Chocolate Buttermilk Cakes with Vanilla Frosting

sweet

11 Oct

A few months ago a good friend of mine pulled me aside at another friends going away party to tell me that at her big birthday party that was coming up...

'I just have to have some Jas baked goods!'

Taryn, who I know from old receptionist days at 'WH' knows this and has no problems with it because she knows that they're still good; whether glutenous or Gluten Free! If anyone requests some baked goods from me they know that they will be Gluten Free. I do not bake 'in the old ways' as there isn't anything in it for me and if cupcakes and frosting are involved there HAS to be something in it for me. I'm also a perfectionist and have to personally taste test the goods before I even think of letting them leave the house. Yes, I have been known to throw out entire batches of cupcakes if they don't come up to scratch (usually a new recipe that hasn't been tweaked), much to the horror of some friends.

Now, Miss Taryn loves her photography, red wine, interior design; white spaces seem to come up most on the Taryn to Jas 'omg check out this one' emails that frequent our inboxes. Yes, Taryn is a rather classy lady, well, most of the time, as was made apparent during some great speeches by her good friends. However, I will not embarrass her anymore than she was last night. Baby wipes my love?

So for my gorgeous fiend I made simple Gluten Free Vanilla Cupcakes & my

Gluten Free Chocolate Buttermilk Cakes

and topped them all with Vanilla Butter cream Frosting and some silver cashous. Classy.

Gluten Free Vanilla Frosting

(Makes more than enough to swirl 40-50mini cupcakes)

1 1/2 cups butter, softened

3 cups Gluten Free Icing Sugar - sifted

1 1/2 tablespoon Vanilla Extract

1 tablespoon milk

pinch salt

With a whisk attachment in a large mixer beat butter until softened. Add salt and half the icing sugar, beating until just combined. Scrape down the bowl and beat again until well combined. Add remaining icing sugar and repeat process. Scrape down the bowl, add milk and vanilla. Beat on medium until combined. Beat for another 5minutes on high until light and creamy. Scraping bowl every couple of minutes. Do a quick taste test to make sure your happy.

I use the Wilton 1M as it gives lovely big swirls. Ice cupcakes, immediately sprinkle cashous on top, otherwise they won't stick.

Carefully courier to good friends birthday and be delighted at everyone's comments and laugh apologetically when people get annoyed that they only got one when others got two - whoops!

I did learn...

...that I shouldn't test new recipes on the day the cakes are needed, I should have figured this out after

this

experience.

...make sure you have plenty of time up your sleeve just incase your oven dies and you have to take them over to your best friends place to cook.

...and check the ingredients on your cashous as mine included wheat starch, which was ok as I was the only Coeliac so picked them off, but have labeled them for 'other people' decorating in future!