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Monday, January 18, 2010

homemade gluten free cupcakes


I have been trying over and over again to make a decent gluten free cupcake, it's no easy feat let me tell you. perhaps some of you already know this? I started about a year ago after watching a Martha Stewart television show dedicated entirely to cupcakes, called the Cupcake Show. of course none of them were gluten free, but this show set the wheels in motion for me anyway, to take the challenge on. it couldn't be that hard, could it?

I googled 'gluten free cupcake recipes' over and over again. I found several that seemed worth trying, but honestly the recipes were pretty lengthy and not straightforward enough for me. one was even calling for a package of vanilla pudding, to which many of the commenters raved that it made the cupcakes very moist, almost as moist as a 'normal' cupcake. a package of vanilla pudding didn't sound gluten free to me, and after more googling, I discovered that it most likely isn't. so that recipe was out.

I tried two others that seemed fool proof. sadly, the first batch didn't even rise, or cook through, even after putting them in the oven for twice the suggested baking time. with the next recipe the cupcakes were hard as rocks. this whole process was not quite fool proof...actually I feel like I became the fool, or I should say my husband did since he actually ate them all. I was miserable with frustration. Robyn nor I are cooks, let alone baking masters, so when a recipe fails I haven't the slightest clue as to how to correct it, alter it, or substitute this for that, you know?

then I discovered Bob's Red Mill Gluten Free Brownie Mix and I used it to make my cupcakes, and they turned out alright! more dense than a 'normal' cupcake, but hey, this was a brownie mix, and they tasted just like brownies, cooked perfectly. they don’t rise too much, so if you want a decent sized cupcake you need to fill your papers almost full.

what would a cupcake be without the frosting? something that I took away from the Martha Stewart cupcake show is a recipe for the best icing, Vanilla French Buttercream Icing by Butter Lane Cupcakes in New York City. you can watch the owners make this icing with Martha on the video archives here. this is not an easy icing recipe, and needs time and patience to make. actually, I made this icing four times before I got it right, but it certainly was worth it. their secret ingredient is cream of tartar, which is gluten free. I used Gillett’s, which can be found at most grocery stores. the other ingredient to make sure is gluten free is the pure vanilla extract, I use Simply Organic Vanilla Extract, which I buy at Choices Market. if you can master this icing recipe, I promise you won’t be disappointed.

a few days ago I decided to try Pamela’s Products to make cupcakes. all of Pamela’s Products are gluten free. I used the Classic Vanilla Cake Mix, and the Dark Chocolate Frosting Mix. the cupcakes actually rise quite well, so you only need to fill the papers three quarters full, just as the package suggests. the mix is fast and easy to make, which is important for me since I have a 16 month-old daughter who keeps me very busy. I actually managed to whip these up while I was making dinner! the package suggests baking the cupcakes for 18 to 26 minutes, but in my oven they needed 30 minutes. while they do rise well, and have a nice flavour, they unfortunately have a slightly stiff texture to them.

the chocolate frosting is rather dense, but nicely sweet, and chocolatey, and well, easy to make in 5 minutes. once the two are combined, they make a nice cupcake treat, that doesn’t overtly say gluten free, I think anyone could enjoy these cupcakes. what they may lack in quality, they certainly make up for in preparation time. easy and simple, these would be gobbled up at any birthday party or special occasion.

a listing of where to buy Pamela’s Products can be found here. Bob’s Red Mill can be found at Choices Markets, Whole Foods, Save On Foods, Capers, Safeway, and Buy Low Foods. if you have seen these products anywhere else, let us know and we’ll update the information.

also if you have a favorite gluten free cupcake recipe or story feel free to share in the comments. thanks, and happy baking!  Andrea.


Share

3 comments:

Kate said...

http://sweettoothcakery.ca/index.html

She makes AMAZING gluten free cupcakes!

declaratii fiscale said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

eagle said...

