October 22, 2010
Last evening I got this impulsive desire to make cupcakes. 10 minutes later I was searching recipes and wanted to make it easy on myself for once. Normally I either write my own recipe or convert a gluten containing recipe to make it allergy free. In my quick little search I stumbled upon a very cool blog! Manifest : Vegan . Allison posted an INCREDIBLE Simple White Cake Recipe. The really is simple- which is hard to come by. Most Gluten Free recipes contain a trillion ingredients. So make sure to check out her original recipe and her gorgeous frosting!
I made just a few alterations to the recipe- (not that is needed any) But for my own curiosities sake- I am always looking to up the moisture of my baked goods-partially because I LOVE moist cake but also due to the fact that gluten free goods typically dry out and fall apart after a day or two- more moisture on the forefront helps to prevent this.
As you may have begun to notice- I LOVE concord Grapes. I have 3 big freezer bags full waiting for my use- so while the rest of the world has moved on Im sure Ill still be pumping out grape recipes. Apologies.. I cant help myself! I think we all know that fresh is always better than store bought- so I suggest you make this quick and easy "preserve" that I'm providing the recipe for- but if you don't have the time or access to grapes- then I suppose Store bought Concord Grape Jelly will do these cupcakes justice. This recipe makes roughly a dozen cupcakes. I ended up with 10- but I also must admit that I " taste tested" too much batter. (it was Good
Heres the Recipe: