Kristin took over the kitchen on Sunday for a gluten free baking experiment for her birthday.
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)
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
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
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.
Bake at 350 for 18-22 minutes makes
Yields 18 cupcakes
They were even better than I had expected, and got to have a little early birthday celebration.