Sweets Archives - Amie Valpone

Gluten-Free Lemon Raspberry Muffins

Amie — Sun, 09 May 2021 12:00:00 +0000

This classic lemon and raspberry muffin combo is bursting with a bright lemon flavor and the sweetness of raspberries. It reminds me of a warm sunny Manhattan day. We have been bursting at the seams to reveal a cozy feel-good recipe just in time for this beautiful spring weather.

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WHY WE LOVE THEM

Well, first of all…

Who DOESN’T love muffins? Especially healthy muffins made with anti-inflammatory ingredients and loaded with protein that can be served for breakfast, an afternoon snack or a dessert without getting a sugar rush because there is no added sugar in this recipe.

HOW WE MAKE THEM

PREP TIPS // We love using Bob’s Red Mill almond flour because it’s super fine and tastes delicious. That’s what we used to make this recipe. We like to keep it stored at room temperature so that it’s not too hot or cold when we’re making the recipe. This recipe can’t be prepped in advance but you can certainly use the Chia Jam recipe from Amie’s cookbook if you’d like to make a homemade jam instead, and that can be made a week in advance.

OVEN TIP // To know when these muffins are done, stick a toothpick in the center of them hot out of the oven. If the toothpick comes out dry, your muffins are done. If not, give them another 2 minutes in the oven.

INGREDIENT SWAPS // We love using raspberry preserves but you can certainly use blueberry or strawberry or apricot if desired. We love the 365 Whole Foods Market brand and the Crofter’s Organic brand. Have fun and try a few different varieties of preserves each time you make this recipe and let us know what you like best.

THREE easy STEPS

Here’s how we made these easy lemon raspberry muffins in three simple steps.

STEP 1 // Preheat the oven and make your flax egg substitute. Set aside.

STEP 2 // Combine the remaining ingredients and add in the flax egg substitute and mix well. Transfer the batter to muffin cups and fill about 1/3 way, then add raspberry preserves (we love Crofter’s Organic brand) and finally layer the rest of the batter on top.

STEP 3 // Bake until golden brown and enjoy.

SHOP the RECIPE

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HOW WE EAT THEM

SERVING SUGGESTIONS // We love serving these muffins with a smoothie for breakfast. You can also pair these muffins with creamy almond butter (we love the organic almond butter from 365 Whole Foods Market) for an afternoon pick-me-up since these muffins are full of protein from the almond flour. They’re equally as delicious served as dessert with the coconut milk ice cream recipes in my cookbook.

Lemon Raspberry Muffins

This classic combo is bursting with a bright lemon flavor and the sweetness of raspberries. Did I mention that they are super moist too? These muffins are ideal for a quick easy weekday breakfast or a lazy Sunday brunch.

Course Dessert

Cuisine American

Keyword muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 288kcal

Author Amie Valpone

Ingredients

1 Tbsp. coconut oil for lining the pan or use paper muffin cups shown above in Shop the Story
6 Tbsp. filtered water
2 Tbsp. ground flax seeds
2 1/2 cups almond flour
2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup honey
4 Tbsp. fresh lemon juice
3 Tbsp. melted coconut oil
3 Tbsp. fresh lemon zest
3 Tbsp. raspberry preserves (not jelly)

Instructions

Preheat oven to 350 degrees F. Prepare a muffin pan with the 1 Tbsp of coconut oil (or paper muffin cups) and set aside.
In small cup or bowl combine the filtered water and flax seeds and set aside for about 10 minutes, until the mixture forms a gel-like consistency. This will act like your 'egg binder' since we are not using eggs in this recipe.
In a large mixing bowl, combine the almond flour, baking powder, and sea salt. In a separate small bowl, mix the honey, freshly squeezed lemon juice, melted coconut oil, and flax seed mixture. Add honey mixture and lemon zest to almond flour mixture and combine well.
Fill each muffin well 1/3 of the way with batter, then add 1 tsp. of raspberry jam on top of the batter, then evenly fill wells with the remaining batter.
Bake for 20-23 minutes or until golden brown. Let cool for at least 15 minutes so they can set up. Store leftovers muffins in a sealed container, in the refrigerator, for up to a week.

Nutrition

RECIPE COPYRIGHT // Recipe by Amie Valpone of AmieValpone.com. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

The post Gluten-Free Lemon Raspberry Muffins appeared first on Amie Valpone.

