Not all healthy smoothies have to be green. Blueberries mask the green kale in this delicious smoothie.

Well. Last night’s game stunk. I scared the cat with my cries of anguish as I watched the painful 4 hour game, losing to an unranked Virginia Tech. I have to say they played extremely well for an unranked team. And Ohio State made a lot of mistakes. Guess if you have to lose, better to do it at the beginning of the season. But anyway, this is s food blog not sports so I’ll get on with it haha.

Want to know the trick to making the green color from healthy green stuff magically disappear? Apparently all you have to do is add blueberries. Believe it or not there is a full, packed cup of kale in this smoothie and only 1/2 cup of blueberries, yet all you see is this pretty purple smoothie. If you look closely you can see little flecks of green but who gets up close and personal with their smoothie? Drink up and feel good about it.

One year ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Two years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Three years ago: Baked Crazy Feta

BLUEBERRY KALE SMOOTHIE

Makes 1 large or 2 small smoothies

Ingredients:

1 cup packed fresh kale

1/2 frozen banana, sliced

1/2 cup frozen blueberries

1/2 cup frozen mango chunks

1/2 cup vanilla almond milk

1/4 cup plain nonfat Greek yogurt (I used 0% Chobani)

Directions:

1. Combine all ingredients in a blender and process until smooth.

Source: The Spiffy Cookie original

Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…

One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!

I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.

One year ago: Garlic Lover’s Pizza

Three years ago: “Creamed” Berry Cheese Spread

HONEY ALMOND ICE CREAM WITH FUDGE RIPPLE

Makes 1 quart

Ingredients:

ICE CREAM

5 egg yolks

2 cups heavy cream

1 cup almond milk

1/4 cup sugar

1/4 cup honey

1/4 tsp salt

1/2 tsp vanilla extract

1/2 cup chopped toasted almonds

1/2 cup Fudge Ripple (recipe below)

FUDGE RIPPLE

1/2 cup + 2 Tbsp sugar

1/2 cup water

6 Tbsp cocoa powder, sifted

1/4 cup light corn syrup

1/8 tsp salt

1 oz. semisweet chocolate, finely chopped

1/2 tsp vanilla extract

Directions:

1. Make the Ice Cream Custard: In a medium bowl, whisk the egg yolks then set aside.
2. In a medium saucepan, stir together the cream, milk, sugar, honey and salt and place over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.
3. Ladle out a scoop of the hot cream mixture slowly add the cream to the bowl with the egg yolks, whisking constantly. Repeat with another ladle-ful of the cream mixture. Pour the egg yolk mixture back into the saucepan.
4. Using a rubber spatula, stir the mixture constantly over medium heat until it is thickened and coats the back of the spatula (between 170 and 175 degrees F), about 1 to 2 minutes.
5. Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Place the bowl in an ice bath and stir the mixture occasionally until cool. Remove the container from the ice bath, cover and refrigerate until completely chilled, at least 2 hours or overnight.
6. Make the Fudge Ripple: In a small saucepan, whisk together the sugar, water, cocoa, corn syrup and salt. Place the pan over medium-high heat and whisk until the mixture comes to a full simmer. Once the mixture has simmered and the sugar is completely dissolved, remove from heat and add the chopped chocolate. Let sit for 1 minute, then whisk until melted and smooth. Whisk in the vanilla extract. Allow to cool to room temperature, then place in an airtight container in the refrigerator and chill completely before using. (Any leftovers can be kept in an airtight container in the refrigerator for up to 2 weeks and used as ice cream topping.)
7. Churn the Ice Cream: Freeze the ice cream according to the ice cream maker’s instructions, adding the chopped almonds during the last minute of churning. As you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the fudge ripple. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture. Freeze for about 4 hours or overnight.

Source: Adapted slightly from Brown Eyed Baker and Joanne Eats Well With Others.

I bet you’ve had overnight oatmeal and probably slow cooker oatmeal, but have you ever had ice cream oatmeal?

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No you are not going crazy, nor do you need your eyes checked. Now only is this oatmeal made in a slow cooker, I did in fact say “ice cream oatmeal”. While trying to determine what to make with all the ice cream Graeter’s sent me I somehow got the bright idea to use some ice cream in place of the liquid needed to make oatmeal.

