There are only a few things I despise, and throwing away food is one of them. In recent weeks my baking inspiration has been fired up again, and knowing that there are only three people left in our home, I knew that we couldn’t consume everything at the same pace that I would be baking. So my husband helped me find a solution: a Facebook group of neighbors and friends who would be interested in picking up my goodies! And, I could bake following my creativity without worrying about flavors or textures that might not appeal to everyone in my family.
Armed of the latest books from the library, I discovered a recipe for these delicious blackberry filled vanilla cupcakes with white chocolate frosting. The author, Canadian baker Kelsey Siemens, wrote a book, The Farmer’s Daughter Bakes, in which these cupcakes are featured. I decided to adjust the recipe into a gluten-free version. The result was a light and fluffy cake topped with rich white chocolate frosting, well balanced by the tart blackberry filling.
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