GF cupcakes for breakfast

The kids woke up confused by my extra enthusiasm so early in the morning. Then the excitement grew when they learned I had decided to serve them some GF cupcakes in tea cups.  My other motivation was to explore some candid options for the site logo.  My camera is sub par, however, I thought I would explore some yummy photography. 


I used a GF yellow cake mix from Betty Crocker, and surprisingly, I was quite pleased  since I didn't have time to make them from scratch.  However, I did make the frosting from scratch and my favorite recipe is from the joy of baking website. 

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

With the photos complete, I asked Audrey her thoughts. My four year-old said, "The chocolate pink kinda tastes weird. I don't like the pink color as much".  I realized the Wilton brand food coloring has a funny taste so I won't be using that again. Sam told me, "I like the lellow, I like it because it has different dots. I like it because it has the taste I really like". The dye in food coloring can change the taste of any baked good dramatically for a young person. Note to self.

The dots I purchased at whole foods and I love this brand, "Let's Do, Sprinkelz",  a product of Germany. The food coloring I use is, Americolor from Ateco Gel Colors. According to http://www.celiac.com website site, the baking supplies list Americolor as safe since June 2006.  Although,  I had some reservations since it lists modified corn starch; so I decided to call them to make sure the manufacturing practices were still keeping this product gluten free in 2010. To contact them, I called  1-800-556-0233 to confirm their GF claim.

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