This is how I spent part of my weekend, baking for a bake sale.
Our youth group at church participated in a Doggie Days Festival in our area. The goal was to raise funds for an off leash dog park actually it will be the first of it’s kind for our area.
Yes we are a bit behind the times with somethings but there are strives to move forward at the same time there is a love for the small town surroundings that seem to be fading way too fast.
The pictures above are the gluten free goodies that I made for my donation to the bake sale table. Blueberry cupcakes with and without brown butter frosting.
A vanilla butter cupcake with butter-cream frosting with berries and some with coffee frosting.
I was glad to try some new frosting and batter recipes out. I think they where enjoyed by everyone who ate them, the nice compliments and thumbs up where a good indication.
Also I was glad that there where some leftovers to share with the soup kitchen that will be starting this Tuesday at our church as well. Share the love I say.
If you would like to make any of these goodies here are the recipes.
Blueberry cupcakes with Brown butter frosting
2 cups sugar
2 1/2 sticks softened butter
3 3/4 cups gluten free all purpose flour + 1 1/4 tsp. xanthan gum(recipe on this blog)
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 tsp vanilla
1 tsp of cinnamon
2 cups of frozen or fresh blueberries
Mix dry ingredients together in a bowl and set aside.
*To make buttermilk- add 2 TBSP of vinegar( reg clear) to a 2 cup measure then fill rest of cup with milk. I have used skim milk,1%, and 2% milk- they will all work, but I found the 2% works best. I usually make this first and set aside before I mix anything else.
After mixing buttermilk and dry ingredients,
Cream together sugar, eggs, and butter till thick consistency
Then add flour mix and buttermilk to creamed mixture, alternating dry with buttermilk. Batter will be thick add the blueberries last and mix them in by hand.
Bake using muffin tins and cupcake liners.
Bake at 350 degrees for approx 18 minutes. Done when knife comes out clean.
Let set before flipping out of pan- I let it set about 10 minutes.
Cool before icing
Brown Butter Frosting
You will Need:
1 stick of unsalted butter
2 cups – 3 cups of confectionery sugar
1-2 Tablespoons of milk
Melt 1 stick of unsalted butter in a frying pan melt till butter becomes slightly brown almost golden. You will start to smell the nutty fragrance be careful not to burn it. Take off the heat, let cool slightly and add 2 cups of confectioners sugar and mix well. If mixture is too dry add a little milk to loosen. (I had to do this) Just play with it till you find the right consistency that you are looking for. Let icing cool completely and then frost cupcakes and enjoy!
To make the vanilla butter cupcakes just follow the recipe above just don’t add the cinnamon and blueberries.
Here’s the recipe for Gluten Free Butter-cream Icing:
2 sticks of softened butter
2 lb. bag of confectioner sugar
1 TBSP vanilla
Pinch of salt
Add milk a little at a time until you reach desired consistency.
* Add 1 teaspoon of Pure coffee extract from McCormick to the butter cream recipe to make the coffee frosting.
*Use butter cream frosting recipe from above and add your favorite berries as a nice addition to the vanilla butter cupcakes.
I don’t know about you but I love when you can take one recipe and tweak it to make a couple different versions.
Enjoy the day!