Category Archives: cupcakes

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

So for the shop this week, I more of a variety of cupcakes than I ever have before.  I thought I had so many tricks up my sleeve, but I totally exhausted my repertoire after about four days.  Not that I can’t have duplicates, but I’m really challenging myself to see how many different varieties I can come up with.

So this recipe is actually one that I made once before with OK results.  I decided to tackle it again, and see if I could get it right this time.  So if you want to make these Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache, you’re gonna need:

1/4 cups all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
3/4 cup white sugar
1 1/2 teaspoons vanilla extract

So you want to:
1. Preheat the oven to 350ºF. Line your muffin tin with silver foil liners.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt.  Sift in the cocoa.  Seriously, you guys, sift it.  I wouldn’t say that if it wasn’t important.  Now whisk this mixture together for about thirty seconds, to make sure it’s evenly mixed.
3. Pour the almond milk into a glass measuring cup and add the vinegar to it. Let this mixture sit a few minutes, until the almond milk looks slightly curdled.
4. In a medium mixing bowl, whisk together the oil and sugar until very well combined. Add the extracts. Now beat in the curdled almond milk.
5. Slowly pour the wet mixture into the dry mixture and beat with a whisk until the batter looks very smooth. Don’t worry about over-mixing; it’s better to beat it until there are no lumps left.
6. Fill your baking cups two-thirds of the way full with batter (usually about a scant quarter cup of batter per cupcake).
7. Bake at 350ºF for twenty minutes or until a toothpick inserted into the biggest cupcake comes out mostly clean. A few moist crumbs on the toothpick are absolutely fine.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

OK, so the Raspberry Buttercream Recipe we used is based on one from Isa Chandra Moskowitz and Terry Hope Romero’s book, Vegan Cupcakes Take Over the World. Here goes:

1/4 cup nonhydrogenated shortening
1/4 cup margarine
2 cups confectioner’s sugar
1 tablespoon soy milk
3 tablespoons raspberry syrup, divided (the kind they use in coffee shops)
Drop of red food coloring (optional)

So now you:
1. Beat together the shortening and margarine with a stand mixer or hand mixer until it is all fluffy.
2. Sift in your confectioner’s sugar (and yes, you have to sift it. I know, it sucks, but you don’t want lumpy frosting, do you? No, you do not).
3. Beat the sugar and fats until, miraculously, the combine to form small, pebble-sized crumbs. This takes a few minutes — maybe five on the outside. Don’t be afraid to run your mixer that long, it loves it.
4. Once combined, drizzle in the soy milk, along with two tablespoons of syrup and, and beat for several minutes. If, in about three minutes, your frosting looks really stiff, add the third tablespoon of syrup. Beat for another minute or two, until it’s all nice and fluffy.
5. Taste your frosting. It should be smooth and creamy, with a fairly strong raspberry flavor. If it is not like that, add more raspberry syrup, about half a teaspoon at a time until it is awesome.  Now add a tiny, tiny bit of food coloring, if you want.  Totally up to you.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

Then, with the handle of a wooden spoon, poke a hole into the top of each cooled cupcake.  Now you’re ready to fill them.  The easiest way to do this is with a piping bag fitted with a small round pastry tip.  Pipe frosting in until it is even with the top of your cake.  Smooth the top, if necessary, with a spatula.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

So let’s make our Chocolate Ganache!  You need:

8 ounces of semi-sweet chocolate chips
2 tablespoons nonhydrogenated shortening

So you’re going to:
1.  In a medium-sized saucepan, bring about a cup of water to a simmer.
2.  Place a heat-proof bowl on top of the saucepan, making sure it doesn’t touch the water.
3.  Add the chocolate and shortening to the bowl, and stir occasionally until it’s totally melted.
4.  Dip your cupcakes one at a time in the melted chocolate mixture, shaking off the excess.
5.  Place your dipped cupcakes in the freezer until the chocolate is set.
6.  Repeat this process, dipping each cupcake a second time.
7.  If desired, melt white chocolate chips using the same technique as above.  Add the melted white chocolate to a piping bag, and drizzle over the tops of all the cupcakes.  Place the cupcakes back in the freezer until the chocolate is totally set.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

These are super-delicious, and the people who bought them were really pleased.  I have also learned that the frosting recipes that I usually make are pretty heat-sensitive.  So, while I was perfecting a frosting recipe that could sit in a lighted display case all day without melting, these were a life-saver.  Because the melty frosting is inside the cake, and the ganache on top stays really firm, these are a great cupcake to bring to, say, a picnic where they will be in the heat all day.

