gluten free review / what I baked today

Gluten free review: Vanilla cupcakes w/ vanilla bean frosting from Crave gluten free cookbook

As much as I like to try new things: I must admit that when it comes to my food I am a creature of habit. This holds especially true now that I deal with a number of food intolerances and even more so when it comes to my desserts. I have never been much of a cake person but when I do have a Craving simple, classic, and delicious work best. I developed Awesome gluten and dairy free Carrot Cake and Chocolate Cake recipes and a White Cake was on my ever expanding list of classic cakes to “glutenfreeify”(yes, I made up a word). So, it comes as no surprise that when it came time to select a recipe to bake and shoot after reading and reviewing Cameo Edward’s Gluten Free cookbook her Vanilla Cake was my first choice.

I vacillated between making it as a layer cake or cupcakes, adding flavor to the frosting, filling, one layer or two layers. I have literally been going back and forth in my mind for the last 3 weeks (can you tell I am an obsessed foodie) all the way up until last night. After much deliberation, I stuck to my “creature of habit” instinct and opted to bake Vanilla Cupcakes with Vanilla Frosting. I told you classic and simple. Since this was my first dessert from her book and I know I was reviewing the results, I didn’t want any competing flavors or bells and whistles to take away from the simplicity of the cake.

Boy am I glad I listened to my instinct. These cupcakes are A+mazing and then some. The recipe is simple and the blend of flours give you a moist, light, and fluffy cake with an amazing crumb and texture. Of course, the chef in me wanted to deviate from the recipes but I resisted the urge (almost) and followed the instructions to the letter except for using Earth Balance as opposed to the palm shortening that the recipe calls for. Additionally, I added whole vanilla beans to the batter and frosting to increase the potency of the vanilla.

What I like best about this white cake is that it is simple and easy to assemble. No exhaustive list of ingredients, no separating the yolk from the whites, no hassle, no fuss. As a person living with fibro and chronic fatigue syndrome; simple and easy are always at the top of my list when it comes to my kitchen adventures. As expected Cameo and her Crave Bakery recipe do not disappoint.

So what are you waiting for? Head over to the Crave Bakery website and purchase your copy today! and that is an Executive order! :)

Happy Baking,

the gluten free chef

Rating 4.5/5

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4 thoughts on “Gluten free review: Vanilla cupcakes w/ vanilla bean frosting from Crave gluten free cookbook

  1. Pingback: Gluten free review: Vanilla cupcakes w/ vanilla bean frosting from Crave gluten free cookbook | Crave Bakery- Gluten Free Blog

  2. Pingback: Gluten free menu plan: August 18-24, 2013 | the gluten free chef

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