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

Amie — Mon, 01 Jul 2019 12:00:00 +0000

These yummy breakfast bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. We know what you’re thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round? We think so. These little plant-based breakfast bars work great for breakfast but also make a healthy snack to take on the go.

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WHY WE LOVE THEM

We had such incredible feedback from the Cherry Bars we made last month that we decided to give you another bar recipe that’s easy to make and can last the whole week whether you’re serving them for breakfast, a snack or dessert. Granola bars are incredibly versatile, especially for kids or anyone who enjoys a touch of sweetness without all the refined junk that most processed bars have in the ingredient list.

These gluten-free bars are quick to whip up and are perfect for the summer when you don’t want to slave in your kitchen.

HOW WE MAKE THEM

PREP TIPS // When you’re making this pumpkin seed bar recipe, start by making sure your almond flour is fresh. Oftentimes, almond flour can go stale if it’s left sitting too long in your pantry. Since almond flour is made from a nut (almonds), we highly suggest you store it in your refrigerator so that it doesn’t form mold or mildew, especially in the warmer months of summer.

INGREDIENT SWAPS // If you’re not in the mood for pumpkin seeds you can use slivered almonds or sunflower seeds, although we do think the pumpkin seeds add the perfect touch of flavor and crunch!

THREE easy STEPS

Here’s how we made these breakfast bars in three simple steps.

STEP 1 // Combine the dry ingredients in a bowl. Combine the wet ingredients in a bowl. Then, mix them together and transfer to a prepared baking dish.

STEP 2 // Bake until golden brown (about 30-35 minutes) and remove from the oven.

STEP 3 // Let the bars cool completely and serve.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // You can serve these breakfast bars with a drizzle of your favorite nut butter such as creamy almond butter for a quick breakfast when you’re pressed for time. Our team also really enjoys adding a spread of melted coconut oil on top with a sprinkle of cinnamon for a decadent snack. If you want to get really creative, you can use these bars to make a delicious dessert using the dairy-free coconut milk ice cream and brownie recipes in Amie’s best-selling book, Eating Clean. Brownies a la mode, anyone?

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset, which is only available for a limited time.

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

These yummy bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. I know what you thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round??? We think so. These little bars work great for breakfast but also make a healthy snack to take on the go.

Course Breakfast

Cuisine American

Keyword breakfastbar

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 246kcal

Author Amie Valpone

Ingredients

1 1/2 cup almond flour
1 1/2 cup gluten-free old fashioned rolled oats
1/3 cup pumpkin seeds
1/4 cup plus 3 Tbsp mini chocolate chips, divided
2 1/2 tsp pumpkin spice seasoning
1/2 tsp sea salt
1/4 cup pure maple syrup
5 Tbsp well-stirred creamy almond butter
4 Tbsp melted coconut oil

Instructions

Preheat oven to 350 degrees F.
Line 8x8 inch baking dish with parchment paper. Set aside.
In a medium mixing bowl, combine the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and mix well.
In a small bowl, whisk together the maple syrup, almond butter, and coconut oil. Pour the maple syrup mixture into almond flour mixture and combine well. Press this mixture into the prepared baking dish. Then press remaining 3 Tbsp. of chocolate chips on top.
Bake in the oven for 30-35 minutes then remove from the oven and transfer to the refrigerator for 2-4 hours before slicing. These bars can be cut into 9 or 12 bars depending on the size you want. Store leftovers in the refrigerator but let them come to room temperature before serving.

Nutrition

RECIPE COPYRIGHT // This recipe was created by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

The post Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars appeared first on Amie Valpone.

Gluten-Free Orange Walnut Bread Bites

Amie — Mon, 17 Jun 2019 12:00:00 +0000

In the mood for a healthy nut bread recipe? We’ve got you covered. This time of the year is always sunny and bright and it’s the perfect time for our easy Orange Walnut Bread Bites. These bites have a mild orange flavor with the warming spices of cinnamon and clove. They’re moist and delicious; a treat for any time of the day or night. Don’t hesitate to add dairy-free mini chocolate chips if you’re serving these for dessert.

