gluten free vegan chocolate blackberry cabernet cupcakes

Sometimes after a long, exhausting day, all I want to do is put my feet up and enjoy a glass of wine.  Sure does help this mama relax.  But then I think to myself, "man, I wish I had a chocolate treat to go with my glass of wine."  That's when I decided to pair a rich, chocolate cupcake with the bold and robust taste of cabernet sauvignon.  I know that only good things can come from combining wine and chocolate!

It was so simple to transform an ordinary chocolate cupcake into this extraordinary chocolate blackberry cabernet cupcake.  I took a good cabernet sauvignon and fresh blackberries.  Simmered them down to make a beautiful wine reduction, infused with fruity blackberries.  The wine is mixed into the cupcake batter, as well as the vegan buttercream.  The wine flavor in these gluten free cupcakes is subtle, not overpowering.  Just enough to make you feel like you are enjoying a sophisticated and refined cupcake...that totally rocks!

gluten free vegan chocolate blackberry cabernet cupcakes

makes 12 cupcakes

blackberry wine reduction

• 1 1/2 cups cabernet sauvignon wine or your favorite red wine
• 1/2 cup fresh or frozen blackberries

chocolate cabernet cupcakes

• 1 1/4 cups Sarah's gluten free flour blend
• 1 cup organic cane sugar
• 1/2 cup good quality cocoa powder
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk
• 1/2 cup blackberry wine reduction
• 1/3 cup sunflower seed oil (or mild flavor oil)
• 1 tablespoon white vinegar
• 2 teaspoons pure vanilla extract

vegan cabernet buttercream

• 1/2 cup Earth Balance vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 2-3 tabelspoons blackberry wine reduction
• 1 teaspoon pure vanilla extract
• 1 cup fresh blackberries

Start by making the blackberry wine reduction.  Place the wine and blackberries in medium saucepan.  Bring to a low boil and turn hurt down to low.  Simmer for 25-30 minutes, or until reduced by about half.  Pour wine and blackberries through a fine-mesh sieve.  Press the blackberries with the back of a spoon, just to remove the juice from the blackberries (you will need about 3/4 cup).  Set the wine reduction aside to slightly cool.  You can also make the wine reduction a day or two ahead and just store in the refrigerator.

Preheat oven to 350 degrees.  Prepare cupcake pan by lining with paper liners.  In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.  Set aside.  Combine 1/2 cup of the warm wine reduction and coconut milk.  Stir in the oil, vinegar, and vanilla extract.  Pour over flour mixture and beat for 1 minute.  Evenly divide the cupcake batter into the prepared cupcake pan.  Bake for 16-18 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

To make buttercream, beat together the vegan butter with the shortening for 1 minute in large bowl of standing mixer.  Add the sifted powdered sugar, 2 tablespoons reduced wine and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the wine reduction as needed.  Beat the buttercream until light and fluffy.  Place buttercream in pastry bag with large star tip and pipe onto cooled cupcakes.  Top with fresh blackberries.

For mother's day, I made the chocolate cabernet cupcakes, as well as this 6-inch layer cake.  Isn't it so pretty?  I used the same technique as with my mocha layer cake, but on a smaller scale.  I made the chocolate cupcake recipe (above) and divided it between two 6-inch cake pans.  The cabernet buttercream is layered between the cake, then the whole thing is covered with vegan chocolate ganache.  Decorated with additional buttercream and fresh blackberries.  Oh heavens, it was amazing!

gluten free vegan orange creamsicle cupcakes

One of those nostalgic treats I'm sure many of us enjoyed growing up...creamsicle ice cream bars.  It was an orange popsicle with vanilla ice cream in the middle.  They were also called 50/50 bars.  A frozen treat with the perfect combo of zesty orange and creamy vanilla.  So refreshing!

For my next cupcake recipe for Cupcake Week, I wanted to capture the flavors of an orange creamsicle in a cupcake.  It's my husbands favorite so it was a must that I got it just right.  I started with my vanilla cupcake recipe and replaced the water with freshly-squeezed orange juice.  I also added a boost of orange flavor with orange zest and pure orange extract.  The frosting is what puts these cupcakes over the top.  It's pretty amazing, I must say.  It's studded with specks of orange zest and the orange and vanilla extracts give it the flavor of the orange creamsicle that we all know and love.  This is one creamy, dreamy gluten free cupcake.  A burst of bright and cheerful orange in every bite!

