GF vanilla cupcakes with vanilla bean icing. These cupcakes were for my best friend and cupcake cult founder’s housewarming, so what else would I possibly even think about bringing?
You know you’ve nailed gf baking when a cuppie appreciator didn’t know they’re gf and says it’s one of the best cupcakes she’s ever had. Then I revealed the deep dark secret, and she was very surprised.
I’m taking this and 11 other cuppies just like it to share at a conference tomorrow. Nom! I have pumpkin cupcakes topped with salted caramel icing and more salted caramel drizzle. The recipe comes from: http://www.seebrookecook.com/2013/10/brown-butter-pumpkin-cupcakes-with.html and the only adaptation I made was to reduce the butter to 1/2 cup and to use a gf flour blend (but I’m not telling the cuppie-appreciating masses that they are gf – bad me!).
Chocolate cupcakes with chocolate buttercream icing. These were taken to a potluck dinner. I’ve been helping a local restaurant with off-site catering over the summer, and the staff had an informal get-together this week. The cupcakes were very well-received. I ate just the icing off mine – these were not gluten-free. Cupcake on!
Totes vegan, y’all. I’ve nailed vegan cupcakes! I really feel confident about these – I tried them out on a real live vegan (unlike me who’s a wannabe) who knew they were vegan to see what she thought, fellow cupcake cultists for their feedback, but I also tried them out on omnivores without saying a word about the veganity. All test subjects heartily approved!
Chocolate cupcakes with chocolate buttercream and chocolate ganache. I froze the iced cuppies then dipped them into the ganache. When doing these again, I would indeed freeze the cuppies but pour the ganache over them instead, so as to maintain the prettiness of the ripples in the icing. I used a chocolate, cinnamon, and chipotle finishing salt in the batter, over the batter prior to baking, over the icing after piping, and mixed into the ganache. It’s a little high in sodium, but adds a bit of smoke, heat, and saltiness to the finished product. Cupcake on!
Red velvet cupcake with cream cheese icing and little black dragees. These cupcakes are for the intermission of our school play this evening. The Theatre 10/11/12 class has been working very hard, so when they needed a concession stand on Friday night, I and a fellow cultist were only too happy to help. Cupcake on!
Vegan chocolate cupcakes with vegan icing – tinkering with new recipes but I will post when I’ve got them where I want them if people would like. As you can see, I tried piping a giant rose on top of the cupcake, but the icing had too much air in it which affected the esthetic appeal of the petals (next time I will use the paddle not the whisk attachment – wanted to see what would happen, and now I know), and it was maybe a touch too warm as it was very soft. I tried some sprinkles to see what would happen, too, but they’re definitely a bit too much. Another work in progress – Cupcake on!
Work in progress – Victoria Sponge cupcakes with whipped cream and jam, sprinkled with icing sugar. The recipe I used came from a British book, and flour in England and Canada is different, so these were a lot heavier than they should be. I will keep looking, as it’s a very tasty quest. Cupcake on!