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WHY WE LOVE THEM

We’re all about bringing you the cleanest, easiest recipes and when you requested a gluten-free bread recipe for dessert, we couldn’t resist putting our own little spin on it and turning it into bread bites. This could be the cutest dessert you serve all year and it doubles as an excellent breakfast topped with a spread of almond butter for protein. However you serve these bread bites, your taste buds will be quite happy. We guarantee it.

HOW WE MAKE THEM

PREP TIPS // We suggest sifting the almond flour in this gluten-free bread recipe for a reason! Because almond flour can be quite dense, we found that when we sift it, it becomes lighter and fluffier and the end result of the bread hot out of the oven isn’t as dense! Therefore, do your best to sift the almond flour and take note that if you don’t sift it, your bread won’t rise as high and will be quite dense.

INGREDIENT SWAPS // Swap out any of your favorite nuts for the walnuts. We love using pecans, sliced almonds, chopped macadamia nuts...the list goes on. You can use any nut you’d like in this recipe. And if you have a nut allergy, feel free to use seeds instead such as pumpkin seeds or sunflower seeds. They work just as well.

If you want to make this more of a dessert bread, add in 1/4 cup Enjoy Life Foods dairy-free mini chocolate chips with the walnuts.

THREE easy STEPS

Here’s how we made these Gluten-Free Orange Walnut Bread Bites in three simple steps.

STEP 1 // Make your flax egg (egg replacement) and set aside.

STEP 2 // Combine the dry ingredients in a large bowl and combine the wet ingredients in a separate large bowl. Mix together, add the walnuts and combine. Transfer to a parchment paper lined loaf pan and bake.

STEP 3 // Remove from the oven. Let cool completely before slicing into little squares and serve.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make these Orange Walnut Bread Bites step-by-step.

HOW WE EAT THEM

SERVING SUGGESTIONS //

FOR BREAKFAST We’re serving these bread bites with coconut milk yogurt for breakfast (we love the Anita’s brand because it’s super thick and delicious). We find this brand at Whole Foods Market regularly so you can look for it in the yogurt section. We also added some fresh fruit (here we used pineapple); you can serve these bread bites with berries or sliced bananas, whichever you prefer for an extra dose of fiber.

FOR DESSERT We love to serve these bites with coconut ice cream (in Amie’s best-selling cookbook Eating Clean) and her special chocolate sauce (in the cookbook, as well). The combination of the ice cream + the bread bites + the chocolate sauce = HEAVEN!

SHOP the RECIPE

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset , which is only available for a limited time through summer.

Gluten-Free Orange Walnut Bread Bites

This time of the year is always sunny and bright and it’s the perfect time for our orange walnut bread bites. They have a mild orange flavor with the warming spices of cinnamon and clove. They're moist and delicious, a treat for any time of the day or night. Don’t hesitate to add dairy-free mini chocolate chips to make these more of a dessert.

Course Snack

Cuisine American

Keyword gluten-free bread

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 229kcal

Author Amie Valpone

Ingredients

1 Tbsp ground flaxseeds
3 Tbsp filtered water
2 cup almond flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 cup fresh orange juice
1/4 cup honey
2 Tbsp fresh orange zest
2 Tbsp unsweetened almond milk
1 Tbsp melted coconut oil
2 tsp pure vanilla extract
1/3 cup chopped walnuts

Instructions

Preheat oven to 350 degrees F.
Prepare a loaf pan with parchment paper.
Combine the ground flaxseeds and water, set aside for 15 minutes or until it forms a gel-like consistency. Set aside.
Sift almond flour and set aside.
In a large mixing bowl, combine the sifted almond flour, baking soda, ground cinnamon, baking powder, sea salt, and ground clove and mix well. Set aside.
In a small mixing bowl, add the orange juice, honey, orange zest, unsweetened almond milk, coconut oil, vanilla extract, and flax seed mixture. Whisk ingredients together and add the walnuts. Gently add this mixture to the almond flour mixture.
Transfer to the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out dry. Remove from the oven and cool completely before slicing into small squares. Store any leftovers in a sealed container the refrigerator for up to 7 days.

Notes

Note: If you want to make this more of a dessert bread and serve it with the coconut ice cream (in Amie's cookbook Eating Clean) and add in 1/4 cup mini chocolate chips with the walnuts. Yum!

Nutrition

RECIPE COPYRIGHT // This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

The post Gluten-Free Orange Walnut Bread Bites appeared first on Amie Valpone.

