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May Monthly Competition

31 May

Oh.  My.  Goodness.  10 months – done!  I can’t believe it!  Only 2 more months before the year is done.  After today, only 2 more Monthly Champs remain.  Let’s see which May Cupcake will join the ranks.  Our competitors are:

Tres Leches Cupcakes


Grasshopper Cupcakes


Peachy Bourbon Crumble Cupcakes


Insanely Moist & Decadent Chocolate Cupcakes


Time to see which cupcake wins:

Thanks to my Cupcake Panel – Carly, Aida, Rob & Maggie.  And, of course, thanks to my hubby and cameraman, Ken, for all filming and original music!  Check back tomorrow when I start June’s cupcakes.


Day 304 – Gluten-free Lemon Cupcakes

31 May

It’s the last day of the month again.  You know what that means.  A “different” cupcake.  (And, of course, a Monthly Competition later today.  Don’t forget!)  And what better way to do a different cupcake this month than…Lemon!  Gluten-free Lemon Cupcakes (recipe below from Lemon Drop).

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are dense and a little mealy. I can really feel the granules in the flours. But they melt away pretty quickly. The have a nice, light lemon flavor. Almost an afterthought. Not very sweet though.


The frosting is fluffy and creamy. It has a light cream cheese sugary flavor with just the slightest hint of lemon.

GF-Lemon-Cupcake     Mini-GF-Lemon-Cupcake

The sugary frosting more than makes up for the lack of sugar in the cupcake. Together they offer a nice, light lemon flavor. Not aggressive at all. The texture of the cupcake still throws me a little bit, but with the frosting it all just kinda melts in my mouth.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18



Gluten-free Lemon Cupcakes (recipe from Lemon Drop)

1/2 cup coconut flour
1/2 cup almond flour
1/2 teaspoon salt
1/4 teaspoon baking soda
3 eggs at room temperature
1/2 cup grapeseed oil
1/2 cup agave nectar
1/4 teaspoon pure lemon oil
zest from one large lemon

1/2 cup butter at room temperature
1/4 cup cream cheese at room temperature
2 cups icing sugar, sifted
2 tablespoons whipping cream
1/8 teaspoon pure lemon oil

For directions visit Lemon Drop.

*Tomorrow: Angel Food Cupcakes*


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