My aunt Jeannine, who is visiting from Florida this week, is on a gluten-free diet, so everyone in the house has been figuring out gluten-free foods and desserts for while she's here. I took it upon myself to come up with a gluten-free cupcake, so that she wouldn't have to miss out on tasty baked goods.
I decided to use Chockylit's Quinoa Cupcake recipe, substituting the flour with gluten-free flour and a little xantham gum. Since figs aren't in season around here and my aunt's boyfriend has a sweet tooth, we opted for a cream-cheese frosting. After discovering Cupcake Project's trick for two-tone frosting, I had to have two different flavors so that I could swirl the colors. My aunt chose raspberry and lemon, so we had pink and cream swirls on our chewy-sweet quinoa cupcakes!
We took the cupcakes with us on a picnic up to Anderson Lake trail near Baker Lake. It was absolutely gorgeous! We didn't hike all the way to the lakes, but we did see a wonderful view of Mount Baker, and enjoyed ourselves immensely at an alpine meadow. Cupcakes should always get to see such beautiful sights!
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| Comfortable clothes--good for baking AND hiking! |
P.S. If you're interested in how I modified the cupcakes to be gluten free, feel free to comment or e-mail me. I'd be happy to share!
Those look delicious! One of my friends is on a gluten free diet, too. I hope your aunt enjoyed the cupcakes!
ReplyDeleteThese were the best cupcakes I've ever tasted! The texture was moist, with a surprising, slight crunch. The double swirl raspberry/lemon frosting was indeed the "icing on the cake"!
ReplyDeleteAuntie Jeannine
They really were the best cupcakes ever. <3 Lublublub. You WILL make them again.
ReplyDelete