Gluten-Free Chewy Cherry Oatmeal Bars

Amie — Mon, 20 May 2019 12:00:00 +0000

These gluten-free oatmeal bars have the texture of a granola bar, with a sweet cherry filling and a crumble top. Think granola bar meets cherry crumble. They work great as a snack or as a dessert. Our favorite way to serve them is with a scoop of vanilla dairy-free ice cream (recipe in Amie’s best-selling cookbook, Eating Clean). So yummy.

WHY WE LOVE THEM

Who doesn’t love a homemade chewy, naturally sweet, delicious fruit crumble bar? We’re all about making clean and healthy desserts for you to enjoy and we must say…these are by far one of our favorites!

We couldn’t wait to share these bars with you because they’re ideal for this time of the year when you’re looking to serve something fresh and flavorful that doesn’t taste like cardboard! We get it.

These bars are going to be your go-to all spring and summer long.

We guarantee it.

HOW WE MAKE THEM

PREP TIPS // These bars are best made using unbleached parchment paper and a Pyrex glass baking dish (see below in SHOP the STORY for the one we use in this recipe – this option comes with a sealable lid so your bars will stay fresh in the fridge without needing to cover them with anything else).

Make sure your almond flour is fresh – we like to store ours in the fridge so that it doesn’t get moldy or go bad. We suggest storing your almond flour in the fridge as well because it is a nut and it can go bad in the pantry. Be sure to let it sit out on the countertop for about an hour until it gets to room temperature before you use it for this recipe.

INGREDIENT SWAPS // You can easily swap out the cherry preserves for any other flavor such as apricot, strawberry, blackberry, and raspberry. Switch it up and each time you make this crumble bar recipe, try a new preserve flavor to see which one you like best. Cherry is our favorite! We love using Crofter’s organic preserves and that’s what we used for this recipe. Let us know what brands you like to use. We’re always looking to try new brands.

THREE easy STEPS

Here’s how we made these crumble bars in three simple steps.

STEP 1 // Make the oatmeal crust and press it into the bottom of the prepared baking dish.

STEP 2 // Spoon the preserves over the crust. Add the top crumble layer made with almond flour.

STEP 3 // Bake in the oven for about 40 minutes, remove from the oven to cool, slice and EAT!

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // These fruit crumble bars can be wrapped in non-bleached parchment paper for an afternoon snack for kids to take to school or served as an easy make-ahead breakfast for busy weekday mornings. That said, these bars are sweet enough (no added sugar in sight) to be served as a dessert, as well. They’re fun for dinner parties as well as a nice treat to serve when you’re having company over in the late afternoon while sipping iced tea. No matter how you serve them, you’ll want to make them over and over again. They’re delicious no matter how and when you serve them!

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time.

Gluten-Free Chewy Cherry Oatmeal Bars

These bars have the texture of a granola bar, with a sweet cherry filling and a crumble top. Think granola bar meets cherry crumble. They work great as a snack or as a dessert. My favorite way to serve them is with a scoop of vanilla dairy free ice cream. So yummy!!

Course Dessert

Cuisine American

Keyword oatmeal bars

Prep Time 10

Cook Time 40

Total Time 50

Servings bars

Calories 414kcal

Author Amie Valpone

Ingredients

Crust

1 1/2 cup gluten-free rolled oats
1/3 cup almond flour
1 1/2 tsp ground cinnamon
1/8 tsp sea salt
4 Tbsp pure maple syrup
4 Tbsp melted coconut oil

Filling

2/3 cup cherry preserves (not jelly)

Crumble Topping

1 cup almond flour
1/4 cup unsweetened shredded coconut
4 Tbsp melted coconut oil
1 tsp pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper and set aside.

Crust

In a medium mixing bowl, combine dry crust ingredients: rolled oats, almond flour, cinnamon, and sea salt.
Then add in maple syrup and melted coconut oil to the oat mixture; combine well. Press crust into prepared baking dish.

Filling

Next, spoon 2/3 cup of cherry preserves over crust.

Crumble Topping

In a small mixing bowl, combine almond flour, unsweetened shredded coconut, melted coconut oil, and vanilla extract until ingredients stick together. Then spread them over the cherry preserves.
Bake at 350 degrees F for 40-45 minutes, or until top is light brown. Let cool completely before trying to cut to serve. Store leftovers in the refrigerator.

