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Health & Food

Gluten Free Strawberry Cream Cheese Cupcakes

This blog post is being resurrected from July 4th 2010.  It’s one of my all time favorite cupcake recipes and I wanted to come back and tweak the instructions just a bit.  Phoenix, my youngest has been playing a cupcake maker app on Enrique (that would be my iPhone, Enrique.  He has a name). Yesterday he came to me and said, “I want to make house cupcakes!  So after realizing he didn’t want them to look like a house and he wanted to make them IN the house, we did!  I really wanted to go with a 4th of July theme here, but obviously I wasn’t getting past choosing the papers.  Phoenix had some pink and blue sprinkles in mind.  Hope you enjoy your holiday as much as I enjoyed baking these!

Happy Independence Day America!  I could say Happy 4th of July.  Sure, it *is* the fourth of July and all, but I think it takes away from the meaning of this holiday.  Not that I don’t love beer and barbecues, but we should all remember why this holiday exists in the first place.  Today we commemorate the adoption of the Declaration of Independence.  Therefore, declaring independence from the Kingdom of Great Britain.  How to best celebrate this great historical event?

With cupcakes, duh.

Gluten Free Strawberry Cream Cheese Cupcakes
  • 1 1/2 cups rice flour (white or half white and half brown)
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch flour
  • 1/4 cup tapioca flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 2 cups sugar
  • 6 tbsp cream cheese (softened)
  • 1 stick butter (softened)
  • 14. oz strawberries (pureed)
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 8 oz. cream cheese (frosting)
  • 1 sticks butter (frosting)
  • 1 tsp. vanilla (frosting)
  • 2 cups confectioners sugar (frosting)
  1. In a large bowl combine the dry ingredients. Rice flour, potato starch flour, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
  2. In a medium sized bowl beat together sugar, cream cheese and softened butter until crumbly.
  3. Add sugar mixture to dry ingredients, mix together.
  4. Add strawberry puree, vanilla. Beat for 30 seconds.
  5. Add eggs. Beat on high for 2 minutes. Fill lined cupcake pan.
  6. Bake at 350 for 20-25 minutes. (cupcakes are done when you can poke it with your finger and have it bounce back)
  7. To make the frosting, beat together the 8oz. cream cheese, 1 stick softened butter, 1 1/2 tsp vanilla and confectioner’s 2c. sugar until smooth.
  8. Frost completely cooled cupcakes.

Below is the original photo I took in 2010.  We made these colorful strawberries to go on top!  The berries are simply dipped in melted white chocolate than in colored sanding sugar or sugar crystals.

Happy Independence Day!

Pad Thai Day

We’ve been doing the Couch to 5K program about 3 days a week.  1 of those days always lands on a Friday.  At our house Friday is known as Pad Thai Day.  I can’t even imagine a better post-run dinner than Pad Thai.  It’s one of my favorites and I almost always order it when it’s on the menu.  I promised the recipe last blog post and I’m usually not to good on keeping promises over the internet but this time you can say, I delivered!

I had never thought of making my own Pad Thai before.  There is a take out place here that makes it decent enough so I just bought it from them once in awhile.  Occasionally the chicken was overcooked, but it was cheap, abundant and saved me from cooking dinner for at least 2 nights in a row.  It was a win-win.  Of course until we ordered food one evening and Tj found a chopped up cigarette in his food.  Oh, how I WISH I was joking.  We have never been back since.  How does that even happen!?  Did it fall from his mouth?  Behind his ear?  Was he chopping vegetable while smoking AND blindfolded???  Do I even want to know?!

Anyway, I searched around for a recipe and eventually came across one that I thought matched perfectly.  Most of the recipes are similar, but something about this one just stood out.  Full Disclosure: This isn’t my recipe but I’m rewriting it since there are some mistakes in the text and I modified it just ever so slightly.  Also, on the original when you click for the photo version it’s different.  So here is the recipe that I cook every Friday night.

