And once she relaxed, it became easier for her to focus on the most important matter of gluten-free baking: Making it taste good. For everyone.
"Gluten-free food can taste as good, if not better," than conventional food, said Shepard. "You should have high expectations. Don't accept it if it isn't delicious."
Mini Pumpkin Spice Cupcakes
Makes: 24 servings
For cupcakes:
3/4
cup Carol's Sorghum Blend (see box)
1/2
teaspoon ground cinnamon
1
teaspoon baking powder
1
teaspoon ground ginger
3/4
teaspoon ground allspice
3/4
teaspoon xanthan gum
1/4
freshly grated nutmeg
1/4
teaspoon salt
4
large eggs, at room temperature
1/2
cup granulated sugar
1/2
cup packed light brown sugar
2/3
cup canned pumpkin puree (not pumpkin pie filling)
1
teaspoon fresh lemon juice
1/2
cup powdered sugar, for dusting
For frosting:
1
package (8 ounces) cream cheese or cream cheese alternative, such as Tofutti, at room temperature
1
cup powdered sugar
2
tablespoons unsalted butter or buttery spread, such as Earth Balance, at room temperature, or canola oil
1
teaspoon pure vanilla extract
Place a rack in the middle of the oven. Preheat oven to 325 degrees F. Generously grease the cups of a mini 24-cup nonstick (gray, not black) muffin pine or line with paper liners. Spray the inside of liners with cooking spray.
Make the cupcakes: In a small bowl, whisk together the sorghum blend, the spices, baking powder, xanthan gum and salt; set aside. In a large mixing bowl, beat the eggs on medium until pale yellow, about 5 minutes. Beat in the granulated sugar, brown sugar and pumpkin until smooth. Gradually beat in the sorghum mixture on low speed until thoroughly combined. Divide batter evenly in the pan.
Bake 15 to 17 minutes, or until the tops of the cupcakes feel firm to the touch. Cool cupcakes in the pan 5 minutes and then place them on a serving platter or dessert plates. Repeat with the remaining batter.
Make the frosting: In a medium bowl, beat the cream cheese with an electric mixer on low speed until smooth. Gradually beat in powdered sugar, butter and vanilla extract until smooth. Spread each cupcake with 1 tablespoon frosting and serve immediately. Refrigerate leftovers.
From "1,000 Gluten-Free Recipes," Carol Fenster, Ph.D.
