Fall treats: Cup4Cup Carrot Cake Whoopie Pies and Baked Pumpkin Donuts With Maple Glaze

Posted: Updated:
By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland
By Catherine Holland By Catherine Holland

PHOENIX -- Converting your favorite recipes to make them gluten-free can be difficult because the most common replacements for flour are not cup for cup.

Not only does Cup4Cup convert exactly, hence the name, it also has the taste and texture of traditional flour.

"We want you to feel like there's no sacrifice just because  you have a gluten sensitivity," Chef Lena Kwak told 3TV's Tess Rafols.

Ingredients for Carrot Cake Whoopie PiesFor the Cakes:
3 cups Wholesome Cup4Cup Flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
2 cups firmly packed dark brown sugar
1 cup canola oil
3 cups freshly grated carrots
2 large eggs
1 teaspoon pure vanilla extract

For the Cream Cheese Frosting
2 sticks (1/2 pound) unsalted butter, softened
16 ounces cream cheese, softened
1 tablespoon vanilla extract
2 cups powdered sugar

Instructions for Carrot Cake Whoopie Pies
Preheat oven to 350°F.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.

In a separate large bowl, whisk together brown sugar and oil until well combined, breaking up any large lumps. Add in grated carrots and whisk to combine. Add in the eggs and vanilla; stir. Add in the flour mixture and whisk to fully incorporate, it should be very thick and sticky.

Using a small ice cream scoop with about a 1 to 1.5 inch diameter, scoop the dough onto prepared baking sheets, about 1 inch apart. Using light pressure, press down on the scooped dough with the palm of your hand to flatten the dough. Bake trays until the cakes are just starting to crack on top and a toothpick inserted into the center of each cake comes out clean, about 15 minutes. Let cakes cool completely on trays.

While cakes are cooling, make the frosting. In a stand mixer, beat butter and cream cheese together on medium-high until light, about 5 minutes. On low, beat in vanilla extract, then beat in powdered sugar until well combined. Beat mixture on high until light and fluffy, about 3 minutes. Transfer the frosting into a piping bag.

To fill the whoopie pies, place one cake flat-side up and pipe the desired amount of frosting on to it. Then, sandwich another cake on top of it. Repeat this with the rest of the cakes.

Eat immediately or store covered in the refrigerator for up to one day.

Makes about 2 dozen.

Ingredients for Baked Pumpkin Donuts with Maple Glaze
2 cups (280 g) Cup4Cup flour
¼ cup (50 g) granulated sugar
½ cup (110 g) brown sugar, packed
2 teaspoons (6 g) baking powder
¼ teaspoon (1.5 g) baking soda
½ teaspoon (2 g) kosher salt
1 ½ teaspoon (3 g) pumpkin pie spice
½ teaspoon (1 g) ground cinnamon
1 cup (228 g) canned pumpkin puree
1/3 cup (80 g) milk
2 large eggs, at room temperature
¼ cup + 2 tablespoons (82 g) coconut oil, melted
1 teaspoon (5 g) vanilla extract

For glaze
¼ cup (55 g) butter
¼ cup (75 g) maple syrup
1 2/3 cups (153 g) powdered sugar

Instructions for Baked Pumpkin Donuts with Maple Glaze
Preheat oven to 325°F. Spray a donut pan with cooking spray.

In a bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.

In a separate bowl, whisk together the pumpkin puree, milk, eggs, coconut oil and vanilla. Add the flour mixture to the bowl and stir until it is just moistened; the batter will be lumpy.

Transfer the batter into a pastry bag. Pipe the batter into the donut pan, filling each about half way full with batter.

Bake for 12-15 minutes or until donuts spring back when touched.

Cool donuts in pan for 5 minutes and then remove from pan and cool on wire rack.

While donuts are cooling, make the maple glaze. Melt the butter and whisk in the maple syrup. Gradually whisk in the powdered sugar. The glaze should be thick yet still pourable.

To glaze donuts, dip each one into the glaze and return to the cooling rack. Let glaze set before serving.

TIP: After glazing donuts, top each with festive sprinkles or chopped nuts.

Cup4Cup gluten-free flour is available in approximately 100 locations in the Phoenix area, including Sprouts Farmers Market, Williams-Sonoma, Whole Foods, Sur La Table and Albertsons.

For more information about Cup4Cup, check out www.cup4cup.com.