Pad Thai
Recipe Type: Entree
Serves: 4
  • 8 oz. Thai Rice Noodles (linguini style)
  • 3/4 tbsp. tamarind paste
  • 1/4 cup warm water
  • 2 tbsp fish sauce
  • 1 tsp chili sauce
  • 3 tbsp brown sugar
  • 1 1/2 cups chicken thigh, sliced
  • 3 tbsp soy sauce or Bragg’s liquid amino’s
  • 1 tsp corn starch
  • 2 tsp coconut oil
  • 4 cloves garlic, minced
  • 2 fresh Thai chilis, minced (optional – these tiny chilis can pack some heat!)
  • 2 tbsp. chicken stock
  • 3 cups bean sprouts
  • 1/8 tsp ground white pepper
  • 3 green onions, sliced
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup peanuts, chopped
  • fresh lime wedges
  1. Bring a large pot of water to a boil. Remove from heat and place in the rice noodles. Allow noodles to soak while you prepare the other ingredients. (The idea is soften the noodles enough to eat without making the mushy. I find this step happens quite fast so check regularly) Drain. Rinse with cold water. Set Aside.
  2. In a cup dissolve the tamarind paste in the warm water. Add the fish sauce, chili sauce and brown sugar. This is the Pad Thai sauce. Set aside.
  3. Stir together the soy sauce and 1 tsp of corn starch to make the marinade. Pour over the sliced chicken. Stir well. Set aside.
  4. Heat the oil in your wok or large frying pan over medium-high. Add the coconut oil. Stir fry the garlic and chilis for about 30-45 seconds.
  5. Add the chicken to the wok and stir fry until brown on all sides. Pour in the chicken stock and continue to the cook the chicken until cooked through. 5-8 minutes.
  6. Add the noodles to the pan, pour the pad thai sauce over the noodles and mix with the chicken. Gently lift and turn to mix the noodles with the chicken. Stir Fry for 1-2 minutes.
  7. Add the bean sprouts and the white pepper and continue to lift and turn to mix in with the noodles.
  8. Removed from heat. Add the green onion, cilantro, and peanuts and toss together until well mixed.
  9. Serve with lime wedge and chili sauce. Also, add more fish sauce to taste if desired.

Instead of chicken try shrimp or tofu!

 Before I go, I should share that on Saturday we attended a film festival at the local theater.  There were 29, 1 minute videos entered and  I should probably also mention that one of the videos happened to be made by Skylar and his friend Charlie.

This is his second movie screening, at a real theater, of one of his own videos and all I can say is what an amazing experience for him as a young film maker. All of the videos appear here at The Vashon Line.  Skylar’s film, entitled “God” is the last one on page 2.  I can’t even tell you what a thrill it is to see your kid’s face on the big screen!


Campfire Clam Bake Recipe

(Scroll to the bottom for the recipe)

Step 1: Find a Clam bed.

Bay Center/Willapa KOA 6 acre clam bed in Washington.

Step 2: Dig for clams!

We've never been digging clams before and didn't know what to expect. We all went barefoot or with flip flops, except Shane who wore boots. Shane was the only one to get pinched by a huge crab... in the hand!

Smaller clams were just 2 inches under the surface, but the farther out we went the deeper and larger the clams!

Step 3:  Start your campfire!

Get a nice hot bed of coals going.  Flames are fine, but I don’t think a big roaring fire is a good idea.  It will be too hard to move around the foil packets and you risk burning the contents.

Step 4: Get you’re ingredients together while you wait for the wood to burn down.

You will need: (printable recipe PDF)

  • Aluminum foil
  • A metal grate for the top of the fire
  • Olive oil
  • Butter
  • Oregano
  • Garlic powder
  • Salt
  • Pepper
  • Corn on the cob (break each cob into 3 pieces)
  • Andouille style sausage cut into 1 inch pieces
  • Red potatoes cut into 1 or 2 inches cubes (These should be boiled for 10 to 15 minutes prior to making your packets)
  • Hard shell steamer clams.


  1. Lay a piece of foil out on the table about 2 feet long.
  2. I didn’t measure, but poured about 1 tsp. of olive oil and 2 tsp. of butter on the bottom in the center of the foil.
  3. Then place a pinch of oregano and a pinch of garlic powder on the oil and butter.
  4. Sprinkle a little salt and black pepper over the top.
  5. Place 2-3 pieces of corn, 4 pieces of sausage, 4-6 cubes of sausage, and 4-6 clams. This part is not a science, it’s basically whatever will fit as long as the foil stays closed!
  6. Bring the ends of the foil together and roll down, the roll to close the sides of your packet.
  7. Place on the metal grate over the fire for 8-10 minutes.  Flip half way through. You’ll hear a lot of sizzling and popping!  Check one of the packets.  If the clams are open…  you’re done!  If not…  place on the fire for a few more minutes until they open.

