My first gluten-free baking adventure was successful! The bundt-turned-cupcakes turned out great, and were relatively easy to make. This baking gal does not survive complicated baking instructions; I live, and eat, by the philosophy that simplicity can taste delicious, too!
Using Ashley’s recipe, I only made two changes: no coconut flour (used an extra 2T of the rice flour instead – per her recommendation) , and no almond extract (used an extra 1/2t of Vanilla). The first was due to lack of supplies at WF, the second was due to forgetfulness at WF (oops).
All together, we have this:
Gluten-free, in disguise! You would have never known, so tricky.
For a simple topping, I combined some peppermint chocolate, peanut butter & almond milk. Use a little microwave magic, and voila! Frosting!
Peppermint Peanut butter Frosting
~1/4 c Natural Peanut Butter (+/- 1T)
~1/4 c Almond Milk
3 small squares (i.e. one “row”) of Chocolove Peppermint Chocolate (found at WF)
Break up the chocolate into small pieces; microwave for ~10 seconds. Add pb & almond milk, microwave an additional 15 seconds. Stir everything together – add pb if needed for smoother consistency.
D asked if I could make more to just “have around” – I’m totally on board with this idea.