Chocolate Cupcakes with Raspberry Filling and Chocolate Ganache

So go make these and be happy!

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Come on in to the New Cupcake Shop!

So I keep telling you guys about how we’re changing the Bake it Pretty shop into a cupcake bakery, but so far you don’t have any proof.  For all you know, I could be making the whole thing up as a clever ruse to explain away the fact that I have been blogging with an unforgivable lack of frequency.  Well, speculate no further!  Here, at long last, are some pictures of the brand new bakery.

New Cupcake ShopThat’s me behind the counter.

New Cupcake Shop
That’s a shot of the interior of the shop, to give you some perspective.

New Cupcake Shop
Our first day’s offerings.  The “Southern Culture”, “Salty Dog”, and the “Chocolate Cupcakes with Toasted Coconut” came from my bakery.  We had some very happy vegan customers who wandered into the cupcake shop assuming there wouldn’t be anything they could eat!

New Cupcake Shop

On the right is a close-up of the Southern Culture cupcakes.  The pink lemonade frosting was a big hit!

New Cupcake Shop

These were called “Inner Beauty,” and they were a chocolate cake with raspberry buttercream filling, and topped with a double chocolate ganache.

New Cupcake Shop This is a closeup of the “Salty Dog” cupcakes (you can find the recipe for them here) .  In the background, you can see the Chocolate Cupcakes with Toasted Coconut.  They were in black and white polka dot wrappers that were so cute.

New Cupcake Shop

Just look at that full, happy bake case!  We have learned a lot about running a bakery (already!), and I’m sure we’ll learn a whole lot more.  But we’re having such fun, and I can’t wait to share more with you guys.  Oh, and if you’re in the Asheville area, be sure to stop into Bake it Pretty to get some vegan cupcakes!

Love,

Ian

Oh yeah, P.S.  If you follow the Bake it Pretty Blog, you may recognize a lot of these pictures from over there.  Thanks to Amanda for letting me use them!

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Chocolate Cupcakes with Strawberry Buttercream

Strawberry Cupcakes

So last week was Jason’s sister Janell’s birthday.  And what she wanted from us was cupcakes.  Specifically, she wanted chocolate and strawberry cupcakes.  No problem, right?  So I was like, hey, why don’t we make chocolate cupcakes and fill them with a fresh strawberry mousse (from scratch, with no recipe)?  What could possibly go wrong, right?

Ha ha ha.

So after several very unsuccessful attempts at making mousse, we gave up.  We decided, instead to give them a strawberry jam filling, and top them with strawberry buttercream.  And after all my failed attempts at mousse, we had run out of fresh strawberries.  So we used straight up artificial flavoring in the icing.  I know we try to be all natural whenever we can, but this frosting was good!

Strawberry Cupcakes

Oh, and a few weeks ago, when our friend Flapjack was in town, he brought us cupcakes with strawberry jam baked into the middle of them.  It turns out that, if you put a teaspoon or so of jam on the top of your cupcakes before you bake them, it will magically end up in the middle of the cupcakes when they are done.  So we tried that with these cupcakes, and it worked like a charm.

Strawberry Cupcakes

I’m happy to report that Janell loved them, and she had a great birthday!  I would be happy to post the recipe for these if you guys are interested, so let me know!

