Gluten-Free Layered Cake with Whipped Cream Cheese
Frosting & Blueberry Granola Crumb Middle
So, this is pretty much the same gluten-free recipe I used in the coffee cakes that I’ve been baking (baking one right now with a Cheerios crumb topping, maybe not totally GF), it’s just baked in layers and frosted.
The recipe follows the tempting images…
Gluten-Free Layered Cake with Whipped Cream Cheese Frosting & Blueberry Granola Crumb Middle
Yield = 2, 6″ cake layers
1 C Gf flour mix – used Bob’s Red Mill
½ C potato starch
2 T almond flour
1 t baking powder
pinch of salt
1 stick unsalted butter (1/2 cup)
½ C + 2 T sugar
1 ½ t vanilla
2 T plain yogurt
3 T milk
Process: add the dry ingredients to a medium sized bowl and mix well, set aside; cream the butter and sugar for 7-10 minutes to get it light and fluffy; add the vanilla continue to mix; add the eggs one at a time and mix well; add the yogurt and milk and continue to mix; add the dry ingredients and mix on low until well combined but careful not to over mix; add to prepared pans; bake for 25 minutes in preheated oven set at 325F. Watche the cake carefully, overbaking it will cause dryness.
Whipped Cream Cheese Frosting
Ingredients: 1/2 C whipped cream, 3 T cream cheese, 3T butter, 1/2 t vanilla, 1 C (or less) confectioner’s sugar
Process: beat the cream cheese, butter, sugar and vanilla together; fold in the whipped cream; set aside about 1/2 cup of this mixture for the blueberries to be folded in to.
Ingredients: 3T cold butter, 3 T sugar, 2T gf flour, 3/4 C homemade granola (Recipe here.)
Process: put all ingredients in a food processor and pulse until crumbly.
1 cup of blueberries treated with 1 T sugar, 1 T lemon juice then folded into 1/2 C of the creamed cheese frosting. About 1/4 cup of blueberries for decorating.
Fold the blueberries into the 1/2 cup of frosting; after cake layers are cooled and removed from pans, add this mixture to the top of one layer; add the granola crumble on top of this; place remaining layer on top and frost the entire cake with the remaining frosting. Serve and enjoy!
Cannoli Cream-Filled Carrot Cupcakes
Been feeling reflective and meditative this entire, very holy weekend. It’s rare that I quiet my mind enough to reflect on the wonderfull-ness of my life and I have to say, it feels good to really feel it! So I will be doing this more often.
In terms of food, I’ve been experimenting with cream-filled cupcakes. Frostings, icings, and cream fillings are not things I tackle due to their complexity, as I have written so many times. I’m seeking a creamy, high-quality flavor that would not be easy to create and I try my best to keep things as simple as possible yet, it may be time to branch out and grow.
These carrot cupcakes were a big hit from colleagues at work and if you enjoy the flavors of cinnamon, spice and cream cheese frosting, the cannoli cream filling takes the flavor and texture to another level.
Try these special cupcakes on this oh so special day, they will transform your holiday baking tradition.
Cannoli Cream-Filled Carrot Cupcakes (with Cream Cheese Frosting, of course)
Carrot Cupcake (Yield = 16 cupcakes)
Dry ingredients: 1 cup flour, ¾ cup whole wheat flour, 1 cup sugar, 1 teaspoon baking powder, 1 ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon each – salt, all-spice, and nutmeg,
Wet ingredients: 3 eggs, ¾ cup canola oil, 1 ½ tablespoons fresh grated ginger, ½ teaspoon rum extract (or vanilla)
Add-ins: 3 cups of grated organic carrots, ½ cup pecan pieces (or walnuts or raisins).
Process: add all dry ingredients to a large bowl; add wet ingredients to a smaller bowl and mix well; combine the wet into the dry and mix well; fold in carrots and pecans. Bake at 350 F degrees for about 20 minutes.
Cannoli Cream Filling
Ingredients: 1 ¼ cups ricotta cheese, 4 ounces cream cheese, ½ cup confectioners’ sugar, ½ teaspoon vanilla, ¼ teaspoon cinnamon, 1 cup of fresh whipped organic cream.
Process: add all ingredients except cream, to a food processor and process until smooth; fold the whipped cream into the processed mixture. Use a long tubular piping tip and bag and insert into cooled cupcake to fill. See this video for more instruction.
Cream Cheese Frosting
Ingredients: 4 ounces cream cheese, 4 ounces butter, 1 ¼ cup confectioners’ sugar, 1 teaspoon vanilla, 1 cup whipped organic cream.
Process: mix all ingredients except the whipped cream together; fold in the whipped cream.