Written by Johnna Perry
There will be no corned beef and cabbage for my family this year on St. Patrick’s Day. We have been invited to spend the day in the country with some wonderful friends for a picnic/barbecue.
Being as my maiden name is O’Neal I needed to come up with some way to commemorate the day unless I wanted a bunch of Irish relatives coming after me with pitchforks or rolling over in their graves. So I decided to make some gluten free pistachio cupcakes to share with our friends.
There are a few things in life I can count on; the fact that if I wear white, I will spill something on myself, whenever I glance at the clock in yoga class there is bound to be exactly 10 minutes of the class left, and when we go out for ice cream, my husband will order mint chip.
I decided to make him his favorite ice cream in cupcake form
Ever had Mexican hot chocolate? It is rich, creamy, intensely chocolaty with hints of cinnamon and vanilla and a slow, latent hit of heat from chili that sneaks up on you with a delightful surprise. It is indescribably delicious and the inspiration for these gluten free, vegan cupcakes.
As amazing as these cupcakes are, not everyone in my family was an easy sell for a taste test. My son was game because he loves anything with spice. My Dad was skeptical at first but in the end his sweet tooth was stronger than his fear. Both of them declared
How to bake the perfect gluten free cake and buttercream frosting. Includes recipe and tips.