Strawberry CupcakesLove,

Ian

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Lavender Cupcakes with Fluffy Lemon Buttercream

You guys, I am so sick.  I’ve been trying to get in the kitchen for two days now trying to bake something to blog about.  And, well, I just keep ending up on the couch watching old Glee episodes.  (Oh, so we just got Netflix and we’re streaming all of these TV shows we never saw since we don’t have cable or whatever.  And everyone kept saying that I would love Glee, and I was all like “yeah, whatever”.  But it turns out that, um, duh.  It’s a show about queer (and queer-ish) kids who break into song to impress their totally hot teacher.  OF COURSE I love it.  But that’s neither here nor there.)

Violet Cupcakes with Fluffy Lemon Buttercream

So anyway, I really want to be baking for you guys, but I am just exhausted.  But I really need to post something, so I thought I’d share one of the recipes from the the Violet Candy Contest from a month or so ago.  The winning entry was from Michael, and he wrote, “First, I would make a fresh lavender cupcake. For the top, I’d make a lemon buttercream frosting. To decorate them, I’d crush some of the violet candies together with some fresh lavender to make a shiny/sparkly Violet/Lavender dust to sprinkle on top of the buttercream and top each with one of the violet candies. Mmmm, my mouth is watering.”

So we came up with this:

Violet Cupcakes with Fluffy Lemon Buttercream

And here’s how we did it.  If you want to make Lavender Cupcakes with Fluffy Lemon Buttercream, you’re gonna need:

1 1/4 cups all-purpose flour
2 tablespoons arrowroot powder (or cornstarch)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon dried lavender flowers
1 cup almond milk
1 teaspoon white vinegar
1/3 cup canola oil
3/4 cup white sugar
1 1/2 teaspoons orange extract
1 teaspoon vanilla extract

So then, you:
1. Preheat the oven to 350ºF. Line your muffin tin with the cutest, springiest liners you can find.  We got ours here.
2. In a large bowl, combine the flour, arrowroot, baking powder, baking soda, and salt. Whisk this mixture together for about thirty seconds, to make sure it’s evenly mixed.
3.  Place the dried lavender in a clean coffee grinder, and pulse once or twice until the lavender is in much smaller pieces, but has not turned to powder.  This takes a lot less time than you may imagine, so be careful.  Alternatively, you can just place the flowers on a cutting board and chop them carefully with a very sharp knife.  Either way, add the chopped lavender to the dry mixture and whisk to combine.
4. Pour the almond milk into a glass measuring cup and add the vinegar to it. Let this mixture sit a few minutes, until the almond milk looks slightly curdled.
5. In a medium mixing bowl, whisk together the oil and sugar until very well combined. Add the extracts. Now beat in the curdled almond milk.
6. Slowly pour the wet mixture into the dry mixture and beat with a whisk until the batter looks very smooth. Don’t worry about over-mixing; it’s better to beat it until there are no lumps left.
7. Fill your baking cups two-thirds of the way full with batter (usually about a scant quarter cup of batter per cupcake).
8. Bake at 350ºF for twenty minutes or until a toothpick inserted into the biggest cupcake comes out mostly clean. A few moist crumbs on the toothpick are absolutely fine.

Now, let your cupcakes cool completely. Once they are totally cool (like you), start making your frosting. Don’t start it before your cakes have finished cooling, because the frosting doesn’t want to sit around waiting for the cupcakes.

Violet Cupcakes with Fluffy Lemon Buttercream

Now let’s make some Fluffy Lemon Buttercream!  You’re gonna need:

1/2 cup nonhydrogenated shortening
1/2 cup margarine
4 cups confectioner’s sugar
4-5 tablespoons soy milk
1/2 teaspoons lemon extract
1 1/2 teaspoon vanilla extract
Drop of yellow food coloring (optional)

