Cupcake shops are popping up all over the place. Here in the Nashville area we have a plethora of cupcakeries to choose from: Gigi’s Cupcakes, Sparkle Cupcake Company, The Cupcake Collection, The Pink Cupcake, IveyCake, Naticakes, and the list goes on. If you are of the gluten persuasion you don’t have to go very far to wrap your fingers around your very own cup of cake that will transport you back to childhood memories of birthday parties, pin-the-tail-on-the-donkey, and ring-around-the-rosie. I thought the cupcake craze would quickly fizzle out. Afterall, how often can one eat a 500 calorie cupcake without some serious repercussions? But this fad is still going strong.
For those of us who are gluten-intolerant, the cupcake craving may be a little stronger than most. And we don’t worry about the calories, because our cupcake indulgences are few and far between. If I find a gluten-free cupcake, I’m eating it on the spot. Thankfully, Fiddlecakes isn’t just around the corner from my house. It takes a little scheduling to fit a trip to my favorite gluten-free cafe into my day. But their cupcakes are well worth the drive.
As you know, when I travel, I’m always seeking out new gluten-free treasures. And gluten-free cupcakes are always on my radar. My all-time favorite cupcake lives at Risoterria in New York City. And when I visit her, it’s more than a sweet reunion.
It’s Cupcake Heaven.
On one of my visits to Risoterria, I picked up a package of their Chocolate Cupcake mix hoping to recreate Cupcake Heaven at home. The mix has been sitting in my pantry for a really long time, just waiting for the perfect occasion to bake decadent cupcakes. I didn’t make them on my birthday, because my friend, Kimberly, made these amazing Mexican chocolate cupcakes for my 3rd grade class.
But this week school started, and a quick mix was required for dessert in a pinch. And a special, gluten-intolerant guest was coming for dinner, and I knew that she had to experience Chocolate Heaven.
So I pulled my precious Chocolate Cupcake mix off the shelf and scanned the ingredients and baking directions. I was horrified to see that the expiration date on the package was June 2009. And I’m even more horrified to say that I made them anyway! Yes, I served my friend expired cupcakes, and they were amazing. They were more than amazing. They were Chocolate Heaven.
Order this package now, because they are the best tasting cupcakes I’ve ever had, even past the expiration date. They were great in the restaurant, but they were even better right out of my own oven. Even the gluten-eaters said they were the best homemade cupcakes they’d ever had.
Although the package says that it makes 10 cupcakes, make 9.
So your cupcakes are bursting out of the pan.
I glazed the cupcakes with Cherrybrook Kitchen’s vanilla frosting. I’ve used their boxed frosting mixes in the past. The Husband’s birthday cake was a huge hit last year with Cherrybrook’s chocolate frosting.
But I was thrilled to find that Cherrybrook now has a tub of ready-made vanilla frosting, and it was right on the shelf at the the grocery store. What a perfect find after an incredibly busy first week of school.
The frosting was more like an icing than a frosting, but it was oh so delicious.
Ideally, I would have sprinkled the icing with Enjoy Life chocolate chips, but someone has been dipping into my freezer stash! A dusting of cocoa powder was probably all that these cupcakes really needed anyway as the cake was incredibly rich.
The cupcakes freeze well in an airtight ziplock bag, out of sight and saved for another day when the cupcake cravings are stirred once again.