Category Archives: feedback

Make Your Own Vegan Dog Treats

Dog Treats for our Spoiled DogBack in May, we adopted the most amazing dog in the world.  His name is Louis, and we’re pretty sure he’s half Chihuahua half Pekingese.  And all adorable.  And most importantly for this blog, he is 100% vegan.

And today, we’re making vegan dog treats!  Our dog cannot get enough of these things.  And, because we spoil him rotten, we cannot get enough of giving them to him.  Oh well, at least we’re all happy.

Dog Treats for our Spoiled Dog

If you want to make Vegan Dog Treats, too, you’re gonna need:

1/2 cup soy flour
3/4 cup cornmeal
1/4 cup dried parsley
1 3/4 cups all-purpose flour, divided
1/4 cup canola oil
1 cup vegetable stock
2 tablespoons natural peanut butter

So now you’re going to:

1. Preheat your oven to 375°F.  Lightly grease two cookie sheets.
2.  In a large bowl, whisk together soy flour, cornmeal, dried parsley, and 1 cup of all-purpose flour.
3.  Make a well in the dry ingredients and pour in the stock and canola oil.  Mix until combined.
4.  Add peanut butter and additional 3/4 cup flour and mix with a wooden spoon until combined.  If the dough becomes too stiff to stir, use your hands to knead it until everything is thoroughly combined.
5.  Turn the dough out onto a clean counter, and use a rolling pin to roll out to 1/4 inch thickness.
6.  Use mini cookie cutters to cut out individual cookies and place them on the prepared cookie sheets.

Dog Treats for our Spoiled Dog
Dog Treats for our Spoiled Dog7.  Bake the cookies for 20-25 minutes, or until very well done.  Be careful not to burn them, but they can certainly get a little dark.
8.  Air dry on wire racks for at least 8 hours before serving.

OK, so let’s talk about these things.  First, you want to be sure to take the cookie size into account when baking.  If your dog is a bull mastiff, it’s totally fine to make really big cookies for him or her.  Just increase the baking time to 30 minutes or so.

Also, storage can be a little tricky.  In the summer in the South, it gets humid.  So humid, in fact, that these cookies don’t harden at room temp like they’re supposed to.  The first batch of these we made molded in their jar in less than a week.  The second ones, we baked a second time (a la biscotti), and had slightly better results.  This time around, however, we aren’t taking any chances.  After the 8 hour cooling period, we store these cookies in a tight-sealing jar in the freezer.

Dog Treats for our Spoiled DogThis seems to have done the trick, and our wacky dog seems to like the frozen treats even more than room-temperature ones.  So that’s what we’d recommend.  Just look at that happy, spoiled dog.

Dog Treats for our Spoiled DogAnd here, because I’m just sure that you want to see as much of Louis as I do, is a video I made of him eating these treats.  This was my first foray into film making/editing, and I know it’s not the best quality, but I think you get the picture.

Vegan Dog Treats for our Spoiled Chihuahua from Ian Grout on Vimeo.

OK, so I know that saying that my dog is vegan is a kind of hot-button announcement to make, and if you have any questions about how you can have a happy, healthy vegan dog, you’re welcome to email me at SugarbombBakery@Yahoo.com.  Please don’t, however, leave negative comments on this blog post.  I’d love to facilitate discussion, but I really don’t want to start an ideological battle.  So let’s all be nice, OK?  Thank you.

And, lest I take myself too seriously, here’s Louis one more time.

Y'all Come Back Now, Ya Hear?

Y’all come back now, ya hear?

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Filed under feedback, life stuff, recipes

The Amazing World of Spam Comments

Image of SPAM taken from spam.comI love the spam comments I get on my blog posts.  If you do not blog, you are missing out on a whole world of grammatical errors and computer-generated engrish.  The comments range from the indecipherable to the accidentally wise or witty to the shockingly insulting.

One type of spam comments that cracks me up is the one or two line comment in which almost every word is misspelled or grammatically incorrect.  Here’s some examples of this type of thing:

“Remarkably.  Thanks you.”

“Good idea! Can be considered a learned thing, ok;”

“you’ve gotten an ideal blog here! would you wish to make some invite posts on my weblog?”

See, aren’t they great?  Another type of spam comment I really like is the really, REALLY long comment that is vague enough that it could pretty much relate to almost anything.  For instance:

“I just wanted to jot down a quick note to appreciate you for all of the great guidelines you are sharing at this site. My particularly long internet investigation has at the end of the day been rewarded with reputable facts and techniques to share with my partners. I would tell you that we readers actually are very much lucky to dwell in a magnificent site with very many wonderful people with very helpful concepts. I feel truly fortunate to have seen the web site and look forward to tons of more amazing minutes reading here. Thanks once again for all the details.”