So now you:
1. Beat together the shortening and margarine with a stand mixer or hand mixer until it is just combined and all the same color.
2. Sift in your confectioner’s sugar (and yes, you have to sift it. I know, it sucks, but you don’t want lumpy frosting, do you? No, you do not).
3. Beat the sugar and fats until, miraculously, the combine to form small, pebble-sized crumbs. Keep beating, and the crumbs will start to disappear and the mixture will sort of homogenize.  That’s what we’re going for.  It takes a few minutes — maybe seven on the outside. Don’t be afraid to run your mixer that long, it loves it.
4. Once combined, drizzle in four tablespoons of milk and all the extracts, and beat for about a minute.  Now scrape down the sides and assess.  Does this frosting look really thick?  If so, add another tablespoon of milk.  Be careful not to make it too thin, though.  Anyway, beat the whole thing for another 2-5 minutes, until it’s all nice and fluffy.
5. Taste your frosting. It should be slightly firm, but very creamy, with a strong lemon flavor. If it is not like that, add more lemon extract, about quarter teaspoon at a time until it is awesome.  Now add a tiny, tiny bit of food coloring, if you want.  Totally up to you.

Violet Candies
So what we did next was make the Violet/Lavender Glitter, and if you want to do this, you’re gonna need:

1 tablespoon dried lavender flowers
Scant 1/4 cup violet hard candies

So you’re gonna:
1.  Combine both ingredients in a clean, dry (!) coffee grinder or food grinder.
2.  Pulse just once or twice to start to crumble the candies.  Be very careful at this point, as the line between crushed candies and dust is really fine one.  You can always pulse a few more times, if you need to.
3.  Now transfer the mixture to a fine mesh sieve over a small bowl, and shake really, really well.  You want to remove as much dust as you possibly can.  Trust me on this, you guys.  Dust, even candy dust, is not appealing on cupcakes.
4.  Sprinkle the mixture really sparingly over the top of your frosted cupcakes before the icing has totally set.
5.  If desired, you can top each cupcake with a single violet candy.  Awwww.

Violet Cupcakes with Fluffy Lemon Buttercream

Oh, and you know what these would be good for?  Mother’s Day.  I mean, doesn’t your mom like flowers and sugar?  You know she does.  And she especially loves anything you made.  She told me that.  So go bake for your mom.  Or, if you’re a mom, make someone bake for you.  You deserve it!  Or that could just be the cold medicine talking.

Love,

Ian

One more thing:  Michael lives locally, and we dropped off his cupcakes to him a couple of weeks ago.  The next day, he posted this on our Facebook page:  “THANK YOU FOR THE DELICIOUS CUPCAKES! They were fantastic. LOVED the lemon buttercream. I also LOVED the size of them. Just perfect!”

Well, you’re absolutely welcome, Michael.  We’re so glad you liked them!

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Free Mini Cupcakes!

Free Mini Cupcakes

So Bake it Pretty is about to start selling cupcakes.  Like, we are essentially going to transform half of the shop into a cupcakery (don’t you hate that word?) And some of the cupcakes we sell are going to be from Sugarbomb Bakery.  Which is huge, you guys.  It basically means that my business is going to, I don’t know, quadruple maybe?  I am, as you would expect, ecstatic.  But it also means that I will be working a WHOLE LOT more than I am now.  So get ready for a whole new chapter for Sugarbomb.

So what does that have to free mini cupcakes?  Well I’ll tell you:  Yesterday we gave away free cupcakes from Sugarbomb Bakery all day in exchange for people completing a really simple survey about what they wanted to see in a cupcake bakery in Downtown Asheville.  The day was a big blur, and I ended up giving away around eighty five cupcakes.  It was awesome.

Free Mini Cupcakes

One really awesome thing was that, other than a little sign that said so, there was no way for people to know that the cupcakes were vegan.  And people ate and enjoyed them, thinking they were full of animal products.  It is always awesome to tell someone that the food they just enjoyed was vegan, and see the surprise on their faces.  And then, of course, the people who actually are vegan were super-excited to be able to find something they could eat.  Here’s our friend Julia, who came down especially to get vegan cupcakes:

Free Mini CupcakesThat’s one happy vegan!

