(Gluten Free) Cupcake Success!

I admit it! I struggle greatly in the cake department. I usually attempt a cake every six months, because it takes that long to forget how unsavory the last one ended. I've tried many recipes and they all ended the same...too grainy, too oily, too flat, etc. I had almost resigned to the fact that if I ever wanted a cake, I'd have to ask Margaret Barry to make me one. Since we started gluten free, I haven't attempted a cake. But, seeing as my mom's love language is spelled "CUPCAKES" and seeing as we never get them, I decided to be brave and attempt cupcakes (gluten free, that is). If you're a gluten free fan, then you already know that gluten free baking can be very different, so I was prepared for these to not go as planned. I scoured Pinterest, reading tons of cake/cupcake recipes and finally decided to use one that called for Bob's Red Mill 1-1 baking flour. So, I mixed them up and popped them in oven. Hmmm...this might work after all! After consulting my taste testers (a.k.a, my family) the vote was to go for buttercream icing, while the cupcakes were cooling. Do you know how many buttercream icings there are on Pinterest? Um, several. I decided to go for the one with less sugar and it was still too sweet, so I added more butter, vanilla, half and half, and a pinch of salt. Now, to ice and taste!

I wish I had taken pictures of the process, but I wasn't confident they would be good enough to share. I have to say I was pleasantly surprised, to put it mildly. (Actually, the "Hallelujah Chorus" chimed, after the first bite.) Yum! I've been asked to make these weekly, so I think we've found a winner! The crumb is super soft and has a wonderful texture. You would never know they are gluten free! Really...they are so good. Thanks to Erin (the lady who came up with this recipe) for sharing her "perfect" cupcake secrets!

Here are the links to the recipes!

Cupcakes - Click here!

Notes: The only change I made is that I used arrow root powder, instead of the cornstarch.

Icing - Click here!

Notes: I halved this recipe for 12 cupcakes. It was too sweet, for my taste, so I added an extra half stick of butter, more vanilla, milk, and a pinch of salt. I didn't measure my extras, as it was to taste.

I hope you will give these a try! Meanwhile, there are more cupcakes sitting on our counter, so I will be having a good lesson in self-control. (Hopefully!) Cupcakes don't come around often, so who knows?

Cheesecake Ice Cream and Mixed Berry Topping

Cheesecake ice cream...creamy, tart, rich, and topped with just plain yumminess.  "Cheesecake ice cream" is synonymous with special occasions, in our house. Such as it was, today.  It was my sister's spiritual birthday and we celebrated!  This is one of our favorite special treats.  I'm a huge fan of cheesecake, but if you are wanting the flavors, without the crust, this is for you!  It's definitely not on the nutritious list and contains white sugar, but celebrations call for splurges.  Am I right or am I right?  This ice cream is all things cheesecake...we're talking the traditional, velvety-smooth texture, a hint of citrus, and tons of richness!  And...oh, the topping.  You'll be tempted to just sit down and eat it with a spoon.  It's like berry preserves!  Yum!  I have had this recipe in my recipe book, for some time, and it hasn't failed me, yet.  The original recipe is by Emeril Lagasse (here), but I gave it several tweaks, after my first attempt.  (It didn't make enough and I didn't want to buy 10 blocks of cream cheese!)  So, let's get down to the good stuff...

Ingredients

Ice Cream Base:

2 - 8 oz Cream Cheese (softened)

1 Cup Sugar

2 Cups Sour Cream

1 Cup Half and Half (or Heavy Cream)

2 Cups Milk

3 Tablespoons Lemon Juice

1 Teaspoon Vanilla Extract

Mixed Berry Topping:

(+/-) 2 Cups Mixed Frozen Berries (Mine had blueberries, strawberries, and raspberries.)

1/3 Cup (less or more to taste) Sugar 

1/4 Cup Water

Splash of Lemon Juice

Extras:

Rock Salt for Ice Cream Maker

Ice

Directions:

Mixed Berry Topping:

In a saucepan, combine ingredients and bring to boil.  Lower heat and let simmer until thickened and desired consistency.  Make ahead and chill.  

Prepare ice-cream maker according to manufacturer's instructions.  Set aside.

Ice Cream:

In a mixer, beat cream cheese at medium speed until soft and smooth.  Gradually add the sugar, beating well.  Beat in the sour cream, half and half, and milk (cream cheese may stick to bowl, so scrape down sides with spoon).  Add lemon juice and vanilla and beat until smooth.  Transfer ice cream mixture to ice cream maker and churn according to manufacturer's instructions.  I have a traditional ice cream maker and cover my ice cream maker with ice and let it sit for several hours, after it is complete.  (You can store left over ice cream in freezer, but be sure to slightly thaw before re-serving.)

I always make this ice cream, several hours prior to serving and let it sit under ice.  (It's too soft to serve immediately and it's too hard in the freezer.)  I haven't made it to the patent office, yet, but making your ice cream in a cooler is the way to go.  :)  It makes it mess free and easy to clean up.   

And so, we ended a special day, with a special treat and made sure to get our T-Tapp workout in...  ;-)

What is your favorite dessert for special occasions?