24 September 2009
For our party I made two different kinds of mini cupcakes. I forgot to photograph the Chocolate Cupcake with Mocha Icing before I served them - there were none left. There were also Ginger-Vanilla Cupcakes with Rosewater Frosting. Again, I got the recipes from The Gluten-Free Goddess, Karina Allrich.
For the Mocha Icing recipe, click here.
For the Chocolate Cupcake recipe, click here.
I used Karina's recipe for Vanilla Cupcakes as the jumping off point for the Ginger-Vanilla Cupcakes... Instead of using rice milk, I used a combo of Almond milk and Coconut milk. I also added a 1/2 teaspoon of ginger powder and a good amount of ginger pulp - which I got from juicing ginger in my Breville juicer.
The recipe for the Rosewater Frosting is adapted from VCTOTW. I took the original Vanilla "Buttercream" and instead of using vanilla, I added rose water. To make the icing pink, I added about three to four drops of red food coloring.
Audrey helped me frost the cupcakes - we did it with knives instead of piping bags. Next time I'll try my hand at piping - it could be messy, good fun!