THANKS FOR SHARE WITH US....
tech news
Visit Sri Lanka
SL HOT GIRLS

Monday, January 18, 2010

homemade gluten free cupcakes


I have been trying over and over again to make a decent gluten free cupcake, it's no easy feat let me tell you. perhaps some of you already know this? I started about a year ago after watching a Martha Stewart television show dedicated entirely to cupcakes, called the Cupcake Show. of course none of them were gluten free, but this show set the wheels in motion for me anyway, to take the challenge on. it couldn't be that hard, could it?

I googled 'gluten free cupcake recipes' over and over again. I found several that seemed worth trying, but honestly the recipes were pretty lengthy and not straightforward enough for me. one was even calling for a package of vanilla pudding, to which many of the commenters raved that it made the cupcakes very moist, almost as moist as a 'normal' cupcake. a package of vanilla pudding didn't sound gluten free to me, and after more googling, I discovered that it most likely isn't. so that recipe was out.

I tried two others that seemed fool proof. sadly, the first batch didn't even rise, or cook through, even after putting them in the oven for twice the suggested baking time. with the next recipe the cupcakes were hard as rocks. this whole process was not quite fool proof...actually I feel like I became the fool, or I should say my husband did since he actually ate them all. I was miserable with frustration. Robyn nor I are cooks, let alone baking masters, so when a recipe fails I haven't the slightest clue as to how to correct it, alter it, or substitute this for that, you know?

then I discovered Bob's Red Mill Gluten Free Brownie Mix and I used it to make my cupcakes, and they turned out alright! more dense than a 'normal' cupcake, but hey, this was a brownie mix, and they tasted just like brownies, cooked perfectly. they don’t rise too much, so if you want a decent sized cupcake you need to fill your papers almost full.

what would a cupcake be without the frosting? something that I took away from the Martha Stewart cupcake show is a recipe for the best icing, Vanilla French Buttercream Icing by Butter Lane Cupcakes in New York City. you can watch the owners make this icing with Martha on the video archives here. this is not an easy icing recipe, and needs time and patience to make. actually, I made this icing four times before I got it right, but it certainly was worth it. their secret ingredient is cream of tartar, which is gluten free. I used Gillett’s, which can be found at most grocery stores. the other ingredient to make sure is gluten free is the pure vanilla extract, I use Simply Organic Vanilla Extract, which I buy at Choices Market. if you can master this icing recipe, I promise you won’t be disappointed.

a few days ago I decided to try Pamela’s Products to make cupcakes. all of Pamela’s Products are gluten free. I used the Classic Vanilla Cake Mix, and the Dark Chocolate Frosting Mix. the cupcakes actually rise quite well, so you only need to fill the papers three quarters full, just as the package suggests. the mix is fast and easy to make, which is important for me since I have a 16 month-old daughter who keeps me very busy. I actually managed to whip these up while I was making dinner! the package suggests baking the cupcakes for 18 to 26 minutes, but in my oven they needed 30 minutes. while they do rise well, and have a nice flavour, they unfortunately have a slightly stiff texture to them.

the chocolate frosting is rather dense, but nicely sweet, and chocolatey, and well, easy to make in 5 minutes. once the two are combined, they make a nice cupcake treat, that doesn’t overtly say gluten free, I think anyone could enjoy these cupcakes. what they may lack in quality, they certainly make up for in preparation time. easy and simple, these would be gobbled up at any birthday party or special occasion.

a listing of where to buy Pamela’s Products can be found here. Bob’s Red Mill can be found at Choices Markets, Whole Foods, Save On Foods, Capers, Safeway, and Buy Low Foods. if you have seen these products anywhere else, let us know and we’ll update the information.

also if you have a favorite gluten free cupcake recipe or story feel free to share in the comments. thanks, and happy baking!  Andrea.


Share

3 comments:

Kate said...

http://sweettoothcakery.ca/index.html

She makes AMAZING gluten free cupcakes!

declaratii fiscale said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

eagle said...

THANKS FOR SHARE WITH US....
tech news
Visit Sri Lanka
SL HOT GIRLS

Creative Commons License
gluten free vancouver: dining & lifestyle blog by Gluten Free Vancouver is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.

