Thursday, December 6, 2012

GF pumpkin maple walnut muffins

Hi everyone! Hope your thanksgiving was fantastic and absolutely tasty. I know mine was...from sauteed veggies to mashed potatoes to pineapple coconut cake....yum! Oh and turkey and pumpkin pie...I could go on forever.
Anyways, I feel like the holidays this year has crept up on us all very quickly. It's already December 6th and I haven't even got a Christmas tree up.
However I have managed to bake some delicious pumpkin maple walnut muffins.

These are a healthy alternative to your traditional extra sweet muffin. Don't worry, yes these do have sugar, but not as much, AND the maple syrup really adds a nice flavored sweetness to the cupcakes. 

Here are some pictures, and the recipe below. Enjoy! 

1/2 cup coconut oil, melted (or vegetable oil)
3 eggs
1 cup pumpkin
2 tbs vanilla  

1 cup teff flour- this is a hearty dark flour
1 cup brown rice flour 
1 cup almond flour 
1 tsp baking soda 
1 tsp salt 
1 heaping tsp xanthan gum 
1 1/2 cup brown sugar 
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg 
1/2 cup maple syrup
1 cup walnuts chopped

I like to make recipe directions really easy for you guys, so here they are: 

1. mix all wet ingredients in a mixing bowl, beat for about a minute or two until well blended. mix all dry ingredients in a separate bowl, except for walnuts. 
2. Add dry ingredients to wet, mix well. Add in chopped walnuts, folding them into the dough. Do not overbeat. 
3. Place them in cupcake liners, I used fancy muffin liners that you can find online. Or you can also put these into a loaf pan (greased). 
4. Bake for 30-40 minutes or until you stick a toothpick in and it comes out clean. 350 degrees. 
5. As soon as these babies come out of oven and somewhat cool, remove from pan, and poke a few holes with the toothpick in each muffin. While still warm, drizzle maple syrup on the top of each muffin (put as much as you want). The more you put on, the more moist they are. Enjoy! 

Tuesday, November 13, 2012

GF and Vegan Chocolate Peppermint Cupcake

I can't believe it's November already! Gosh, time flies, Just yesterday I feel like I was baking lemon-strawberry scones and fresh blueberry pies....

And now its time for delicious pumpkin, spicy gingerbread, and fresh peppermint. I decided to start off the holiday baking season by experimenting with some gluten-free and vegan chocolate peppermint cupcakes. For those who love the season flavors, but can't digest them, this definitely works. These are light and fluffy, but full of flavor. And the icing has just enough peppermint to sooth your taste buds.

These were sort of conjured up on the spot- therefore missing some decorative elements, such as peppermint (duh!) but thought I would let you know about their awesomeness anyways!

These are available to order just in time for the holiday season, they are also available in a layered cake!
Email me at luizascupcakes@gmail{dot}com to order! Cheers!

Thursday, October 4, 2012

Sweet Cornbread GF/VEG

I don't know about you, but I absolutely LOVE cornbread, especially if its gooey and especially if its sweet. Last week, I was actually trying to make cornbread cookies, but decided to make it into just plain old cornbread, sweetened with brown sugar. It turned out amazing. It's not overly sweet, but it makes for a nice snack for a Sunday afternooon picnic, or just whenever. It's even better warmed up with EarthBalance vegan butter. 
Here it is: 

Saturday, September 8, 2012

Vegan Meets GF...Cookies, of course!

Gluten-freeers and vegans unite! 

During my summer break of posts, I have been in the laboratory, creating delicious Frankenstein GF and VEG blends of cookies, cupcakes, and tiramisu.

There are so many people out there who are both gluten-free and vegan. People who are allergic to soy, can't have dairy, can't have gluten...but love sweets, sweets they can't have. It's not just about being just vegan, or just gluten-free, and most of the time, its not by choice, but by chance, some of us just can't handle certain ingredients well. 

Today I will be introducing you to my latest healthy creation, the GF/VEG oats and dried cherry soft cookie, made with healthy coconut oil, that you can eat! 

