Check Out My Guest Post on Frosting for the Cause!!!!

Today I contributed the post for Frosting for the Cause -- a great project benefiting American and Canadian cancer charities.  Check out my post here.

EAT MY BLOG BAKE SALE THIS SATURDAY!!!!

Come see me this Saturday at Tender Greens in West Hollywood at the Eat My Blog Charity Bake Sale!  Sweet treats for a sweet cause!

Gluten-Free Red Velvet!

Happy Birthday Kimi!!!!!!

As many of you may know, my sister and I both have celiac disease, an intolerance to gluten or a protein in processed wheat.  While I mostly stay away from eating baked goods altogether (ironically), my sister is still quite fond of partaking in the sweet treats.  For her birthday I made a batch of her favorite -- gluten-free red velvet cupcakes, recipe courtesy of Candace Nelson on the Today Show! 

  

Gluten-Free Red Velvet Cupcakes

Ingredients

• 1 cup of butter
• 1 1/2 cups of sugar
• 2 large eggs, at room temperature
• 2 1/2 cups of gluten-free flour blend
• 4 tablespoons of cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 1/4 cups of milk
• 1 teaspoon of white wine vinegar
• 2 tablespoons of red food coloring
• 2 teaspoons of vanilla extract

Directions

• Preheat oven to 350 degrees.
• Stir together dry ingredients (flour, cocoa, baking soda, salt)
• Mix together wet ingredients (milk, vinegar, food coloring, vanilla)
• Add creamed butter and sugar, mix in eggs
• Alternately mix in dry, wet, then dry ingredients
• Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top
•  Top with my famous cream cheese frosting  

Happy Halloween!

You know me... I never miss a holiday as an excuse to whip up a batch of something new!  This recipe from Martha Stewart Online was super easy and came out great!  I topped these little gems with my own cream cheese frosting recipe (see below).  Happy baking!

Ingredients - Pumkin Cupcakes 

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Directions

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Ingredients - Cream Cheese Frosting

• 12 oz. cream cheese, slightly softened
• 2 sticks butter, slightly softened
• 2 cups confectioners sugar
• 3/4 tsp. vanilla extract

Directions 

1. Beat cream cheese and butter on medium high in an electric mixer until combined and fluffy (2-3 minutes)
2. Reduce speed to low, add confectioners sugar 1/2 cup at a time
3. Once all sugar is added, add vanilla and beat until smooth

Pumpkin Cupcakes - Martha Stewart Recipes

Go Bears!