Cups, the organic cupcake lounge in La Jolla is offering more that frosted goodness served to sweet beats. They are also hosting culinary classes in their gorgeous teaching kitchen. The ladies of Cups invited me to attend a class to get the lay of the land for the Raw Food Class I’ll be teaching there on May 21st. So, this past Saturday I went to the Gluten Free class led by Karen Fine of Mom Cooks Gluten Free and Jesus Gonzales the Chef and Culinary Director at Cups. Here is a sneak peak at the class.
Be sure to log on to the Cups Culinary Calender now because if you register and pay for classes before the end of the year you save 15%.
- 2 cups of Authentic Foods Multi-Grain GF Flour blend (or a GF blend of your choice)
- 2 cups of sugar
- 2 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 2 tsp xanthun gum
- 1 1/3 cup canola oil
- 1 1/2 cup canned pumpkin (not the “pie filling”) – 15 oz can
- 2 eggs, beaten
- 1 1/2 tsp vanilla
- Mix dry ingredients in a large mixing bowl with a spoon
- Mix wet ingredients in a separate bowl with a spoon
- Add wet ingredients to dry ingredients and mix until smooth with a spoon
- Poor into cupcake tins lined with wrappers
- Bake at 350 degree F for 20-30 minutes.
- Cool completely before frosting.
Cinnamon Spice Cream Cheese Frosting
This recipe frosts about one dozen cupcakes and 15 minutes to make.
- 8 ounces cream cheese, soft
- 1 stick (1/2 cup) butter or margarine, (soft, but NOT melted)
- 3 ½ cups powdered sugar
- 2 teaspoons cinnamon
- 1 1/4 teaspoon gluten free vanilla
- With an electric mixer, beat the butter and cream cheese together on high until fluffy.
- On medium, slowly add in the sugar a little at a time
- Add cinnamon and vanilla
- Continue to mix well
- Spread or pipe on the cooled cupcakes.