Thursday, February 11, 2010


As delicious as it looks.

Heat oven to 375F

3 eggs, separated

1/3 c butter

1/4 c white sugar

1/4 c brown sugar

1 tsp vanilla

6 oz milk

6T beet powder

1/3 c cocoa (not Dutch process)

3/4 c rice flour

1/2 c almond flour

1 tsp baking powder


whipped cream

Whisk all dry ingredients together.

Cream butter, yolks and sugars. 

Add wet ingredients.

Whip egg white to soft peaks.

Fold egg whites into other ingredients.

Spoon batter into baking tins.

Depending on size of baking tins, bake 20 minutes or longer, until toothpick inserted into center comes out clean.

Cool on wire racks. If using rings, fill with whipped cream. If using muffin tins, top with whipped cream. Add cherries and top with colored sugar, sprinkles or finely chopped walnuts or pecans.


Katja said...

looks scrumptious!

G.F.Veg said...

hi katja,
and the thing's so easy!

Corynne said...

Hi, I'm trying to find a Gluten-Free cupcake recipe to make for a class. I'm student teaching in art (it's a still life) and one of the students has Celiac disease and I really don't know much about it or gluten-free cooking. Will this be a good recipe to use for the class? They are in 7th grade and I want to make sure that they will still taste good to students who are used to cupcakes with gluten. Please email me with a response as soon as possible so I can prepare and try to find ingredients in this not-very-diverse area. Thanks! My email address is

G.F.Veg said...

hi corynne,

hope you got the note i sent you at your private email. let me know if you haven't, and i'll try again.

thanks for writing!