I used to make a lot of cakes. I took a cake decorating class when I was 21 and I made cakes for every one and every occasion.
I kind of let it slip though, as I transitioned into pies.
Lately cakes and cupcakes have popped back up into my life. I have made several cakes the last month. And this weekend my cousin is getting married and she asked me to make some gluten-free cupcakes for the wedding. Duh, of course, anything for my family.
Last week I made some samples to test out the recipes. And I am excited to share them with you too! Next I’ll share a recipe for Salted Caramel Cupcakes with Macarons.
I HAD to make chocolate cupcakes. Taylor shared the flavors they were having made and said to check with my grandfather on his favorite flavor. He has Celiac’s so making sure he is hooked up is key. He of course voted for chocolate. No pressure… Kidding. I was most excited about these cupcakes. They turned out beautiful and I was pumped for everyone to try them for the flavor.
I did use organic powdered sugar for the frosting on these and butter because I am feeding a larger audience and most are just seeking gluten-free and not paleo. If I were to make these for the market, though, I would probably try them with Spectrum shortening and honey or maple sugar for the sweetener. Feel free to use a different frosting recipe to make these Paleo-friendly.
Delicious! At least that’s what everyone told me and my grandpa ate his before we’d even been there 10 minutes.
Gluten-Free Chocolate Cupcakes