Gluten Free Cupcakes

I just realized I never posted about these gluten free cupcakes I made for my coworker's birthday! 

Okay, well, let me just say before you get too proud of me, that I didn't make them from scratch. I had tossed the idea around but wound up deciding that since gluten free baking requires entirely different ingredients from traditional baking, none of which were previously in my kitchen, and because I only had one evening with which to throw these together, there simply wasn't time to buy all the necessary goodies and risk the first batch not turning out. There is a wonderful little gluten free grocery store near my work where I managed to find a cake mix. I got the yellow cake mix and added some almond extract for flavor, tossed out the frosting mix that came with it and made a basic sugar frosting mix with vanilla extract. I topped off the cupcakes with fresh blueberries and refrigerated them overnight. 

To make the "Happy Birthday" banner I used a toothpick, scrapbooking paper and a gold paint pen. I used one level of a cupcake tower and paper shreds for presentation.

I'm definitely inspired to do a bit of ingredient shopping next time I can get over to that shop so I can start practicing gluten free baking from scratch.

 

Spice Cupcakes

Somehow my coworker Lynda made it to her 30's without realizing that women get a full week to celebrate their birthday! After all these birthdays of only allowing herself one day of birthday fun, we've been stretching her birthday out at the office. 

Today I brought her cupcakes with plenty to share. She wanted carrot cake so I made a first ever try of it last night and couldn't get them to turn out. I think the carrot shreds were too big? After running out of carrots I went for a spice cake instead, but still topped them off with cream cheese frosting and sugar sprinkles.

Easter Weekend in Phoenix

I realize that my love of Phoenix seems rather unreasonable, considering it is a flat, hot, desert, but it's honestly one of my favorite places for a weekend get-a-way. One of my very dear friends lives there, as does most of my extended family, so there's always wonderful company to be had. And the food, oh my goodness, you can't help but stumble into good food in Phoenix! 

My absolute must-dos for every visit are brunch at Postino, where the bruchetta and bellini never fail me, and happy hour at Sandbar, which has a location conveniently located around the corner from my friend's house. Sandbar literally has a sand patio by their outdoor bar, surrounded by a DJ booth and cabanas for your Sunday Funday pleasure. Get the nachos, trust me... and the margaritas... there's a reason why they cut you off at three margaritas. 

Some people love the Scottsdale night life, which is some of the best in the state, but I'm generally more than happy to pass on that for the poolside sunshine, a baseball game at the Diamondback's immaculate new stadium, and shopping in the countless outdoor malls.

Homemade Sprinkles

You know how much I love holiday themed baking, be it cupcakes or cakepops or full on cakes. Holidays just don't seem complete without customized treats. This morning I stumbled across a blog tutorial showing how to make your own sprinkles. Never more will I have to visit every store in town to find just the right color! And just think how far you could take this with flavors!

Homemade Sprinkles

8 ounces powdered sugar
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract
Assorted food colorings
As many piping bags as you have colors, each fitted with a small pastry tip

Mix the first four ingredients until a semi-thick paste forms. Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.
Put the colored paste into a piping bag and, on a sheet pan lined with parchment paper, pipe out long, thin lines. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break/chop the lines into little pieces.
Store in an airtight container, indefinitely.

(Photos from The Kitchn's version of the above recipe)

Oh my sweetness!

Sprinkles' 24-hour "Cupcake ATM" opened for business in Beverly Hills last Tuesday outside their flagship cupcake shop on South Santa Monica Boulevard. The "world's first cupcake automat" dispenses cupcakes, cake mixes, pet snacks and Sprinkles' apparel. The machine is clearly an instant success, dispensing an average of 1000 treats a day! 

Sprinkles has already announced plans for three Manhattan locations expected to open this summer, and has been asking their Facebook followers where they'd like to see Cupcake ATM locations pop up in the future. My diet is very grateful that the location closest to San Francisco is far enough away that there's no chance I'll sneak out for a midnight treat!