A new idea to experiment with...

After the chewy-factor of the cupcakes I made the other day, I have decided that base would work really well for STICKY BUNS! It just seems so perfect. I am going to try it out with some cinnamon and some orange sticky buns next week. I am VERY optimistic on this one! It is a little thin for a dough, so I'll probably have to do a cake pan or cupcake pan for the cooking vessel, but it should work out really well. :-D

Orange Party Cupcakes

If you are like me and have family members who don't like much chocolate *gasp*... then this might be the cupcake for you/them.


Orange Cupcakes

1 1/3 C self-rising flour mixture
1 1/4 C sugar
1 tsp (extra) baking powder
1/2 C apple sauce
1/4 C canola oil

2 units egg replacer (I used 3 tsp ener-g)
1/2 C rice milk
2 Tbsp canola oil

1 1/2 tsp vanilla extract
1 tsp orange extract
* 2 drops yellow and 1 drop red food coloring... just adds a slight color to look more "normal".


Mix flour, sugar, and baking powder in a large bowl. Wisk together egg replacer, rice milk, and 2 Tbsp canola oil in a small bowl.

Add "egg" mixture, apple sauce, remaining oil, vanilla, orange, and food coloring to the flour mixture and stir well.

Spoon into cupcake pan/shells (I used a 1/4 cup measuring cup and it turned out perfect). Makes 12 cupcakes.


Bake at 375F for 25 mins or until toothpick comes out clean...

Cool and frost with your favorite allergen-free frosting or make a simple whipped frosting yourself (powdered sugar, shortening, rice milk, and vanilla) if you are going no-soy.

** It might be a good sweet bread too if left unfrosted and the sugar reduced a little. The texture is a little chewy like a bread and not crumbly like most cupcakes. I'll work on that.

Decorating Easter cookies...

I made some of my sugar cookies and flavored some with lemon extract, some with cocoa powder, and some with soy nut butter! I even flavored the icings to match the colors. heh

Very basic cookie dough base...

Sugar Cookies

1 1/2 cups GF flour mixture
1 tsp baking powder
1 tsp egg replacer
1/4 tsp salt
2/3 cup sugar
1/3 cup dairy-free margarine
1/4 cup veg shortening
3 Tbsp agave nectar (or rice syrup, or just use 3/4 cup sugar total and up the rice milk to almost 1/3 cup )
1/4 cup rice milk
1 tsp vanilla extract
* 1/4 tsp cinnamon (optional)

Mix dry ingredients well in a large bowl. Cut in margarine and shortening until well blended. In a separate bowl mix together the vanilla, rice milk, and agave nectar and pour over dough mixture. Mix well. Either refrigerate and prepare like a refrigerator dough, or spoon out into very small dough balls onto an ungreased cookie sheet and press a little bit flat (but still fairly thick).

Bake at 350F for 8-12 mins (very soft - very crisp)



Chocolate Chip Cookie variation:

1 1/3 cups GF flour
1 tsp baking powder
1 1/2 tsp egg replacer
1/4 tsp salt
1/3 cup sugar
1/3 cup brown sugar
1/2 cup margarine
3 Tbsp agave nectar
1/4 - 1/3 cup rice milk
1 tsp vanilla extract
1 cup dairy-free/vegan chocolate chips

Bake at 400F for 9-11 mins.



Chocolate Chocolate Chip Cookie variation:

1 1/4 cups GF flour
1/4 cup corn flour
1 tsp baking powder
1 1/2 tsp egg replacer
2 Tbsp cocoa powder
1/4 tsp salt
1/2 cup sugar
1/3 cup brown sugar
1/2 cup margarine
2 Tbsp agave nectar
1/3 cup rice milk
1 tsp vanilla extract
1 cup dairy-free/vegan chocolate chips

Bake at 400F for 9-11 mins.