I know, I know, I’m on a cupcake kick. Cupcakes and cookies are what I bake. They’re what I’m good at baking. Deal with it. These are good.
You may be wondering why I made gluten free cupcakes for my son’s birthday. The grandparents all decided to visit this weekend. It was a pleasant and welcome surprise. My stepmom was diagnosed as celiac this year. Since my son also has a peanut allergy, I had some constraints in making these, but it wasn’t as hard as you’d think (mostly because other nuts aren’t off limits).
The chocolate cupcakes are a mix. I’ll get that secret out right now. It’s Bob’s Red Mill chocolate cake mix, and the cupcakes are good and moist. The vanilla cupcakes are from The Gluten Free Goddess. If you eat gluten free and aren’t checking out her recipes, you’re missing out. These cupcakes were GOOD. Of course I made a couple modifications. I didn’t have brown rice flour, so I used almond flour, and I didn’t have tapioca starch, so I used cornstarch. But, OMG. YUM.
The almond butter icing started as a recipe, and I modified it. It was a peanut butter icing, and I subbed in almond butter for the peanut butter.
2/3 c. almond butter
3 c. powdered sugar
1/4 c. milk
1/2 c. (1 stick) butter
1 tsp. vanilla
I’ll be honest here. I creamed the butter and almond butter together then threw the rest in willy nilly. Adjust the frosting with more or less milk if desired because mine came out runny, and then solidified as it dried.
Have you found any gluten free cupcake recipes you think are yummy?