . Mix on Speed 1 for about 30
seconds, or until fully combined; reserve .
3 . With the mixer running on Speed 2, add
the remaining ingredients, in the order
listed, and mix until all ingredients are
incorporated, increasing to Speed 3 as
the mixture becomes more homogenous .
Scrape the entire bowl to ensure all of the
ingredients are evenly combined, and mix
an additional 20 seconds if necessary .
4 . Scoop batter into the prepared cupcake
pan . Bake until golden and a cake tester
16
comes out clean, about 20 to 22 minutes .
Remove from oven, cool in pans on a
wire rack until cool to the touch, and then
transfer cupcakes to a wire cooling rack to
cool completely before frosting .
Nutritional information per cupcake (unfrosted):
Calories 396 (22% from fat) • carb. 77g
• pro. 4g • fat 10g • sat. fat 1g • chol. 0mg
• sod. 359mg • calc. 50mg • fiber 2g

Dairy-Free Vanilla Frosting

This frosting pairs very well with
the Gluten-Free Golden Cupcakes,
but is also a great alternative to any
vanilla frosting.
Makes about 2 cups
1 cup non-hydrogenated vegetable
shortening
2 cups confectioners' sugar, sifted
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
1 to 2 teaspoons water, optional
1 . Put the shortening into a medium mixing
bowl . Mix on Speeds 2 to 3 to make
creamy, about 30 seconds . Add the sugar
and continue to mix on Speeds 2 to 3,
then add the vanilla extract and salt . Mix
again, on Speeds 2 to 3, until smooth and
fluffy, about 30 seconds .
2 . If the frosting is too thick, add enough
water to mix to desired consistency .