I felt like a genius, although I did worry it would be too sweet for the first meal of the day. But guess what? It wasn’t too sweet at all, in fact it wasn’t any sweeter than other oatmeal I’ve made in the past.

The best thing about this recipe is that you can use any flavor ice cream you want, assuming it is a flavor you would care to enjoy for breakfast. I chose Graeter’s Black Cherry Chocolate Chip and with the addition of chopped almonds it was everything I had dreamed of – a creamy oatmeal with a hint of cherry and chocolate flavors and the crunch of almonds. I threw more almonds and dark chocolate chips on top because I couldn’t get enough.

I recently made it again with a strawberry ice cream and topped it with fresh strawberries in the morning before devouring it but a strawberry ice crema topping would work as well. The options are endless! Chose your favorite ice cream and oatmeal toppings and go to town!

Now, if you are like me and don’t have a programable slow cooker (aka only off, low, high warm without timer settings) I have a little trick for you. USE A PLUG TIMER! I know it’s mind blowing and works like a charm.

I also use the timer when I want my slow cooker to kick on later in the day, especially while I am off at work. I forget where I got the idea in the first place but I’ve been using it for years! No need to go buy a fancy one when this works just as well. Of course nowadays people have the options of WiFi enabled smart plugs which you could use too.

Looking for more oatmeal recipes to start your day? Check out this list from fellow bloggers for #NationalOatmealMonth  !

National Oatmeal Month

• • Blueberry Pecan Baked Oatmeal from Kate’s Recipe Box
  • Overnight Maple Oatmeal from Jolene’s Recipe Journal
  • Banana Bread Baked Oatmeal from Cheese Curd In Paradise
  • Low Carb Oatmeal Raisin Cookies from Palatable Pastime
  • Masala Oats from Magical Ingredients
  • Yellow Cake Baked Oatmeal from Karen’s Kitchen Stories
  • Sour Cream & Raisin Oatmeal Squares from Savory Moments
  • Apple Cinnamon Oatmeal from Kathryn’s Kitchen Blog
  • Chocolate Chip Pecan Granola Bars from Family Around the Table
  • Cranberry Orange Baked Oatmeal from Hezzi-D’s Books and Cooks
  • Oatmeal Kiss Cookies from A Little Fish in the Kitchen
  • Mixed Berry Oatmeal Bars from Making Miracles
  • Overnight Slow Cooker Ice Cream Oatmeal from The Spiffy Cookie
  • Leftover Oatmeal Muffins from A Day in the LIfe on the Farm
  • Lavender Blueberry Chia Seed Oatmeal from Our Sutton Place

Post updated 1/18/21, last two photos above are the originals.

One year ago: Cashew Chicken Lettuce Wraps

Two years ago: Chicken Alfredo Biscuit Casserole

OVERNIGHT, SLOW COOKER ICE CREAM OATMEAL

Print

Yield: 6 servings Prep Time: 5 Minutes Cooking Time: 9 Hours 30 Minutes 9 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups old fashioned rolled oats
• 1 pint ice cream, thawed
• 2 cups milk or unsweetened vanilla almond milk
• 2 cups water
• 1/4 tsp salt
• Optional toppings: chopped nuts, dried fruit, chocolate, syrup

Directions

1. Coat inside of large slow cooker (I used a 6 quart) with cooking spray. Add all ingredients except optional toppings to slow cooker. Stir, cover and set on high for 1.5 hours.
2. Stir, cover and turn off heat. Let sit in crock pot for 8 hours with it turned off*. The heat will continue to cook as the crock pot cools down.
3. In the morning, warm up and serve with additional toppings, if desired.
4. Store leftovers in refrigerator. Freezes well.

Notes

*Technically, once food drops below 135F it should be refrigerated within 6 hours. I have not used a probe to monitor when the oatmeal drops below 135F so I may be pushing it by saying 8 hours. Just a food safety tip.

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Mix together this cherry vanilla almond overnight oatmeal tonight to enjoy in the morning. It’s the perfect weekday breakfast and can be easily modified.

