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.

Philly Cupcakes and Summer's Coming...

I took a couple of weeks off from baking to visit my mom in Philadelphia. Being back in a big city with my toddler was so much fun. We found a great playground complete with an old fashioned carousel that Bea fell in love with. Since I couldn't bake I figured I would taste what the city had to offer in cupcakes. I went to a bakery in the suburbs called Red Velvet Bakery and tried 4 different flavors (not all at once.) Your basic chocolate vanilla variations and a Boston Cream (my favorite dessert) I wasn't blown away, but the chocolate frosting was quite satisfying. I tried a vanilla cupcake with fluffy coconut and vanilla frosting at a cafe simply called Cake in the Chesnut Hill area of Philly. Mmmmmm. The cake was just sweet enough and light in texture. The frosting was wonderful. I wish my visit could have been extended by a day or two so I could've tried some more cake from Cake.

Well summer is right around the corner and I'm getting ready to create my summer menu. Basil, lavender, carrots, zucchini and peaches will be featured for sure. Having the pick of fresh local produce from the tailgate markets comes in really handy when trying to bake with seasonal flavors. So keep on the look out-and you just might see those bacon cupcakes too!

Market Photos and Mother's Day

The City Market has been a great time so far. Love the music, the people and the huge selection of local produce, cheese, meats, flowers and of course, baked goods. And Cupcakes a-go-go are a hit! We're really thankful to all the folks that have come by and tried a cupcake or 2, 0r 3!
As Mother's Day approaches, we want to remind everyone that locally made yummy treats make moms happy! Along with cupcakes and other baked goods this Saturday we will also offer 6 inch layer cakes for the mom in your life. Reserve one by special order this week or just come by and pick one up. Carrot, Red Velvet and Grasshopper (chocolate-mint) will be on offer at market.

What a Great Day for an Outdoor Market!

Well it's officially Spring in Asheville. The tailgate markets have begun and we couldn't have asked for a better day to be out, seeing our friends from last year and introducing many new folks to Cupcakes A-Go-Go. The minis were a hit with kids and adults alike. Looks like the Sticky Buns and Scones are going to be fast sellers, so we'll try to make more for the later crowd. Many people weren't familiar with the Hummingbird cake, but as soon as we described it to them (sour cream vanilla cake with bananas, pineapple and pecans) they snatched one or two up for themselves or a friend. It was a wonderful day. Thanks to all the market patrons!

Countdown to Market Opening Day!

We are really excited around here about market starting back up in 5 days. Maybe a little apprehensive about how we're going to handle a very mobile, very independent little person this year. I almost pine for the times when we could set her, car seat and all on the ground and set up around her. We were very blessed last year to have as market neighbors an adopted grandma and grandpa for Bea. They sold goat milk soap and were always there to hold her when I needed a hand. It will be interesting to see what happens now that she can take off in a blink of an eye.

We will have mini cupcakes on hand for those with a petite sweet tooth and those who want to try us out without making a big commitment. Our Cheese Biscuits, Parisian Brioche and Brioche Sticky Buns are back and we've added Cream Cheese Brownies, a classic. I've done so much online research on cupcake flavors the past few months, trying to keep up with the trends but stay true to my vision. One trend that definitely piqued my interest was bacon in cupcakes. So stay tuned for a "breakfast" cupcake of some kind. I hope to see our regular customers again this Saturday and meet many many new ones.

New Season New Flavors!

I've been doing a ton of administrative type work for Take the Cake since we are in the "off-season" and I was kind of winging it last year. I seemed to be spending every Friday night before market typing up signs, laminating, washing tablecloths. I want this year to run a little more smoothly. But I have also found time to create a new menu for the spring. I am really excited about trying some new flavors to reflect the warmer months. I held on to the year-round favorites like Tiramisu and Mexican Chocolate of course! I'm also excited about starting 6" cakes for the market. Many times, people came by our booth looking for something special for a dinner or party. Now they can take 1 or 2 yummy cakes that feed about 6-8 people each (flavors follow below.)

Cupcake flavors:
Vegan Chocolate-Strawberry with Strawberry Frosting

Cappuccino with Dark Chocolate Ganache Topping

Hummingbird Cake with Cream Cheese Frosting

Vegan Dulce de Leche with Caramel Topping

Cherry-vanilla Cake with Vanilla Buttercream

Lemon Buttermilk with Vanilla Buttercream

Vegan Banana with Mocha “cream cheese” Frosting

Gluten-free vanilla with peanut butter frosting

Vegan Spelt Carrot with “Cream Cheese” Frosting

Vegan Vanilla

Tiramisu (Espresso-Kahlua soaked vanilla cake with cream cheese frosting and filling)

Chocolate Cookie

Cake Flavors:
Flourless Chocolate

Flourless Apple Cake

Seasonal Cheesecake

Red Velvet Cake

Carrot Cake

Orange Cream Cake

Vegan Chocolate Cake

Chocolate-Mint Grasshopper Cake

My One Woman Kitchen

I feel I must paint a picture of the tiny space where I create my goodies week after week. After years of working in kitchens that were designed by other (much taller and less organized) people I finally got to create my perfect workspace. Everything is in reach, everything is clean, my tools are always in the last place I left them, not mysteriously moved by co-workers. I have a gloriously clean, new commercial convection oven that coaxes my brioche into a soul-warming golden brown and allows me to bake tray after tray of perfectly poofed cupcakes. It makes me happy. I also invested in two towering professional refrigeration and freezer units that are so shiny and just, well, kick-ass and have plenty of room for all the quirky and bizarre ingredients I pick up at the grocery store outlet as well as buttercreams, vegan pastry creams and my 30 lb. case of vegan margarine (which should last me to 2010).

I bring my XM satellite radio and let my mood and the weather dictate my choice of tunes. Some days it's mainstream 80's, others electronic house or opera. This is the main perk of working alone. I never have to compromise on music!

So it is to my little kitchen that I retreat several days a week to research menus, experiment with recipes and make desserts and cupcakes for the City Market and special orders.