Gluten-Free Vanilla Cupcakes with Vanilla Buttercream Frosting

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Up Close Detail with words

Over the weekend, I met up with my friend Beryl (after her superhero adventures) to bake some gluten-free vanilla cupcakes. I’m taking her Momtographie Online class (which is awesome!) and she wanted to get some video footage baking with a friend for one of the lessons. I was happy to be the friend to help her out with this!

We decided on a Gluten-Free Vanilla Cupcake from Cupcakes Take the Cake with a Vanilla Buttercream Frosting from Savory Sweet Life.

To make the cupcakes, I followed the recipe from Cupcakes Take the Cake, but made a couple of changes. Here is exactly what I did!

Ingredients:
1 cup granulated sugar
2 large eggs
1 1/4 cups gluten-free flour blend
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp guar gum
1/2 cup canola oil
1/2 cup vanilla soy milk
1 tsp pure vanilla extract

Preheat oven to 350 F. Position rack in center of oven. Place cupcake baking liners in a 12-cupcake baking pan (this recipe really makes the perfect amount for 12 regular sized cupcakes). In a medium sized bowl, stir flour blend, salt, baking powder, and guar gum until mixed. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Make sure your mixer is on stir and add the bowl of dry ingredients slowly until mixed. Continue on stir and add oil, vanilla soy milk (I really think this made a huge difference in the vanilla flavor) and vanilla until ingredients are mixed well; beat at medium speed for one minute (the batter will be pretty runny). Pour batter into prepared pan. Place in center of oven and bake for about 20 minutes or until center springs back when touched and cupcakes are very lightly browned. Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing.

DSC_0198

To make the frosting, I did the following:

Ingredients:
1 cup unsalted butter (2 sticks or ½ pound), softened (your finger should be able to push into the stick, but the butter should NOT be melted!!)
3 cups confectioners (powdered) sugar, SIFTED
¼ teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons heavy cream

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. With your mixer on stir, add 3 cups of powdered sugar slowly until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk/cream while still on stir (so they do not splash) and then beat everything for 3 minutes at medium speed. If your frosting needs a more stiff consistency, add more sugar (I would add 1/2 cup at a time until it is the consistency you’d like). If your frosting needs to be thinned out, add additional milk 1/2 tablespoon at a time, to your liking.

At first, I was worried that I wasn’t going to have enough frosting for the cupcakes because it didn’t look like much, but it turned out to be way too much for the 12 cupcakes!

Once everything was ready, Beryl and I decorated the cupcakes using some store bought flowers, roses I had made, and sprinkles. What was really great about the whole experience was that since we were making the video for Beryl’s photography class, I got some one-on-one time with Beryl to ask questions about my camera and take some great pictures of our freshly made cupcakes! Here are some of the pictures that I took while learning!
Rose Up

Rose Over

Up Close Detail

Rose Details

And all of the cupcakes together…minus the few we ate before we took the pictures!
All Cupcakes

These cupcakes turned out to be so delicious, none of us (my husband wanted to taste-test too) could tell that they were gluten-free! Like I said before, I think the vanilla soy milk made all the difference! The big test for these cupcakes was how they tasted the next day…and Beryl let me know that they were still moist and delicious two days after we made them!

It was such a fun day of baking, decorating, and photographing with a great friend!
Baking love,
Heather

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Superhero Capes

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Capes

My friend, Beryl, had a challenge that she had to complete for an upcoming business conference where she and a “sidekick” had to dress up like superheroes in public for at least two hours. When she told me about the challenge, we talked about what she could do and superhero capes came up in the conversation. She asked if I would make the capes for her, and I readily accepted! It had been a long time since I had something to sew so it was exciting to know I’d be able to get back behind the sewing machine!

Beryl, her daughter Brielle, and I all went to the fabric store one evening to pick out the fabric and then I was ready to get started! I found a tutorial on Momsrising.org which looked simple enough!

To make Brielle’s cape I followed the directions found at Momsrising exactly. I did add a patch to the back that said “Super B,” which actually proved to be a bit more challenging than I originally thought. To put the “Super B” on the back, I created WordArt in Microsoft Word (this was the only way I could find that I was able to make a mirror image of the words). I printed the mirror imaged “Super B” onto iron on sheets. Then, I took white fabric and ironed on the “Super B.” I made the mistake of not measuring the patch before cutting and just eyeballing where I thought the cuts should go. When I realized it wasn’t perfect, I ended up cutting off a little more than I wanted (you can see that a slight part of the B got cut off). I normally would have redone the patch, but I was running out of time and decided if I was able to change it I would, but I thought it still came out pretty cute!

Here is a picture of the “Super B” cape- sorry for the horrible picture quality…it was the only one I took before giving them to Beryl!

