Gluten Free Cake Pop Cream Puffs
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Cake Recipe adapted from King Arthur Recipe
Ingredients
  • 1½ cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • ¾ cup sugar
  • 6 tablespoons butter or Earth Balance Coconut Spread
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon gluten-free almond extract
  • 2 large eggs
  • ½ cup milk of choice, at room temperature
Instructions
  1. In a bowl not used for your electric mixer, mix the flour and xanthan gum
  2. In the bowl of your electric mixer cream the sugar, butter, salt, baking powder, vanilla and almond extracts until smooth.
  3. Add the eggs and beat for a minute on high speed until fluffy.
  4. Scrape the bowl.
  5. Alternating the milk and flour mixture, beat into the egg mixture, ending with the dry ingredients.
  6. NOW PREHEAT cake pop maker.
  7. When cake pop maker is hot, spoon or pipe in approximately 1 tablespoon of the batter into each mold.
  8. Close the cake pop maker and cook for 5 minutes.
  9. Remove from cake pop maker and set on cooling rack.
  10. Repeat until all the batter has been used.
  11. Once the cake pops have cooled, cut them in half and fill with your favorite vanilla "buttercream" icing.
  12. I use Earth Balance or shortening to make the buttercream.
  13. Server with powdered sugar or homemade chocolate sauce.
Recipe by Matthew's Puzzle - Autism Recovery, Gluten Free, Green Living Mom Blog at https://www.matthewspuzzle.com/2013/03/gluten-free-cake-pop-cream-puffs.html