I hope everyone has had a great start to their weekend! I know I did with a good night’s sleep and a great morning full of cooking! I always enjoy baking and cooking especially for other people!
So, when I woke up this morning I could have sworn it was fall! It was a brisk 58 degrees in the foothills of Western North Carolina! I couldn’t not believe it! After having days that have gotten hotter than 95 how do we have a morning this cool (or awesome!) I think I am slowly getting ready for fall! Let me just a little bit more color before Autumn arrives please!
Anyways, today I have brought to you these beautiful cupcakes. I love the color of the frosting. It is absolutely beautiful! I was also blown away with the taste of the frosting too! So sweet but oh so good! I just couldn’t wait to share it with you! Of course the cupcakes are the same batter I always use (except for a few tweaks here and there). The beauty of a good cupcake is that once you have a good batter you keep it and it just gets easier as you make it and the easier it is to manipulate it too!
This cake is an almond cupcake (simply almond extract instead of vanilla). If you want to enhance the taste of the almond you can cut back on the brown rice flour and mix in some almond meal! Although, it will change the color of the cupcake.
Gluten Free Almond Cupcakes with Black & Blue Frosting:
3/4 Cup Brown Rice Flour
1/3 cup + 3 Tbsp Tapioca Starch (not divided)
2/3 tsp Xanthan Gum
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Himalayan Salt
3/4 Cup Sugar (I used Demerara Sugar, coconut sugar can be used if you aren’t concerned with color)
1 1/2 tsp Almond Extract
1/2 Cup Coconut Oil (melted)
1/2 Cup Buttermilk (To make buttermilk take your milk of choice and 1/2 tsp of lemon juice).
1/2 cup Blackberries
1/2 cup Blueberries
1 Tbsp Demerara Sugar (unrefined sugar)
2 tsp Lemon Juice
2 sticks of butter at Room Temperature
4 cups Powdered Sugar
Preheat your oven to 325 degrees Fahrenheit.
Sift your tapioca starch, brown rice flour and xanthan gum together. Then add your salt, baking soda and baking powder. Set aside.
Mix together all your wet ingredients with sugar in the bottom of your stand mixer or mixing bowl. Then add your dry ingredients into the mixing bowl and mix until well blend. fill cupcake cups 2/3 – 3/4 full (eyeball it) and bake for 18-20 minutes. Let cool completely before frosting!
While your cupcakes are cooling you can make your “jam” by putting your berries, lemon juice, and sugar into a sauce pan. Mash them together and let them simmer until the back of the spoon you are using is coated with the liquid. It will become thicker as it cools so take a mesh strainer and sieve through. This will take some of the seeds out. Then let it cool. You can put it in the fridge for about 20 minutes if you want. I used my black and blue jam to make my frosting. But using this it will come out the same. Than make your frosting like normal buttercream (Throw everything into the mix and let the mixer hand it!).
Frost your cupcakes when they are completely cool. Place a blackberry on top for added decoration if desired!
These cupcakes are amazing! The frosting is a perfect pairing for the almond cake and it brings out the tastes of the 2. I cannot wait to see how they turn out for you! Although I already know because just about everyone can make something yummy!
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Have a blessed weekend!