Friday, July 3, 2015

Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes

Gluten Free Lemon and White Chocolate
 Cheesecake Filled Lemon Cupcakes
Happy 4th of July!!  I've always loved the 4th of July.  I have good memories of sitting on a blanket in the park watching the fireworks and eating fried chicken.  I'm making a new memory of the 4th, with these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes (boy, that's a more ways than one).  I topped them with some blueberries and raspberries, which not only gave these moist and decadent cupcakes a patriotic look, but the combo of the berries with the lemon and white chocolate was a perfect blending...oh baby!  They are also sprinkled with slivered almonds which adds a nice crunch.

I brought these Gluten Free Lemon and White Chocolate Cheesecake Filled Lemon Cupcakes to a party today and they not only disappeared quickly, but were given rave reviews.  I hope you try them out.  Let me know if you do! I'd also love to know what your 4th of July traditions are, so comment below.

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Recipe from:  Goodies Gone Gluten Free
click here for Printable Recipe

Cake - adapted from Barefeet in the Kitchen

1 1/2 cups brown rice flour
2/3 cup potato starch
1/ 3 cup tapioca starch
1/2 tsp. kosher salt
1 Tbsp. baking powder
1 tsp. xanthan gum
4 eggs
2 cups white sugar
1 cup buttermilk
1 cup butter - melted and cooled
1 tsp. vanilla extract
2 Tbsp. plus 2 tsp. lemon juice
2 Tbsp. lemon zest


8 oz. cream cheese, softened
1 egg
1/3 cup sugar
1/8 tsp. salt
1 Tbsp. plus 1 tsp lemon juice
1 Tbsp. plus 1 tsp lemon rind
12 oz. white chocolate chips


Slivered almonds
Blueberries and Raspberries
Powdered Sugar

Preheat oven to 350 degrees F.  Line cupcake pan with liners.

 For the filling, beat all ingredients except white chocolate chips, in a small bowl.  Stir in chips and set aside. For the cake, stir together the dry ingredients and set aside.  Beat the eggs and the sugar together until creamy, add half the dry ingredients and beat again.  Add the buttermilk, butter, vanilla, lemon juice and zest and beat to combine.  Add the remaining dry ingredients and beat just until combined (make sure you get all the batter off the beaters before removing, as the zest likes to stay in clumps on the beaters, and you don't want to lose any of it!)

Fill cupcakes a little over half way full.  Top with a heaping teaspoon of cream cheese mixture and top with a few nuts and berries ( I only used two blueberries and 1 raspberry for each cupcake so it didn't get too wet).

Bake for 25-30 minutes (28 minutes was perfect for mine).  Cool completely on cooling racks.  Dust with powdered sugar before serving.

Look at that moist cake and cheesecake filling

Tuesday, June 30, 2015

Gluten Free Banana Coconut Cream Pie

Well happy summer to you all!  It's been awhile since I've blogged for you.  I have been making some yummy things and think, "I should put this on the blog"  then I always find a reason why I shouldn't, and before I know it I've talked myself out of it!  Sorry for that.  This time I didn't talk myself out of it, so I now present a creamy, cool pie that is a perfect summer treat.  I love that the crust is made of almonds and no flour or rolling out dough is needed.
Gluten Free Banana Coconut Cream Pie

I don't know about you, but I just love cream pies.  They really fall under the "comfort food" label and this Gluten Free Banana Coconut Cream Pie won't disappoint.  Bring it to your 4th of July BBQ and make everyone happy!

From: Goodies Gone Gluten Free
Adapted from: Best Recipes Gluten Free Baking
click here for Printable Recipe


1 cup almonds
1 Tbsp sugar
1/2 cup flaked coconut
1/4 cup (1/2 stick) cold butter, cut into pieces
pinch of salt


1/2 cup sugar
1/4 cup cornstarch
3 cups 2% or whole milk
2 egg yolks
1 tsp. vanilla extract
2 bananas
1 tsp. lemon juice


1 banana
2 Tbsp. flaked coconut, toasted
whipped cream

Preheat oven to 350 degrees F.  Grease 9-inch pan.  For crust, place almonds and 1 Tbsp. sugar in food processor; process using on/off pulses until almonds are ground.  Add 1/2 cup coconut; pulse to combine.  Add butter and pinch of salt; pulse until mixture begins to stick together.  Press mixture into bottom and up side of prepared pan.  Bake 10 to 12 minutes or until golden around edge.  cool completely.

For filling, combine 1/2 cup sugar, cornstarch and 1/4 tsp. salt in medium saucepan.  Whisk milk and egg yolks in medium bowl until well blended; slowly stir into sugar mixture.  cook and stir over medium heat until thickened.  Bring to a boil; boil 1 minute.  Remove from heat; stir in vanilla.

Slice 2 bananas; sprinkle with lemon juice.  Layer on bottom of prepared crust.  Pour mixture over bananas in crust.  Cover and refrigerate at least 2 hours or until ready to serve.  Slice remaining banana and squeeze lemon juice over it; arrange on top of pie.  Sprinkle with toasted coconut and top with whipped cream.