Gluten-Free, Dairy-Free, Lemon Blueberry Coffee Cake Cupcakes!

I know what you are thinking.
You took one look at the title of this post and thought to yourself, 'those sound awful!'.
No worries... I won't take offense. Honestly, I thought exactly the same thing.

So, why did I choose to make a gluten-free, dairy-free cupcake? Because I needed a breakfast cupcake to eat before the 3-Day that all of the members of my team could enjoy (one of which has a gluten-free, dairy-free diet).

Here is my AWESOME 3-Day team, Buses for Busts.

Sam, Me, Bryan, and Naomi after closing ceremony on Sunday.

Shameless plug: we're still collecting donations at www.the3day.org/goto/2010shelleywestover

So, report time for Crew members on Friday morning of the 3-Day is 4AM which means that we had to wake up at 2AM and leave the apartment by about 3AM. Also, once we get to the event, there is no breakfast available; we are responsible for feeding ourselves before we arrive.

I decided that this would be a fantastic opportunity to make another breakfast cupcake to not only feed the Buses For Busts members, but also bring for the entire Gear & Tent crew team.

I found this Gluten Free Lemon Blueberry Coffee Cake recipe at grouprecipes.com and substituted out all of the dairy products.

I have to admit how surprised I was at how well these came out. They tasted absolutely amazing! I wouldn't have known that they were gluten-free or dairy-free if I hadn't personally made them. I will definitely be trying this recipe again... maybe next time with dairy products, maybe not... I don't think that their absence made a difference (except in price of ingredients).

Here are my photos:

You would not believe how good these smelled fresh from the oven!

They rose perfectly and didn't burn to the pans at all.

Also, notice that I used pink wrappers once again. 

3-Day cupcakes MUST have pink wrappers!

Doesn't this look delicious!

Here is the recipe (with my modifications):

Makes 18 cupcakes

INGREDIENTS

Cupcakes

1 cup softened butter or margarine *I used a Vegan baking 'butter' that I found at Whole Foods Market

1 cup sugar

3 eggs

1 cup sour cream *I used a Soy Sour Cream substitute that I found at Whole Foods Market

1 teaspoon gluten-Free vanilla Powder

Zest of two medium lemons

juice of one lemon

2-1/2 cups gluten free flour mix

1/2 heaping teaspoon xanthan gum

2 1/2 teaspoon gluten-Free baking powder

1 teaspoon baking soda

1/8 teaspoon salt

2 cups fresh blueberries

Topping

1 cup chopped pecans *I used walnuts

1/2 cup sugar

1 tsp cinnamon

DIRECTIONS

- Preheat oven to 350 degrees. Fill muffin tins with paper liners.

- In a large bowl cream together butter and sugar.

- Add eggs, one at a time, mixing well after each addition.

- In a small bowl, mix sour cream, Gluten-Free Vanilla Powder, lemon zest and lemon juice. 

- In another bowl combine gluten free flour mix, Xanthan Gum, Gluten-Free Baking Powder, soda, and salt. 

- Alternately add flour mixture and sourcream mixture to creamed mixture, about a third of each at a time. 

- Stir in blueberries. Dough will be fairly stiff.

- Fill paper liners half way with batter. 

- Combine topping ingredients, sprinkle half of topping mixture over dough. 

- Carefully spread remaining dough on top of topping. 

- Sprinkle with remainder of topping.

- Bake at 350 degrees for 22-25 minutes.