Last weekend I decided to launch Adventures in Cake’s first wheat free cupcake.
It has a festive feel based on the recipe I made for Sensible K a while back. It is tangerine and almond, with a tangerine and almond butter cream icing and sprinkled with almonds and gold glitter. There is also a crunchy layer of baked almonds hiding underneath the icing which adds a lovely texture. The sponge is light and moist- you would never know it wasn’t flour. It’s very yummy, I know- I have sampled one.
Over the weeks I have sadly turned away many a wheat intolerant person (though not as many as I have diabetes, for some strange reason I am a magnet for people with diabetes, like a siren calling to them) Now I’m hoping if I get enough interest to do a different wheat free cupcake each week- that would be fun. I think that just because you can’t have wheat, doesn’t mean you can’t have cake!
I think wheat-free options is a great idea. I have a couple of friends in that boat and they are always looking for goodies they can eat.
ReplyDeleteLooks great - can you share the recipe for these?
ReplyDeletesure, will look it up and post it soon
ReplyDelete