Cupcakes

Maggie's Cupcakes

From the beginning my intent with this blog has been to show how easy it is to prepare gluten free foods for yourself or your loved ones.  To show how easy this is to do I recently facilitated a Gluten-free Cupcake Wars with my co-workers.  Cupcakes are fun and small enough to not be a big commitment. Over half of the entries were from bakers who don't usually eliminate gluten from their treats.  

The criteria was simple.  Each participant was to bake cupcakes.  The cupcakes were to be completely gluten free.  Since the judging took place on March 16, just one day before St. Patrick's Day, the contestants were to display 3 of their cupcakes with green.  The green could be in or around the cupcakes.  The judges gave each cupcake a point value based on taste, appearance and theme.

To inspire the contestants I brought two of my gluten-free cookbooks and several gluten-free cake mixes to work.  Contestants could use any flavor cake mix base or start from scratch to create their own cupcake twist. 

The three top cupcakes were baked by Andrea R., Maggie W. and Robin F. (moi).    I would love to give you the exact recipes for these cupcakes but that would be a copy rite infringement.  I will tell you which base the cupcakes started with and list a few key ingredients.  I will also give you the name of the cupcake where to find the recipe.  All recipes came from my favorite shortcut baker, Anne Byrn in her book The Cake Mix Doctor Bakes Gluten-Free. 

Andrea's Cupcakes

Andrea R.'s Cupcake: Andrea used the Hawaiian Cupcakes with Cream Cheese Frosting from The Cupcake Mix Doctor Bakes Gluten-Free.   What impressed me about Andrea's entry was her use of a filling which she accomplished with a cream cheese filling which she blended with a gluten-free banana cream pudding.  Andrea used an injector tool similar to put a yummy bit of filling in the middle of each cupcake.  Her injector tool would be similar to this one on Amazon http://www.amazon.com/Norpro-3566-Cupcake-Injector-decorating/dp/B0042YYBNC/ref=pd_sim_k_13  Most people agreed that Andrea's cupcakes would win if the competition were taste alone.

Maggie W's Cupcake: Maggie's frog display was ADORABLE!  Green frogs on a glass bead lily pad were so cute!  Maggie also created her own twist on Betty Crocker's Gluten-free yellow cake mix. 

Maggie's Cupcakes
1 Box(15oz) Betty Crocker's Gluten free yellow cake Mix
Mix according to box instructions (instead of 2/3 cup of water I added 2/3 cup of the pineapple juice from the can of pineapple, (but this made it a bit too moist)
1 Cup of mashed bananas (2 medium)
1 large Can of crushed pineapple

Frosting (or use classic white gluten free frosting and add coloring)
1/3 cup butter
3 cups powered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
green food coloring

Decorations
12 marshmallows cut into two
24 chocolate drops
Also green sugar

1. Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.

2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
                                 
3. In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
  
4. In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Add food coloring, Spread frosting over cooled cupcakes.

5. Dip one end of marshmallow into water and dip into sugar (to make eyelids) add a chocolate drop for pupil (use abit of white frosting to glue on)

6. Add to cup cakes on the top, make a mouth and nose with another frosting color or food gel pen

Robin's Cupcakes

Robin's Cupcake
My cupcake I called Party in a jar.  My Cupcakes also started with Betty Crocker's Gluten-Free Yellow Cake Mix.  The recipe I used was The Cake Mix Doctor Bakes Gluten-Free's Lunchbox Applesauce Cake.  The use of cinnamon, nutmeg and cloves and chopped dates made this a spicy and moist little cake.  I first made this recipe as a sheet cake a few months ago when I needed to use up some applesauce I had in the frig.  The display inspiration came from a post on a friend's Facebook page recently.  A student had given her a mason jar filled with a rainbow of cake.  I had to try it!  I used small mason jars and filled them 1/2 full with the cake batter.  Once baked and cooled I topped the cakes with Browned Sugar Frosting.  The theme is completed by adding a St. Patrick's day beaded necklace and a sparkler candle to each little mini cake.

Our Judges

Executive Chef J.R., Sodexo

Brian, E.C. Bright Horizons

Michelle, E.C. Bright Horizons

And the winner is...Maggie!  Maggie and Andrea had the exact same number of points so a tie breaker decided the winner.  My cupcake was one point behind the other two.  All three cupcakes were devoured by happy samplers.  What I was excited about was that Maggie is not herself gluten-free.  This brings home my theme point that baking gluten-free is easy and can be done easily, even if you are new to the concept.  Congratulations Maggie on winning first place!  Congratulations Andrea for a very close second! 

An honorable mention needs to go to all of our other entries.  Congratulations for trying something new!  All cupcakes were tasty and at the end of the day all were enjoyed.  One of the most complimentary phrases I heard was "these are great cupcakes". 

Sarah's (director) cupcakes
Our only "from scratch" entry

Cindy's cupcakes
Cute butterflies!

Bertha's cupcakes
Very Sparkly!

Bonnie's (teacher) cupcakes
Awesome alien design!

I would like to add one special thank you to Cindy.  Knowing I wanted a prize for our Cupcake Wars, Cindy designed and made the trophy Cupcake Wars Apron.  Thank you so much, Cindy! 

Thank you to all who entered.  Watch for our on site Iron Chef Gluten-Free contest coming soon.