So I made three varieties of cupcakes.  There was Chocolate with Toasted Coconut Frosting:

Free Mini Cupcakes

And Vanilla Cupcakes with Vanilla Almond Frosting:

Free Mini CupcakesUnfortunately, you can’t see it in the pictures, but these ones were covered with super-fine edible glitter!

The last ones were Orange Cupcakes with Raspberry Frosting

Free Mini CupcakesI think those were my favorite.  This was my first attempt at using the Jumbo French Pastry Tip.  I resisted it for a long time, for some stupid reason.  Obviously, the effect is totally cute, and I will absolutely be using it from now on.

Free Mini CupcakesSo as you can see, it was a totally fun day!  In the next few days, I’m going to be posting some of the responses to the survey, and asking you guys your opinions.  So stay tuned!

Love,

Ian

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Customer Feedback Revisited

Hey.  So, the thing is that I love baking.  And more than loving baking, I especially love making people happy.  And I don’t know any easier way of making people happy than by baking for them.  That is why I bake for a living.

But sometimes I lose track of that, and start looking at baking as just a (sometimes) job and (very, very expensive) hobby.  And then, a customer will send me some feedback about the Sugarbomb stuff they got in the mail, and all of a sudden I remember the joy I get from making people happy.

OK, I’m going to stop being all sappy and get to the feedback.  First, this is an email I got from Bambi, who you may remember from this post a couple of months ago.

On March 18th, Bambi wrote:

Bambi's Chocolate Cupcakes

Hi, Ian and Jason,
Yum.  As you can see, my cupcakes are going fast.  So delicious and moist.  Thanks to you both for making my birthday even sweeter!
Love,
Bambi

Bambi's Chocolate Cupcakes

Thanks Bambi!  We ♥ you!

Also, about a month ago I sent my friend Jen some gluten-free cupcakes and brownies in the mail.  She wrote an awesome blog post about it!  Here’s an excerpt:

Jen's got a big package” . . . I was thrilled to receive a package from Sugarbomb at my doorstep with a personal note from the boys, icing instructions, gluten-free brownies, and vegan chocolate cupcakes with vanilla buttercream icing and sugary glitter sprinkles. Um… wow? All I expected was a recipe, not a box of greatness.  Now, Ian from Sugarbomb is a friend of mine, but that in no way influences the review on this post. Lucky for him, his sweets were delish . . .”

Jen's got a big packageIf you’re into it, you can read the whole review here.  Even if you don’t care at all about a review of my baked goods, you should check out Jen’s blog because she’s so funny.  I would especially recommend the review of the Grilled Cheese Explosion Mac & Cheese.  It’s pretty great.

So anyway, thanks Bambi, thanks Jen, and thanks everybody for reading!

Love,

Ian

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Gluten-Free Almond Cupcakes with Chocolate Espresso Buttercream

I PROMISE THIS ISN’T GOING TO BECOME A GLUTEN-FREE BLOG.

I don’t even like gluten-free baked goods very much.  I love wheat.  Mmmmm . . . wheat . . . nomnomnom.  OK, you happy?  So here are the Gluten-Free Cupcakes I made for the Bakesale For Japan last Saturday.

Gluten-Free Almond cupcakes with Chocolate-Espresso ButtercreamThese cupcakes are an interesting size.  I wanted to do smaller than full-size cupcakes for the bakesale, but minis just seemed too small.  Also, occasionally gluten-free cupcakes separate from their liners in a way that’s undesirable.  So I found these paper portion cups at work, and they were the perfect size.  They are almost twice the size of a mini liner, but still almost half the size of a full-sized liner.  So, substantial enough for a bakesale, but not so big as to be intimidating.  So anyway, here’s the recipe:

To make these Gluten-Free Almond Cupcakes with Chocolate Espresso Buttercream, you’re going to need:

3/4 cup white rice flour
1/2 cup chickpea flour
1/2 teaspoon xanthan gum
2 tablespoons arrowroot powder (or cornstarch)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1 teaspoon cider vinegar
1/3 cup canola oil
3/4 cup white sugar
2 teaspoons pure almond extract
1/2 teaspoon vanilla extract

