If I were a princess named Lady Saltine
I’d eat only cupcakes all day.
I’d pounce all around in my favorite ball gown,
And sing in my cockatoo way.
Alas, that is but the opening line to my favorite story-one set in a child sized world where no one suffers the diabetic aftershocks of cupcakes and cream for each meal.
There is a time and a place for a grand cupcake celebration.
Graduation Parties? Yes.
Weddings? Duh, so much easier than cutting a cake.
Please make these for your wedding.
They will be pretty.
Just be sure to send a picture.
If you read my previous cupcake post, you know these pretty little cakes are in honor of the woman who taught me to boil asparagus in beer. Culinary genius? Maybe. She still claims it wasn’t that bad.
I’ll leave it up to you to decide.
Look, Valentine’s Day is a big deal.
I mean, it’s all about love, right?
Valentine’s Day is all about sweets.
Someone you know is waiting for you to make something terribly charming.
Surprise them with these pretty little almond cupcakes.
Tint the frosting pink, duh.
While the cakelets are cooling, get started on this perfect FROSTING!
Free of Gluten, Dairy, Corn, Processed Sugar and Soy.
- 6 tablespoons Sweet Rice Flour
- 4 1/2 tablespoons Potato Starch
- 3 tablespoons Sorghum Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Xanthan Gum
- 3/4 cup Granulated Palm Sugar, pulsed till fine in a blender
- 1/2 cup Rice Bran Oil (or your favorite veggie oil)
- 1/2 cup Coconut Milk
- 2 Eggs
- 1 teaspoon Almond Extract
- 1/2 teaspoon Vanilla Extract
- Preheat your oven to 350 degrees.
- Whisk together the dry ingredients.
- In a separate bowl, whisk the sugar and oil together until it is creamy and well mixed. Add the coconut milk and continue to mix until it is incorporated.
- Add the eggs, almond extract and vanilla extract and whisk to combine. Don’t over beat the eggs, just mix until the batter is smooth.
- Add the dry ingredients to the wet mixture and stir until the batter comes together.
- Line 12 cupcake tins. Scoop the batter into the cupcake cups until they are just under full, about1/4 cup batter per tin.
- Bake the cupcakes for 13-17 minutes, or until golden brown on top. A toothpick inserted into the center should come out clean!
- Remove the cakes from the oven and allow them to cool for 3-5 minutes before transferring them to a cooling rack.
- Get busy making some frosting.
- Eat it.
Prep. Time: 10-15 minutes
Baking Time: 13-17 minutes
Yield: 12 cupcakes