gluten free vegan orange creamsicle cupcakes

makes 14 cupcakes

orange cupcakes

• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious unsweetened coconut milk
• 1/2 cup fresh-squeezed orange juice
• 2 teaspoons white vinegar
• 1 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 2 teaspoons orange zest
• 1 teaspoon orange extract
• 1 teaspoon pure vanilla extract

orange vanilla buttercream frosting

• 1/2 cup Earth Balance vegan butter, softened
• 3 tablespoons organic non-hydrogenated shortening
• 3 1/2 cups organic powdered sugar, sifted
• 2 tablespoons freshly-squeezed orange juice
• 1-2 tablespoons So Delicious coconut milk coffee creamer
• 2 teaspoons pure orange extract
• 2 teaspoons pure vanilla extract
• orange slices for garnish (optional)

Preheat oven to 350 degrees.  Line cupcake pans with paper cupcake liners.  Sift together flour blend, baking powder, baking soda, and salt.  Set aside.  In large mixing bowl, stir together the coconut milk, orange juice and vinegar.  Allow to sit for 1 minute.  Add the sugar, oil, orange zest and orange extract  and vanilla.  Slowly whisk in the flour mixture.  Beat for 1 minute.  The batter will become smooth and start to thicken.  Pour batter into prepared cupcake pan.  Bake for 17-19 minutes, or until toothpick inserted in center of cupcake comes out clean.  Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute.  Add the sifted powdered sugar, orange juice, 1 tablespoons coffee creamer, orange extract and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place in piping bag with large star tip and frost the cooled cupcakes.  Top with fresh orange slices (optional).  Best enjoyed within 1-2 days.

gluten free chai latte cupcakes

I'm a chai tea girl.  When I go to Starbucks, I don't order a tall mocha frappaccino or a grande carmel macchiato.  I go for the chai latte with soy.  Every time.  That's my drink of choice.  I just love the robust spices that are in a chai latte.  The perfect blend of creamy and sweetness, with a kick of spiciness.  It just warms my soul.  What is your favorite coffee or tea drink?

It's day two of Cupcake Week here on Sarah Bakes Gluten Free Treats.  Did you check out yesterday's recipe for mocha cupcakes?  They are one of my favorite cupcake recipes at the moment, but these chai tea latte cupcakes have a special place in my heart too.  They are gluten, egg, and dairy free.  I used Tazo Chai Tea Latte Concentrate in the cupcake batter, which does have honey in it so these are not fully vegan cupcakes.  You can use any brand of chai tea concentrate that you like.  I also added lots of extra cinnamon, ground ginger and nutmeg.  The vegan buttercream has the perfect blend of spices too.  If you're a fan of chai lattes...you're going to adore these cupcakes!

gluten free chai latte cupcakes

makes 14 cupcakes

chai latte cupcakes

• 1 3/4 cups Sarah's gluten free flour blend
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious vanilla coconut milk
• 1/2 cup liquid chai tea latte concentrate
• 1 tablespoon white vinegar
• 1/2 cup organic cane sugar
• 1/3 cup sunflower seed oil
• 2 teaspoons pure vanilla extract

vegan chai latte buttercream frosting

• 1/2 cup Earth Balance vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2-3 tablespoons So Delicious coconut milk coffee creamer
• 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Line cupcake pans with paper cupcake liners.  Sift together flour blend, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.  Set aside.  In large mixing bowl, stir together the coconut milk, chai tea concentrate and vinegar.  Allow to sit for 1 minute.  Add the sugar, oil, and vanilla extract.  Slowly whisk in the flour mixture.  Beat for 1 minute.  The batter will become smooth and start to thicken.  Pour batter into prepared cupcake pan.  Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean.  Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together the Earth Balance with the shortening for 1 minute.  Add the sifted powdered sugar, cinnamon, ginger, and nutmeg.  Pour in 2 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place in piping bag with large round tip and frost the cooled cupcakes.  Best enjoyed within 1-2 days.

gluten free vegan mocha cupcakes + crave bake shop giveaway

Cupcake Week is here and I couldn't be more excited!  All week, I will be sharing cupcake recipes that are gluten, egg, and dairy free.  Say what?  They may be missing those so called must-have ingredients, but they are certainly not lacking in texture and incredible taste.  I've come up with 5 different cupcake flavor combinations.  Each one is unique in it's own way.  I would imagine you are all going to have a hard time deciding with cupcake recipe to try first!

