These delicious and decadent cupcakes are a combination of our best version of cannoli cream filling along with an orange zest & vanilla gluten-free cupcake, topped with chocolate ganache, cannoli cream, sliced almonds & citron. Anyone saying gluten-free is flat & tasteless hasn't tasted these. The taste is amazing...and they are easy to make. If you're a cannoli fan, you will love these cupcakes.😋 😋
Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️
2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt, pink Himalayan
3/4 cup unsalted butter, room temperature
2 cups granulated sugar
2 tsp vanilla extract
2 Tablespoons orange zest
1/3 cup fresh orange juice
1 cup sour cream (we use Daisy)
4 large eggs
1/4 cup canola oil
2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
Powdered sugar for topping
Preheat oven to 350ºF.
In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
Add 1 egg at a time then mix in vanilla.
On low speed, mix in orange zest then slowly add orange juice and the oil until well blended.
Slowly mix in 1/2 cup at a time, the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
Add the flour-coated cranberries and gently fold them into the batter.
Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
Pour batter into bundt pan and bake 50-65 minutes depending on your oven. Test with a toothpick. Toothpick should come out clean.
Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
Sprinkle with sifted powdered sugar when completely cooled.
Serve and enjoy!
Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.
Panna Cotta is one of those special desserts we have been serving at dinner parties for several years. It tastes heavenly, is refreshing, incredibly smooth and creamy, not too sweet, naturally gluten-free, and loved by everyone who has ever eaten it. Preparing it the day before makes this recipe so easy. Your family and guests will love it.
2 tsp (1 packet) unflavored gelatin powder
3 Tablespoons cold water
3 cups heavy cream
2 cups plain whole-milk yogurt
1½ tsp pure vanilla extract
1 vanilla bean
3/4 cup sugar
8 cups sliced fresh strawberries or raspberries
5 Tablespoons balsamic vinegar glaze
2 Tablespoons sugar
1/2 tsp ground black pepper
freshly grated lemon zest, for garnish
In a small bowl sprinkle the gelatin over 3 Tablespoons of cold water.
Stir and set aside for 10 minutes to allow gelatin to dissolve.
In the meantime, in a medium bowl whisk together 1½ cups of heavy cream, yogurt & vanilla extract.
Split the vanilla bean and use the tip of a knife to scrape the seeds into the cream.
Heat the remaining 1½cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Remove from heat & add the softened gelatin to the hot cream and stir to dissolve.
Pour the hot cream/gelatin mixture into the cold cream/yogurt mixture and stir to combine.
Place the empty ramekins on a baking sheet. Pour into 8 (6-8 oz) ramekins or custard cups. Refrigerate uncovered until cold, about 1 hour. When the Panna Cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
30 minutes to 1 hr before serving, combine the fresh strawberries or raspberries, balsamic vinegar glaze, sugar & pepper. Set aside at room temperature.
When ready to serve, surround the Panna Cotta with the fruit/balsamic mixture then dust with freshly grated lemon zest on top & serve.
Note: This recipe has been adapted from Ina Garten.