On this week’s VIP Bakes blog, I was planning on showing y’all how to make an AWESOME gluten-free Halloween cake; however, my end result aesthetically disappointed me even though it was deliciously moist. So, it was a win lose…I guess it was better to have an ugly cake that tasted good rather than a pretty cake that tasted gross *wink*
I am no five-star baker; however, from my baking experiences, I realized that the issue with the particular recipe I used was that the batter was too runny from the beginning. It called for milk, vegetable/canola oil, eggs, and a cup of coffee. At first, I did not think much about the batter being exceptionally runny because I assumed a lot of the moisture would bake out…BUT boy, oh boy was a I wrong *wink* The ridiculously runny batter made the cakes very crumbly, which made it quite difficult to transfer the cakes from their cooled pans to the decorating plate. The first cake was a success; however, the second one crumbled in half–I should have taken this as my first sign it was going to be a disaster *wink*
In addition to the crumbling cakes, the individual tiers were so dense that they essentially “squeezed” all of the icing out of the middle. It didn’t do this at first; however, once I started icing the top, I noticed that the cake was sliding apart as icing oozed out of the sides. I became extremely erratic and upset because the one time I don’t follow my regular chocolate cake recipe…everything goes horribly astray *wink* BUT that’s okay because it did taste pretty terrific.
Now, just in case this is your first time visiting VIP or reading a VIP Bakes blog, let me reassure you I am pretty good with baked goods–especially chocolate cakes *wink* Check out the awesome cake below I made not too long ago that did not epically fail.
This Monday, instead of doing a VIP Home post, I have decided to put together a sweet VIP Bakes post! Yay! Gluten-free in all of its delicious glory, of course *wink*
On this edition of VIP Bakes, I want to talk about blueberry muffins–because who doesn’t love muffins?! *wink*
The other day while at the grocery store, I stumbled upon this AH-mazing gluten-free blueberry muffin mix, and all I have to add is milk! *pushes button* That was easy!
For this particular recipe, I will be using almond milk because I am allergic to a hormone commonly found in traditional cow’s milk. I have found that almond milk does not really change the flavor or texture, so keep that in mind, if you decide to use a different kind of milk when making these delicious muffins! Also, I found that adding extra blueberries is SUPER EASY! Simply add a small handful of frozen blueberries to the batter and fold the batter over a few times with a large mixing spoon/spatula. TAH DAH extra-blueberry, blueberry muffins *wink*
One reason I am absolutely head over heels for these GF muffins is because as a busy college student living with Celiac Disease, finding quick snacks to grab on my way to my morning classes isn’t the easiest task; however, I found out I can make these muffins Sunday night before bed and warm them up throughout the week for a quick n’ easy breakfast. They also make delicious afternoon snacks to have with a cup of coffee :)
Now, without further ado, take a look at the photos below to see how my muffins turned out + find out more about this wonderful mix.