Cupcakes and Poppies

You have got to try these cupcakes!  They are easy, homemade, delicious, and if you didn’t know they were gluten free then you would never know they were gluten free.  Seriously, try them.  And then tell everyone that they are good for your intestines when you are finished.  Well, maybe not GOOD for your intestines, but definitely delicious and easy on the digestive track.

Recipe adapted slightly from Elizabeth Barbone’s Easy Gluten Free Baking.

Easy GF Baking (thanks Heather!) and Babycakes (from the library that I can't wait to try out!)

Classic Chocolate Cupcakes

Dry Ingredients:                                                                                Wet Ingredients:

1 1/4 cups white rice flour                                                               2 large eggs

1/2 cup cornstarch                                                                              1 cup milk

1 cup unsweetened cocoa powder                                             1/2 cup vegetable oil

1 1/2 teaspoons baking powder                                            2 teaspoons vanilla extract

1 1/2 teaspoons baking soda                                                      1 cup very hot water

2 cups granulated sugar

1 teaspoon salt

1 teaspoon xanthan gum


1. Preheat oven to 350 F.  Line 24 muffin cups with paper liners.

2. In a large bowl, whisk together the dry ingredients.

3. Add milk, eggs, oil, and vanilla.  Using an electric mixer, beat for 2 minutes at medium speed.  Turn mixer to low.  Add hot water and mix for an additional minute.

4. Pour batter into prepared pans.  Bake for 18-20 minutes.  A tester inserted into the center of any of cupcakes should come out clean.

5. Remover pans from the oven.  Allow cakes to cool for 10 minutes in the pan.  Turn our onto a wire rack to cool completely.

6. Once cakes are cooled, ice as desired…

Basic Buttercream

Dry Ingredients:                                                             Wet Ingredients:

4 cups confectioners’ sugar                                        1 cup (2 sticks) butter, softened

1/2 teaspoon salt                                                           1/4 cup milk

2 teaspoons vanilla extract


1. In a medium bowl, whisk together dry ingredients.

2. In a large bowl, cream butter until light and fluffy, about 30 seconds.  (Use high speed on a handheld or stand mixer.)  Add dry ingredients and cream together for about 10 seconds.  Pour milk and vanilla evenly over the icing.  Blend, on low speed, for 45 seconds or until smooth and creamy.

My buttercream is straight out of the fridge, hence the funny look


They are amazing!  Adam at like 4, and I forced myself to stop at 1 (ok, ok! I had 2).


On that sweet note I want to tell you about my friend Leigh.  She and her husband are adopting a precious little boy from Ethiopia, and they are raising money to bring little “A” home.  We are praying that he will be home soon, and they are on the final leg of fundraising!  Poppie Lane is selling some really cute headbands, earrings, necklaces, and other things to help bring baby boy home.  50% of the proceeds will go to Leigh, Gray, and little A!  Now go by yourself a little somethin  :)

I like this one….

I'm trying to decide between this and sage green


Love you guys!




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