Add comma separated record of elements to incorporate in recipe. Step 5: With a serrated knife, gently saw the bottom of the sugar wafers (neck) at an angle. This will allow the neck to slip into the cupcake (body) easier later. Let’s just say, it did not. The primary butter model used melted butter and the cake was heavy, dense and never nice. To add lightness and get back closer to the unique model, I tried creaming the butter and sugar, like I do in my Baked Cinnamon Sugar Donut recipe. It was better, but still nothing rivalled the oil model. This nevertheless, IMO was not the fault of the recipe — however moderately — the dimensions of the pans I used. I’ll try this once more and divide into three pans OR will use bigger cake tins in order that the more delicate cake won’t have to hold up … Read more
These gluten free lemon cupcakes have the tender crumb of the best vanilla cake, and they’re packed with lemon flavor. For lemon lovers only!
Creaming the butter and sugar
Creaming the butter and sugar in this cupcake batter is essential to making a tender cake that is light, and never greasy. You want to whip them together until the color is pale yellow, and then again after adding the eggs.
That way, you’ll create just enough air bubbles in the batter, and the cupcakes will hold onto them during and after baking. When making cookies, I rarely cream the butter and sugar, since I typically want my cookies to be chewy.
A thick glaze that doesn’t disappear into the cupcakes
Rather than frosting, these gluten free lemon cupcakes have a simple lemon sugar glaze instead thick frosting. The glaze helps to seal in the moisture in the cupcakes, and easily … Read more
These glazed gluten free donut holes are light and airy with that thin glaze that crackles when you bite into them. Just like the donut shop!
The (relative) importance of gluten free donut holes
When my gluten free son was little, my heart broke when I’d think of the things he couldn’t eat, and might never even try. Dunkin Donuts munchkins seemed to be the most common birthday treat that parents would bring to school, and my kid couldn’t touch them.
Good thing he doesn’t read the blog, because he would kill me for sharing this, but when he was about 7 or 8, he wondered aloud “what munchkins might taste like.” You can guess what happened next.
I know that with all of the struggles in the world, not having the donut that everyone else has is not at all important. But when your kid is little, it means … Read more
Cake baking video games have not too long ago turn out to be very popular and are being played by each children and adults. Fold in egg whites and sprinkles: remove bowl from stand mixer. Add egg whites and sprinkles and gently fold batter with a rubber spatula just until mixed. Nice lens. If my husband sees this he’ll anticipate me to make a beer cake for his next birthday. The Kleins’ case arose when Rachel Bowman-Cryer went to them in January 2013 to see about a wedding ceremony cake. When Aaron Klein requested for info, including the title of the groom, she instructed him there was none. Klein then mentioned the bakery does not make muffins for gay weddings, court documents said. Add boiling water: Slowly add boiling water to the batter – it’s going to seem thin at this level, however that is okay! It should bake into … Read more
These tender and light gluten free strawberry cupcakes are flavored with cooked and pureed strawberry syrup, and topped with a strawberry glaze or frosting.
How to bake with strawberries
When strawberry season is in full swing, they smell like strawberries, look like strawberries (red inside and out!) and even taste like strawberries. I never really tire of baking with this lovely fruit, but baking with a berry that has a ton of moisture can be tricky.
These gluten free strawberry cupcakes are made with a strawberry syrup that’s easily made by cooking some strawberries (frozen work great here) with some sugar and a bit of water. Blend the cooked mixture, and you have a concentrated strawberry flavor that adds color, sweetness, and aroma.
Frozen strawberries, like all frozen fruits, are frozen at the peak of freshness, so they’re always perfectly ripe. Since they’re being cooked down in the syrup, … Read more