These are available by the dozen and can be ordered by sending an email to 

Sunday, May 6, 2012

Lemon Twist Cupcakes

These cupcakes were also some that I shared with Cheryl, the owner of a cafe in Torrence. She gave me some feedback, and said that they were very full of flavor! She had some very positive remarks about the cupcakes, and inspired me even more.
The cake and the frosting are both full of lemon flavor. The lemons themselves are flavorful Southern California lemons, so this makes for a very tasty cupcake.
Topped with a twist of lemon of course!

Friday, April 27, 2012

Gluten-free Pastries

Back in February, I baked a few different GF pastries such as scones and cookies for a cafe in Torrence, CA. The ones we both really enjoyed are featured below.
Introducing, the lavender scone, the lemon cranberry scone, and the walnut white chocolate chip cookie!
The Walnut White Chocolate (also available regular)

Above: The lavender scone topped with powdered sugar.

The lemon cranberry scone topped with powdered sugar.

Monday, April 16, 2012

Green Mint Love

I think mint is one of my favorite flavors. Especially if there is any sort of chocolate involved, it has to be perfect. These cupcakes are chocolate cake mint cupcakes with a green mint pudding filling and mint frosting on top.
Here are the pics for these babies:

Tuesday, March 27, 2012

Triple Chocolate Zebra Cupcakes! I hope these triple chocolate zebra cupcakes can mend our time apart.
I made these for my friend's 30th Black and White themed birthday party! So, they are a rich chocolate cake, with white chocolate (melted on top) then chocolate frosting, then edible zebra sugar paper! Enjoy!

Monday, February 13, 2012

Valentine's Day Cupcakes

Happy Valentine's Day tomorrow! Or happy "flying babies with hearts and arrows" day! When pink, red, and white are abundant colors everywhere, when romantic comedies are the only movies on TV, and when festive cupcakes are in full bloom! 

First off, I think Valentine's Day should be everyday, but for the sake of a somewhat holiday, here are some amazingly cute cupcakes for Valentine's Day. 

These are both Chocolate and Vanilla cupcakes varied with chocolate or vanilla frosting, topped with a candy heart! 

Below is a Valentine's Day Cupcake in a Jar! Super cute for a special someone. Easy to make as well, just fill up 1/2 way with batter, top with frosting, then decorate as desired. :) 

Wednesday, January 25, 2012

Vegan Coconut Cake Balls

Cute, fluffy, and super tasty- these are perfect if you're bored with cake and want to try something new!
These have a dash of cinnamon and coconut shreds throughout and toasted coconut on top. The frosting is a coconut-based vegan frosting. Here are some pictures!

Tuesday, January 17, 2012


The Cinnamon, Coffee, Cranberry, and Chocolate Cake. Wow, that sounds crazy. Am I sure about this?!
Yes. Yes I am. Trust me, you will be too. It's awesome, moist and VEGAN.
And if you really want it to, it can be Gluten-Free as well! Haha, enjoy :)
By the way, I'm going to stop being greedy and actually start sharing the recipe with you. Try it out and give me a holla back.

Vegan Coffee Cake 
1/2 c vegetable shortening or vegan butter unsalted 
1/2 c white sugar 
1/4 c brown sugar
1 c flour whole wheat
1/2 c instant oats 
1/4 c dried cranberries
1/3 c crushed walnuts 
1 TBS cinnamon 
1 tsp nutmeg 
1/2 cup strong ass coffee 
3 c whole wheat flour
1 c. granulated sugar
2 TBS baking powder 
1 TBS vinegar (for baking powder)
1 tsp. salt
2 TBS psyllium husks mixed with 1/4 cup water for egg replacement (let sit together for 2 min)
1/2 c strong coffee
1 c. vanilla soy/almond milk
1 1/2 TBS vanilla extract
1/4 c. grapeseed oil 
1 TBS Cinnamon 
Mix all filling ingredients together and set aside. 
Mix all cake ingredients, starting with wet ingredients first then adding dry. 
Butter up the bundt pan. Add a 1/4 of filling, then add 1/3 of cake mixture. Layer another 1/4 filling then add 1/3 cake mixture, and so on. Finishing with filling on top. 
Pop in the oven for about 40 to 50 min at 375 degrees. Check often. Stab toothpick in cake, if it comes out clean, you’re good to go. Let it cool 10 min before taking it out of bundt pan. Cut up and eat up. It’s good for you.