Hot Chocolate Cookies





Gluten free chocolate cookies with a hot chocolate ganache. Order now.

Gluten free chocolate cookies with a hot chocolate ganache. Order now.

Gluten Free, Sugar Free Chocolate Angel Food Cupcake





Topped with a candied orange peel, this double chocolate cupcake will be at tomorrow's farmers market in Midland.

Topped with a candied orange peel, this double chocolate cupcake will be at tomorrow’s farmers market in Midland.

Chocolate Cherry Cupcake





Gluten free, dairy free, and egg free. It has a chocolate cake filled with chopped cherries, a cherry juice buttercream, garnished with chocolate slivers and a fresh cherry. This one will be at the Midland Farmers Market tomorrow.

Gluten free, dairy free, and egg free. It has a chocolate cake filled with chopped cherries, a cherry juice buttercream, garnished with chocolate slivers and a fresh cherry. This one will be at the Midland Farmers Market tomorrow.

Gluten Free Chocolate Coconut Cupcakes





Gluten Free Chocolate Coconut Cupcakes will be for sale at the By Grace Cakes table at the Midlands farmers market 8-2-2014. Wow, can you believe it is already August! These cupcakes are gluten free and dairy free. It is filled with coconut too! Pre-order for a discounted rate.

Gluten Free Chocolate Coconut Cupcakes will be for sale at the By Grace Cakes table at the Midlands farmers market 8-2-2014. Wow, can you believe it is already August! These cupcakes are gluten free and dairy free. It is filled with coconut too! Pre-order for a discounted rate.

Gluten Free Chocolate Raspberry Cupcake





Filled with fresh, tart Michigan raspberries, this is the pre-frosting view of the gluten free, dairy free chocolate raspberry cupcake.

Filled with fresh, tart Michigan raspberries, this is the pre-frosting view of the gluten free, dairy free chocolate raspberry cupcake.

That was fun! Let’s do it again! Part II

There was just so much to pack into one posts, that I had to break it into two.

So how about a little chocolate and strawberry?

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I used a Betty Crocker gluten free cupcake mix, substituting the water for almond milk. Items to have on hand include: one Betty Crocker chocolate cake mix, cupcake liners, 1 carton of strawberries, almond milk, 3 eggs, 1/2 cup butter, red gel icing,  my buttercream recipe ingredients and two piping bags. You will also need a Wilton 1M tip.

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Bake the cupcakes as directed on the box and cool completely. Make sure your eggs are at room temperature before use. If you have forgotten to get them out of the refrigerator in advance, submerge eggs in warm water until the eggs become warm.

Make up a batch my buttercream recipe and split between two containers. One batch will become the filling and one will become the rose.

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Wash and remove the stems from the strawberries. Add the strawberries to your mixer and use the paddle attachment to mash the strawberries. If you do not have a stand mixer, rough chop and mash the strawberries in a small bowl.

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Add the strawberries to one container of buttercream. Blend and add additional powdered sugar if it is still watery. Pipe into (fill) the cooled cupcakes using the 1M Wilton tip. This tip is really not for filling cupcakes, but because of the strawberry chunks the 230 Wilton tip, used for filling, is not large enough. You may have to push the 1M tip into the cupcake, lift it up and remove cake from the tip, and then pipe.

Finally pipe your buttercream rose following the rose tutorial.

 

Next up, the Peanut Butter and “Jelly” (strawberry preserves) Cupcake with Peanut Butter Buttercream. Sorry for the not taking a picture of just the cupcakes. But here it is all packaged if your order some:).

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This recipe is adapted from my grandmother’s old Betty Crocker recipe book. Items that you will need: gluten free creamy peanut butter, your favorite jam or preserve, my buttercream recipe, cupcake liners, 1M Wilton tip, 2 1/4 cup gluten free flour (I would recommend Pamela’s), 1 1/2 cups sugar (Stevia), 3 tsp. baking powder, 1tsp. salt, 1/3 cup shortening, 1 cup almond milk, 2 eggs.

Preheat your oven to 350 degrees. Mix flour, sugar, baking powder, salt and add shortening, almond milk, eggs, and 1/3 cup peanut butter. Pour into cupcake liners and bake. Once cooled fill with the preserve or jam of your choice using your 1M tip.

To make the peanut butter buttercream, that’s a mouthful, make my buttercream recipe and add 1/2 cup peanut butter. If it gets too sticky, add a little milk (1 Tbsp. at a time). If you would like it a little more peanut buttery, add 1/4 cup more peanut butter. Just experiment to your liking. Use the 1M tip to create the rose. Pipe from the middle and work your way outward.

Keep Baking!

It’s Spring, It’s Spring!!!

So there is two ways to look at this:

a) Spring cleaning, yay!! No, not really. or b) Warm sunshine = crisp breezes = bulbs and blooms = gardening = spring bloom cupcakes!!!

I’m going with b. Yes, definitely b. I love spring. New beginning, new hope, new birth . . . and new cupcakes!

Forgive the blurry cell phone pic. Do you like my blue daffodils? Smurfie daffodils.

Forgive the blurry cell phone pic. Do you like my blue daffodils? Smurfie daffodils.

Can you see this one a little better?

Pink and white buttercream rose.

Pink and white buttercream rose.

For the life of me I could not get the wrapper to release from the cupcake. I baked three boxes of devil’s food Betty Crocker boxed cake cupcakes and most of the cupcake stuck to the wrapper. So I googled the issue and I found that I shouldn’t use cupcake liners. Instead, I greased the cupcake pans with Crisco and put the batter directly into the pan and cooked the cupcakes on 325 degrees. They turned out perfectly!. Just don’t fill them over half way, otherwise you will get some elephant man looking cupcakes. Then put your cupcake in the liner after you have removed it from the pan.

For the cupcake filling I melted a box of Andy’s mints with one-half cup of milk. Add powdered sugar until the chocolate mixture is pudding consistency. Pour the chocolate mixture into a piping bag and using a Wilton 230 tip, fill each cupcake. Stop filling when you can see the cupcake expanding.

See the Buttercream Recipe that I use. It keeps its shape wonderfully!

Use a 104 Wilton tip for the roses, orchids, zinnias and daffodils and a 1M tip for the hydrangea. For some great tutorials, view the following:

How to Make Buttercream . . .

Orchids:

Roses:

Daffodils:

Zinnias:

Very vibrant hydrangea

Very vibrant hydrangea

To make the two tone hydrangea, you will want to make the buttercream color that you want to be on the outside petals of the flowers, so for mine, blue. Put two to three large spoon fulls of the outside color into the piping bag. Rub the piping bag sides together so that the outside petal color smears to the insides of the bag. Take your second buttercream color for the inside of the petals, in my case yellow, and fill the middle of the same bag. It will be kind of messy, but don’t worry about getting it perfect. Just push the middle color down with your spoon in the middle of the first color. Close the piping bag and push all the colors down to the 1M tip. Push the squeeze the frosting against the cupcake, push the tip down (but do not touch the cupcake with the tip) stop squeezing the frosting and pull the tip up.

See these two tutorial videos to get a better idea. I don’t know about you, but I am a visual learner.

How to Make a Buttercream Hydrangea:

How to Make Two Tone Frosting:

Happy Piping!