A couple weeks ago I was hired to make cupcakes for a wedding. The bride was open to what flavors she got, but she did request a batch of gluten free. I had given her some of the cupcakes as a taste test from Harry’s Birthday party. She loved the Almond Joy cupcakes and the Lemon Delight. But wanted something different than the blue suede.
We settled on Lemon Delight which was lemon cake with homemade lemon curd filling and light whipped frosting (I love my Bettercream!). I garnished them with white sugar crystals, yellow nonpareils and lemon gumdrops cut into wedges.
The next flavor was the Amond Joy I’d made before. The cake was chocolate almond cake with coconut cream filling and topped with rich vanilla almond buttercream. I garnished these with coconut shavings and raw almonds.
The next flavor was Raspberry white chocolate. This was a white cake with raspberry filling and white chocolate mousse on top. It is a very simple and classic wedding flavor.
Finally was the gluten-free. I made a a gluten-free chocolate cake and filled it with a rich chocolate buttercream. I topped it off with caramel mousse and light brown and dark brown sprinkles. Long gone are the days of gluten-free being synonymous with tastes bad. These ones were really rich and a huge hit.
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