Monday, January 18, 2010

homemade gluten free cupcakes


I have been trying over and over again to make a decent gluten free cupcake, it's no easy feat let me tell you. perhaps some of you already know this? I started about a year ago after watching a Martha Stewart television show dedicated entirely to cupcakes, called the Cupcake Show. of course none of them were gluten free, but this show set the wheels in motion for me anyway, to take the challenge on. it couldn't be that hard, could it?

I googled 'gluten free cupcake recipes' over and over again. I found several that seemed worth trying, but honestly the recipes were pretty lengthy and not straightforward enough for me. one was even calling for a package of vanilla pudding, to which many of the commenters raved that it made the cupcakes very moist, almost as moist as a 'normal' cupcake. a package of vanilla pudding didn't sound gluten free to me, and after more googling, I discovered that it most likely isn't. so that recipe was out.

I tried two others that seemed fool proof. sadly, the first batch didn't even rise, or cook through, even after putting them in the oven for twice the suggested baking time. with the next recipe the cupcakes were hard as rocks. this whole process was not quite fool proof...actually I feel like I became the fool, or I should say my husband did since he actually ate them all. I was miserable with frustration. Robyn nor I are cooks, let alone baking masters, so when a recipe fails I haven't the slightest clue as to how to correct it, alter it, or substitute this for that, you know?

then I discovered Bob's Red Mill Gluten Free Brownie Mix and I used it to make my cupcakes, and they turned out alright! more dense than a 'normal' cupcake, but hey, this was a brownie mix, and they tasted just like brownies, cooked perfectly. they don’t rise too much, so if you want a decent sized cupcake you need to fill your papers almost full.

what would a cupcake be without the frosting? something that I took away from the Martha Stewart cupcake show is a recipe for the best icing, Vanilla French Buttercream Icing by Butter Lane Cupcakes in New York City. you can watch the owners make this icing with Martha on the video archives here. this is not an easy icing recipe, and needs time and patience to make. actually, I made this icing four times before I got it right, but it certainly was worth it. their secret ingredient is cream of tartar, which is gluten free. I used Gillett’s, which can be found at most grocery stores. the other ingredient to make sure is gluten free is the pure vanilla extract, I use Simply Organic Vanilla Extract, which I buy at Choices Market. if you can master this icing recipe, I promise you won’t be disappointed.

a few days ago I decided to try Pamela’s Products to make cupcakes. all of Pamela’s Products are gluten free. I used the Classic Vanilla Cake Mix, and the Dark Chocolate Frosting Mix. the cupcakes actually rise quite well, so you only need to fill the papers three quarters full, just as the package suggests. the mix is fast and easy to make, which is important for me since I have a 16 month-old daughter who keeps me very busy. I actually managed to whip these up while I was making dinner! the package suggests baking the cupcakes for 18 to 26 minutes, but in my oven they needed 30 minutes. while they do rise well, and have a nice flavour, they unfortunately have a slightly stiff texture to them.

the chocolate frosting is rather dense, but nicely sweet, and chocolatey, and well, easy to make in 5 minutes. once the two are combined, they make a nice cupcake treat, that doesn’t overtly say gluten free, I think anyone could enjoy these cupcakes. what they may lack in quality, they certainly make up for in preparation time. easy and simple, these would be gobbled up at any birthday party or special occasion.

a listing of where to buy Pamela’s Products can be found here. Bob’s Red Mill can be found at Choices Markets, Whole Foods, Save On Foods, Capers, Safeway, and Buy Low Foods. if you have seen these products anywhere else, let us know and we’ll update the information.

also if you have a favorite gluten free cupcake recipe or story feel free to share in the comments. thanks, and happy baking!  Andrea.


Share

3 comments:

Kate said...

http://sweettoothcakery.ca/index.html

She makes AMAZING gluten free cupcakes!

declaratii fiscale said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

eagle said...

