Hummingbird How-To: Gluten-Free Cupcakes

My friend Sarah was in town to visit me; she came all the way from my hometown in Wisconsin. Sarah is one of my dearest and oldest friends – we had such an amazing time together. She and I love to go on adventures. So, we went to Central Park and saw lots of beautiful scenery, even in the rain. I showed her the Subway, which she found quite interesting, and walked up and down the city until we couldn’t walk any more. The second day we was here, I thought we could do something fun for my blog, so we came up with a recipe for gluten-free chocolate cupcakes. Sarah is lactose intolerant and can’t have any gluten either, so she has lots of cool, easy and healthy recipes.

We went to the market, picked up the ingredients, and got to it! This was what we did. She was a wonderful assistant and the cupcakes turned out so delicious, I was convinced we should audition for Cupcake Wars.

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What You’ll Need

1 1/3 cup water

1 cup veg. oil

4 large eggs

1 cupcake mix box (gluten-free)

Toppings (I have strawberries and blueberries with powdered sugar)


Directions

1. Make sure you have all of things you’ll need, like cupcake pans (I have two pans with 6 cupcake holes), a couple bowls of various sizes to do mixing, pouring, etc., napkins or towels, utensils, oven mitts, plates, the list goes on. Make sure to “Pam” the cupcake pans.

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2. Grab a large bowl, add 1 1/3 cups water, crack 4 eggs into it, and add the vegetable oil (1 cup). Whisk until creamed.

3. Add the gluten-free cupcake mix to the bowl (all of it), and slowly stir it in until all of it is completely blended.

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4. Pour the mix into the cupcake pans, it may get messy, so have a napkin on hand.

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5. When the oven in ready, put the cupcakes into the oven and bake for about 20 minutes, check periodically with a toothpick or small utensil of some kind, insert it into a cupcake, if it’s clean then it’s done.

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6. Take them out of the oven, and start to go around the edges of the cups with a knife to separate them. This makes it smoother and easier when you are taking them out of the pan.

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7. Start to put them on a board or a rack of some kind, so you can let them cool.

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8. When cooled, you can start the fun part! To decorate mine, I made a cupcake holder out of old newspapers I had lying around. It’s a bit tricky, but you must have a steady hand and an extra friend to help. To secure, find some string and wrap it around the cupcake/newspaper, tie it tight!

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9. Then, I added strawberries, blueberries, and powdered sugar!

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I hope you enjoyed this little recipe. It’s great fun and you can personalize it however you please. Thanks for the inspiration, Sarah!

Enjoy!

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