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.)
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.
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!
Delicious gluten free mini cupcakes
- 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
- Preheat oven to 325.
- Combine all dry ingredients and use an electric mixer like the Oster 2500 Inspire 240-Watt 5-Speed Hand Mixer to mix well.
- Add milk, maple syrup and oil.
- Mix by hand or with a mixer.
- Make sure all lumps are gone.
- Add vinegar last, and immediate pour batter into lined cupcake tray.
- Bake mini cupcakes for 10-13 minutes or 12-15 minutes for regular cupcakes at 325 degrees.
- Makes 24 mini or 12 regular cupcakes.
- Allow to cool completely before frosting.
- NOTE: this makes A LOT. Freeze the leftovers to use when ready.
- Using a hand mixer or stand mixer beat shortening until light and fluffy (approximately 3-5 minutes.)
- Food process or use a mortal and pestle to grind the blueberries. Set aside. (Almost the entire bag will be used.)
- Slowly add half of the powdered sugar and milk in small amounts.
- Add vanilla and blueberry powder. Beat in high for another 3-5 minutes. Slowly add the remaining sugar and milk and beat until incorporated.
- 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.
- Remove cupcake wrapper and place on a wooden skewer. They also look great as a regular cupcake