Gluten-Free Makeovers (95 page)

Using a ruler, score the sheet of dough into thirds both lengthwise and crosswise so you have nine 3 × 4-inch rectangles. Brush the egg wash over the dough. Place a heaping tablespoon of the raspberry filling onto the center of each rectangle. Gently place the second sheet over the top and press the edges around the preserves to seal the dough on all sides. Cut the dough evenly into the nine rectangles, making sure the preserves are in the center of each tart. Press the tines of a fork around the edges of each rectangle for decoration.

Use a spatula to gently place each tart onto the prepared pans. Prick the top of each tart to release steam. Brush the tops with remaining egg wash.

Bake for 25 to 30 minutes, until golden brown. Remove from the oven and cool on the pans.

Make the glaze: Combine the confectioners’ sugar, water, and vanilla in a small bowl. Drizzle the glaze over the tarts and serve.

This traditional frosting turns any chocolate cake into a yummy German Chocolate dessert. Leftovers will keep in the refrigerator for up to a week.

In a large saucepan, combine the confectioners’ sugar, cornstarch, and salt. Stir in the cream and egg yolks and mix until smooth. Cook over medium heat, stirring continuously until the mixture begins to boil and thicken. Lower the heat and simmer for 1 to 2 minutes, stirring constantly. Remove from the heat and fold in the coconut, vanilla, and pecans. Cool before frosting the cupcakes or cake. After frosting the cupcakes, chill until the frosting hardens slightly.

Beat together the cream cheese and butter in a mixing bowl until smooth. Add 4 cups of the confectioners’ sugar and vanilla and beat until fluffy, scraping the side of the bowl occasionally. Add additional confectioners’ sugar until desired consistency is reached. Spread the cream cheese frosting on the top and sides of a cake. Decorate as desired.

Avoiding Dairy?
Replace the cream cheese with tofu cream cheese and use non-dairy buttery spread instead of butter.

Mix and match your cupcake creations using this simple, decadent chocolate buttercream. Flavor the cupcakes or the frosting with orange or other extract to vary the presentation and tasty treats.

In a medium saucepan over medium heat, melt the butter. Stir in the confectioners’ sugar, cocoa powder, milk, and vanilla. Remove from the heat and whisk until blended and smooth. Add additional sugar or milk, if needed, to reach the desired consistency.

Frost the cooled cupcakes or cake and store in a cool place or refrigerate. Store leftover frosting in the refrigerator. Bring to room temperature before using.

Filled with raspberry jam and luscious cream cheese frosting, these cupcakes can turn the most ordinary occasion into a celebratory event. This simple technique of filling and frosting can be used to jazz-up any cupcakes or muffins.

Beat the cream cheese until fluffy. Add the confectioners’ sugar and beat to combine. Fold in the jam and add the food coloring, if using. Spoon half the filling into a pastry bag fitted with a medium star or round tip. Use a paring knife or cupcake corer to scoop out a small amount of cupcake from the center without cutting through to the bottom of the cupcake. Pipe the filling into each cupcake and over the top of the cupcake or frost with the remaining mixture. Top each with a raspberry, if desired.