Oh. So. Yummy.

The flavor is heavenly! If you try out this recipe or change it up I’d love to hear about it!

Roasted Red Pepper Hummus

So many people have asked me for this recipe that I thought I’d just go ahead and post it here.  It is my absolute favorite hummus in the entire world!

Roasted Red Pepper Hummus

(printable recipe PDF)


  • 15.5 oz can of Garbanzo Beans
  • 1/3 cup Sesame Tahini
  • 1/3 cup Lemon Juice
  • 3/4 Roasted Red Pepper
  • 2 medium sized cloves of Garlic
  • 1 tsp dried Basil


  1. Put everything in the food processor together and turn on high for about 20-30 seconds (or until desired consistency)

That’s It!

I love this recipe because it can be tweaked so easily for flavor preferences.  Like more garlic?  Just add another clove!  I love extra lemon juice so I add a splash or two extra.


Committing to the Here and Now: Chicken Edition

The way we do things around here is always with a fair amount of spontaneity.  We get an idea and we just go for it.  And why not?  We’re all reasonably intelligent human beings, we can learn pretty fast.  Thanks to the internet, it took me all but 10 minutes to learn to build the vermicomposter we’re working on this week, and maybe an hour of research to find the proper information we needed to care for some newly hatched chicks.

Yes, you heard me right, chicks.  We picked out five little chicks at the lumber store the other day and brought them home with us.  It’s something we’ve always wanted to do and we said, “not this year” because we are leaving for two months.  You know what happens when I commit to not being able or ready to do something?  I unconsciously move toward being able and/or ready.

“No, I’m not ready to be married.”  Within a year, I was ready and married shortly thereafter.

“No, I don’t think we can afford a new puppy”.  In a short amount of time we worked a puppy into our budget.

“No, I don’t think I can be a good mother to three children”.  Within months I felt ready to welcome a new baby into our family.

“No, we can’t have chickens this year our summer schedule won’t allow it”.  We’ve found ways around it and made it work for us.

I don’t know what it is…  but I guess it’s just how I roll.  I just find that I need to commit to the “here and now” before I can move on or take on a new endeavor.  Make sense?

Hot Chicks

So… our chicks, Duckie, Tenders, Epic, Sasquatch, and Pteradactyl are the sweetest most precious little things!  They are a week old and already I can see very different personalities.  The kids are enjoying every minute of their time with these little birds.  And I’ve found that my island has great community resources in regards to care, feeding, and butchering.  Not that we’ll be butchering these particular girls…  but if the need ever arose I guess we know where to go.

When we leave for our trip, there are a number of possibilities for the chicks.  They will possibly be integrated into someone else’s flock and we’ll get them when we get home.  (I’ve already received tons of good advice on this.)  Or we may have to pass them on to a new family; which the boys are aware of and OK with since it’s better then leaving them to starve or become dinner.

Once they are ready to go outside, we need to work out building a raccoon proof coop and protection from above.  Those chicken hawks and bald eagles apparently *love* chicken.  And who wouldn’t?  Look at this face!

I’ve seen a lot of people lose chicks for a variety of reasons, but one of those being household pets.  Our goal is to lose none  by way of cat or dog.  The first thing we did was find a Rubbermaid bin with a locking cover.  Then TJ cut out the middle and replaced it with some raccoon proof chicken fencing.  They have air flow, they can’t get out, and most importantly the cat can’t get in!  Wallah!  A brood box!

I bought them the typical chick waterer and chick feeder.  Of course since I got to the stand first, I got to pick the color.  Purple it is!  Someone told me to elevate the food and water a little so they can’t poop in it.  After having chicks for a few days now, I do believe that this is a good idea!

I keep about 2 inches of pine shavings in the bottom of the brood box so their tiny feet can’t slip around.  This is bad for their feet.

And just one more reason I love this island…  the store we got our chicks from GAVE me enough food and pine shavings to last quite some time because theyw ere out of any small bags.  I certainly didn’t need a 50 pound bag of chick starter.  Totally amazing!  I was really, really thankful and so is my budget.