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If you’ve been reading my blog for any length of time, you’ve heard me say many times how difficult it is for my to devote more than 1 minute to the preparation of breakfast on weekday mornings. I just don’t want to wake up any earlier than I already do, and as a result most warm breakfast recipes I post were made on the weekend, in a slow cooker overnight, or for dinner.

Thankfully, there are more options than a bowl of cereal every morning, such as this single serving oatmeal in a jar.

The great thing about this oatmeal is that it can be made a couple days in advance and can be mixed with any fruit or nuts on hand. I know plenty of people are rolling in berries from picking throughout the summer and this would be a great way to use some.

The rest of the ingredients are staples I have stocked all the time (although I acknowledge not everyone has ground flaxseed). In the morning the jar can be snatched for an on-the-go option or pop in the microwave to enjoy warm at home. Or while we’re at it, nuke it and then take it to go!

The best thing is how easy it is to adapt this recipe to what you have on hand or your preferences. Try a banana chia overnight oats version, add chocolate, use different nuts, make it dairy free – just follow the same ratios and the possibilities are endless.

Looking for more prepared and quick oatmeal breakfast options? I have a whole post on how to make variations of homemade instant oatmeal packets.

Post updated 7/18/22, photo above is the original.

Two years ago: Jalapeno Cheddar Hummus with Homemade Pita Chips

CHERRY VANILLA ALMOND OVERNIGHT OATMEAL

Print

Yield: 1 serving Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/3 cup quick cooking oats
• 1/3 cup plain or vanilla nonfat Greek yogurt
• 1/3 cup unsweetened almond milk (or preferred milk)
• 1 tsp ground flaxseed
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch salt
• 1 Tbsp honey
• 6 cherries, pitted and chopped
• 2 Tbsp slivered or chopped almonds

Directions

1. Mix all ingredient in a small bowl. Cover bowl, or transfer to an 8 oz. jar with a lid. Refrigerate at least overnight or up to 3 days.
2. Enjoy the next morning cold, or heat in microwave.

Source: Adapted slightly from Sumptuous Spoonfuls.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Remember when I made white chocolate cookie dough fondue? It was amazing yet sinful. But if you’re looking for a lighter version I’ve also got you covered!

My cousin’s shower the day before her wedding had a spa theme. We put on face masks, make our own lip gloss, and enjoyed veggie dip cups and fruit skewers with dip. But of course no event is complete without dessert! Since I was in charge of the edible portion of the event, I naturally had a difficult time narrowing down my options. In the end I decided upon recreating the white chocolate cookie dough fondue I shared recently, continuing the dip theme for the day. But this time I made it with a healthier spin so as to not bust anyone out of their dresses the next day!

For starters, the cookie doughs contain zero butter. Instead I used coconut oil and then added a little butter extract so that no one would miss that buttery taste necessary for cookie dough. Then I cut back on the caloric intake of sugar by substituting the regular sugar for the only zero-calorie sugar sweetener I have ever liked (Swerve). However, I did keep the regular brown sugar and peanut butter – couldn’t bring myself to modify those. Then I used white whole wheat flour and finally almond milk instead of regular milk.

Then there is the fondue. Last time I made it with store-bought sweetened condensed milk. This time I made my own out of almond milk and honey. I also used dark chocolate for half the chocolate and again substituted the butter for coconut oil, as in the cookie dough. Wait, I forgot to tell you the best part. I didn’t use just any honey, but CHOCOLATE honey. I bet you have never heard of that before, have you? It just so happens my family runs their very own honey company called Winter Park Honey and they sell it! My aunt and uncle gave me some to use since they know how much I love to bake and thought this fondue was a great way to use it, especially since I was going to be able to share my creation with them in person!

