What is it about cupcakes? They seem to be appearing everywhere you look, on TV, in books, magazines, and the bakery around the corner. Reminiscent of childhood, parties and picnics, everyone loves them to the point that it has nearly become a global obsession. Perhaps it is because cupcakes are the sort of dessert anyone can make, regardless of cooking expertise. Most require few ingredients, are easily prepared, and individually sized, meaning no guilt need creep up when eating one. Thanks to this ever increasing clamor for cupcakes, countless blogs, books and bakeries have all sprang up in honor of the humble dessert. Check out this article for a discussion about the meteoric rise of cupcakes to global popularity. Continue reading
gluten free cupcakes
Carrot Cake Cupcakes
Keeping in line with our previous posts, we wanted to share some interesting facts about buckwheat, which, as you know, is an integral part of some of our recipes. Buckwheat, botanically speaking, is classified as a dicotyledonious plant and belongs to the polygonaceae family, and therefore is quite different from the gramineae grass family. It is actually classified as a fruit rather than a grain and more closely related to rhubarb and sorrel. Continue reading
Valentine’s Day Cupcakes
LOVE
If you have it, you don’t need to have anything else,
and if you don’t have it,
it doesn’t matter much what else you have.
Sir James M. Barrie
In honor of Valentine’s Day, we wanted to share our gluten free cupcakes with you. After a few trials, we succeeded in making delicious and easy to make cupcakes. We started out by adapting our sponge cake recipe, but we eliminated any flour whatsoever. It is made primarily with finely ground almonds, shredded coconuts and mashed bananas. Also, we didn’t want to use any sugary frostings, but instead, created a cream cheese and strawberry topping -reminiscent of cheese cake. Continue reading