Nutrition

The post Gluten-Free Chewy Cherry Oatmeal Bars appeared first on Amie Valpone.

Gluten-Free Chocolate Cupcakes with Cherry Filling

Amie — Mon, 04 Feb 2019 13:00:00 +0000

Who doesn’t want a little chocolate now and then? Especially around Valentine’s Day. These chocolate cupcakes are rich and fudge-y with a bit of sweetness from the cherry filling. They kind of remind us of a Black Forest Cake. The best part? The frosting, of course, which is decadent with no refined sugar. Oh, did we forget to mention they are gluten-free and dairy-free, as always?

As an Amazon Associate I earn from qualifying purchases.

WHY WE LOVE THEM

These stuffed cupcakes are unlike any other cupcake you’ve tried because if you’ve read Amie’s best-selling cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, you know that we use very few alternative flours when baking because we don’t want you to have to run to the store to purchase numerous flours like rice flour and coconut flour and so forth. We like to make it EASY on you.

In these fresh cherry cupcakes, we’re using ONLY gluten-free oats to make oat flour and that is it! No need to combine a bunch of gluten-free flours and confuse you in your kitchen. That’s not what this is all about! Baking can seem so exhausting when you’re looking at a recipe for multiple gluten-free flours and awful binders like xantham gum and guar gum and so forth and that’s not what we’re all about. It takes a bit more time and creativity on our part but it makes your life easier and that’s all that matters to us.

We are all about ease and clean comfort foods and packing in as much flavor and nutrition into every bite of our recipes, which is exactly what we did with these moist cupcakes.

HOW WE MAKE THEM

PREP TIPS // You can prep the oat flour the night before if you’re short on time. Make sure you have a good sifter to sift the oats, this is a key step to make these cupcakes moist and delicious. Our favorite sifter is shown below in our shop.

INGREDIENT SWAPS //We love using Crofter’s Organic Spreads to stuff into these gluten-free cupcakes because their ingredients are clean and organic. You can also use 365 Whole Foods Market brand of preserves because it’s equally as delicious.

Here’s how we made these chocolate cupcakes in three simple steps.

STEP 1 // How to make the stuffed cupcakes: Combine the wet ingredients with the dry ingredients in a large mixing bowl and use a hand-held mixer to combine then transfer to prepared cupcake tins and bake.

STEP 2 // How to make the chocolate frosting: Combine all the frosting ingredients in a small saucepan and cook until the chocolate is melted and the consistency is smooth. Transfer to the fridge to harden while you stuff the cupcakes.

STEP 3 // Stuff the cupcakes with the cherry filling, spread the chocolate frosting on top and serve warm or at room temperature.

LISTEN // Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

HOW WE EAT THEM

SERVING SUGGESTIONS // We love serving these cupcakes warm out of the oven when they’re super cozy and comforting. The coconut flakes on top can be a fun garnish if desired. If you’re not a coconut fan, you can top these cupcakes with finely chopped nuts or sprinkles for kids.

If you’re making this recipe in the spring or summer, you can use apricot jam or raspberry jam or any other flavor that’s more suitable for the warmer weather. Looking for a few dessert recipes for your upcoming Valentine’s Day? Try a few of our favorites: The Best Chocolate Dessert Bread and our Vanilla Almond Cupcakes.

SHOP the STORY

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time through April.

Chocolate Cupcakes with Cherry Filling

These cupcakes are rich and fudge-y with a bit of sweetness from the cherry filling. The frosting is decadent with no refined sugar, and they are gluten and dairy-free, as always.

Course Dessert

Cuisine American

Keyword chocolate cupcakes

Prep Time 20

Cook Time 40

Total Time 1

Servings cupcakes

Calories 454kcal

Author Amie Valpone

Ingredients

Cupcakes

1 Tbsp coconut oil
1 c old fashioned gluten-free rolled oats
1 c unsweetened shredded coconut
1/4 c whole almonds
1/3 c unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp sea salt
1 large ripe banana
1/2 c unsweetened plain applesauce
1/2 tsp apple cider vinegar
1/3 c maple syrup
1/2 tsp pure almond extract

Filling

1/4 to 1/3 c organic cherry preserves or raspberry

Frosting

1 c semi-sweet mini chocolate chips
1/4 c unsweetened almond milk
1/4 c coconut oil
1 1/2 tsp pure vanilla extract
1/8 tsp sea salt

