For some reason, I am now into cupcakes. They are not only a yummy treat but also portable requiring no utensils and I have more than one shot at being creative with the icing. I recently purchased a new Wilton cupcake set that comes with different tips and bags for decorating. Honestly, I love the cake boss on the Food Network.

I picked up Great Gluten-Free Baking from the library and set off for home. The cupcake choices in this book are  limited and include ones that call for ingredients like Lavender, which funny enough I actually have. Another one  that I am dying to try are the Tiramisu cupcakes. Unfortunately, I did not have the Marscapone cheese or Marsala wine. Later then.

I finally decided on the Victoria Sandwich Cake and simply poured the batter into the cupcake liners instead. The one thing that I liked about the recipe is that it did not call for anything involving beans or potatoes. What I like about gluten free baking is that unlike most regular recipes, all of the ingredients are mixed together at once. With only 7 ingredients, prep time was minimal. The recipe calls for a baking time of 20 minutes. Since they are cupcakes and I used the top part of my oven, I set the timer for 12 minutes. Perfect.

My favorite part of course was the icing. Made from  scratch, I know exactly what’s in it and it’s not hydrogenated or filled with high fructose anything. Meringue powder, powdered sugar, water, extracts of vanilla, butter and almond. I even added some organic  juice for the color.

Just cooled right after baking, they were pretty good. Very little flour was used and that was brown rice flower. The texture and taste was nice and with nothing extreme in the ingredients, the icing or any fillings used (the cake recipe calls for raspberry jam in the middle of the two layers) is the dominant flavor.

The next day, they tasted as if they were made with a corn flour since the taste and texture was like sweet corn bread muffins. Also, the icing lifted right off of the top. I wonder if store bought icing would make a difference?

I have to admit that unless they were to be eaten right away, I am not sure if I will use this particular recipe again since they are only really good that first day.

Victoria Sandwich Cake

3/4 cup butter, 1 1/2 sticks        Mix  ingred, together and bake

3/4 cup sugar                               20 min in a 400degree  oven.

1 cup brown  rice flour                Once cooled, spread jam

3 eggs                                               between layers and dust

1 Tbsp GF baking powder            powdered sugar on top.

few drops  of vanilla extract

1 Tbsp milk

For the filling

4 Tbsp raspberry jam

Powdered sugar to dust