Cherry Amaretto Cupcake Bouquet- Gluten, Dairy, Egg & Soy Free

Gluten Free Cherry Cupcake Bouquet

This bouquet looks good enough to eat!  Oh,wait…it really IS good enough to eat!  What occasion doesn’t deserve a beautiful centerpiece of deliciousness?  Surprise someone with an edible treat for the holidays– such as Valentine’s Day, Easter, Mother’s Day or even Christmas.  Change a ribbon or paint the flower pot a different color and you have a perfect centerpiece for a bridal shower or a wedding.  Not only is this bouquet a feast for the eyes, it also contains wonderful tasting cupcakes to enjoy.  I’ve taken one of my favorite ice cream flavors and transformed it into a flavorful cupcake.  The frosting is irresistible on its own accord, too.  It’s pretty tempting to just scoop a finger-full before you frost the cupcakes.  Go ahead!  I won’t tell anybody.

Cherry Amaretto Cupcake Bouquet- Gluten, Dairy, Egg & Soy Free

Bowl #1:  Egg Replacer.  Whisk together:

2 Tablespoons egg replacer

8 Tablespoons hot water

Bowl #2:  Non-dairy buttermilk:  Whisk together and let sit for 5 minutes:

3/4 cup So Delicious Dairy Free Unsweetened Coconut Milk

2-1/2 teaspoons fresh lemon juice

Then add: 

1/3 cup maraschino cherry juice*

Bowl #3:  Dry ingredients.  Sift together:

2-1/2 cups gluten free flour blend (spoon the flour lightly into the measuring cup–DO NOT SCOOP flour out of the bag with the measuring cup or pack down flour)

1 teaspoon baking powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

Bowl #4:  Cream in stand mixer:

1/2 cup dairy/soy free margarine

1-1/2 cups white cane sugar

1 teaspoon vanilla extract

1 teaspoon amaretto extract (see product suggestions)

Frosting Ingredients:

1 cup dairy/soy free margarine

6 Tablespoons palm shortening

6 Tablespoons maraschino cherry juice*

2 teaspoons amaretto extract

8 cups powdered sugar

* You will need a jar of maraschino cherries for this recipe.  Use the juice out of the jar as called for in the recipe and the cherries themselves will be used as decorations in the bouquet.

Product Suggestions:

Egg Replacer:  Ener-G Egg Replacer

Unsweetened Coconut Milk:  So Delicious Dairy Free Unsweetened Coconut Milk

Gluten Free Flour Blend:  Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend (highly recommend)

Dairy/Soy Free Margarine:  Earth Balance Natural Buttery Spread (Soy Free)

Amaretto Extract:  Silver Cloud Estates Amaretto Natural Flavor Blend (gluten and sugar free)– Can be found at cake/candy supply stores or online.

Palm Shortening:  Spectrum Palm Shortening

VERY IMPORTANT:  When you buy your maraschino cherries, make sure that it says “Gluten-Free” on the jar!  Sometimes they use barley as the natural flavors.  Who figured?

Cupcake Directions:

Preheat oven to 350 degrees.  Add Bowl #1 (egg replacer) to stand mixer Bowl #4 (creamed margarine and sugar mixture).  Mix well.  Alternately add Bowl #3 (dry ingredients) and Bowl #4 (non-dairy buttermilk with cherry juice) beating on low speed until combined.  Spoon batter into baking cups about 2/3 full (should be between 22 to 24 cups).  Do not overfill.  Bake at 350 degrees for 15 to 18 minutes until springs back when touched with your finger.  Cool completely on wire racks before frosting.

Frosting Directions:

In stand mixer bowl, beat margarine and palm shortening on medium speed until smooth.  Gradually add 2 cups powdered sugar, beating well.  Beat in the maraschino cherry juice and the amaretto extract.  Gradually beat the final cups of powdered sugar until it reaches piping consistency.  It will need to be on the stiffer side rather than a soft piping consistency.  If too stiff, add cherry juice a teaspoon at a time.  If too soft, add a bit more powdered sugar. Directions on how to frost the cupcakes as a rose is located below.

Cupcake Bouquet Supplies

Cupcake Bouquet Supplies:

6″ diameter terra cotta flower pot

Multi-surface acrylic paint:  Appropriate for terra cotta surface–whatever colors you desire

Artist paint brush

6″ Styrofoam ball

Package of bamboo skewers

Wilton #1M large open star tip and piping bag


Ribbon for decoration around flower pot

Green tissue paper to simulate leaves

To Start:  Paint your flower pot in any creative way you desire.  The above pictured flower pot was dry brushed with 3 colors:  red, pink and white.  Let your paint dry completely.

Place the Styrofoam ball in the pot.  If it fits snuggly, you’re good.  If it’s kind of loose, put scraps of Styrofoam in the bottom of the pot with some wooden skewers to attach the ball.

