Saturday, January 21, 2012

Cupcakes - gluten free, dairy free, beautiful

My husband, who is not a baker, whipped up a batch of gluten free dairy free cupcakes today. These beautiful chocolate espresso cupcakes are boutique quality!
With the ease of product choices now available, gluten free baking is for everyone.
Mr. Schmitt baked a batch of Betty Crocker chocolate cake mix. In place of the butter, he used Earth Balance Butter Stick. For frosting, he used a basic meringue, where he substituted 1/3 cup of water for 1/3 cup of espresso. This gave the meringue topping a wonderful cappuccino note that followed throughout the dessert. He topped it with a gluten free dairy free chocolate covered espresso bean. Viola! Now I'm off to enjoy my treat and thank my husband.

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