It’s been a while since I posted, and I’ve definitely been a busy lady. While I haven’t been practicing for the coming up Ratio Rally, I have been making far too many cupcakes. Earlier this month I received my copy of Artisanal Gluten Free Cupcakes. The size is the cutest thing, it’s perfect for a cupcake book. Already being the proud owner of Artisanal Gluten Free Cooking by Kelli and Peter Bronski. They’re such lovely people, and they’ve always been so kind to lend an ear for my gluten free baking troubles. Peter also offered his opinion on the new site design and gave some tips.
While I certainly don’t need all of the cupcakes I’ve been making, I just can’t help but try the recipes out for myself. The pictures are so tempting, and the book has such great detail in helping people to properly make their cupcakes.
So far I’ve made the Very Strawberry and the Crumb Cake cupcakes. I had a little trouble with the strawberry cupcakes because the berries were so juicy. But the cupcakes were still tasty! They’re just sticky. I ended up getting about 30 cupcakes out of the recipe instead of 24 because of how I measured. With the Crumb Cake cupcakes I got less than 24 because I made the first ones so huge!
I’m very happy with my purchase, and I’ll keep baking more cupcakes from this book! I have a big party next weekend I might have to bake another batch for.
You may find more success, as I did, if you weigh your flour by cup (and sugar too) instead of trying to go by volume. As I’ve said before, you will get much more consistent results if you bake by weight.