THANKS FOR SHARE WITH US....
tech news
Visit Sri Lanka
SL HOT GIRLS

Monday, January 18, 2010

homemade gluten free cupcakes


I have been trying over and over again to make a decent gluten free cupcake, it's no easy feat let me tell you. perhaps some of you already know this? I started about a year ago after watching a Martha Stewart television show dedicated entirely to cupcakes, called the Cupcake Show. of course none of them were gluten free, but this show set the wheels in motion for me anyway, to take the challenge on. it couldn't be that hard, could it?

I googled 'gluten free cupcake recipes' over and over again. I found several that seemed worth trying, but honestly the recipes were pretty lengthy and not straightforward enough for me. one was even calling for a package of vanilla pudding, to which many of the commenters raved that it made the cupcakes very moist, almost as moist as a 'normal' cupcake. a package of vanilla pudding didn't sound gluten free to me, and after more googling, I discovered that it most likely isn't. so that recipe was out.

I tried two others that seemed fool proof. sadly, the first batch didn't even rise, or cook through, even after putting them in the oven for twice the suggested baking time. with the next recipe the cupcakes were hard as rocks. this whole process was not quite fool proof...actually I feel like I became the fool, or I should say my husband did since he actually ate them all. I was miserable with frustration. Robyn nor I are cooks, let alone baking masters, so when a recipe fails I haven't the slightest clue as to how to correct it, alter it, or substitute this for that, you know?

then I discovered Bob's Red Mill Gluten Free Brownie Mix and I used it to make my cupcakes, and they turned out alright! more dense than a 'normal' cupcake, but hey, this was a brownie mix, and they tasted just like brownies, cooked perfectly. they don’t rise too much, so if you want a decent sized cupcake you need to fill your papers almost full.

what would a cupcake be without the frosting? something that I took away from the Martha Stewart cupcake show is a recipe for the best icing, Vanilla French Buttercream Icing by Butter Lane Cupcakes in New York City. you can watch the owners make this icing with Martha on the video archives here. this is not an easy icing recipe, and needs time and patience to make. actually, I made this icing four times before I got it right, but it certainly was worth it. their secret ingredient is cream of tartar, which is gluten free. I used Gillett’s, which can be found at most grocery stores. the other ingredient to make sure is gluten free is the pure vanilla extract, I use Simply Organic Vanilla Extract, which I buy at Choices Market. if you can master this icing recipe, I promise you won’t be disappointed.

a few days ago I decided to try Pamela’s Products to make cupcakes. all of Pamela’s Products are gluten free. I used the Classic Vanilla Cake Mix, and the Dark Chocolate Frosting Mix. the cupcakes actually rise quite well, so you only need to fill the papers three quarters full, just as the package suggests. the mix is fast and easy to make, which is important for me since I have a 16 month-old daughter who keeps me very busy. I actually managed to whip these up while I was making dinner! the package suggests baking the cupcakes for 18 to 26 minutes, but in my oven they needed 30 minutes. while they do rise well, and have a nice flavour, they unfortunately have a slightly stiff texture to them.

the chocolate frosting is rather dense, but nicely sweet, and chocolatey, and well, easy to make in 5 minutes. once the two are combined, they make a nice cupcake treat, that doesn’t overtly say gluten free, I think anyone could enjoy these cupcakes. what they may lack in quality, they certainly make up for in preparation time. easy and simple, these would be gobbled up at any birthday party or special occasion.

a listing of where to buy Pamela’s Products can be found here. Bob’s Red Mill can be found at Choices Markets, Whole Foods, Save On Foods, Capers, Safeway, and Buy Low Foods. if you have seen these products anywhere else, let us know and we’ll update the information.

also if you have a favorite gluten free cupcake recipe or story feel free to share in the comments. thanks, and happy baking!  Andrea.


Share

3 comments:

Kate said...

http://sweettoothcakery.ca/index.html

She makes AMAZING gluten free cupcakes!

declaratii fiscale said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

eagle said...