So far these guys errr…  girls are a riot!  Duckie poops herself all the time.  She’s the one I am constantly cleaning off.  Hopefully, she can get a hold on that problem soon!  Seriously girlfriend, that is not becoming of a lady. Tenders is a loner.  She likes to sleep on the opposite end of the brood box as the other girls.  Epic usually falls asleep standing up, and is the last to lay down.  If any bird is standing Epic gets up.  Pteradactyl is the biggest and she is trying her hardest “fly the coop”.  She’s the feistiest of the bunch.  Sasquatch is the tiniest bid.  She’s everything you might expect in the runt.  Sweet, good-natured, and bites!  I think she is the one that chirps loudly when I am not ear the brood box.

Oh and one more thing…  I think TJ is allergic!  The first night we had the ladies home with us he went into fits of coughing and a little wheezing.  Guess he’ll be rooting for their immediate growth so they can go outside!

The Famous Whiskey Carnival Cupcake. Oh yes, it’s Gluten Free.

I made my own cupcakes for my birthday, and for good reason.  This is my most favorite, most popular, most SECRET recipe!  But for my birthday…  I’m going to share it with you.  This is my twist on an Irish Caramel Apple Cake.  The cake is cinnamon apple, the frosting has a splash (or more) of Whiskey, and then homemade caramel gets drizzled generously over the top!  My mouth is watering as I type this!

Alright guys.  Don’t let this ingredient list intimidate you.  I promise you, these cupcakes are TO DIE FOR.  Just get everything you need ready before hand that way you aren’t fumbling around your cupboards for extra bowls and ingredients!

Without further delay, I give you the:

Whiskey Carnival Cupcake

(printable recipe PDF)


  • 1 cup sweet sorghum flour
  • 1 cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp xanthan gum
  • ½ tsp cinnamon
  • 3 golden delicious apples
  • 1 cup white sugar
  • 1 cup brown sugar
  • ½ cup butter (1 stick)
  • 1 ½ tsp vanilla extract
  • 2 tbsp Irish Whiskey
  • 1 tsp apple cider vinegar
  • 4 egg whites
  • 1 cup water


1.      Preheat oven to 350 degrees.  In a large bowl combine sorghum flour, rice flour, potato starch flour, tapioca flour, baking powder, baking soda, salt, xanthan gum and cinnamon.

2.       In a medium bowl beat softened butter and the 2 cups of sugar until light and crumbly.

3.       In another medium bowl combine eggs whites, whiskey and vanilla extract.  Beat until bubbly, or for about 15 seconds.

4.       Puree the apples with the 1 tsp of vinegar.

5.       Add apple puree and water to dry ingredients.  Mix together.

6.       Pour in butter mixture and egg mixture.  Beat for 2 minutes.

7.       Fill cupcake papers ¾ full.

8.       Bake at 350 for 22-27 minutes.

Whiskey Butter Cream Frosting


  • 2 sticks (1 cup) of softened butter
  • 5 cups confectioners sugar
  • 1 tsp. vanilla extract
  • 2 tbspn Irish Whiskey


  1. Beat all ingredients in a medium bowl until smooth.
  2. Frost completely cooled cupcakes.  You can use a ziploc bag to frost, just cut off the corner.

Caramel Sauce


  • 1 cup sugar
  • 6 tbspn butter
  • ½ cup heavy whipping cream
  • Heavy bottomed 2-quart saucepan


  1. Begin by melting sugar in the saucepan over medium-high heat.  Stir vigorously until sugar is a boiling liquid.  (Note: Liquid sugar is EXTREMELY hot!  Be cautious!)
  2. When sugar is boiling, add the 6 tablespoons of butter. Whisk constantly.
  3. When the butter is melted take it off the heat and add the whipping cream.  The mixture will bubble up considerably.  Whisk vigorously until mixed.
  4. Drizzle the caramel over the top of the frosting with a spoon.

Did you know?

According to the American Dietetic Association, all distilled alcoholic beverages are gluten free.  That includes rum, gin, vodka, and whiskey! WIN!

This recipe makes 18-20 cupcakes.

I’d love to hear your experiences if you try out this recipe!

Gluten Free French(ish) Bread

Over the years, I’ve become something of a purist.  I often feel compelled to bake and cook from scratch with simple and whole ingredients.  I do it for simplicity and for health.  I love knowing exactly what my family is putting into their bodies.  I feel good, when I know I’m using whole and trusted ingredients.  Couple that with the fact that gluten free bread is often 6 or 7 dollars for a tiny loaf and well, a baker is born.