One year ago: Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce

HEALTHIER COOKIE DOUGH FONDUE

Makes approximately 2 dozen balls of each cookie dough and 2 cups fondue

Ingredients:

CHOCOLATE CHIP COOKIE DOUGH

1/2 cup coconut oil

1/4 cup favorite sugar substitute (I used Swerve)

1/2 cup packed brown sugar

1/2 tsp vanilla extract

1/4 tsp butter extract

1-1/4 cup white whole wheat flour (heat treated*)

1/4 tsp salt

2-4 Tbsp plain, unsweetened almond milk

1/2 cup mini semisweet chocolate chips

PEANUT BUTTER REESES COOKIE DOUGH

1/4 cup coconut oil

1/4 cup creamy peanut butter

1/4 cup favorite sugar substitute (I used Swerve)

1/2 cup packed brown sugar

1/2 tsp vanilla extract

1/4 tsp butter extract

1-1/4 cup white whole wheat flour (heat treated*)

1/4 tsp salt

2-4 Tbsp plain, unsweetened almond milk

1/2 cup mini Reese’s pieces

FONDUE

2 cups plain, unsweetened almond milk

1/4 cup Winter Park chocolate honey

1/2 cup semisweet chocolate chips

1/2 cup dark chocolate chips

2 Tbsp coconut oil

1 tsp vanilla extract

1/2 tsp salt

Directions:

1. In a large bowl, beat coconut oil and sugars (and peanut butter for peanut butter dough) with an electric mixer on medium speed until light and fluffy. Mix in vanilla and butter extract. Stir in flour and salt and mix on low speed until incorporated. Add almond milk one tablespoon at a time until the dough starts to come together. Stir in chocolate chips (omit for peanut butter dough, unless preferred).
2. Roll dough into balls and enjoy immediately with fondue or store in an airtight container in the refrigerator for up to 3 days.
3. For the fondue, in a small saucepan over medium-high heat, bring the almond milk to a boil, about 5 minutes. Whisk regularly to prevent burning.
4. Reduce the heat and bring to a simmer. Add honey and whisk until completely dissolved. Then stir occasionally while allowing to simmer for 30-45 minutes, or until the liquid is reduced by half.
5. Add the remaining ingredients and melt together over medium heat, stirring constantly until melted.
6. Serve warm or at room temperature. Dip with cookie dough, or fruit, cake, etc. Store in an airtight container in refrigerator for up to 2 weeks.

Source: Cookie dough adapted from The Cookie Dough Lover’s Cookbook. Fondue adapted from Cookies & Cups.

*Raw eggs are not the only possible source of bacterial contamination, raw flour is also a culprit. Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

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But anywho, let’s focus on this smoothie and it’s demise. Sometimes I do dumb things such a moving my patio furniture around for better lighting while a cup full of smoothie sits on it. And then I watch as it teeters over and crashes onto the ground. As a result I am down 1 glass and had to remake the smoothie. Wiping away all that smoothie was such a horrible waste too because it’s quite good. Even though I love pears I usually don’t reach for pear flavored things. This smoothie is an exception as the addition of cardamon and ginger really give it an unique flavor. And no I did not make this with rancid yogurt :-P.

Two years ago: Breakfast Burrito

SPICED PEAR SMOOTHIE

Serves 1

Ingredients:

1 pear, chopped (I left the skin on mine but you can peel if desired)

1/4 cup nonfat vanilla yogurt (I used 0% vanilla Chobani)

1/4 cup plain almond milk

1/4 tsp ginger

1/8 tsp cardamon

1/4 cup ice

Directions:

1. In a blender, combine all ingredients and blend until smooth. Enjoy with a toasted English muffin and Nutella!

Source: Adapted slightly from Fitness, January 2013.

This baked pumpkin oatmeal is the perfect single serving breakfast option, baked in it’s own individual cup. Serve it topped with maple syrup and nuts or seeds.

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Before we put the sole purpose of  a chair to the test at the Thanksgiving dinner table, let’s eat breakfast! This baked oatmeal is the perfect treat for Thanksgiving morning before diving into the days cooking.

If you are not the one cooking, be super nice and make this for the cook and then they will be thankful for you ;-). Ulterior motives, anyone?

Oatmeal is honestly one of my favorite breakfasts, so I enjoy finding seasonal options to change things up a bit.

While this is good enough for a holiday breakfast, I find it is delicious all season long. You could even prep this the night before and bake it in the morning. Don’t like pumpkin? Try it with apples instead.

This oatmeal is for one serving, but can easily be doubled or quadrupled for a larger group. Either bake it in multiple dishes or one big casserole. Just be aware that the cooking time may vary in the case of the latter.

