Category Archives: cupcakes

Cutesy Cupcake Cookies {GF, Dairy Free, Nut Free}

 It’s pretty obvious I have already failed at my first New Years Resolution… *ahem* I should have posted last week… But that’s ok.  Because… I have been oh so busy doing stuff.  {insert sarcasm}

And because I’ve been swamped with busy-ness (like a gazillion loads of laundry with my new fancy washing machine!) I’ve decided to share these gluten free, dairy free, nut free sugar cookies with you.

I made these cookies for my awesomesauce neighbor to bring in to her students.  And since 99% of kids have allergies these days, she asked that they be free of those three allergens.  

The verdict?  Totally kid approved.  Easy to roll out and shape with a cookie cutter.  And cute.  Super cute.  

Want to try the recipe?  I followed Adventures of a Gluten Free Mom’s Sugar Cookie Recipe and simply made royal icing to decorate!  Easy Peesy.  And yummy wummy.

Lemon Meringue Cupcakes

Today, August 15th, is National Lemon Meringue Day.

And today was my first day of work!

Oh, yes… I am officially a workin’ woman now!  You’re looking at the new Manager for a local children’s store named Generations {the website is a little out dated… that’s one of my tasks I will work on up the road… but check it out!}

But enough about “work” already… let’s celebrate my ability to help pay the bills with some Lemon Meringue Cupcakes – with a little surprise in the inside – strawberry preserves! 

This is my favorite lemon cake recipe to date.  I tweaked a few things here and there from Annalise Roberts’ Lemon Layer Cake recipe.  I think it’s to die for.  Light.  Fluffy.  Delish.


1 & 1/3 cups sugar

4 Tbsp ground flax mixed with 12 Tbsp warm water (mix & let congeal in fridge for 30 min or more) (OR use 4 large eggs)

2 & 1/2 cups flour mix (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)

1/2 tsp salt

1 Tbsp baking powder

1 tsp xanthan gum

1 cup canola oil

1 cup milk

1 tsp vanilla extract

1 Tbsp lemon extract

1 Tbsp grated lemon rind

strawberry preserves, lemon curd, other jam – optional


1.  Preheat oven to 350 F.  

2.  Beat sugar and flax “egg” (or real eggs) in large bowl until fluffy.

3.  Add in rest of ingredients and mix for about 1 minute on medium speed.

4.  Fill cupcake pans halfway, then spoon a little strawberry preserves (or lemon curd, other jelly, etc) into the middle of the batter, then cover with remaining batter.  

5.  Bake in oven.  (to bake 12 jumbo cupcakes: bake for 25 minutes, 24 regular cupcakes: bake 18-20 minutes, 2 8inch rounds: bake  35 minutes)

6.  Cool cupcakes or cakes for 5 minutes and then take out of pan and cool completely on cooling racks.

For the lemony meringue frosting, I used the recipe from Carla’s Confections but added a pinch of cream of tartar and substituted lemon extract for the juice.  I also halved the recipe. 

I piped the “frosting” with my Wilton 1M tip, placed in a preheated oven to 

350 F, baked it for about 10 minutes until it turned light gold, then added some edible gold shimmer!

Linking up at these Fabulous Parties:

 Made It By Monday @ Baked in the SouthMade from Scratch Monday @ Living with Food Allergies and Celiac Disease Mangia Mondays @ Delightfully Dowling, Tuesday Time Out @ Reasons to Skip the Housework Tuesday Talent Show @ Chef in TrainingCrazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free HomemakerAllergy Free Wednesdays, Tasty Thursday @ The Mandatory MoochSweet Treats & Swanky Stuff @ Something SwankyAnything Goes Linky @ Bacon Time with the Hungry Hypo 

Easy Peesy Boston Cream Pie Cupcakes

 It’s funny that my first post I ever  wrote was about Boston’s “New” Cream Pie.  

Ohmygosh.  A little embarrassing?  Ah, well I am happy that over the course of a year and a half my posts have gotten a little bit… better?  Yes, I believe so…

  So let’s talk about this little cupcake.  It is so easy to make and assemble.  And will wow your guests.  Or you family.  Or… your tummy.  Shhh, no worries I won’t tell anyone you ate them all.

1 recipe vanilla cake (or 1 box GF Betty Crocker’s vanilla cake mix)
1 package instant vanilla pudding
milk (however much your pudding requires, I used the amount needed for a pie filling so it’s thicker)
1 tsp rum extract
1 cup heavy cream
6 oz semi-sweet chocolate chips

1)  Bake your cupcakes following your recipe (or cake box mix if you’re pressed for time!)
2)  Prepare the vanilla pudding and add 1 tsp rum extract.  Mix well and refrigerate.
3)  Make your ganache!  Bring the cream to a boil then remove from heat source.  Add your chocolate chips, let them sit a moment to soften, then stir smooth.
4)  Once cupcakes are cool, scoop a little hole out of the top and add in pudding.  Or, I used my handy dandy Wilton Bismarck Tip to “inject” the pudding inside the cupcake.  Much less messy.
5)  Lastly, dip the top of your cupcake into the smooth ganache and enjoy!

  And on a side note… we decided to do some renovating on our already renovated home: we tore out the carpet on the stairs and upstairs, removed the icky popcorn ceiling (that was only left on the hall ceiling- lazy contractors!)  So Beau has been making custom wooden steps everyday after work.  My job will be to stain them at some point.  So needless to say, I kinda wish I had these Boston Cream Cupcakes on hand to treat ourselves {actually only Beau} after our {again, his} hard day of work!


The Much Anticipated Craft Fair Pictures!

Most popular award goes to my sugar cookies which I decorated with royal icing.  My first time ever doing it and I think they turned out great!  Can’t wait to do them again!  Only downfall… they were my only non-gfree item I made.  Oh well…

Who’s hungry for cake pops!?!  Vanilla and chocolate mmm 🙂
Reindeers, penguins, snowballs, strawberries, and holiday drizzles completed my array of pops.
 Cake pop bouquets… perfect little gifts!
And yes, I made the boxes by hand too  🙂
Holiday cake balls

Cupcakes!  All g-free and none of my customers could tell the difference!

Chocolate Fudge with Peppermint Buttercream.  Some decorated with red swirl, others with royal icing snowflake. 
My best seller… sold all but 3 (well, actually 7 because Beau ate 4 that day!)

Pumpkin cupcakes with Maple Cream Cheese Frosting (on left)
Orange with Chocolate Buttercream and fondant flowers (right)

the view from behind the table…

Christina (from Mayzie Cakes) and I  🙂

Red velvet cake with nutella filling covered by marshmallow fondant and gum paste bow.  I made this the day of and brought it to the fair as a display… and on Saturday we served it as Beau’s belated birthday cake with friends!

I'm topsy turvy tuesdays