There’s something deeply magical about food. The process of creating a nourishing, lovely meal can be as cathartic and beautiful as the final dish. This is my very first foray into the world of video and it was really fun and, I think, beautiful. This video is simply the making of a whole foods, everyday salad with arugula, olive oil, shaved parmesan, berries, and a squeeze of lemon for some nice acidity. It’s the kind of salad we all throw together day after day without thinking twice about the calming ritual of digging your hands into the making of a healthy meal. Sometimes it’s nice to take 40 seconds to appreciate the beauty in the everyday tasks…

 

 

As I’ve mentioned countless times, I’m not much of a baker. I have little baking motivation and find it messy and annoyingly precise compared to cooking. Soooo since I went gluten free I’ve had some new motivation for baking. Never thought much of cupcakes but it’s amazing how strong a craving for something can get when you can’t have it! This brings us to this week’s hankering for cupcakes and cream cheese frosting, which is bar none, hands done my very favorite frosting!! This gluten-free cupcake recipe uses all-purpose gluten-free baking flour and almond flour as a batter base. It’s a nice dense cake, I found it sort of reminiscent of poundcake with a nice slight chew. It’s a winner!

Almond flour, made from blanched almonds, is finer and softer than almond meal. Next time I’ll try this recipe with almond meal, which is just ground almonds, and update the post if it’s a viable or preferable substitution. Pro tip* To get the most juice out of your lemons, roll them on the counter before juicing.

gluten free, cupcakes, dessert, recipe, lemon, fruit, food photographer, food photography, crystal cartier, los angeles

CUPCAKES

  • 1 cup all purpose gluten-free baking flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch sea salt
  • 1 cup packed brown sugar
  • 5 eggs
  • 1/2 plain fat free yogurt (natural, no thickeners etc.)
  • 4 Tablespoons fresh lemon juice (slightly less than 2 average lemons)
  • finely grated zest of 1 lemon
  • 1 teaspoon vanilla extract

FROSTING

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
  • fresh blueberries
  • finely grated zest of 1 lemon

~ Preheat oven to 350. Line a muffin pan with papers.

~ In a bowl, whisk together the flours, baking powder, baking soda, sea salt and brown sugar until combined.

~ In a large mixing bowl, beat the eggs until foamy. Beat in cream cheese and yogurt until smooth.

~ Mix in lemon juice, lemon zest and vanilla.

~ Slowly add the flour mixture and beat for 2 minutes.

~ Pour batter into cupcake papers, filling almost to the top as this batter does not rise much and bake at 350 degrees for 20 minutes or so or until a toothpick inserted into the center of a cupcake comes out clean.

~ Let cool.

~ While the cupcakes cool, beat together cream cheese, powdered sugar and lemon juice until smooth.

~ Frost cooled cupcakes and top each cupcake with blueberries and a pinch of finely grated lemon zest.

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