“I’m impressed, I need to say. Really hardly ever do I encounter a weblog that’s both educative and entertaining, and let me tell you, you’ve gotten hit the nail on the head. Your idea is outstanding; the difficulty is something that not sufficient persons are speaking intelligently about. I am very happy that I stumbled throughout this in my search for one thing relating to this.”

So there are also the totally insulting comments.  I might love these most of all.  Here’s some:

“That is a super-peachy-keen post. Thanks for really blathering on like that! Seriously, I don’t think I could have spent more effort wishing for something heavy to fall on me to erase that nonsense from my mind!”

“How many people do you get on your site per day? I have been reading some of you content and i think its good but hardly anyone leaves any comments which makes me think your not getting much traffic? Check these guys out, they helped my site and i think they can help you achive your online goals (LINK DELETED FOR OBVIOUS REASONS).”

“Go kill yourself”

God, I love this stuff.  Full disclosure:  I also really enjoy bathroom graffiti and voice-activated automated phone menus.  For real.  And it seems to me that spam comments are sort of the best of both of those worlds.

OK, we’re almost done.  I think the most obvious spam comments are the ones like these:

“Hi Webmaster!! Check out this awesome WordPress plugin (LINK DELETED)”

“Yesterday, while I was at work, my sister stole my iphone and tested to see if it can survive a 40 foot drop, just so she can be a youtube sensation. My apple ipad is now destroyed and she has 83 views. I know this is totally off topic but I had to share it with someone!”

But the ones I particularly enjoy are the ones that ALMOST seem like real comments.  These are easy to fall for, but there’s usually a pretty obvious giveaway.  For instance:

“This is without question the most detailed content I’ve seen on this subject. Phenomenal job. Continue the good writing!” (LEFT BY USER NAMED “RINGTONES FREE DOWNLOAD”)

“Very good post. If there were more writers like you I’d have more websites to visit when I do go online. LOL.”  (USERNAME: FREE ROCKET SPANISH)

“Great post.  Can’t wait to try this!” (USER NAME: GOLD DIPPED ROSES.COM)

Then, there are the comments that just make you say “huh?”  Here goes:

Your article made me understand some things.”

“One day, Xiao Ming another class …. a sudden “rush”(fart) a cry;sitting next to a small U.S. scolded and said: Xiao-Ming Ah ~ if you could not make a noise.”

“Your website is like pie, they’re sweet and cute. I’ve just strolling from every web page to web page until I met naughty topic in this page. From first impression, I underestimate your topic ideas, but it is my fault, sorry for considering this (I advised you what I believed in my mind). Here’s my unhealthy habits, sorry to listen to that. Regardless that it was my bad sign for future, but I understand that my mind can be used for other experimental study with you. Please observe that I write this comment in response to true story, and you are the chosen one to make this decision. I want you to become my associate in desired subject, we are able to examine together with our skills, and you get the benefit by getting new ride with me. Sorry for giving my invitation on this remark page, but if you don’t mind, which you could give me your opinion about my comment, I’m desirous about creating your website as massive web site, so you can use it as your passive income.”  (UM, WHAT?  AND IS DESIROUS EVEN A WORD?)

And now, the piece de resistance.  This comment is my favorite for several reasons.  It is almost indecipherable on the first reading, it is really long, the user name is a clickable link, and it is totally insulting.  You ready?

“The core of your writing whilst appearing reasonable originally, did not sit properly with me personally after some time. Somewhere within the paragraphs you actually managed to make me a believer unfortunately just for a very short while. I however have a problem with your jumps in logic and one would do nicely to fill in all those breaks. In the event that you actually can accomplish that, I would definitely end up being amazed.”

You’d definitely be amazed?  Well, in that case, I’ll get right on it.  Oh, and incidentally, this was left on a post about pizza crust.  I can see how the commenter would have become a believer, even if just for a very short while.

All the spam comments above came from my blog, as well as the blogs of my friends Jen and Amanda.  If you’re a huge nerd like me and you want to share your own spam comment gems, I’d love to see them!

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Filed under feedback, life stuff

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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Filed under comfort food, contest, cupcakes, feedback, recipes

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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Filed under comfort food, cupcakes, feedback, giveaway

A Survey

Hey you guys.  This is kind of a new thing for me, but I am posting this to ask you to go take a survey.  It was created by Amanda, my boss at Bake it Pretty.  And, um, without giving anything away, it might be really, um, useful to Sugarbomb to have people take this survey.  Especially (but not only) if you live in the Asheville area.  And you like to eat cupcakes.  That are made by me.

