Gluten/Dairy Free Peanut Butter and Jelly Cupcakes

Gluten Free Grain-Free P B & J Cupcakes Recipe

Ingredients

Cupcakes

4 eggs – separated
Pinch salt
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
¾ cup creamy peanut butter
3 tablespoons flavorless vegetable oil
1 teaspoon gluten-free vanilla extract
½ cup ground almonds (almond meal)
1 teaspoon baking soda
¼ cup of good quality strawberry jam

Frosting

I’m still playing with the amounts but start with the following then play with it until you get the right consistency.

2 1/2 cups powdered sugar

splash of dairy free milk

2 Tbsp Palm Shortening

1 Tsp Vanilla

6 Tbsp Jam or Preserves

Directions:

Cupcakes

Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners.

With electric mixer on high speed, whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running, add sugar, 1 tablespoon at a time, until stiff peaks form.

In a clean bowl beat the egg yolks with the peanut butter, vegetable oil and vanilla extract with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.

Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.

Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.

Cool on a rack until completely cooled before frosting.

Frosting

In the bowl of an electric mixer blend together the all ingredients on low speed then gradually increase. Taste and play with it until it gets to a nice thick and spreadable consistency.