When you are ready to dive in, feel free to get a little crazy with your toppings. I have used peanut butter, vanilla Greek yogurt, maple syrup, pecans, and pepitas. Mix and match – Yummy!

INDIVIDUAL BAKED PUMPKIN OATMEAL

Print

Yield: 1 serving Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup rolled oats
• 1 tsp brown sugar
• Dash of ginger and nutmeg
• 1/2 tsp cinnamon
• Pinch salt
• 1/2 cup pumpkin puree
• 3/4 cup milk
• 1 Tbsp dried cranberries
• Favorite oatmeal toppings

Directions

1. Preheat oven to 375 degrees. In a 4-cup oven proof dish mix all ingredients (except for the toppings) together and spread out in to an even layer.
2. Bake oatmeal for 25-30 minutes or until oatmeal is set. Remove from oven and top with your favorite toppings. Serve.

Source: Adapted slightly from Steph’s Bite by Bite.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 11/23/21, photo above is the original.

Since I have never had spaghetti squash before, I decided I should try out her recipe. It involves a white cheddar cheese sauce inspired by Annie’s White Cheddar Mac ‘n Cheese, which meant it had to be good!

Upon my first bite, I was first surprised by the little bit of crunch that the squash still had despite being fully cooked – but I liked it! And the white cheddar sauce was so good I would love to pour it all over every pasta dish I make in the future. Thanks Laura for great first experience with spaghetti squash!

SPAGHETTI SQUASH WITH WHITE CHEDDAR CHEESE SAUCE

Serves 4

Ingredients:

SQUASH

1 large spaghetti squash

1 tomato, diced

1/2 red onion, chopped

Salt and pepper, to taste

WHITE CHEDDAR CHEESE SAUCE

2 Tbsp unsalted butter

2 Tbsp whole-wheat flour (regular all-purpose works too)

1/4 tsp salt

1 cup plain almond milk

Dash white pepper (black pepper is fine if you don’t have white)

1 cup shredded white sharp cheddar cheese

1/4 cup shredded Asiago cheese, plus more for topping

Directions:

1. Preheat oven to 375 degrees. Cut the spaghetti squash in half (lengthwise) with a heavy duty kitchen knife. Once open, use a spoon to scrape away the seeds and stringy bits, until the inside is clean. Bake rind side up about 30 to 40 minutes in about 2 tablespoons water.
2. Meanwhile, melt butter in sauce pan over low heat. Using a whisk blend in flour, salt and dash white pepper. Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Remove sauce immediately upon bubbling and add cheese. Mix, cover, and set aside.
3. Check to see if the squash is cooked by sticking a knife into it. The knife should slide in easily. Flip the squash over with a spatula so that the cut side is facing up. Using a dinner fork, scrape the flesh of the squash, moving gently around the shell fluffing up the strands of squash. Transfer to a large bowl.
4. Fold in the tomato, red onion, salt, pepper and cheese sauce until mixed. Serve immediately with freshly grated Asiago cheese.

Source: Adapted slightly from A Healthy Jalapeno.

What prompted me to attempt baking these was the fact that I had problems with them super-sticking to the pan when cooking the traditional way for pancakes. I have been known to bake pancakes in the past and they have always been a success so I was very pleased when this recipe also cooperated. They turned out to have slightly crispy edges with moist, but not under-done, centers. And the flavors of almond and banana together were a big hit for my taste buds.

These pancakes are also pretty filling and could serve two people. Or one really hungry person (like me).

Also from Without Adornment, I would love to try the Strawberry Cheesecake Raw Vegan Cake Pops.

BAKED BANANA ALMOND PANCAKES

Serves 2

Ingredients:

1 banana, sliced

1 tsp egg replacer with 1 Tbsp + 1 tsp almond milk, mixed until frothy

2 Tbsp water

1 tsp vanilla extract

1/2 cup almond flour

1/4 tsp baking soda

1 Tbsp tapioca starch

Pinch salt

Directions:

1. Preheat oven to 375 degrees. Coat 4 holes in a muffin-top pan with non-stick cooking spray, set aside.
2. In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
3. Add the dry ingredients and blend until well mixed.
4. Divide batter equally into the four pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan.
5. Top with fruit and enjoy.

Source: Adapted from Without Adornment.

