This week I continued my birthday celebrations... I have enjoyed coffee, super bowl gatherings, margaritas, cupcakes, some great music and the fun isn't over yet!
This is the wonderfully snowy view outside my window...ok I might have made up with Jack Frost after this dusting...lovely fluffy soft snow!
Ahhhh....Joshua Radin...enough said!
Shana and I waiting for Joshua Radin!
Yummy cupcakes from my co-workers
Girls birthday dinner!
This year also marks my first venture into homemade gluten free cupcakes. I am a huge fan of cooking and baking. Sometimes the results are a little questionable...but these were amazing! I found the recipe on the Today Show website. I took them to my Super Bowl gathering and even gluten eaters gobbled them up! So if you know anyone who eats gluten free, share this with them and they will love you forever!
Gluten Free Red Velvet Cupcakes
Ingredients:
1 cup butter
1 1/2 cups sugar
2 Large eggs, room temperature
2 1/2 cups gluten free flour blend (I use Jules Gluten Free Flour, available here)
4 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup milk
1 teaspoon white wine vinegar
2 tablespoons red food coloring
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Stir together dry ingredients (flour, cocoa, baking soda, salt). Mix together wet ingredients (milk, vinegar, food coloring, vanilla). Add creamed butter and sugar, mix in eggs. Alternately mix in dry, wet, then dry ingredients. Fill 1 dozen (although mine made 18) cupcake cups and bake for 18-22 minutes or until tops are just dry on top.
Cream cheese frosting
8 oz cream cheese, softened
1 stick (4 oz) of butter, softened
3 3/4 cups powdered sugar, sifted
1/8 teaspoon salt
1/2 teaspoon vanilla
Mix cream cheese and butter. Add salt and vanilla. Slowly add in powdered sugar. I also added milk as needed to thin frosting. Warning: This makes a ton of frosting!
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