Today’s Chocolate Monday comes to us from the Fabulous Sandi Gaertner, the brains and beauty behind Fearless Dining. We have been online friends for a long time and finally got the chance to meet in person this summer at IFBC in Sacramento. What a delight she is! Take one look at her headshot and you’ll know just what I mean – as sweet as she looks!
And she also has a wicked sweet tooth which made her the perfect choice to choose a recipe to share with you on Chocolate Monday! Her whole family is gluten-free (at least two of them are celiac) so you know that every recipe on her blog is safe for everyone to enjoy. I also love that she calls herself a “nutrition ninja” much to her kid’s dismay, LOL.
Because she is a mom to two darling kids, her goal is to share foods that are mostly quick and easy to make and all of them kid-friendly. And they are so good that you’ll never guess they are gluten-free! If you need gluten-free foods for your family, this is a site you need to follow. 🙂
When I was searching through Sandi’s site, there were so many recipes that caught my eye, like Gluten Free Chocolate Brownie S’mores Tarts, Gluten Free Fudgey Chocolate Kumquat Brownies, Gluten Free Chocolate Mint Crinkle Cookies, and the amazing Gluten Free Acorn Squash Caramel White Chocolate Cookies! But this one stopped me in my tracks. Is there anything that screams fall more than pumpkin? And when you combine it with peanut buttery crunchy goodness of Butterfinger crumbles and the chocolate in them, it is a match made in heaven!
When Sandi saw the bags of the Butterfinger Baking Bits at her local grocery store (yes, they are gluten-free!) her mind started spinning with ideas. She had a pumpkin cupcake in mind already and then the bits found their way into her kitchen and these beautiful cupcakes are the result – that is some serious talent folks!
When she mentioned her idea to her kids, they were appalled – there was NO WAY that pumpkin and Butterfingers would go together. They were absolutely certain they would be horrible. Kids never like anything new. But guess what? They had to take back their statements because the cupcakes were SO good and they were inhaling them! ROFL
If you want some other recipes with a Butterfinger theme, be sure to check out Sandi’s Gluten Free Butterfinger Cheesecake Brownie Bars and Gluten Free Butterfinger Shortbread Bars. You can be sure that both of those are on my short list to make soon!
And if you live in the San Francisco Bay Area or will be traveling here soon, be sure to check out Sandi’s comprehensive list of over 650 restaurants that have safe gluten handling practices! It works well on mobile devices so you can use it on the go.
So, without further ado, here are Sandi’s amazing cupcakes, perfect for Halloween or an easy to transport sweet treat for Thanksgiving!!
- 1-1/2 cups Bob's Red Mill 1-to-1 Gluten Free Baking Mix*
- 1 cup almond flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/4 cup melted coconut oil
- 2/3 cup Butterfinger Bits, plus extra for sprinkling on top of frosting
- 1 stick butter soft and room temperature
- 2-1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract or vanilla paste
- 1 tablespoon water
- Please head over to Sandi's post for the directions for this recipe - link below the recipe box.
- *If your gluten-free flour blend doesn't have xanthan gum in it, add 1 tsp to the dry ingredients. You can also use all-purpose flour if you don't need to be gluten-free.
For the recipe directions please click over to Sandi’s post and be sure to say Hi to her for me!! 🙂
To learn more about Sandi, follow her food adventures and discover her delicious recipes, make sure you visit Fearless Dining and subscribe so you don’t miss any posting!
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