Earlier in December I went to my niece's baby shower and taken along delicious gluten free sugar cookies and cupcakes I made. For the cookies I didn't have time to try out recipes that I would have like so I relied and trusted a well known gluten free mix. Yes, I trusted in Pamela's Sugar Cookie Mix - Roll and Cut. We've used her pancake mix and really like it but hadn't tried their other products. Delicious, a great workable cookie dough. The hard part was the decorating - time consuming. I used homemade royal icing colored with AmeriColor food coloring. I wanted to try a India Tree natural food coloring but as it was we drove all over Tucson to get AmeriColor. Glad we did I definitely prefer it to Wilton's.
The cookies just might be the best gluten free sugar cookie I've had - and very close to my made from scratch regular sugar cookie, in fact they tasted the same. The cookies were for decorating the tops of the cupcakes. I made the
cookies small using a cutter and hand cut the onesie's with a sharp
knife around a pattern I made (deciding the cookies were a quicker idea
over making just royal icing candies- to long) but they were still to large. I forgot regular size cupcakes were small. Over all - Delicious!
Now as much as I liked/loved the sugar cookies - I have to say the cupcakes were it! Hands down - up whatever, they were the best I've made! No joke!
The Red Velvet cupcakes were gluten free and from scratch. I searched long and hard for a recipe that suited me. Originally the plan was to make two different cupcakes - a dark chocolate and another. I didn't make a sample run on the dark chocolate cupcake and they were outstanding. But I didn't follow the recipe exact (I jotted it down wrong) they turned out. When it was time to make them I copied the recipe again but correct (I couldn't find first until after the fact) they were awful! When I located the first that I wrote I saw the mistake. Funny! So just the Red Velvet recipe was taken you can locate the recipe here, the flour blend I used is below. I used a cream cheese frosting
for the tops that I piped on using a large tip and parchment bag.
There are several flour mixes you can make or purchase - I've made them from scratch and the recipe used below I found on the Art Of Gluten Free Baking link is the best I've used for this type of baking. It is closer to an all-purpose or cake type flour.
Gluten Free Flour Mix
1 1/4 cups brown rice flour
1 1/4 cups white rice flour
1 cup tapioca flour
1 cup sweet rice flour
2 scant xanthan
Using a large glass jar that would hold several cups I added all
the ingredients. Mixed it all together by shaking it well to mix
through. Any large container will work that has a good fitting lid. By
making "lots," you can have it when you need it.