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February Monthly Competition

28 Feb

Alright.  Here are the tasty competitors for February:

Fudge Brownie Cupcakes with Peanut Butter Frosting


Samoas Cupcakes


Coconut Lovers Cupcakes


Salted Caramel Chocolate Cupcakes


Check out how they did and which one came out victorious:

Thanks again to my Cupcake Panel: Maddy, Jesse, Laura and Spencer.  And, of course, thanks to my hubby, Ken, for all of the filming and original music!  See you tomorrow for the start of March’s cupcakes!

Day 212 – Gluten-free Red Velvet Cupcakes

28 Feb

So, the way I see it, everyone deserves some Red Velvet happiness.  I mean, right?  I have met very few people who don’t love a good Red Velvet…well….anything.  So, when I saw these Gluten-free Red Velvet Cupcakes (recipe below from Sarah in the Kitchen), I figured, “perfect”!  Let’s see how they do…

GF-Cupcake     Mini-GF-cupcake

There’s no red food coloring in the cupcakes.  It might be the first thing you noticed: the color.  The author said that the cocoa made them red. But my cocoa just made them brown.  The cupcakes are small, extremely dense and crumbly.  They have a strong cocoa flavor, and aren’t overly sweet.


The frosting is very thin, though it did hold some shape on the cupcakes.  I added a bit more powdered sugar than it called for, but I didn’t want to overdo it.  The butter and the white chocolate are very strong flavors.  They go together, but it just tastes like a buttery melted white chocolate.

GF-Red-Velvet-Cupcake     Mini-GF-Red-velvet

The moistness of the frosting complements the cupcake a lot.  It takes away some of the dryness and adds a little sweetness to it.  It’s still a very chocolatey cupcake without a whole lot of other flavors going on.

GF-Red-Velvet-top     Mini-GF-Red-velvet-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3
  • Overall Taste: 3
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 16


Gluten-free Red Velvet Cupcakes (recipe from Sarah in the Kitchen)


  • ¾ cup pure cocoa powder
  • 1½ tsp vanilla extract
  • ¼ lb unsalted butter, softened
  • 1 cup sugar, superfine
  • 4 egg yolks
  • 1 cup buttermilk
  • 1 tsp fine salt
  • 2¾ cups all-purpose Gluten-Free flour, sifted
  • 1 tsp baking soda
  • 1 tsp white wine vinegar


  • 1 cup milk
  • 3 tbsp all-purpose Gluten-Free flour
  • pinch of salt
  • 8oz of white chocolate, broken
  • 1 ¾ sticks unsalted butter, softened
  • 2 ¾ cups confectioners’ sugar

For directions visit Sarah in the Kitchen.

*Tomorrow: Honey Banana Cupcakes*

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