Guest Post: Gluten Free Mini Cupcake Bouquet with Blueberry Frosting!

I’m so excited to be sharing my Gluten Free Mini Cupcake Bouquet with Blueberry Frosting.  They are also dairy free, soy free, Vegan and free of the top 8 food allergens.

I’m here helping out while her daughter, Kaela has minor surgery.  But honestly, nothing is “minor” with surgery and your child.  All the anxiety… Then the waiting… It’s parent’s job to worry, isn’t it?

I’m so glad I could be here to help out one of my favorite blogging friends.  If you didn’t already know, Sandi is an absolute sweetheart.  I can tell you, Sandi is someone everyone needs as a friend.  I feel like I could call her for anything and she’d do anything in her power to help.  Sandi has already been there for me.  And she’s there for you as well.  (Plus, she shares my love of nutrition.)

I give her so much credit for taking so much time to thoroughly interview each restaurant and tell us all about it.  She’s rapidly building an database with every restaurant she’s interviewed.  What’s even cooler is, she puts all the chef’s under her spell and makes them spill their super secret recipes. Serious awesomeness.  
The recovery from surgery can be a bit rough on the first day too.  Here are some thoughts to lighten the mood.  (Silliness can always make things better after all.)  I envision Sandi spoon feeding Kaela every green vegetable possible while she’s still drugged up from surgery.  All the while, I can hear her evil Mommy laugh between spoonfuls (Bawaha, ha, ha, ha).  Kaela would wake the next morning in a pool of green drool and ask what happened?  Sandi would insist it must be a side effect of pain meds… Kaela would be forced to endure great care and extra nutrition. 🙂
Of course, that’s not really going to happen.  (I’m talking about the force feedings.)  But I know Sandi will take extraordinary care of her daughter.  It’s just that type of person and mom she is.  Kaela is at the age when you don’t want to be around Mom and Dad.  Not that the love isn’t there.  It’s more of an independence thing.  But sometimes you just need want Mom.

This is one of those times.Time is precious with kids (especially young adults).  A parent’s love, grows and matures just as your children do.  Ican’tsayforsureifits the same type of love we experienced when our kids were toddlers (I’m still in that phase of life), but I believe it’s a deeper bond that is appreciated.

Here’s a Mini Cupcake Flower Bouquet to brighten anyone’s day.  I used the same recipe from my Double Chocolate Cupcakes with Cranberry Frosting.  This frosting different because it needed to be smoother for piping roses.  I used a 2D closed star tip by Wilton.  I’ll tell you now, practice makes perfect.  This is the first time I’ve ever really tried to make a pretty cupcake with frosting.  (Not that my other cupcakes aren’t pretty).
The frosting rose is pretty simple.  Start by squeezing frosting in the center if the cupcake.  Squeeze straight up and then turn in a circular fluid motion.  Gently push down the tip and stop squeezing to finish the rose.  The bouquet is made of simple wooden skewers dressed up with some paper grass and cray paper for green petals.  These also look wonderful as regular cupcakes.  The mini cupcakes are a bit harder to decorate since they are smaller but so stinking cute!

I hope you make these to brighten someone’s day!

Gluten Free Mini Cupcake Bouquet with Blueberry Frosting!
  • 1 1/2 gluten free all purpose blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1/2 cup dutch process cocoa
  • 1 cup milk of choice
  • 1/2 cup maple syrup
  • 3 T molasses
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 tsp guar gum or xanthan gum
  • 1/2 tsp white vinegar
  • 1/4 cup oil + 1T
  • For Frosting:
  • 1 1/2 cup organic non hydrogenated palm shortening
  • 6 cups of organic powdered sugar
  • 1 tsp vanilla
  • 3 oz milk of choice
  • 1/4 cup pulverized freeze dried blueberries slightly less
  1. Preheat oven to 325.
  1. Combine all dry ingredients and use an electric mixer like the Oster 2500 Inspire 240-Watt 5-Speed Hand Mixer to mix well.
  2. Add milk, maple syrup and oil.
  3. Mix by hand or with a mixer.
  4. Make sure all lumps are gone.
  5. Add vinegar last, and immediate pour batter into lined cupcake tray.
  6. Bake mini cupcakes for 10-13 minutes or 12-15 minutes for regular cupcakes at 325 degrees.
  7. Makes 24 mini or 12 regular cupcakes.
  8. Allow to cool completely before frosting.
  1. NOTE: this makes A LOT. Freeze the leftovers to use when ready.
  2. Using a hand mixer or stand mixer beat shortening until light and fluffy (approximately 3-5 minutes.)
  3. Food process or use a mortal and pestle to grind the blueberries. Set aside. (Almost the entire bag will be used.)
  4. Slowly add half of the powdered sugar and milk in small amounts.
  5. Add vanilla and blueberry powder.  Beat in high for another 3-5 minutes.  Slowly add the remaining sugar and milk and beat until incorporated.
  6. Using a 2D closed star tip pipe frosting on the center of the cupcake. Squeeze upward first and then in a circle. Practice first on some wax or parchment paper.
  7. Remove cupcake wrapper and place on a wooden skewer. They also look great as a regular cupcake
About Laura: My son is allergic to wheat, egg, peanut, all tree nuts, soy, shellfish/fish, sunflower, honey and sesame.  I mainly make recipes for kids but I also stay current on food allergy articles and movements.  Please stop over and visit  While you’re there don’t for get to sign up for email updates and follow me on other social media to receive all my new creations FacebookPinterestGoogle+Bloglovin  and  Twitter.  Please feel free to email me with any questions, comments or just to say hello:


  1. This is a gorgeous bouquet! Perfect for Mother’s Day too, or any day!

  2. Sandi,

    Thank for letting me share this with all your readers. It was so much fun creating this for a great friend!

  3. Charlotte Moore says:

    I am amazed that blueberries made the frosting pink. I would have thought blue. These are so cute.

    • Thanks for the comment Charlotte. They are super cute. The pinkish color may be the amount of blueberries used, I am not sure but I will ask Laura.

    • Charlotte,

      I was really hoping for blue too! Actually, I envisioned a deep purple almost black with ting of blue. Guess blueberries just really want to be pink berries! 🙂

  4. Thanks so much for sharing this awesome recipe with Full Plate Thursday. Your cupcakes are just beautiful! Hope to see you again soon!
    Miz Helen


  1. […] But until then head over to Fearless Dining to see my entire recipe. […]

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