I have been asked dozens of times if I offer gluten free version of my cakes. Once I had the time to experiment I took full advantage and went all out with the flavors. First I used a common Gluten Free flour Bob's Red Mill, then I started with my super moist chocolate cupcake then did my Vanilla cupcake and added vanilla bean paste. When it came to the frosting I pulled out all the stops.
I've always wanted to use reduced balsamic vinegar in one of my desserts so I figured why not with chocolate and strawberry! I'm so glad I did, the sweet bitter tang from the reduced Balsamic vinegar pairs so well with the fresh strawberry puree. Then to top it off I drizzled the Balsamic on the cupcake for décor and flare.
On the Very Vanilla cupcake I made a Amaretto buttercream and intended on using toasted almonds as a garnish and for added texture, but I was all out of almonds. I will include the toasted almonds when they are ordered by one of my clients though. This cake has a wonderful crumb, fluffy and bouncy which is perfect for a vanilla cupcake. The frosting is killer too, I actually used an Amaretto liquor so its a little boozy, but the toasted almonds will seal the deal with that nutty flavor and crunch! The picture will be without the almonds but stay tuned to my Instagram and or Facebook page to see the finished product in the near future.
I have more plans for different and exciting flavors on my new Gluten free menu so please keep an eye out for them. I'm like a kid in a candy store when I can explore with new flavors and exotic combinations! You can try my new flavors for yourself, I also offer them in my regular cupcakes with gluten. Feel free to contact me via my website or email address found on my website.
Until my next blog...
Baked with Love,
Very Vanilla Gluten Free cupcake with Amaretto buttercream
Gluten Free Chocolate Cupcake with Strawberry Balsamic buttercream