Stir sugar, flour, baking soda, salt, cocoa powder in a large bowl.
Add the water, coconut oil, vinegar, and almond extract. Mix until smooth.
Pour batter into cups until they are two-thirds full.
Bake for 25 minutes (or until a toothpick inserted in the center comes out clean.)
While the cupcakes are baking, make the frosting.
In a large mixing bowl, using an electric mixer on medium speed, beat shortening and butter until smooth.
Add two tablespoons milk, salt, and half the powdered sugar. Mix until just combined. Scrape down the sides of the bowl.
Keep mixing, slowly add the remaining powder sugar and milk until desired consistency.
Divide frosting into separate bowls, add icing colors, mix, and put in piping bags.
Make sure cupcakes are completely cooled. Using a small spoon, scoop out the centers of the cupcakes, take out excess crumbs (save crumbs.) Fill with desired amount of raspberry filling. Then take the crumbs and fill in to cover the top of the filling.
Warm bread with butter on a cool, damp day makes me happy. Today’s dreary weather had me craving the coziness of an oven warmed kitchen and the goodness of a homemade treat. After lunch, my sous chef (aka my oldest daughter) and I made a recently discovered gluten-free bread recipe from The Frugal Farm Wife.
When it comes to gluten-free bread recipes, I usually have my doubts. Gluten-free breads are notorious for being dry and crumbly but this zucchini bread recipe had me optimistically hopeful. The recipe promised a moist, delicious tasting bread and it lived up to its promise. The bread has wonderful flavor, great consistency, and is perfectly moist!
Gluten Free Zucchini Bread Recipe
Makes two loaves.
3 cups gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1 tsp. xanthan gum (I used Bob’s Red Mill – Xanthan Gum)
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 cup packed brown sugar
2 ½ cups shredded zucchini
1 banana- very ripe banana (I used a ripe, frozen one)
½ cup vegetable oil
2 tsp. vanilla
Preheat oven to 325º
In a large bowl, mix together flour, xanthan gum, salt, baking soda, cinnamon, and brown sugar. Set aside.
Blend banana in a food processor or mash banana in bowl
Pulse to combine eggs, oil, and vanilla. If not using a food processor, beat the ingredients in with the banana.
Add shredded zucchini to the banana/egg/oil mixture.
Pour wet ingredients over dry ingredients and mix until everything is combined. Use a rubber spatula to scrape flour up from the bottom and mix it in.
Divide batter between two greased loaf pans. (or muffin tins, mini loaf pans)
Place the loaf pans in the center of the preheated oven, and bake, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
Remove from oven and allow to cool for ten minutes.
Loosen edges with a butter knife, and turn onto wire cooling grid to finish cooling.