My first venture was relatively simple: vanilla and chocolate. Why not start out with the classics?! Take a peek:
I was pretty surprised with how much height these little guys got, I figured they would be sort of flat. I topped them with a Hershey's syrup chocolate buttercream (and, yes, I checked the Hershey website and the syrup is gluten-free).
Take a look at how soft and moist they look inside:
And just in case you think they only look good, they were kid approved! |
Ethan got the first bite |
Hannah usually only eats the frosting, but this time she ate the cake, too! |
My 15-month old, Abby, also endorsed the treats. Gotta love the crazy bed-head! |
Responsible Mom Disclaimer here: No, my kids don't eat cupcakes all day everyday. This is a treat!So, if you have been looking for a delicious gluten-free cupcake, look no further. Give me a call or email me for your next gluten-free cupcake order!
Tip of the Blog:
The recipe I used for the vanilla called for lemon juice. I was out of it and too lazy to go to the store for a single lemon. If this happens to you, you can substitute vinegar for the lemon juice and the recipe will turn out just as well!