Gluten-Free Mini Almond Cupcakes with Chocolate Espresso Buttercream

So then, you:
1. Preheat the oven to 350ºF. Line your muffin tin with 24 mini paper portion cups, like Jason in this total action shot:
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso Buttercream
2. In a large bowl, combine the flours, xanthan gum, arrowroot, baking powder, baking soda, and salt. Whisk this mixture together for about thirty seconds, to make sure it’s evenly mixed.
3. Pour the almond milk into a glass measuring cup and add the vinegar to it. Let this mixture sit a few minutes, until the almond milk looks slightly curdled.
4. In a medium mixing bowl, whisk together the oil and sugar until very well combined. Add the extracts. Now beat in the curdled almond milk.
5. Slowly pour the wet mixture into the dry mixture and beat with a whisk for one minute.  As the xanthan gum starts to really activate, it’ll really thicken your batter.  So make sure you beat it until it starts to look much thicker.
6. Fill your baking cups two-thirds of the way full with batter (which, for these liners, was about two tablespoons per cupcake).
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso ButtercreamThey shouldn’t look any more full than this:
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso Buttercream
7. Bake at 350ºF for about 15 minutes or until a toothpick inserted into the biggest cupcake comes out totally clean.  Depending on the liners you use, you should check these often.  If you’re using smaller liners, these could be done after about ten minutes.  And keep in mind that gluten-free batter tastes gross until it is fully baked, so make sure that your cupcakes are totally done.
8.  Set aside to cool completely.
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso Buttercream

Gluten-Free Mini Almond Cupcakes with Chocolate Espresso Buttercream
So let’s make some frosting!  To make Chocolate Espresso Buttercream, you’re gonna need:

1/2 cup nonhydrogenated shortening
1/2 cup margarine
4 cups confectioner’s sugar
1 cup cocoa powder
1/2 cup almond milk
1 1/2 tablespoons pure coffee extract

So now you:
1. Beat together the shortening and margarine with a stand mixer or hand mixer until it is all fluffy.
2. Sift in 1/3 of your confectioner’s sugar, along with the cocoa (and yes, you have to sift it.  Lumpy frosting is for suckas).  Drizzle in 1 tablespoon of milk.
3. Beat until the sugar and milk are incorporated into the fats, and the whole thing looks like really stiff frosting.  Repeat this in two more steps, until all of the milk and all of the sugar are just combined.  Add your extract and stir to combine.
4. Now, you’re going to beat the whole thing for about four minutes, until it’s all nice and fluffy.
5. Taste your frosting. It should be firm, but creamy, with a pretty strong coffee flavor.  Adjust the milk or sugar to get it the texture you want.  What we’re shooting for here is really thick, but still soft and fluffy.
6.  Now put your frosting in a piping bag fitted with a giant closed star tip, and frost your cupcakes.  We really like these with TONS of frosting on them.  If you want to use a lot less, you could get away with halving the recipe, and very lightly coating the cupcakes.
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso Buttercream
We finished them by placing a whole chocolate covered espresso bean on the top of each cupcake.  This is, of course, totally optional.  Do what you want.
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso ButtercreamSo you may have noticed that our Chocolate Espresso Buttercream doesn’t actually contain any espresso (or butter or cream, actually.  Haha).  I originally tried this frosting with espresso, and then again with a mixture of strong-brewed coffee and coffee extract.  Strangely, the best, most “espresso” tasting flavor came from using only coffee extract.  So, use what you want or call it what you want, but this is what I would recommend.  So there.
Gluten-Free Mini Almond Cupcakes with Chocolate Espresso ButtercreamOh, and one other thing:  If you are absolutely not going to make these because they are gluten-free, you can totally make them with traditional flour instead.  You just omit the rice flour, chickpea flour, and xanthan gum, and replace the whole shebang with 1 1/4 cups of unbleached flour.  You party pooper.

Go Bake,

Ian

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