Cream Cheese Frosting*
½ cup Butter, softened
1 – 8 oz Philadelphia Cream Cheese, softened
1 cups sifted powdered sugar (approximately 1 lb)
1 ½ tsp gluten free vanilla
In mixing bowl, cream butter until light and fluffy add softened cream cheese a couple tablespoons at a time until all is well blended. Add 1 cup sifted powdered sugar to butter/cream cheese mixture. Mix well. Add vanilla. Start adding remainder of sifted powdered sugar one cup at a time. Until all is combine and you have your desired consistency of your frosting.
Vegan Buttercream Frosting
1 lb non dairy butter (I use Earth Balance)
3 lbs sifted powdered sugar
3-4 TBSP Coconut milk
Put non dairy butter in mixing bowl. Beat until smooth and creamy. Slowly add half of sifted powdered sugar,
then add vanilla and milk. Mix well. Add remaining sifted powdered sugar. Beat until smooth.
GF/DF Pumpkin Bread/Cake
3 cups Organic Cane Sugar
1 cup oil ( I use 1/2 cup Canola Oil-1/2 cup extra virgin olive oil)
4 Large Eggs
3 1/3 cups Auntie's GF All-purpose Flour(lightly sifted)
1 1/2 tsp Organic Ground Cinnamon
1 1/2 tsp Organic Ground Nutmeg
1/4 tsp Organic Ground Cloves
2/3 cup water
16 oz. 100% Pumpkin Puree
In medium mixing bowl add all dry ingredients set aside.
In large mix bowl beat sugar and oil together until fluffy. Add eggs beat until well blended.
Mix dry ingredients alternating with water (begin and end with drys) mix on medium speed until all dries are incorporated nicely. Do not over mix. Add pumpkin. Blend just until combined completely. Best if batter sits for a couple hours for spices to marry.
Bake at 350 degrees. Muffins/Cupcakes will take 35 minutes to bake, bread 50-55 minutes or until tooth pick comes out clean and is a rich golden brown. Let cook 5 minutes remove from pan
If making a pumpkin roll bake for 25-35 minutes. You will not need this entire recipe for one pumpkin roll. Remove from pan onto a cheese cloth dusted with powdered sugar. Roll gently let cool.
Batter may be made a couple weeks in advance!