Gluten Free Cherry Chip Cupcakes, from Scratch.

Kristin took over the kitchen on Sunday for a gluten free baking experiment for her birthday.

She had Bug's attention as soon as she said 'cupcake'
Kristin explained to Bug how the cupcakes were being made. She had Bug at ‘cupcakes.’

Yes, she baked her own birthday cupcakes, but we supervised and taste tested like bosses.  Read a little more about her Cherry Chip cupcake love, and the revised gluten free recipe below.

Hey all, it’s me Kristin!

As long as I can remember my mom has always, and I mean always, celebrated my birthday with cherry chip cupcakes.  I wish that I could say they were homemade such as the recipe below, but my mom spent so much of her wonder woman energy carting my brother and I around to every sporting event imaginable, holding down the fort at home, and working as a second grade teacher, so from a box it was!

Since baking was the area my mom had to take the quickest path on, my Aunt Betty (Crocker) helped her create these pink tasty morsels of love!  Each year we would play around with the frosting, some years we had a cream cheese whip, and others it was the most amazing pink fluffy goodness of cherry flavor that has ever touched my lips!

A few years ago when countless tests revealed that I am gluten intolerant, all I could think about were my cherry chip birthday cupcakes.   Anyone who has ever celebrated a birthday with me has had Betty Crocker’s version of them, and I was devastated to think that tradition might have seen it’s last year.  Thanks to all of the amazing gluten free flour options and recipes out there, I was able to piece together a recipe, and can finally celebrate birthdays with cherry chip goodness.   Here’s how it went down:

Gluten Free Cherry Chip Cupcakes:

1. Preheat oven to 350 degrees (F)

fuel sweat grow - gluten free flour

2. Blend/sift
3 cups gluten free flour blend (in this case we used 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
2 ½ t baking powder
½ t salt
½ t xanthum gum

fuel sweat grow - flour mix for cherry chip cupcakes
dry ingredient blend
butter & sugar mixture

3. Cream 2/3 c butter + 2 c organic raw sugar

4. Add  in 2 eggs + 1 tsp of vanilla, and then mix ½ of flour mixture into butter mixture

fuel sweat grow - cherry chip cupcake mixing 5.  Add in juice of a 10 oz jar of maraschino cherries topped off with almond milk so that total liquid measures 1 cup 6. Add in other ½ of flour mixture 7. Finely chop/dice cherries and fold into mix & pour into cupcake cups.

fuel sweat grow - gluten free cherry chip batter


Bake at 350 for 18-22 minutes makes
Yields 18 cupcakes

sweet cherry goodness
sweet cherry goodness

They were even better than I had expected, and got to have a little early birthday celebration.

sweet cherry goodness.
sweet cherry goodness.

Sunday Night Dinner + Gluten-Free Options

Last night at about 6:35, when the first of the Sunday night couch club arrived at the front door, I realized that I had spent zero time planning for dinner.  So, in the spirit of throwing something together, and honoring the Sunday Night Dinner tradition, I grabbed a few staple ingredients and got creative with the rest.

Step 1: chicken breasts from the organic butcher went on the George Foreman.

Step 2: I threw vegetables in a pan to simmer with coconut oil, and put a pot of water on for the awesome new gluten free spinach fettuccine that I have been dying to try.  It’s made by a company called RP and is carried in most Whole Foods – even if you’re not gluten free, I highly recommend this brand.

fuel sweat grow - food blog
the usual suspects: onion, zucchini + yellow squash

My dad used to make a spinach fettuccine when I was little that he would toss with sour cream, salt, pepper, and parmesan.  I absolutely LOVED it, but now that I avoid gluten rich pastas and sour cream I’ve really been missing it.  Since I finally got my paws on some gluten free spinach fettuccine, the goal was to recreate the sour cream with a little twist.

I’ve done a good bit of experimenting with greek yogurt so I was pretty sure that this would turn out, at least reasonably well.

1 avacado + 1 cup greek yogurt (blended).
1 avacado + 1 cup greek yogurt
blended in the ever loving VitaMix
blended in the ever loving VitaMix
RP gluten free spinach fettuccine w/avacado yogurt 'sauce'
RP gluten free spinach fettuccine w/avacado yogurt ‘sauce’
i like to mix the spices in first to evenly distribute

 Once the pasta was done I mixed in the avocado + yogurt sauce with salt, pepper, and the sautéd vegetables together and topped it with the grilled chicken.

c'est complete.
c’est complete.

Judge rules: It was amazing.  I realize that I’m a tad partial since A) I made it, and B) I love the combination of the spinach flavor of the pasta and tartness of the greek yogurt, but I had 3 other impartial victims judges that loved it as well.  I also gave one review +5 bonus points since it came from a McDonalds drive through VIP.

I should also disclose that I had grand plans for my favorite roasted (broiled) brussel sprouts with olive oil, lemon, salt + pepper.  I even chopped them up beautifully during the vegetable chopping phase of the night.

beautiful brussel sprouts.
beautiful brussel sprouts.

Unfortunately, in the excitement of the sauce experiment, I completely forgot about the brussels, and 10 minutes after everything else was consumed I pulled the partially burned sprouts out of the oven.   I’m not ruling it a fail yet because they were surprisingly good (despite likely being somewhat carcinogenic…), crisp on the outside and soft on the inside.  I actually saved them and am going to throw them into a cauliflower mash I’m planning for later this week.  Don’t worry, you’ll be the first to know how that turns out.

After dinner Kristin came over to trial run a modified + gluten free version of her favorite cherry chip birthday cupcakes.  It was a more than successful experiment, so  get excited for the full account and recipe that will be posted soon.

happy birthday Kristin!
happy birthday Kristin!