I planned to write a post today about how we’re moving this weekend and I’m throwing a bachelorette party next weekend and my new job is taking some adjusting to and how there’s just no time to be in the kitchen… but then I realized I had these beauties to share instead! I made these cupcakes some time ago, during my brief gluten-free phase, but I’m glad they’ll finally get their moment to shine here because they were pretty stellar.
As far as any cupcakes go, gluten or no gluten, these cupcakes were really quite wonderful. The cupcake base was exceedingly moist, and as a result rather crumbly, and the peanut butter frosting was sweet and a tad heavy, but in a nice way. I really appreciated that it was nearly impossible to detect a variation in texture, as is often quite noticeable with gluten-free baked goods. Even Kevin couldn’t get enough of these!
This is a definite treat for the chocolate and peanut butter lover… even if you eat gluten! Since I started this post hours ago and am just returning to it, it’s clear I don’t have time to give you a recipe rundown, so I’ll leave you with a few links to the recipe sources. I made these gluten-free chocolate cupcakes and this peanut butter frosting. One note on the cupcakes – I might cut down the oil a bit, as I don’t think this recipe needs as much as is called for. If you try it, please let me know how it goes! This is a versatile and delicious gluten-free alternative, and one you should certainly add to your arsenal.
I’ll be back soon with a FANTASTIC Lemon Cream Fruit Tart recipe, some peaches ‘n cream cookies, and more. Enjoy the last full month of summer!