Today's blog is dedicated to one of my very dearest friends.
It was her birthday this week and everyone should celebrate
with a little cake... no matter the type.
Because of this friend I had to go the dark side of baking
where no baker really is comfortable......
But this friend is worth the adventure that is gluten free baking.
And I like to believe that I have lead her to the dark
side that is my sense of humour and she has embraced it.
Oh there are definitely times when I KNOW she has.
She even surpasses me some days.
I may have on my own at some point dipped my
beaters in gluten free baking, but having a friend
who is gluten intolerant made it happen faster.
It has made girl's night more challenging at times,
but not anymore than the friends who are vegan or
pretend to be allergic to store bought mayonnaise....
But changing things up a little is what we do for friends,
because the trade off is so much greater.
What do we care what the food is as long as we are
laughing like school girls, and it allows us to drink
more martinis than we should.
I love my friends.
Every single crazy one of them.
And they are .... CRAZY.
Cheers and Happy Birthday!!
CHAI CUPCAKES ( GF ) makes about 10 -12
Preheat oven to 350 F
Line cupcake pan
1/2 cup unsalted butter softened
1/4 cup sugar
1/2 cup brown sugar
2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup warmed milk steeped with 2 chai tea bags
1/2 tsp apple cider vinegar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cup GF flour ( or all purpose if GF is not necessary )
Beat together the sugars and butter until well blended.
Beat in eggs and vanilla.
Stir together the buttermilk, milk ( tea bags removed ) and cider vinegar,
add to the butter and sugar mixture.
Sift together in a small bowl the flour, salt, baking soda, cinnamon
and flour. Add to the wet ingredients and beat thoroughly.
Scoop into the cupcake liners and bake for about 20 minutes or
Remove from oven and cool completely.
BROWN SUGAR SWISS MERINGUE BUTTER CREAM
4 oz egg whites
8 oz brown sugar
12 oz unsalted butter softened
2 teaspoon vanilla
Using a stand mixer bowl (preferably) whisk together the egg whites
sugar and pinch of salt.
Place over a pot of simmering water and whisk constantly for about 4 minutes.
Check temperature of mixture, temperature should read 145 F.
Remove from heat and place bowl on stand. Using whisk attachment beat
egg white mixture for about 4 minutes at medium high speed.
Remove whisk and attach paddle.
Turn on to medium high and slowly add butter 1 to 2 tablespoons
at a time.
When all butter has been added beat on high until light and fluffy.
Stir in vanilla.
Pipe or spread on cooled cupcakes.
Dust with cinnamon and drizzle caramel sauce if available.