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The Very Best Gluten Free Cupcakes That I Have Made to Date.

Posted Feb 10 2009 12:31pm

You know how sometimes you pick up a gluten free cupcake and it feels like a paperweight? A really heavy and crystal paperweight? Sure, it tastes pretty good, but it is really, really dense. These chocolate cupcakes with coconut icing are the polar opposite of those excuses for cupcakes. They're light, cakey and so very very delicious. The best part? I'm not so in to mixing flours and xanthum gum and the whole baking gluten free from scratch thing. I'm a mix type of girl. And I have found the mix to end all chocolate cake mixes: Bob's Red Mill Gluten Free Chocolate Cake Mix.

Somewhere in a labratory surely filled to the ceiling with cakes that resemble fruitcakes in density, the Bob's Red Mill people came up with a genius recipe that is full of food chemistry. Adding lemon juice to the milk creates a slight curdle. Adding hot water (110 degrees) somehow makes this cake so light and fluffy that people will proclaim in delight, "These can NOT be gluten free!" This mix makes cupcakes so delicious that you may have dreams about serving them to Obama. (not that I had this dream myself...)

If we're all honest with ourselves, we have to admit that a cupcake is only as good as its icing--and this 7 minute frosting from Martha's Feburary issue of Living is a perfect match for the Bob's chocolate cake. I added coconut flakes to the frosting and to the top of the cupcake, as well.

These little cakes are so sweet that I could wholeheartedly imagine serving them again for a sweet Valentine's Day treat. Whether you are single or coupled up, this cupcake helps celebrate love. The world's greatest love--the love of chocolate.
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