Gluten-Free Cupcakes:You win some, you lose some

Some Gluten-Free desserts are decadent treats so rich and satisfying, you never miss the wheat (I'm thinking mainly of flourless chocolate torte, oh yes) Then there are the desserts like the cupcakes I made today. Heavy, misshapen little blobs that actually have a pretty good flavor if you can get past the aesthetics of them. But they're not fluffy and perfectly domed on top like my Gluten-Full cupcakes. I put strawberry puree in the batter, hoping to get a lovely pink color, but ended up with a pinkish grey-ehh! They may still make it to market if I can manage to "pimp" them out with some fluffy frosting and strawberry syrup. In the meantime, I'll keep experimenting with different flours-I prefer the kind I can make myself, like nut flours, to the pricey Bob's Red Mill fancy flours, but a blend of different flours seem to yield the best results

This weekend is Father's Day and I'll have some whole cakes available for celebrating with Dad on Sunday. The Mountain Artisan Festival is taking place at the market as well and we're looking forward to meeting some new people and hopefully making a few fans.