Instructions

Cupcakes

Preheat oven to 375 degrees F.
Grease cupcake pan with coconut oil or use cupcake liners.
First add oats, shredded coconut and almonds to a food processor or blender, process until you have a very fine flour. Sift to make sure you break up any lumps. Place flour mixture in a medium mixing bowl, add the cocoa powder, baking powder and sea salt and whisk together.
Now to a blender (or you can use a hand held mixer and small bowl), add the banana, applesauce, apple cider vinegar, maple syrup and almond extract, combine well (no lumps).
Add wet ingredients to oat mixture and using a hand held mixer, whip until smooth, about 2 minutes.
Fill each cupcake liner or cupcake hole in prepared cupcake pan, about 3/4 of the way up.
Bake at 375 degrees F for 16-20 minutes. After 5 minutes remove from pan and place on cooling rack. Cool completely.

Frosting

Next, make frosting: In small saucepan over low heat, add mini chocolate chips, almond milk, coconut oil, vanilla extract and sea salt, stirring constantly, while everything melts together. Once mixture is completely smooth, let it set at room temperature for 20 minutes. Then place it in refrigerator, stirring every 5 minutes for about 20 minutes or until frosting is firm enough to spread on cupcakes. If it gets to hard, just warm it up on a very low heat, stirring constantly. (You don’t want it too soft.)
While frosting is firming up you can fill the cupcakes. After cupcakes have cooled completely, using a paring knife cut a cone out of the top of the cupcake, about 1 1/2” in diameter. (Be careful not to cut through the bottom of the cupcake.) Cut the top of the cone off and reserve it to place back on top of filled cupcake. Now, fill a ziplock bag with preserves, seal it and cut one corner off (this acts as a pastry bag) and squeeze filling into cupcake holes. Place reserved tops back on top of cupcakes.
Now you are ready to frost the cupcakes. Use a couple of tablespoons of frosting per cupcake. Store frosted cupcakes in air tight container for first day then they can be store in refrigerator for up to a week. But don’t expect them to last that long. If you have any frosting left it can be stored in refrigerator for up to a week. Just warm it up on a very low heat to soften enough to spread.

Nutrition

Recipe by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

The post Gluten-Free Chocolate Cupcakes with Cherry Filling appeared first on Amie Valpone.

Sweets Archives - Amie Valpone

Gluten-Free Lemon Raspberry Muffins

WHY WE LOVE THEM

HOW WE MAKE THEM

THREE easy STEPS

SHOP the RECIPE

HOW WE EAT THEM

Lemon Raspberry Muffins

Ingredients

Instructions

Nutrition

DID YOU MAKE THIS RECIPE?

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

WHY WE LOVE THEM

HOW WE MAKE THEM

THREE easy STEPS

LISTEN // STEP-by-STEP DIRECTIONS

SHOP the RECIPE

HOW WE EAT THEM

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

Ingredients

Instructions

Nutrition

DID YOU MAKE THIS RECIPE?

Gluten-Free Orange Walnut Bread Bites

WHY WE LOVE THEM

HOW WE MAKE THEM

THREE easy STEPS

LISTEN // STEP-by-STEP DIRECTIONS

HOW WE EAT THEM

SHOP the RECIPE

Gluten-Free Orange Walnut Bread Bites

Ingredients

Instructions

Notes

Nutrition

DID YOU MAKE THIS RECIPE?

Gluten-Free Chewy Cherry Oatmeal Bars

WHY WE LOVE THEM

HOW WE MAKE THEM

THREE easy STEPS

LISTEN // STEP-by-STEP DIRECTIONS

SHOP the RECIPE

HOW WE EAT THEM

Gluten-Free Chewy Cherry Oatmeal Bars

Ingredients

Crust

Filling

Crumble Topping

Instructions

Crust

Filling

Crumble Topping

Nutrition

DID YOU MAKE THIS RECIPE?

Gluten-Free Chocolate Cupcakes with Cherry Filling

WHY WE LOVE THEM

HOW WE MAKE THEM

HOW WE EAT THEM

SHOP the STORY

Chocolate Cupcakes with Cherry Filling

Ingredients

Cupcakes

Filling

Frosting

Instructions

Cupcakes

Frosting

Nutrition