When you have children that follow a gluten free diet, birthday parties can be hard on your little ones. Most childrens' parties consist of pizza and cupcakes, which aren't typically gluten free, so I've been trying to find a way to keep my kids happy and let them feel included in the celebratory process.
Recently, I was at a party with another gluten free mom and asked her how she handles feeding her own children at parties. She told me that she always brings their favorite lunch and a special cupcake. Since the nearest gluten free bakery is about 15 miles from my home, I was especially curious about the cupcake situation.
She went on to say that she bakes cupcakes in advance and freezes them a batch at a time. This way she always has cupcakes at her disposal that can be thawed overnight and iced in the morning. You can even have your child personalize their cupcake with their favorite icing and sprinkles to make it extra special!
I thought that was a pretty brilliant idea and I was so happy that I asked! So when my niece's birthday came around, I offered to bake some gluten free cupcakes for her party. My sister has been incredibly supportive of my family's gluten free journey and I wanted to help her with the food preparation.
As I was searching high-and-low to find a suitable gluten free cupcake recipe, we were asked to participate in the Hellmann’s® “Making Over the Best” Blogger Campaign. I wasn't sure if we were going to be able to particpate because we're gluten free, but after seeing how easily Mario Batali was able to put his own twist on some classic Hellmann’s® Recipes, I knew I could too.
When I saw the Chocolate Birthday Cake recipe, I knew it would be would be perfect for cupcakes once the flour was swapped out for gluten free flour.
I was quite impressed with the results and so were the party guests; no one could believe that the cupcakes were gluten free. Our gluten free version was rich, dense and chocolatey – and covered in icing and sprinkles for the birthday girl!
I was also happy that I not only gave my niece her birthday wish (chocolate cake with pink icing, please!), but I was also able to accommodate her own dietary restrictions. Due to some health issues, my sister's kids are on the move towards a red dye-free diet, so my sister shared her trick of adding maraschino cherry juice to the vanilla icing. It worked like a charm and the birthday girl loved her pink cupcakes!
So if you're looking for something fun to do, make sure you join in on the fun and Create A Recipe With Mario! Don't forget to post it here too, so we can drool over it!
4 cups gluten free cake flour
4 teaspoons baking soda
1 teaspoon salt
1 cup bitter (natural) cocoa powder
2 cups granulated sugar
2 cups Hellmann’s® Real Mayonnaise
1 3/4 cups water
1 tablespoon vanilla extract
Step 1: Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners.
Step 2: Mix all dry ingredients; flour, baking soda, salt, cocoa powder and sugar. Then add Hellmann’s®, eggs, water and vanilla and stir till just mixed through. Divide batter into the 2 prepared pans and place in oven and cook for 25 minutes or until a toothpick in the center come out clean.
Step 3: Remove the cupcakes and allow to cool 30 minutes. Frost with your favorite icing.
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