How to Pipe a Rose

Rose Frosting Directions:

To pipe your rose:  Start in the middle of the cupcake with your pastry bag straight up (not at an angle).  From the middle, spiral out and continue going around until you reach the edge of the baking cup.  Don’t pipe over the edge or your rose may spread too much.  Spiraling “out” and not “up” is the way to make the frosting look like a rose.  Once you’ve finished piping your frosting roses, place the cupcakes in the refrigerator for at least a half an hour to firm up the roses.  Now you’re ready to put the bouquet together.

Cupcake Bouquet Instruction Photo

Putting it all together:  Tie your ribbon around the flower pot.  You may need to use a hot glue gun to glue the ribbon in place so that it doesn’t slide down.  To place the cupcakes on the ball, cut the bamboo skewers to about 3″ long.  Use 2 skewers per cupcake so that the cupcake is placed firmly and doesn’t twist around.  Start with the bottom row.  Do one cupcake at a time.  Place 2 skewers, with the pointed side out, in the Styrofoam ball until about an inch is sticking out at a 45 degree angle upwards (so the cupcake doesn’t slide off) and gently push the cupcake onto the skewers.  You’ll be able to fit 10 cupcakes on the bottom row.  Be careful not to mess up your beautiful job of frosting as you push the cupcakes on the ball.  After you’ve filled the ball with cupcakes, cut 4″x4″ squares of tissue paper and carefully fill in empty spaces to look like leaves and cover up areas where the Styrofoam ball can be seen.  Then take your jar of maraschino cherries and dry some of the cherries on a paper towel.  Place 3″ bamboo skewers in between cupcakes into the ball and press a cherry on each one.  Use your creativity on how many cherries you’d like to use on the bouquet.  Refrigerate until ready to display and eat.  Enjoy your beautiful creation!

Good Enough to Eat


Tropical Pina Colada Cupcakes (Non-Alcoholic)–Gluten, Dairy, Egg and Soy Free

Gluten Free Pina Colada Cupcake

I was asked to put together a tropical dessert for my niece’s bridal shower with a Hawaiian theme so I came up with this Pina Colada Cupcake recipe.  There were 4 family members with celiac disease invited to the shower who would benefit from an allergy friendly selection.  The cupcakes turned out scrumptious and according to a reliable source, (my trusty husband and taste-tester who’s not gluten free) they were more flavorful and moist than the regular store-bought-gluten-filled cupcakes at the shower.

Tropical Pina Colada Cupcakes (Non-Alcoholic)–Gluten, Dairy, Egg and Soy Free

Bowl #1:  Dry Ingredients.  Sift Together:

1-1/2 cups gluten free flour blend (lightly spoon the flour into the measuring cups.  DO NOT SCOOP or pack down the flour!)

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1  (4 serving) box instant vanilla pudding

Bowl #2:  Wet Ingredients.  Cream with electric mixer:

3/4 cup pure cane sugar

1/2 cup coconut oil

2 teaspoons imitation coconut extract

1 teaspoon imitation rum extract

1  (8 oz.) can crushed pineapple (with the juice–DO NOT DRAIN!)

1/4 cup Unsweetened So Delicious Dairy Free Coconut Milk

Bowl #3:  Egg Replacer.  Whisk Together:

1-1/2 Tablespoons egg replacer

1/4 cup + 2 Tablespoons hot water

Frosting Ingredients:

1/2 cup palm shortening

1 teaspoon imitation coconut extract

1/4 cup cream of coconut (whisked)

3 cups powdered sugar

2 to 4 Tablespoons Unsweetened So Delicious Dairy Free Coconut Milk

flaked coconut, if desired (for sprinkling on top)

Product Suggestions:

gluten free flour blend:  Authentic Foods Bette’s Gourmet Featherlight Rice Flour Blend (highly recommend)

instant vanilla pudding:  Jello Instant Vanilla Pudding

egg replacer:  Ener G Egg Replacer

imitation coconut extract:  McCormick’s Imitation Coconut Extract

imitation rum extract:  McCormick’s Imitation Rum Extract

unsweetened coconut milk:  Unsweetened So Delicious Dairy Free Coconut Milk

palm shortening:  Spectrum Palm Shortening

Tip:  Cream of coconut can be found in either the baking aisle of the grocery store or with the mixed drinks (since it is used to make Pina Colada drinks)

Directions:  Preheat oven to 350 degrees.  Mix together bowl #2 (wet ingredients) and bowl #3 (egg replacer) in the bowl of an electric stand mixer (there will still be pineapple lumps).  Gradually add bowl #1 (dry ingredients) and mix until completely combined.  Place baking cup liners in standard size cupcake pan.  Scoop batter with an ice cream scooper into 12 baking cups until about 3/4 full.  Bake at 350 degrees for about 18 to 22 minutes until they turn a deep golden brown and bounce back to the touch.  Cool cupcakes completely before frosting.

