The best gluten free vanilla cupcakes I’ve tried – recipe tested and approved with rave reviews by those who eat gluten. The texture is incredible, and there are NO gums.
I’ve toyed with a gluten free cake recipe for a while now, but a friend finally provided the necessary motivation to perfect my recipe. Her little girl was celebrating her first birthday, and I – once again – volunteered myself to make her a little smash cake. And I told her it would be gluten free. The family lives nearby, so I send them cake fairly often, but Mama only gets to eat the frosting since she was rather recently diagnosed with gluten intolerance. No fun. (more…)
This is my perfect red velvet cake recipe. It’s the best red velvet cake I’ve tried, and it’s most definitely *not* chocolate cake with red food coloring, because that, my darlings, is *not* red velvet cake contrary to what I have heard/seen in my life outside the South. Bless. The mark of a really good red velvet cake is a slight tang from vinegar and buttermilk, just the right hint of chocolate, and an incredibly moist, but not super dense, crumb. This recipe is all of that, and I’ve used it for years as both a layer cake and cupcake recipe with incredible results each and every bake. (more…)
One of my favorite designs to pipe onto a cupcake is the frosting rose. It’s beautiful, versatile, and always makes a stunning presentation. Not too long ago, I posted my fresh orange cake and orange curd frosting recipe, and I decorated the cupcakes using frosting roses because this was the exact recipe and design I used for a friend’s daughter’s birthday cake recently and it just felt like the right thing to do. Isn’t it so pretty? (more…)
I’ve been a full time blogger, as opposed to a full-time baker who happened to have a blog, for a little over a year now, and I’ve discovered a few things. One, I really love blogging. I have free reign to create in the kitchen, and short of being an executive chef, few culinary jobs allow that sort of freedom. And two, I love being able to share recipes. (more…)
Last week I posted a recipe for almond cake from scratch, and I frosted it with a creamy, crusting raspberry buttercream made with fresh raspberries. It was such a delicious combination, and I’m glad Tara at An Aiming High Wife requested the recipe! I think the last time I had almond cake and raspberry together was when we were cake tasting for our wedding almost 10 years ago. (more…)