So my baby sister turned 17 the other day. This is big guys. She can drive without adult supervision, and she’s going to enter her senior year of high school in the fall. Damn when did that girl get so old? (cue my big sister waterfall of tears) I mentioned before that the little nugget found out she had Celiac disease this year, in addition to having peanut allergies. While already having allergies made her ready to check labels and made saying no easy, finding gluten free food she actually enjoys eating is really hard still. She used to love baking as much as I do, but the passion fell off a bit because it seemed no fun to her to make cakes she didn’t love to eat.
This year I decided to take charge of the birthday cake and created some gluten free birthday cupcakes. Yes, I used a mix to make the base – Better Batter does a much better job of making gluten free yellow cake than any of the recipes we’ve tried so far. And it’s one of the gluten free mixes that doesn’t have nut or chickpea flours. If you have a recipe/flour suggestion, though, I’m all ears!
I did make some frosting for the recipe, and damn it was good! The chocolate was dark and rich and played well on the cake-iness of the yellow cupcakes. It probably helped that I smeared the icing ALL OVER the cupcakes, but my sister and I are icing girls – it was a must!
Lets get baking!
Peanut free, nut free, egg free, soy free, shellfish free, sesame free
2 and 3/4 cup powdered sugar
6 Tbsp. butter
6 Tbsp. Half and Half
3/4 cup cocoa powder
1 tsp. vanilla extract
1. Cream the butter with your mixer.
2. Add the powdered sugar and cocoa alternating with the half and half and vanilla extract.
3. Beat on a medium speed until it reaches the desired texture. It should be thick and smooth.
4. Spread on your favorite cupcake and enjoy!