Project 365 – #078
On Sunday afternoon, we’re heading over to a birthday party. Since I prefer Munchkin doesn’t have to do without a tasty cupcake when the other kiddos are eating their birthday cake/cupcakes, I made some gluten free cupcakes to take with us.
We had picked up a Simply Organic Gluten Free Carrot Cake mix at some point the last few months, and it’s been sitting in the pantry waiting to be used. I thought this would be a great time to make Munchkin’s favorite type of cake.
Last time I used the mix, I found that the cake turned out a little dense, so I made some tweaks to the recipe on the box. Instead of water, I used some Sierra Mist. I also separated the egg yokes from the egg whites. Beating the eggs whites until they formed stiff peaks and folding them into the cake batter made for a lighter cake.
What’s carrot cake without a delicious cream cheese frosting? I threw together a butter cream/cream cheese frosting to put on the cooled cupcakes. For garnish, I grated a few more baby carrots and chopped up some walnuts. The end result looked good, but more importantly, they tasted delicious. (We had to try them out before the party, right?) **grin**
Looks yummy!
Candi recently posted..2011365-77
They do look delicious!! I like reading about your tweaks–I tried an organic mix recently and they were a bit dry–I never thought to adapt…great ideas. I hope Munchkin enjoyed!
Heather recently posted..The Easy Organic Living Giveaway
Great shot! Yum!