Little Man was turning nine and I was bound and determined to deliver the gluten free dairy free white cake cupcakes he wanted for his party.
Lovely Gluten Free Dairy Free White Cake Cupcakes
Last weekend I did it. I baked with real eggs. And it was pretty great!
As the gut heals, it is quite often the case that food intolerances go away. And so it has been the case for us. Eggs used to do a number on Little Man, but today—as I leap for joy—I can say that eggs are back in his diet.
I couldn’t remember the last time I’d creamed real eggs (versus these) with sugar to a silky, creamy fluff. It was a sight to behold.
Little Man is turning nine and I was bound and determined to deliver the gluten free dairy free white cake cupcakes topped with Strawberry Cream Frosting that he had requested for his party. The flour blend I wanted to use was one sent to me by Authentic Foods—a pretty swell, if not the best, source for superfine gluten-free flours (and superfine can make all the diff folks!).
Founder Steve had just released the Steve’s GF Cake Flour blend and I was intrigued. The bag said to use it in place of wheat flour cup-for-cup and that there was no need for xanthan gum or guar gum. Nice!
The first three ingredients in this blend are ones we are all familiar with—rice, potato, tapioca. The fourth ingredient, Steve’s proprietary AF Fiber Blend, is what sets this flour apart. The proof is in the cupcakes above. A white gluten free dairy free cake, with a beautiful crumb. Not too light, not too dense. And the kids loved them!
Anyone interested in Strawberry Cream Frosting? Let me know by leaving a comment below. With enough interest I may muster up the energy to recreate it—you’d think by now I’d learn to write EVERYTHING down as I go. Aaaaaahhh! 🙂