You’ll never guess that these chocolate almond cupcakes are both gluten-free and vegan! Topped with a real raspberry almond butter frosting.

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It’s Secret Recipe Club time! This month I was assigned to Melissa’s blog, Smells Like Brownies. Originally I wanted to try her cake in a cup, because I have never tried that before, but then this recipe captured my eye because the name reminded me of one of the flavors served at the local frozen custard in Rochester, NY where I grew up – Abbott’s Frozen Custard‘s Chocolate Almond.

That particular flavor is my dad’s favorite, but unfortunately I cannot share these cupcakes with him due to being 6 hours away by car. However I know that he would’ve enjoyed them, especially with the raspberries mixed into the frosting (we are both huge fans of berries).

Speaking of the frosting, that makes it taste like another of my favorite flavors from Graeter’s – black raspberry chip! Not the same berry, but close enough in cupcake form.

Fun fact, this recipe both gluten free and vegan! Sure enough, in addition to the lack of gluten flour there is no dairy or egg in these cupcakes. Initially, I was so confused when there were no eggs listed as an ingredient for the batter. Once I realized, I decided to follow through and swap the butter in the frosting for margarine to seal the deal.

Even though I am not gluten-intolerant or vegan, and did not bake these for the usual suspects in my life who are, I still enjoy playing around with gluten-free and/or vegan recipes from time to time.

Unfortunately I was unable to locate an almond blend of gluten-free all-purpose flour called for in the original recipe, so I subbed 1/4 cup of the gluten-free flour I use regularly (Bob’s Red Mill) for almond meal because I didn’t want to miss out on any of the almond flavor captured in this cupcake.

I was surprised by how I would have not been able to detect that these were gluten-free had I not make them. Totally delicious cupcakes and they also surprised other people, both who require gluten-free and those who do not.

Next, I would love to try Melissa’s feta alfredo recipe.

GLUTEN-FREE CHOCOLATE ALMOND CUPCAKES WITH RASPBERRY ALMOND BUTTER FROSTING

Print

Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup unflavored almond milk
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 Tbsp apple cider vinegar
• 1 Tbsp vanilla extract
• 1/2 tsp almond extract
• 1-1/4 cups gluten free all-purpose baking flour
• 1/4 cup almond meal/flour
• 3/4 tsp xanthan gum
• 1/2 cup Dutch-process cocoa powder
• 1 tsp baking soda
• 3/4 tsp salt

FROSTING

• 1/4 cup margarine*, room temperature
• 1/4 cup + 2 Tbsp almond butter
• 1/8 tsp salt
• 3 oz. fresh or frozen raspberries, pureed**, plus extra for garnish
• 1-1/2 - 2 cups powdered sugar, sifted
• Sliced almonds, for garnish (optional)

Directions

1. Preheat oven to 350 degrees. Line a cupcake tray with paper liners.
2. In a mixer bowl, stir together almond milk, oil, sugar, cider vinegar, and flavorings.
3. Sift the dry ingredients together into a separate bowl. Whisk to combine. Stir the dry ingredients into the wet ingredients. Beat for at least 2 minutes, until all clumps are gone.
4. Spoon the batter into prepared cupcake tray, filling each cup about 3/4 full. Drop the cupcake tray onto the counter several times from a height of about 3 inches, to help smooth the tops of the batter and release any latent air bubbles.
5. Bake for 22–25 minutes, or until the cupcake slowly springs back when pressed with a finger. Cool completely before frosting.
6. To make the frosting, cream margarine, almond butter, and salt in a mixer bowl. Scrape the sides of the bowl at least twice.
7. Add 1 cup sifted confectioner’s sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining confectioner’s sugar, 1 cup at a time, alternating with additional raspberry puree, if desired. When the frosting is not runny, but still a bit thick, but has reached the desired flavor/sweetness, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then Pipe or spread frosting on cool cupcakes. Garnish with sliced almonds if desired.

Notes

*Or preferred butter substitute. **I did not run the puree through a fine mesh sieve a the original recipe called for because seeds don't bother me. But do so if you desire.

Source: Adapted slightly from Smells Like Brownies.

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Post updated 12/8/2022, photos above and below are the originals.