Microwave Lemon Curd

1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup unsalted butter, melted

1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter.

2. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar.

Taken from http://www.mybakingaddiction.com/fundamentals-simple-microwave-lemon-curd/

I used bottled lemon juice to make this, and skipped the zest.  It still turned out really well.

GF Devil’s Food Cupcakes

Cupcakes
2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 cup (60 g) natural cocoa powder

1 1/4 teaspoons baking soda

1/2 teaspoon kosher salt

1 1/2 cups (327 g) packed light brown sugar

1 1/3 cups (10.6 fluid ounces) warm water

8 tablespoons (112 g) unsalted butter, at room temperature

1/2 cup (120 g) sour cream, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

 

Preheat your oven to 325°F. Line 2 standard 12-cup (or 2 miniature 24-cup) muffin tins with liners, and set them aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the water, butter, sour cream, eggs and vanilla, mixing to combine after each addition. The batter will be soft and relatively thick. Fill the wells of each muffin cup about 3/4 of the way with batter. Shake each tin from side to side and back and forth gently to smooth the top of the batter in each well. Place the tins, one at a time, in the center of the preheated oven and bake until the tops of the cupcakes spring back when pressed lightly (about 11 minutes for the minis and 22 minutes for the standard size). Remove from the oven and allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.

 

Taken from http://glutenfreeonashoestring.com/gluten-free-devils-food-cupcakes-chocolate-glaze/

This actually makes 24 cupcakes.  A few more, actually.  They’re fantastic.  And none of my coworkers could tell that they were gluten free.  I frosted them with this:

1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk

Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

Taken from http://www.laurenslatest.com/the-best-and-easiest-chocolate-frosting-birthday-cake/

GF Maple Bars

Donuts

1 egg beaten

1 c. buttermilk

1/8 c. butter melted

 mix together

2 1/2 c.GF flour

(I used Mamas almond blend)

1/2 c. sugar

1 tsp. baking soda

1/2 tsp baking powder

1 tsp salt

1 tsp. xantham gum – skip if your blend already contains it

mix together

Add wet ingredients to dry mix gently

then knead a few times.

Let sit for 15 minutes.

Roll out on rice flour dusted surface,

to about 1/2 inch deep.

Cut into squares about 2×2.

Fry in very hot oil until brown on both sides.

Drain on paper towel.

Frost when mostly cool.

Maple Frosting

1/4 c. melted butter

1 tsp maple flavoring

1 T. milk

1 1/2 c. powdered sugar

Beat until smooth

taken from http://karensfields.blogspot.com/2013/02/gluten-free-maple-bars.html

The doughnuts turn out a bit heavier than traditional doughnuts, but are still good.  I think they’re better about 15 minutes after cooking, edible the next morning, and no good after that.  I’d love to split this recipe in half, and I’ll work on that.  A whole batch might be great for a party or sharing with co-workers, but it’s too much for just me at my house.