Saturday, April 4, 2009

So many cupcakes, so little time.

I love finding traditional glutenous recipes and making them gluten free. My wife and I have made every effort to not be shackled by a gluten free lifestyle. In the early days of learning how to live gluten free, we felt so restricted and overwhelmed. Today, we are able to take turn just about any recipe into something our non gluten free friends could eat without ever knowing the difference. Last week I stumbled upon a cupcake blog. The Cupcake Bake Shop is no longer being updated. However, there are many archived decadent cupcake recipes available for viewing. I made chocolate cupcakes this week with vanilla cream cheese frosting (modified to be gluten free.) They are very very moist and delicious. I can't wait to try more from the Cupcake Bake Shop archives.
Chocolate Cupcakes with Vanilla Cream Cheese Frosting:
Makes 12 regular cupcakes
1/2 cup butter (1 stick softened)
1-1/4 cup sugar
2 eggs
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
Bake at 350 degrees F for 20-24 minutes

Cream butter and sugar together, add eggs one at a time. In a separate bowl, whisk together baking powder, baking soda, salt, xanthan gum, cocoa, and flour. Add vanilla to milk. Alternate adding dry ingredients and milk to the butter, egg, sugar mix. Add about 1/3 at a time, combine well. Scoop batter into cupcake liners, fill about 2/3's full. Bake.

4 Tbs butter (Softened)
2 ounces cream cheese (Softened)
1 tsp vanilla
2 cups powdered sugar
1-2 Tbs milk

With either a stand mixer or a hand mixer, cream butter and cream cheese. Add vanilla and 1 Tbs of milk. Add powdered sugar a little at a time until blended thoroughly. Add more milk to thin the frosting as needed. Mix well. Frost cooled cupcakes



  1. Looks great! I think cupcakes are pretty easy to do gluten-free. You just need a nice, decadent recipe like this one.

  2. What I wouldn't do for a bite of that!