Gluten Free Mini Lemon Lava Cakes Food

LEMON LAVA CAKE

Steps:

• Preheat the oven to 425°F. Spray 6 - 6-ounce ramekins with nonstick spray. Set them on a baking sheet.
• In a medium-sized heat-safe bowl, microwave the white baking chips and cubed butter for 1 minute. Stir well, and continue microwaving in 15-second intervals and stirring until the mixture is smooth.
• Stir in the flour, sugar, lemon curd, lemon zest and vanilla extract. Stir just until combined.
• Add the eggs and egg yolks, stir until well incorporated.
• Evenly divide the cake batter between the ramekins, and fill the ramekins ⅔ full.
• Bake for 20-25 minutes. The tops should be browned and spring back when touched. (In my oven, it took the full 25 minutes)
• Allow the cakes to rest for 5 minutes.
• Carefully run a knife tip around the ramekins' sides to ensure the cake is not sticking. Place a saucer on top of the ramekin and flip the ramekin over. Allow the dish to rest for just a minute and slowly remove the ramekin.
• Dust with powdered sugar if desired.

MOLTEN LAVA CAKES - GLUTEN FREE

Steps:

• Preheat over to 400.
• Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
• Melt the chocolate and butter.
• Whisk together the eggs, sugar and salt.
• Mix these all the above mentioned together.
• Add the flour, whisk till combined (do not over-whisk).
• Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
• Take out of oven and let sit for 10 more minutes.
• Enjoy!
• You can dust them with icing sugar and serve with icecream and your favorite berries.
• I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
• These microwave well the next day!

GLUTEN-FREE MINI LEMON LAVA CAKES

Steps:

• Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
• In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
• Add remaining baking powder and mix well. Sift flour.
• In another bowl, mix butter, remaining milk and sugars until well blended.
• Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
• Whisk in flour mixture, and beat until smooth.
• Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
• Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
• Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
• Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
• Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
• Spread frosting over cakes, and garnish with half a lemon slice.

MOLTEN LAVA CAKES

Steps:

• Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
• Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
• Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

GLUTEN FREE FAIRY CAKES

Steps:

• make sure you have 12 paper cases handy.
• Preheat oven to 200 degrees.
• Cream together margarine and sugar until light and fluffy.
• Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
• Half fill paper cases standing on baking tray.
• Bake for 10-12 minutes.
• When cold, decorate the top with jam or icing or just icing sugar, if desired.

MINI CHOCOLATE LAVA CAKES

Steps:

• Preheat oven to 350.
• In large bowl, combine the flour, sugar, 3 T. cocoa, baking powder, and salt. In small bowl, combine the milk, butter, and vanilla. Stir mixture into dry ingredients until just combined. Fold in pecans. Spoon mixture into 6 greased custard cups.
• Combine brown sugar and 3 T. cocoa. Sprinkle over batter. Pour 2 T. hot water over each cup. Place cups on baking sheet.
• Bake for 30 minute or until toothpick comes out clean. Cool for 15 minute.
• Remove cakes upside-down onto serving plates. Garnish with whipped cream. Serve warm.

MINI FLOURLESS ORANGE AND ALMOND CAKES (GLUTEN-FREE)

Steps:

• Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
• Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
• Add the egg and beat until well combined.
• In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
• Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
• Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
• Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
• Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
• To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
• Spread a small spoonful of icing over each cake and decorate with orange zest if desired.

MINI BLUEBERRY BUNDT CAKES

Steps:

• In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
• Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
• NOTE: If using frozen blueberries, do not thaw before adding to batter.