had a birthday. We agreed to celebrate her on our weekend getaway.
sweet and special... with the hopes that all the other girls who can have gluten wouldn't be chewing on cardboard with polite smiles on their faces. I mean, that's always the goal you know.
melted Andes mints. Mmmm. I wanted ruffly, girly frosting because it was a girls weekend after all! I used a swirly tip (not it's technical name) for the white initial layer and then a great big rose tip for the gigantic pale pink flowers on top of that. I always use the same frosting recipe because it's amazing and has never failed me. Not even once. It's like the little black dress of frostings.
sweet touch, I dusted each cupcake with some silver (edible) stars that were leftover from this party. (Found at Michaels.)
our garden. You may remember this post where we built boxes and got all ready... (And I compared my relationship with my man to that of Frog and Toad.)
the wall on the inside instead, so the fence and arbor will be a next spring project. I have loved having an herb garden and a cutting garden. (This particular photograph was taken during a thunder storm if you can believe that! What on earth was I doing out there?? Thankfully I didn't get struck by lightning.)
JJ planted corn and sunflowers and he's been loving watching them grow each day. (And you know he checks them every day too. Ha!)Also... I was focusing on the flowers here... but Ava's picking beans and JJ's building a fort. Oh my word... he cracks me up. I have no idea what the fort will look like by the time he's done but he's talking furniture and a door... could be quite the fort.
hoodlum building a fort in my back yard looks like. He's awfully cute, isn't he? Always "up to no good" as my Mama says.
Gluten Free Andes Mint Chocolate Cupcakes
1 cup sugar
1/2 cup vegetable oil
1 egg, plus 1 yolk
1/2 cup milk
1/2 cup warm water
1 tsp vanilla extract
1 1/2 pkgs Andes mints melted, and cooled (You could try for the full two, but I had hoodlums and hubbies sneaking them ever five seconds as they were being unwrapped, so I ended up with 1 1/2 pkgs.)
1/2 cup rice flour
1/4 cup potato starch
2 tbsp tapioca flour
1/2 cup cocoa
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
*Mix all the wet ingredients, then mix all the dry ingredients. Combine the dry into the wet. Divide evenly into cupcake liners. (This recipe made 18 cupcakes for me and I know I filled them too full because they spilled over as they baked. Oops.) Bake at 350 for 18-20 minutes.
Fluffy (perfect every time) Cake Frosting:
*Beat 4 1/2 sticks room-temperature butter and 1 1/2 cups powdered sugar until pale and fluffy. Gradually add an additional 5 1/4 cups powdered sugar. Add 1 1/2 tbsp milk and 1 tsp real vanilla extract. Beat until pale and fluffy.
My man who doesn't eat GF said that you can't even tell these are GF. That's what I call "caketastic." Bless his heart. He's my official guinea pig.
Don't you think every birthday should have cupcakes?
Yeah, me too.