Thursday, June 19, 2008

My first gluten free cupcake wedding story See also my wheat flour cupcakes.


Chocolate cake with white chocolate and whipped cream mousse and molded chocolate decorations.

This was an intimate little wedding, Cape Malay style that transpired last year in May and these were all the desserts I made for the joyous occasion. I also picked these tulips from my garden and made the bouquet. It was also my very first attempt at baking gluten- free ( adapted from "The gluten-free").
The beautiful bride is a vegetarian and also gluten-free . This was quite a challenge indeed but being who I am, went to the book store and purchased these books for help. Now, the bride is never left out of any gathering because I consult the 'The gluten-free"for all her cakes, pastries and breads etc... Let me tell you! I feel so good when I eat these gluten-free creations myself.
One does not have a heavy wheat sinking feeling but rather a very pleasant digestive experience . I would never have even dared to bake gluten-free if it was not for the bride. One is never to old & set in one's ways to attempt something new! These creations were so very creamy, moist and enjoyable, nobody missed the wheat!
What a beautiful couple( God bless!). Their gentle and good nature is indicative of what every union should be like !
Recipe for the "Wedding Story cupcakes" ( I do not use liquor)
Gluten-free black forest cake:
Please use organic ingredients if you can.
1 can red cherries (17oz)
2 T vanilla ( from Santo Domingo)
6 T unsalted European butter
3/4 c daisy sour cream
2 eggs beaten ( Egg lands best)
1 c rice flour Bob's Red Mill
1/2 c potato starch flour Bob's Red Mill)
1 T soy flour
3/4 c organic sugar
2 t g-free baking powder
1/2 t baking soda
1/4 t kosher salt
5 squares dark chocolate ( 70% dark)

Preheat oven to 350, line a cupcake pan with cupcake paper liners.
Drain cherries and mix with vanilla, let stand in a bowl.
Melt butter and add it with the sour cream and eggs to the cherries.
Combine the flours, baking powder, soda and salt.
Add the cherry mixture to the flour mixture and stir until moistened.
Melt the chocolate with just a little milk, cool slightly and stir into cake batter.
Scoop batter halfway into the liners and bake 25-30 mins or until you smell the aroma and a skewer comes out dry in the center of cupcake. The black forest type of cake is also very good when all the flavors have 'matured' over night.
I have decorated the cupcakes with organic heavy whipping cream and melted white Lindt chocolate beaten together. The little chocolate hearts were molded in a heart shaped candy mold( Wilton) and the paper bags and bride and groom decorations I purchased from Michaels.

Please e-mail with any questions or any of the other recipes in this post. Go to "view my complete profile".


danica said...

Those cupcakes were so good! Thanks to Nazarina I am never left out and enjoy eating her gluten free food more so than any other that I have tried all of these years! Thanks Naz!

Anonymous said...

You could never could tell the difference in taste if it was gluten-free on not,signs of a good chef.

Sophie said...

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me,, if you're interested. Feel free to check out our blog for more details. (Click on my name in the message header link to visit our blog. :)

Sophie said...

Hi Again Nazarina!

Thanks for letting me know that you'll be taking part in this month's recipe contest! Please don't hesitate to email me at if you have anymore questions :). Good luck!

KI Chief Blogger