Regular readers will know that cupcakes are not something I'm usually interested in baking - give me the simpler, more homely fairy cake anyday. But occasionally a recipe will take my fancy, and given the love for peanut butter that I've developed over the summer (and which has been responsible for giving me my figure back) I quite fancied trying these. I've had Cupcakes from the Primrose Bakery book for a while, but this is the first thing I've made from it - the cake is a regular cupcake mixture (using milk as well as butter/milk/sugar) but with dark brown sugar and peanut butter to give it a toffeey, peanutty taste. The frosting is milk chocolate - literally just dairy milk mixed with a little cream and butter. The book suggested decorating with peanut butter chips, but I didn't have any of those, so used some chocolate vermicelli instead.Unfortunately I have identified that it seem to be either wheat or gluten which is the main culprit evil good for me (and not so much dairy); I had a nibble of these before we had sussed this out and they were seriously YUM so I will have to find a way of de-wheatizing them. Still, K was quite happy to finish them off!
I adore peanut butter! I can't suggest a wheat free alternative but was thinking that Reuse's Pieces might make good peanut butter chips?
ReplyDeleteI am getting obsessed with peanut butter here! Chocolate peanut butter is a delicious combination - I want to make these!
ReplyDeleteI love, love, love peanut butter and will eat it in any way shape or form! A good looking mostly gluten free baking book is red velvet chocolate heartache by Harry east wood. She uses a lot of veg in the cake mixture too to lighten things up. I bought it so that I could cook for my lil bro who was diagnosed as coeliac, havnt cooked anything from it yet though. If you get diagnosed by the doctor you can get a lot of flour and stuff on prescription, so maybe check it out. Sorry for sounding like a know it all mum.
ReplyDeleteTry Spelt products: spelt is an ancient form of wheat, and people who are wheat sensitive are often okay with spelt bread etc.
ReplyDeleteooh Verity they look absolutely delicious.
ReplyDeleteI've been doing the GF thing for a year and a half now. I've had good luck just subbing in Bob's Red Mill All-Purpose Flour for desserts, but I eat more brownies than cakes. Also, I'm not sure if Bob's Red Mill is sold in your area!
ReplyDeleteI'd also recommend getting your hands on the Flying Apron's Cookbook: it's vegan as well as GF (which'll help with your dairy stuff) and the recipes I've tried have worked and tasted delicious! :)
They look yummy. Can you do rice flour? I saw someone else had mentioned spelt, that does work for some people and another one I've heard of (that I probably won't spell correctly which may make it worthless :/) is quinoa. We had good luck with rice flour and even pastas made with rice when we had to briefly go gluten free. Hope you are able to find a good substitute!
ReplyDeleteAs you know I have a bit of a weakness for peanut butter, my sister has this book so I may have to borrow it and make a batch!
ReplyDeleteRoisin - yes, the book suggested those but not sure where to get it from!
ReplyDeleteLE - I have that book but not tried anything from it yet. I've had the test for coeliac disease and it came back negative so I'm not eligible for stuff on prescription :(
CTssaud - I need to try cutting out gluten first and then introducing spelt as spelt has gluten in it, but I agree, it's a great substitute.
Joan - they were!
Eva - did it make you feel better?
Susan - yes, rice flour is ok, but it has an odd texture. I've found a recipe on the side of the packet for peanut butter cookies so quite excited about that!
Dot - to be honest, they're good but not as good as PB straight from the jar...
It must be a nightmare to try to de-wheat cakes. I do wonder if I shouldn't test if I am reacting to either wheat or milk as well.. but in a way I like being in denial.
ReplyDeleteI actually love cupcakes but they're not easy! I've tried several cookbooks and they just don't look like the store bought ones when I make them. I've just gotten Martha Stewart's cupcake book so I'll try that. I'm not usually a fan of hers but to get my cupcakes right, I'll try anything. I'll check out this book you mentioned.
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