Videos

How to Make Gluten-Free Blueberry Cupcakes with Blueberry Buttercream

Video ~ ~ mrsgooses ~ Leave a comment

This is my one-bowl vanilla cupcake recipe http://www.youtube.com/watch?v=iF-islIWwV8 adapted to be gluten-free. Adding a little more moisture from the milk, shortening and blueberries helps keep the cupcakes moist while using rice flour.

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Vanilla Cupcakes:
2 1/4 cups rice flour
1 1/2 cups sugar
1 cup vegetable shortening
1 cup milk
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs
1 heaping cup of fresh blueberries

– Preheat oven to 350 F.
– Place cupcake cases in pan.
– Measure all ingredients, except blueberries, into the mixer bowl fitted with the paddle attachment.
– Mix at low speed until ingredients are combined.
– Scrape down bowl once.
– Mix on high speed until smooth and fluffy (about 2 min).
– Stir in blueberries.
– Scoop batter into prepared cupcake pans.
– Bake for 15 minutes, then rotate pans in oven. Continue to bake for another 5-10 min. until a toothpick inserted into the cupcakes comes out clean.
– Let cool for 10 minutes in pan before turning out onto wire rack to cool completely.

Blueberry Puree:
1 heaping cup of fresh blueberries

– place blueberries in a mini chopper or food processor and puree.
– strain/press through sieve.

Blueberry Buttercream Icing:
1 cup vegetable shortening
1/2 cup blueberry puree
5 1/2 cups confectioner’s sugar
1 teaspoon clear vanilla flavoring

– Place vegetable shortening in mixer and beat until fluffy. Add blueberry puree and mix.
– Add confectioner’s sugar and beat on low until combined, then high until fluffy. Add vanilla extract and mix.

How to Make a Gluten-Free Orange Almond Cake

Video ~ ~ mrsgooses ~ Leave a comment

This is a lovely recipe by Allyson Gofton that can be found on her website: http://www.allysongofton.co.nz/recipe/Orange-almond-cake/?r=2775&fs=1

I don’t have a large food processor, so I pureed my oranges in a mini chopper and then continued to mix everything in my mixer.

Using the whole orange gives the cake heaps of moisture and a not-too-sweet taste.

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Ingredients:

2 large oranges, unpeeled (navel oranges work well)
6 eggs
1 cup sugar
2 tablespoons lemon juice
1 teaspoon baking powder
3 cups ground almonds
¼ cup confectioner’s sugar to dust

1. Place the unpeeled oranges into a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold.
2. Preheat the oven to 350ºF/180ºC. Grease and line a 9″/23cm cake tin with baking paper.
3. Cut the cooked oranges into quarters, remove the seeds and place in a food processor fitted with a metal blade. Process until finely chopped. Add the eggs, sugar and lemon juice and process for 1 minute.
4. Add the baking powder and ground almonds and pulse only to mix. Do not over-process.
5. Pour into the prepared cake tin.
6. Bake in the preheated oven for 50-60 minutes until golden in colour and a cake skewer (or toothpick) inserted comes out clean.
7. Stand in the tin for 10 minutes before turning out onto a cake rack to cool.
8. Sift over a thick layer of confectioner’s sugar.

How to Use a Pineapple Corer

Video ~ ~ mrsgooses ~ Leave a comment

This is a great gadget if you love pineapple. Super simple to use and clean. Also, perfect to hollow out your pineapple for fancy drinks or a serving vessel. The brand I have is a Vacuvin and it came with 3 different size corers.

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Tips: How to Use a Gas Oven Better

Video ~ ~ mrsgooses ~ Leave a comment

Gas ovens are not my favorite, but these tips should help your food turn out much better.

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How to Make a Lemon Ginger & Pepper Heritage Cake

Video ~ ~ mrsgooses ~ Leave a comment

This is the recipe that comes with the Nordic Ware Heritage cake pan. It’s the right size for the pan and the recipe works great. The cake looks beautiful when you turn it out of the pan and will look stunning on any table!

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Ingredients for cake:

2-3 tbsp Dry breadcrumbs
2 tbsp lemon zest (about 2 large lemons)
2 tbsp lemon juice
2 tsp fresh ginger, grated
3 cups flour
3/4 tsp baking soda
3/4 tsp baking powder
1-2 tsp white pepper, ground
1 cup butter, softened
1 3/4 cups sugar
3 eggs
1 cup buttermilk

– Preheat oven to 325 F.
– Grease and breadcrumb pan.
– Mix together lemon zest, lemon juice, fresh ginger in a small bowl and set aside.
– Mix together flour, baking soda, baking powder, white pepper in a medium bowl and set aside.
– In a large bowl, cream butter and sugar until light and fluffy.
– Add eggs, one at a time and mix well after each addition.
– On low speed, mix in flour in thirds, alternating with the buttermilk. Start and end with the flour.
– Stir in lemon ginger mix.
– Spoon into prepared pan.
– Bake for about 75-80min or until a toothpick inserted comes out clean.
– While cake is baking, make the glaze (see recipe below).
– When cake is finished, cool in pan on wire rack for 10min.
– Turn cake out onto wire rack over some baking parchment.
– Brush glaze over warm cake and then let cake cool completely.

Ingredients for glaze:

1/2 cup sugar
1/3-1/2 cup lemon juice

– mix sugar and lemon juice together until sugar has dissolved (stir every so often while your cake is baking).

How to Decorate Your Cupcake with Cake Lace

Video ~ ~ mrsgooses ~ Leave a comment

Very simple and beautiful way of decorating cupcakes using cake lace. I’ve also added the rose, but the cake lace is stunning on its own too.

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How to Make a Fondant Rose

Video ~ ~ mrsgooses ~ Leave a comment

This is a simple method for making a fondant rose that doesn’t require any specialty cutters or tools.

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How to Make Chantilly Cake Lace

Video ~ ~ mrsgooses ~ Leave a comment

The Chantilly lace is a beautiful addition to any cake or cupcake…and is very easy to make.

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