Super B

Next, I made Beryl’s cape. I used the same general idea to make the cape, but instead of only 2 yards of fabric we got 3 yards. I changed the amounts for the top and bottom to 9 and 15 to make sure they would be appropriate lengths for an adult. I did have quite a bit of leftover fabric from each cape, but I would rather have too much than too little! Since there was so much fabric in the cape, when I sewed the patch on the back, the fabric kept bunching. I ended up having to resew the patch on because it was so bunched. When I sewed it on again, it still bunch a little, but it was the best I could do in the time I had!

Here’s what Beryl’s cape looked like when I was finished:
Super Mom

Next came the challenge of actually wearing the cape in public! I think Beryl and Brielle rocked those capes!! The next two photographs are from Blaire at Second Ave Photography!

B2 Pow

B2 Walking

What a wonderful day of memories for Beryl and Brielle!

Crafting love!
Heather

I’m Back!

WE’VE MOVED! Go to www.pinkpolkadotbaker.com to see what we have been working on!

Gonzalez_cover

So, I know it has been quite a while since I last posted…and there is definitely a reason for that! At the end of January I found out that I am pregnant! Excited to start this journey in life, I didn’t expect to have a complete aversion to the sweet smell of most of the yumminess I create in my kitchen along with a new bed time that began around 7:00! It only took 16 weeks, but I’m finally feeling (mostly) myself again and am ready to bake! Expect to see more from me in the upcoming weeks!

In order to announce our pregnancy, my husband and I enlisted my awesome photographer friend, Beryl, to take a few pics of us! Take a look at some of the awesome pics she came up with!

Walking

Reese

Tree

Pregnancy Pic Revised

You may remember from my previous blog posts that I took a class with my friend, Beryl, called Momtographie. It’s ironic that I took the Momtographie class on the day that I did, because that was also the day I found out I was going to be a mom! It was awesome to know that everything I was learning in this class was going to be put to good use very soon. I am so grateful to have been able to take this class from Beryl, because I learned so much, and she really put everything in a way that was very understandable to me, someone not very familiar with my DSLR camera, but really wanting to learn. Momtographie is seriously an awesome course for anyone wanting to learn how to use their DSLR camera, not just mom’s (or mommies to be)! So, here’s my shameless plug, because Beryl is awesome and I think everyone should take her course! Beryl teaches in person classes in Northern VA, but I know that many of you blog readers don’t live in the area. Now, Beryl has created the perfect solution- Momtographie Online! This 6 week course will teach you pretty much everything you need to know about your DSLR camera, plus you have unlimited access to the videos. The 6 week course starts the first week in May- make sure to check out her website and see if this class would be the right fit for you!!

Baby love,
Heather

Gluten-Free Cake Pops

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Finished Cake Pops

Tomorrow I am taking a photography class from my friend, Beryl. Like I mentioned in a previous post, she asked me to make a little something for the participants coming to the class. We settled on the camera cake pops and I decided to make them gluten-free so she could also enjoy in the deliciousness. To make the cake, I used the same recipe as I used for the Gluten-Free Chocolate Cupcakes. The recipe for the cake can be found at food.com.

To begin, I gathered all my ingredients. I started by mixing my dry ingredients in the stand mixer.

Dry Ingredients

After the ingredients were mixed well, I added all the wet ingredients one by one, using a spatula to push down any batter stuck to the sides of the bowl.

Wet Ingredients

Then, I poured all the ingredients in my pan that I had prepared by spraying with cooking spray and powdering with gluten-free flour. The cake was in the oven for about 33 minutes, until it came out looking like this:
Finished Cake

I let the cake cool, then followed my normal cake pop procedures! First, I broke up the cake.
Broken Up Cake

Then, I used a gluten-free frosting to mix with the pieces- I only put in about half of the container, since this cake was a bit smaller than what I usually make, and ended up adding about a third of what was left to the mix to make it the right consistency.
Frosting Container

Cake with Frosting

Frosting Jar

I mixed everything up…
Dough Mix

Then molded the batter into cameras!
Cameras on Pan

I put the cameras in the freezer to set and set up my decorating area while I was waiting.
Table Prep

After about 15 minutes, I pulled the cameras out of the freezer and got to work- first with the sticks, then completing the rest of the camera!

Cake Pops with Sticks

Camera Cake Pops

I did find that the consistency of the cake was a bit different than the cake mixes that I normally use and had a tendency to fall apart when I was trying to tap off the excess chocolate. I had a few casualties so, to remedy the situation, I put the cake pops back in the freezer and they were much easier to handle. In the end, I have plenty of super cute camera cake pops for the participants!

Finished Pops

Baking love,
Heather