Cute Monster Cupcakes, Lots of Love, Gluten Free Valentine’s Day Sweet
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Hence I cannot be silent and indeed I ought not to be about the many blessings and the great grace which the Lord has designed to bestow upon me. St. Patrick.
A wedding is such a special day. With all the stress and bustle of planning a wedding, try not to get lost in the details. Remember that it is Christ that brought you to this place, brought that special someone into your life; and He will work it all out.
I would love to be part of your special day! We can work together to make your cake one-of-a-kind. With wedding season in full swing, contact me to set up your cake tasting session.
Gluten free, Egg free, Dairy free cupcake. Filled with slices of fresh Michigan peaches and topped with a peach buttercream with marshmallow fondant leaves.
These cuties are for my cute niece Ash’s class. Rainbow buttercream will top them off:)
Topped with a candied orange peel, this double chocolate cupcake will be at tomorrow’s farmers market in Midland.
Filled with fresh, tart Michigan raspberries, this is the pre-frosting view of the gluten free, dairy free chocolate raspberry cupcake.
We know, as believers, that Jesus Christ is man’s best friend. But in earthly sayings, man’s best friend is our pooch. Our dog loves us all the time, greets us when we get home and is happy as long as he can be with us. I know that my dog Jericho would rather wait in the car while I am shopping, then be at home by himself. Please pray for him as he has hip problems and he is only 5 yrs old. But on a happier note, the reason for this post is that I made my first ever modeling chocolate creations. I took a Craftsy course and it was very insightful on how you can use modeling chocolate instead of fondant for almost everything. I know that many people hate the taste of fondant, so modeling chocolate is a great solution. It tastes just like a solid chocolate Easter bunny.
One of my husband’s co-workers was having a party at work, so my husband found out that she had a goldendoodle. After much prayer, and help from the Lord, here is my goodlendoodle modeling chocolate creation.
He is 100% gluten free and 100% modeling chocolate. Modeling chocolate is made out of corn syrup and chocolate. He is sitting on some modeling chocolate grass. There is chocolate buttercream underneath the “grass”. The cupcake is a, from scratch, Rich Golden Cake from my grandma’s 1950’s Betty Crocker cookbook, filled with a homemade almond custard.
These cupcakes are pretty labor intensive. It took me a little over two days to do 12 dogs. They are all a little different, just like real goldendoodles.
If you have any questions, please post below. Or if you would like to order your favorite dog, go to the Order page for more information.
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?
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.
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.
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.
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:).
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.