So go take the survey, already.  And it’s all anonymous and whatever, but don’t take it a whole bunch of times.  Once is all we need.  So please, if you have a minute, go take the survey.  Thank you.

Oh, and here’s the link to it:  http://www.surveymonkey.com/s/LBCLMZB

Thanks Again,

Ian

Oh, and here’s a picture of these brownies, since I can’t stand a blog post without pictures.brownies

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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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Filed under brownies, cupcakes, feedback

Gluten-Free Cupcake Recipe

Violet Tendencies

So yesterday I promised you guys a recipe for gluten-free cupcakes, and look at me delivering today!  Last year, Jason and I briefly lived with my best friend Rachael in California.  She is gluten intolerant, we are vegan, and we all love baked goods.  So, I set out to perfect some vegan, gluten-free baked goods.  I bought a couple of gluten-free vegan cookbooks (including one put out by a pretty famous bakery, ahem), and found them really, really lacking.  They both seemed to call for a whole lot of incredibly expensive ingredients (like whole cups of agave and maple syrup and coconut oil).  And while I’m certainly not rolling in money, I am totally willing to spend it if it means making great food.  But, these recipes, even with all of their expensive ingredients, left us all with a bad taste in our mouths.  Groan.

So, through lots of trial and error, buying and discarding many very expensive flours, and making several batches of cupcakes that were so rubbery they literally bounced, we finally came upon an alternative flour combination we think works really well.  We basically shoot for 2/3 or so of the total flour mixture coming from white rice flour, and the remaining being chickpea flour.  So, with that in mind, here is our recipe.

Gluten-Free Meyer Lemon Cupcakes with Vanilla Bean Buttercream

You’re gonna 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
1 tablespoon meyer lemon zest
1/2 teaspoon pure orange extract
1/2 teaspoon pure lemon extract
Strawberry preserves

So then, you:
1. Preheat the oven to 350ºF. Line your muffin tin with subtle, classy type liners.  We got ours from Bake it Pretty.
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 and meyer lemon zest. 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 (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 totally clean.  Gluten-free batter tastes gross until it is fully baked, so make sure that your cupcakes are totally done.
8.  As your cupcakes are cooling, place about 1/4 cup of strawberry preserves in a bowl and beat with a fork until the preserves are really smooth.  Place in a small Ziploc bag.
8.  When your cupcakes are totally cooled, use the handle of a wooden spoon to create a well in the center of each cupcake.  Cut the tip off the Ziploc and use that to pipe a little of the preserves into the well in each cupcake.  Wipe the tops of your cupcakes to make sure you have a smooth, flat surface for icing.

Now let’s make icing!

Violet Tendencies

Vanilla Bean Buttercream

You’re gonna need:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
3 cups confectioner’s sugar
2 tablespoons nondairy milk (coconut milk is nice here)
1 tablespoon pure vanilla extract
1/2 vanilla bean pod

So you’re gonna:
1.  With a stand mixer or hand mixer, beat the margarine and shortening until thoroughly combined and fluffy.
2.  Sift in 1/3 of the total powdered sugar.  Add 1 tablespoon of milk, and beat until thoroughly combined, scraping down the sides as needed.
3.  Repeat this process twice more, once with milk and once with vanilla; beat until fully incorporated after each addition.
4.  Now for the vanilla bean!  Take 1/2 the vanilla bean pod and cut it lengthwise into two pieces with a sharp knife or kitchen scissors.  Then, with a spoon or dull butter knife, scrape the entire contents of the pod into your frosting.  It should look like a whole bunch of little tiny black specks.
4. OK, so now you want to beat the whole magilla for 3-5 minutes until thoroughly combined and fluffy.  Please make sure you beat it for at least three minutes, as it really does get softer and fluffier the longer you beat it.  And this frosting really wants to be fluffy.  So beat.

We piped ours with a jumbo round tip, as described here.  We then placed a candy violet and some fresh thyme on top of each one.  We thought they came out pretty cute.

Violet Tendencies

But, since the candy and the thyme are both pretty much for garnish, you can totally get away with not including them.  Maybe cover the top with some fondant flowers, some pretty sprinkles, or a jumbo candy pearl.  Just try to keep the overall look classy.  Like you, you classy lassie.  Or laddie.  Or whatever.

So, like I said yesterday, these cupcakes were a big hit (not to mention winning 2nd place) at the Cupcakes for Cures competition last Saturday.  So you can be sure that they are good.  And, other than using some alternative flours, they are a pretty painless introduction into the world of Gluten-Free baking!  Go bake!

Love,

Ian

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Filed under comfort food, contest, Cupcakes, cupcakes, gluten free