The first cupcake you might notice from my new blog banner up top.  Isn't it cute?  These mocha cupcakes are just sinful.  If you like anything coffee flavored (like me) then you will fall head over heals in love with these cupcakes!  I started with the cupcakes, which is just a simple, rich chocolate cake recipe.  I then topped them with a velvety, vegan mocha buttercream and mini chocolate chips for extra chocolate goodness.  Because there is no such thing as too much chocolate.

I recently brought these cupcakes to an event and no one could believe they were gluten free and vegan.  They were pretty shocked actually.  I think some of them expected them to taste nasty.  I showed them that you don't have to compromise flavor and texture with allergen-free baked goodies.  They can still be just as amazing.  You can trust me when I say, "these gluten free vegan mocha cupcakes are magically delicious!"

gluten free vegan mocha cupcakes

makes 14 cupcakes

chocolate cupcakes

• 1 1/4 cups Sarah's gluten free flour blend
• 1 cup organic cane sugar
• 1/2 cup good quality cocoa powder
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious Dairy Free unsweetened coconut milk
• 1/2 cup water
• 1/3 cup sunflower seed oil (or mild flavor oil)
• 1 tablespoon white vinegar
• 2 teaspoons pure vanilla extract

vegan coffee buttercream

• 1/2 cup Earth Balance vegan butter, softened
• 1/4 cup organic non-hydrogenated shortening
• 3 cups organic powdered sugar, sifted
• 1 tablespoon instant coffee granules
• 1 tablespoon warm water
• 2-3 tablespoons So Delicious Dairy Free coconut milk coffee creamer
• 1 teaspoon pure vanilla extract
• 1/4 cup Enjoy Life mini dairy free chocolate chips

Preheat oven to 350 degrees.  Prepare cupcake pans by lining with paper liners.  In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.  Set aside.  In microwave safe medium bowl, combine coconut milk and water.  Microwave for 1-2 minutes until warm.  Stir in the oil, vinegar, and vanilla extract.  Pour over flour mixture and beat for 1 minute.  Evenly divide the cupcake batter into the prepared cupcake pans.  Bake for 16-18 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

To make buttercream, beat together the vegan butter with the shortening for 1 minute in large bowl of standing mixer.  In small bowl, dissolve instant coffee in the tablespoon of warm water.  Add the coffee, sifted powdered sugar, 2 tablespoons coffee creamer and vanilla.  Beat for an additional 2 minutes.  Add another tablespoon or 2 of the coffee creamer if needed.  Beat the buttercream until light and fluffy.  Place buttercream in pastry bag and pipe onto cooled cupcakes.  Sprinkle with mini chocolate chips.

moist chocolate cupcake, with creamy coffee buttercream.

doesn't get much better.

Not only is this the first cupcake recipe of cupcake week, but I have a fun giveaway to share with you too!  I had the privilege of meeting the beautiful Kyra Bussanich, owner of Crave Bake Shop in Lake Oswego, Oregon, when I was at the GFAF Expo in San Francisco.  She is the Cupcake Wars champ and a pretty amazing gluten free baker.  She recently came out with her own line of cake mixes and they are scrumptious!  So easy to make too.  There is chocolate, vanilla, and snickerdoodle.  How can you go wrong with the two classics and then a cake mix infused with cinnamon deliciousness?

Now that you have heard about Kyra's awesome gluten free cake mixes, be sure to enter the Crave Bake Shop givaway!  Each winner will get to choose a cake mix of their choice...chocolate, vanilla or snickerdoodle.  To enter the giveaway, you must sign-in using the box below and leave a comment as well.  Be sure to tell me..."what is your cupcake of choice?"  You can receive extra entries by liking the Crave Bake Shop on facebook or tweeting this giveaway (be sure to enter your extra entries below).  The last day to enter is Sunday, May 26.  Two winners will be chosen.  Now while you're waiting to find out if it's going to be you...go bake some cupcakes!


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cupcake week!

Announcing the first ever on Sarah Bakes Gluten Free Treats...CUPCAKE WEEK!  

I'm just a teeny tiny bit excited.  For months, I've been wanting to do a whole week on Sarah Bakes Gluten Free Treats, devoted to cupcakes.  They are one of my favorite things to make and the flavor combinations are endless.  Each recipe I share will be gluten, egg, and dairy free.  I will be sharing 5 creative cupcake recipes, a new one each day for 5 days.  Are you getting excited now too?

Cupcake Week will start on Monday, May 20 and will go through Friday, May 24.  5 days...5 cupcakes.  Share the news with your friends.  Post it on Facebook.  Tweet about it.  It's going to be a cupcake EXTRAVAGANZA!