Frosting:  Mix ingredients together in the bowl of a stand mixer until smooth and the consistency for piping.  Add more powdered sugar if too thin or more coconut milk (a Tablespoon at a time) if too thick.  Pipe frosting on cooled cupcakes and sprinkle with coconut (if desired).  Store cooled cupcakes in an airtight container in the refrigerator for best texture.

All the Rage Red Velvet Cupcakes – Gluten, Dairy, Egg and Soy Free

Have you been in the mood for something decadent lately but didn’t think you could tempt your taste buds because you have food allergies?  This All the Rage Red Velvet Cupcakes recipe will bring your taste buds back to life.  Say “Hello, Taste Buds!  Nice to meet you again!”

Gluten Free Red Velvet CupcakesAll the Rage Red Velvet Cupcakes-Gluten, Dairy, Egg and Soy Free


1 cup soy/dairy-free margarine

2 cups white sugar

1 drop imitation butter extract

3 teaspoons egg replacer

4 Tablespoons hot water

3  1/4 cups gluten free all purpose flour blend

1/2 teaspoon xanthan gum

5 Tablespoons cocoa powder

2 teaspoons baking soda

1/2 teaspoon sea salt

1 cup Unsweetened So Delicious Dairy Free Coconut Milk

1 teaspoon distilled vinegar

one bottle (or 2 Tablespoons) red food coloring

2 teaspoons pure vanilla extract


6 oz. Plain Greek Style So Delicious Dairy Free Cultured Coconut Milk

1/2 cup soy/dairy-free margarine

drop of imitation butter extract

1 teaspoon pure vanilla extract

10-12 cups powdered sugar


Preheat oven to 350 degrees.  You will need 4 bowls for this recipe.  Start with bowl #1 as below:

Bowl #1:  Use a bowl from your stand mixer for this one.  Cream margarine, imitation butter extract and sugar in this bowl.

Bowl #2:  In a small bowl, whisk egg replacer and hot water until frothy.  Set aside.

Bowl #3:  Measure flour by spooning flour gently out of the bag with a spoon into your measuring cup and scraping off the top.  DO NOT SCOOP flour out of the bag with the measuring cup.  Whisk together dry ingredients (all purpose flour blend, xanthan gum, cocoa, baking soda and salt) in a large bowl.

Bowl #4:  Mix wet ingredients (coconut milk, vinegar, food coloring and vanilla).  Let sit for 5 minutes.

Add egg replacer mixture (bowl #2) to creamed mixture (bowl #1).  Mix well with stand mixer.  Add dry ingredient mixture (bowl #3) and wet ingredients (bowl #4) alternating from dry to wet to bowl #1 until well mixed.

Use an ice cream scooper to scoop batter into about 20-24 cupcake liners in a cupcake pan (filling them about 2/3 full).  Bake at 350 degrees for 18-22 minutes until the tops just start to crack.


In mixer, whip greek cultured coconut milk, margarine, imitation butter extract and vanilla.  Add powdered sugar slowly and whip until frosting is thick enough for piping consistency.  Pipe frosting onto cooled cupcakes.  Eat immediately and store leftovers in the refrigerator in an airtight container for no more than 3 days for maximum freshness.  Let refrigerated cupcake set at room temperature for about 15 minutes before eating or microwave the refrigerated cupcake for 20 seconds to soften.

TIPS:  Here are suggestions on brand names of products that will bring the best success to this recipe:

soy/dairy-free margarine:  Earth Balance Natural Buttery Spread Soy Free (red container)

imitation butter extract:  McCormick Imitation Butter Flavor Extract

egg replacer:  Ener-G Egg Replacer

gluten free all purpose flour blend:  Authentic Foods-Bette’s Gourmet Featherlight Rice Flour Blend (this gives a terrific texture and taste to baked goods-I recommend this very highly!)

unsweetened coconut milk:  Unsweetened So Delicious Dairy Free Coconut Milk (don’t substitute anything for this one.  Make sure it’s “Unsweetened” in the green carton–DO NOT use canned coconut milk)

plain greek style cultured coconut milk:  Plain Greek Style So Delicious Cultured Coconut Milk (greek coconut milk yogurt)  Don’t substitute this either.  This will give an authentic cream cheese taste to the frosting.


I was so thrilled when I found out that I could make a frosting that tasted like REAL cream cheese frosting by using greek coconut milk yogurt!  This really opened up a whole new world for me in baking.  I use the greek yogurt (cultured coconut milk) for substitutions that call for sour cream too (like mashed potatoes and banana bread).