I haven’t made any cupcakes in quite some time.  My birthday is tomorrow, so maybe I’ll make myself some since I am the baker of the house!  Lately though, I’ve been tackling bread.  Gluten free bread that is.  Yeah, this isn’t easy.  Most bread is completely reliant on gluten for form and texture.  Gluten Free bread is its own animal.  I learned in my trials with cakes and cupcakes that following standard baking rules do not always apply.  So in true form, I’m probably going to break all the bread baking rules too.

What I’ve made here today is like a nice French bread.  It’s a small loaf and reminds me of the crusty breads you might get in a restaurant bread basket.  It smells awesome.  It tastes like similar to a white crusty bread.  With butter, it melts in your mouth.  It’s Gluten Free and has NO rice flour!

Traditionally, French bread has no eggs and mine has several egg whites, is it still a French bread?  Probably not, since I baked it in regular old loaf pans rather than in those cool French bread pans(If you *do* use these pans, don’t press the dough too hard since it’s soft and will go through the holes a little.  Be very gentle with a soft spatula for shaping) Am I still going to call it French bread?  Absolutely, yes.  That’s what it smells and tastes like and even looks like and it’s too darn short to be called a Baguette.  Since GF bread dough is more like thick cake batter, making a true baguette would be extremely tricky.

I hope you like this one as much as we do!

Ingredients: (printable recipe PDF)

  • 2 cups sorghum flour
  • 1 ¾ cup potato starch flour
  • ¾ cup tapioca flour
  • 1 ½ tsp. salt
  • 1 tbsp sugar
  • 2 tsp xanthan gum
  • 1 ½ tbsp dry yeast
  • 3 large egg whites
  • 1 tbsp olive oil
  • 1 tsp cider vinegar
  • 1 cup warm water (105-115 degrees)
  • 1 egg white, reserve for brushing (optional)


  1. Preheat oven to 200 degrees.
  2. Combine sorghum flour, potato starch flour, tapioca flour, salt, sugar, xanthan gum in a large bowl.  Mix with a fork.
  3. If using instant yeast, add the yeast. Then add the warm water.  Otherwise soak the yeast for 5-10 minutes in 1 cup of warm water, then pour it into the dough.
  4. In a small bowl, using an electric mixer, beat the egg whites, oil, and vinegar until a little frothy.  About 15 seconds.
  5. Pour into the dry ingredients and beat together until mixed.  It *should* be like thick cake batter.  If dough is too thick add 1/4th cup of warm water.
  6. (I used a little organic cooking spray to grease the pans) Split the dough between two bread pans, and smooth the top over with a soft spatula.
  7. Place pans into the 200 degree oven, close the door and turn off the oven.  Allow the dough to rise for about 60 minutes.
  8. Remove dough and brush the top with reserved egg white. (optional)
  9. Then turn the oven temperature to 375 degrees and bake for another 40-45 minutes.
  10. Carefully remove from pans and cool on a wire rack.  ***Don’t let it cool in the pans.

Who doesn’t love warm, fresh baked brad?   Please let it cool significantly before you cut it.  Or you might end up with flat bread!

I hope you enjoy this recipe.  Let me know how this turns out for you!

Honey Robbing in November

We had two casualties when we robbed our honey.  We have no idea how it happened.  One was smooshed and the other just couldn’t use her legs.  We ended up having to dispose of them both.  This one seemed to come alive in the sunlight but never really regained use of her legs or wings.

It’s a little bit late to be robbing honey from our bees, but the record heat (75 degrees!) made it possible.  This is a first year, yet incredibly successful hive.  We don’t have equipment for honey extraction so we decided on taking two frames. First, we simply cut the cap off with a knife and let the honey drip into the pan.  We were hoping the bees could reuse their comb.  Building comb is a timely process and they must eat a lot of honey in order to produce wax.  However, this drip method we chose is unbearably slow and means the kitchen would be tied up for days.  Since we only took two frames I decided to scrape everything out into a pan, honey and comb.  Then, I pushed it through a metal strainer, into cheese cloth then into a glass bowl.

Eventually, the bowl filled and I had to hold the cheese cloth for awhile over it.  It was soooo worth the reward!  We robbed about 6 or 7 lbs of of actual honey.  It’s the perfect amount for our family.

This is definitely a hobby we will be getting into again.  We are going to store all of our gear for next time.  The hive, however, will be up for sale before spring.  Bees and all.  Near by?  Interested?  Email me!

