Sinmara
Not Your Therapist
- Joined
- Nov 9, 2009
- Messages
- 1,075
- MBTI Type
- INFJ
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- 6w5
- Instinctual Variant
- sp/sx
I have Celiac Disease. We hates the gluten, precious. It makes us sick and cranky and we wants it to leave us alone forever!
As promised, here is my collection of gluten-free recipes. As I make stuff and come up with ideas, I'll post the recipes here, hopefully with pictures.
So, it will soon be a new year. What better way to welcome 2013 than with...
Pink Champagne Cupcakes
Woohoo! Lucky for you, this works for both gluten-free cake and vile, toxic, gluten-soaked poison cake.
Pink Champagne Cake Recipe
1 Box White/Vanilla Cake mix (I used Bob's Red Mill Gluten Free Vanilla Cake Mix)
1/2 cup Champagne or Prosecco (Or, replace whatever water called for in your recipe with the champagne. The sweeter the champagne, the better.)
4 - 6 drops red food coloring. I used 6. Pink it up until it makes you happy.
Follow the mixing and baking directions on the box. For the Bob's Red Mill mix, I baked them for 15 minutes.
This mix will have the consistency of snot. Don't be scared, the snot-batter will be delicious. If you are using an electric mixer, be aware that the batter will probably creep up the beaters as you mix, so you will have to occasionally stop and scrape it down. Gluten-free mixes in general tend to do this because they're not as loose as the gluten-poisoned mixes.
Fill up dem cupcake papers!
Bake dem cupcakes!
Yeah!
For an extra pop of boozy flavor and moisture, I allowed the cupcakes to cool, then lightly brushed them with the champagne. If you want to do several brushings, give it a minute between coats so the previous one has time to soak in.
Champagne Frosting
2 sticks butter, room temperature/soft
3 1/4 cups powdered sugar
1/4 cup champagne or prosecco (the same one you used for the cupcakes)
Whip the butter until it's nice and smooth; if it's too firm and clumpy, your sugar won't mix in well. Add the sugar slowly, about 1/2 cup at a time. If you add all of it at once, you'll have a white explosion in your face and it will be hilarious. Add the liquid at the end.
All that whipping may have brought your frosting so close to room temperature that it's just a little too warm to be workable. Toss the bowl of frosting in the fridge for a few minutes to chill it just a little bit. While you wait, take a moment to enjoy a lovely beverage!
All right, your frosting should now be firm enough to not melt in your hand, but still workable. If it's too firm to squeeze through your piping bag, allow it to sit at room temperature for a few minutes and then try again.
Don't know how to decorate your cupcakes? Don't want them to look all derpy? Check out this video on different ways to make your cupcake all pretty! I used the swirl method, threw on some clear sprinkles and topped it with some Dobla chocolate squares.
And finally...
EAT DAT CUPCAKE.
Mmmm.
As promised, here is my collection of gluten-free recipes. As I make stuff and come up with ideas, I'll post the recipes here, hopefully with pictures.
So, it will soon be a new year. What better way to welcome 2013 than with...
Pink Champagne Cupcakes
Woohoo! Lucky for you, this works for both gluten-free cake and vile, toxic, gluten-soaked poison cake.
Pink Champagne Cake Recipe
1 Box White/Vanilla Cake mix (I used Bob's Red Mill Gluten Free Vanilla Cake Mix)
1/2 cup Champagne or Prosecco (Or, replace whatever water called for in your recipe with the champagne. The sweeter the champagne, the better.)
4 - 6 drops red food coloring. I used 6. Pink it up until it makes you happy.
Follow the mixing and baking directions on the box. For the Bob's Red Mill mix, I baked them for 15 minutes.
This mix will have the consistency of snot. Don't be scared, the snot-batter will be delicious. If you are using an electric mixer, be aware that the batter will probably creep up the beaters as you mix, so you will have to occasionally stop and scrape it down. Gluten-free mixes in general tend to do this because they're not as loose as the gluten-poisoned mixes.
Fill up dem cupcake papers!
Bake dem cupcakes!
Yeah!
For an extra pop of boozy flavor and moisture, I allowed the cupcakes to cool, then lightly brushed them with the champagne. If you want to do several brushings, give it a minute between coats so the previous one has time to soak in.
Champagne Frosting
2 sticks butter, room temperature/soft
3 1/4 cups powdered sugar
1/4 cup champagne or prosecco (the same one you used for the cupcakes)
Whip the butter until it's nice and smooth; if it's too firm and clumpy, your sugar won't mix in well. Add the sugar slowly, about 1/2 cup at a time. If you add all of it at once, you'll have a white explosion in your face and it will be hilarious. Add the liquid at the end.
All that whipping may have brought your frosting so close to room temperature that it's just a little too warm to be workable. Toss the bowl of frosting in the fridge for a few minutes to chill it just a little bit. While you wait, take a moment to enjoy a lovely beverage!
All right, your frosting should now be firm enough to not melt in your hand, but still workable. If it's too firm to squeeze through your piping bag, allow it to sit at room temperature for a few minutes and then try again.
Don't know how to decorate your cupcakes? Don't want them to look all derpy? Check out this video on different ways to make your cupcake all pretty! I used the swirl method, threw on some clear sprinkles and topped it with some Dobla chocolate squares.
And finally...
EAT DAT CUPCAKE.
Mmmm.
