Last month my Aunt and Uncle celebrated their 40th wedding anniversary. A feat in itself that I fear less and less of the population will experience. My cousin and her spouse hosted a lovely luncheon for 40 of her parents closest friends and family. Naturally, I offered to contribute in a culinary manner. My aunt has a gluten intolerance so she maintains a gluten-free diet. I was asked to bring gluten-free cupcakes. Knowing me, I refused to just whip together any ordinary cupcake. Baking is a science, chemistry to be exact and science doesn't adhere to willy-nilly measurements and weights. Everyday in my Introduction to Baking class at culinary school our classically trained German pastry chef instructor, who held a striking resemblance to the actor Gene Hackman, would say to us. "Repeat after me...I am not a baker." And my entire class would recite back in unison. So, since I am not a baker nor a scientist, I rely on recipes of true bakers and pastry chefs to guide me to successful results.
Unfortunately, many gluten-free products I've tasted that are available through national grocery chains aren't very flavourful or possess the same texture as their gluten-present counterparts. All in all, I'm betting they make good hockey pucks.
That being said, I wanted to ensure that the gluten-free cupcakes I presented were so good that guests would have no sense that they were gluten-free. When such a situation arises, I say "Why not ask an expert?" I consulted the Gluten-Free Goddess.
http://glutenfreegoddess.blogspot.com
A blogger who has devoted much of her time to creating wonderful looking and tasting gluten-free recipes. After perusing her cupcake selection I chose to make the Chocolate Cupcakes with Coffee Icing and the Orange Creme Cupcakes. My uncle loves coffee and chocolate and my aunt likes citrus flavours. So of course, I wanted to make each of them their own personal cupcake.
I'm pleased to report that the cupcakes were a complete success! Hallelujah!
looks yummy!
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