Gluten Free Pumpkin Spice Cupcakes

Here is Phoenix’s beautiful pumpkin.  While the other kids carved their pumpkins wielding sharp knives and other kitchen utensils, Phoenix went for a different medium.  The Sharpie.  I’m glad we got our pumpkins a little later than usual, I always feel like I’m wasting so much food when the jack-o-lanterns rot on the front porch.  This year I’m preserving all of the pumpkin and what I don’t use for cooking I will use for pie in a few weeks!

Pumpkin Puree

Cut your jack-o-lantern in half.  Fill a roasting pan with about 2 cups of water.  Lay each half, flesh side down, in the roasting pan.  Carving pumpkins are large so I can usually only do one half at a time.  Bake at 350 degrees for 90 minutes.  Remove from the oven and scrape the flesh from the skin of the pumpkin and place in a food processor until pureed.  Use in your favorite recipes!  It can even be frozen.

Baking the pumpkin this way saves you from the ridiculously difficult task of skinning a fresh pumpkin.  The gash on my finger will tell you which method I tried first.

Gluten Free Pumpkin Spice Cupcakes (printable PDF)


  • 1 cup sweet sorghum flour
  • 1 cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp xanthan gum
  • ½  tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup butter (1 sticks)
  • 2 eggs
  • 1 tsp apple cider vinegar
  • 1 ½ tsp vanilla
  • 15 oz. pumpkin puree (or canned)
  • 1/4 cup water


1.       In large bowl, mix together sweet sorghum flour, brown rice flour, potato starch flour, tapioca flour, baking powder, baking soda, salt, xanthan gum, cinnamon, ginger, allspice and nutmeg.

2.       In a medium bowl beat softened butter and the 2 cups of sugar until light and crumbly.

3.       In another medium bowl combine eggs. vinegar and vanilla extract.  Beat until bubbly, or for about 15 seconds.

4.       Pour in butter mixture and egg mixture.  Beat for 2 minutes.

5.       Add pumpkin puree and water. Mix together.

6.       Fill cupcake papers ¾ full.

7.       Bake at 350 for 20-25 minutes. Ovens vary, cupcakes are done when they bounce back after a poke.

Cream Cheese Frosting Ingredients:

  • 8oz cream cheese (softened)
  • 1/2 cup butter (1 stick- softened)
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk (more if needed for consistency)


  1. Beat all ingredients on medium until smooth.
  2. Frost completely cooled cupcakes.

Frosting tip:

Put your frosting into a ziploc bag, and snip off the corner.  You can now pipe your frosting on your cupcake easy and beautifully!

Blackberry Spice Cupcakes (Gluten Free)

It’s blackberry season.  My neighbor runs a stand at a bunch of farmer’s markets and sometimes the vendors give him fruits and veggies that won’t last.  He’s just one guy, so he often brings them over here.  15 pints of blackberries later, we’ll never run out of preserves and I developed a new cupcake recipe.  Weird, I know.

Ingredients: (printable recipe PDF)

  • 1 cup sweet sorghum flour
  • 1 cups brown rice flour
  • ½ cup potato starch flour
  • ¼ cup tapioca flour
  • 2 3/4 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp xanthan gum
  • 1 ½  tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup white sugar
  • 1 cup brown sugar
  • ½ cup butter
  • 4 egg whites
  • 1 ½ tsp vanilla
  • 1 ½  cups seedless blackberry puree
  • ½  cup water
  • 1 tsp apple cider vinegar


  • 1 lb cream cheese
  • 2 sticks butter
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 1 tsp. fine grated lemon zest
  • 5 cups confectioners sugar
  • 1 tsp cardamom


  1. In large bowl, mix together sweet sorghum flour, brown rice flour, potato starch flour, tapioca flour, white sugar, brown sugar, baking powder, baking soda, salt, xanthan gum, cinnamon, and nutmeg.
  2. In a medium bowl mix together sugar and butter together. Beat on medium for 30 seconds or until well mixed.
  3. In another medium bowl mix egg whites and vanilla. Beat on medium for 30 seconds or until a little frothy.
  4. Add egg mixture to butter and sugar mixture and beat on high for 15-20 seconds.
  5. Pour into  large flour bowl. Add blackberry puree, water, and vinegar.  Beat on high for 2 minutes.
  6. Fill cupcake papers almost full (remember gluten free cupcakes don’t rise as much)
  7. Bake at 350 degrees for 20-25 minutes. Ovens vary, cupcakes are done when middles spring back after being slightly pressed.

Then let me know how they turned out!