His wife was coming home, after a long, dreary summer being treated for cancer, away from her family, closed up in ICU where her children could not visit.
A celebration seemed in order.
On the same day, this friend was lamenting the existence of fancy flavours in cupcakes, and the ubiquitous nature of red velvet.
Turns out he is a fan of vanilla cupcakes, nothing fancy, plain old vanilla, the small-town sheriff of cupcakes.
So, I tried my hand at making cupcakes. These were not much in my repertoire even when I cooked with wheat flour. It was an entirely new thing to make them with gluten-free flours.
I used a recipe from a lovely young lady I know, a college student, someone I have watched grow up since middle school.
She makes a damn fine cupcake.
I make a… less damn fine cupcake. I am motivated to try again, though.
Today I will call them birthday cupcakes. Because it is my birthday.
And I am not one of those folks who doesn’t like birthdays, who hides away in a little pocket of sadness, wishing someone would notice.
Nope. I am – at the heart of it – four years old. And it’s my birthday.
It’s almost as if Doug Savage knew, when he posted this yesterday.
(corrected 4 Oct)
- 90 gms millet flour
- 80 gms brown rice flour (I used a GF flour blend I make for this one)
- 65 gms sorghum flour
- 60 gms tapioca flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 1/4 cups sugar
- 2/3 cup mayonnaise
- 1 cup almond milk
- 2 teaspoons gluten-free vanilla extract
- Preheat oven to 350o (in our convection oven, 335o )
- Mix the flours, salt, baking soda, baking powder and xanthan gum together and set aside.
- Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, alternating with liquids (milk and vanilla), and mix well. Spread batter into the prepared pans.
- Bake at 350 degrees for up to 25 minutes (until toothpick comes out clean). (Twenty minutes in the convection oven.)
This recipe must make two-dozen cupcakes, which – when I look at 4 eggs – makes sense. I don’t have two muffin pans though. Or two cupcake pans. So I did one pan of 12 really full cupcakes, one pan of 12 really full mini-cupcakes, and two custard cups of mega-cupcakes. They might even qualify as mini-cakes. It might be time to buy a second muffin pan. And given the state of the 25-year-old one I have, maybe I’ll buy two.
about the photo
The first cupcake photos were in the kitchen. I love our remodeled kitchen – it awesome to bake and cook and gather and share in. It is not so awesome for food photographs. The photos did not match what I had in my head. But I had a commitment at the school, so I couldn’t mess with it more. I walked into Kristina’s room to drop some mail on her dresser with the plate of cupcakes in my hand. And there was the light I was looking for.
Canon 40D 50mm 1.4 | aperture 2.8 | shutter 1/100 | ISO 250