THANKS FOR SHARE WITH US....
tech news
Visit Sri Lanka
SL HOT GIRLS

Monday, January 18, 2010

homemade gluten free cupcakes


I have been trying over and over again to make a decent gluten free cupcake, it's no easy feat let me tell you. perhaps some of you already know this? I started about a year ago after watching a Martha Stewart television show dedicated entirely to cupcakes, called the Cupcake Show. of course none of them were gluten free, but this show set the wheels in motion for me anyway, to take the challenge on. it couldn't be that hard, could it?

I googled 'gluten free cupcake recipes' over and over again. I found several that seemed worth trying, but honestly the recipes were pretty lengthy and not straightforward enough for me. one was even calling for a package of vanilla pudding, to which many of the commenters raved that it made the cupcakes very moist, almost as moist as a 'normal' cupcake. a package of vanilla pudding didn't sound gluten free to me, and after more googling, I discovered that it most likely isn't. so that recipe was out.

I tried two others that seemed fool proof. sadly, the first batch didn't even rise, or cook through, even after putting them in the oven for twice the suggested baking time. with the next recipe the cupcakes were hard as rocks. this whole process was not quite fool proof...actually I feel like I became the fool, or I should say my husband did since he actually ate them all. I was miserable with frustration. Robyn nor I are cooks, let alone baking masters, so when a recipe fails I haven't the slightest clue as to how to correct it, alter it, or substitute this for that, you know?

then I discovered Bob's Red Mill Gluten Free Brownie Mix and I used it to make my cupcakes, and they turned out alright! more dense than a 'normal' cupcake, but hey, this was a brownie mix, and they tasted just like brownies, cooked perfectly. they don’t rise too much, so if you want a decent sized cupcake you need to fill your papers almost full.

what would a cupcake be without the frosting? something that I took away from the Martha Stewart cupcake show is a recipe for the best icing, Vanilla French Buttercream Icing by Butter Lane Cupcakes in New York City. you can watch the owners make this icing with Martha on the video archives here. this is not an easy icing recipe, and needs time and patience to make. actually, I made this icing four times before I got it right, but it certainly was worth it. their secret ingredient is cream of tartar, which is gluten free. I used Gillett’s, which can be found at most grocery stores. the other ingredient to make sure is gluten free is the pure vanilla extract, I use Simply Organic Vanilla Extract, which I buy at Choices Market. if you can master this icing recipe, I promise you won’t be disappointed.

a few days ago I decided to try Pamela’s Products to make cupcakes. all of Pamela’s Products are gluten free. I used the Classic Vanilla Cake Mix, and the Dark Chocolate Frosting Mix. the cupcakes actually rise quite well, so you only need to fill the papers three quarters full, just as the package suggests. the mix is fast and easy to make, which is important for me since I have a 16 month-old daughter who keeps me very busy. I actually managed to whip these up while I was making dinner! the package suggests baking the cupcakes for 18 to 26 minutes, but in my oven they needed 30 minutes. while they do rise well, and have a nice flavour, they unfortunately have a slightly stiff texture to them.

the chocolate frosting is rather dense, but nicely sweet, and chocolatey, and well, easy to make in 5 minutes. once the two are combined, they make a nice cupcake treat, that doesn’t overtly say gluten free, I think anyone could enjoy these cupcakes. what they may lack in quality, they certainly make up for in preparation time. easy and simple, these would be gobbled up at any birthday party or special occasion.

a listing of where to buy Pamela’s Products can be found here. Bob’s Red Mill can be found at Choices Markets, Whole Foods, Save On Foods, Capers, Safeway, and Buy Low Foods. if you have seen these products anywhere else, let us know and we’ll update the information.

also if you have a favorite gluten free cupcake recipe or story feel free to share in the comments. thanks, and happy baking!  Andrea.


Share

3 comments:

Kate said...

http://sweettoothcakery.ca/index.html

She makes AMAZING gluten free cupcakes!

declaratii fiscale said...

Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.

eagle said...

THANKS FOR SHARE WITH US....
tech news
Visit Sri Lanka
SL HOT GIRLS