A Reason to Celebrate (…with Funfetti)

How good do THESE look?!

Funfetti Cupcakes_trio

Funfetti Cupcake_soloUntil today, I had not had Funfetti cake in more than four years. That’s depressing for a few reasons: 1. Before I was diagnosed with celiac, I was in love with Funfetti cake. Any birthday, any reason to make cake, it was always Funfetti. 2. Why have I not found a reason to make gluten-free funfetti at any point in the last four years?! 3. What is more happy-making than rainbow-speckled cake? Nothing. The answer is nothing.

So when I accepted a new job last week (yayy!!) and was thinking of ways to celebrate, funfetti was obviously top of mind. I had a plan: I would use these adorable blue and white striped cupcake papers I found at Home Goods (aka heaven) and would make homemade frosting and it would be glorious and beautiful and perfect!

But we all know nothing works out as well in real life as it does in our heads. Case in point:

Funfetti Cupcakes_plainI think you need a closer look:

Funfetti Volcanoes

Somehow — I have no idea why — my glorious gluten-free funfetti cupcakes erupted from the middle like a cake volcano. The good news? They still tasted great, and the texture wasn’t bad either. In my book, a delicious item that looks awful is WAY better than one that looks great but tastes like crap.

And if you want a look inside these babies:

Funfetti Cupcakes_inside

Here’s the bad news: Because they didn’t work out perfectly, I’m not sharing the recipe today. You deserve the best, not Cupcakes that explode from the inside out! However, the next time I have something to celebrate, I will dutifully attempt the gluten-free funfetti  cupcake again, and once I master it, I will share the recipe. Instead, I give you photos. Why? Because even though these don’t look great un-frosted, a good swirl of buttercream speckled with sprinkles covers all that up. And also because I wasn’t going to let one baking catastrophe ruin a chance at improving my camera skills.

If you want to give these a shot yourself, here is the recipe I was roughly working with: Homemade Gluten Free Funfetti Cupcakes from Gluten Free on a Shoestring. If you give these a try, just follow her recipe instead of trying to mess with it like I did!

If you just want a bunch of mediocre gluten-free cupcake porn to look at. Here:

Funfetti Cupcakes Frosted and Plain

Funfetti Cupcakes_tallP.S. That is most definitely not homemade buttercream. After the cake part exploded, I decided to cut my losses and go for the canned stuff. Don’t judge me — they are still delicious! 

Coffee Cake for One (in a Mug)

Coffee Cake in a Mug

I have a relentless sweet tooth.

I also have a nasty need for baked goods any time my day goes less perfectly than planned. And, unfortunately (or fortunately?) because I can’t eat gluten, that need can’t be solved by walking in to just any random bakery.

So I can’t decide if stumbling across this recipe for a single-serve cake in a mug was a good thing, or a really really awful one. As long as you have a few simply ingredients laying around, this recipe means you can have a cup cake (literally) anytime you need it.

The best (and worst) part is that you can really make this into any kind of cake you like. Add some cocoa powder for a chocolate version, or mini chocolate chips for a… well… chocolate chip version. (See specific recipes below!)

Hope you enjoy this one as much as I do. Just try not to make it an every-night habit!

Coffee Cake in a Mug

Serves 1

What You’ll Need:

For the Cake:
1 tablespoon butter
2 tablespoons sugar
1/2 an egg, or 1 egg yolk
2 tablespoons plain greek yogurt
1/8 teaspoon vanilla or almond extract
1/4 cup flour
1/8 teaspoon baking powder
1/2 teaspoon cinnamon

For the Topping:
1 tablespoon butter
1 tablespoon flour
1 tablespoon rolled oats
1 tablespoon brown sugar
1 teaspoon cinnamon

Optional Additions:
mini chocolate chips
chopped pecans or walnuts
1/4 teaspoon cinnamon and 1/4 teaspoon cardamom (to make it a chai cake!)
2-3 raspberries

What to Do:

Put 1 tablespoon butter in a microwaveable mug, and heat for 10-15 seconds to soften.

Stir in the 2 tablespoons of sugar until creamy, about 30 seconds.

Add egg and stir until completely combined.

Add yogurt and vanilla extract, and stir again.

Add flour, baking powder, and cinnamon, and stir until smooth. (If you want to add chocolate chips or nuts, add those now, too!)

Now it’s time to make the crumbly topping: In a separate small dish (like a ramekin), combine the butter, flour, oats, brown sugar, and cinnamon. Use your fingers to mush all the ingredients together so you end up with a crumbly topping.

Now, stir half of the topping into the cake batter. Then, sprinkle the second half on top.

Microwave oh high for 1-2 minutes, or until the cake is set.

Let cool for 2-3 minutes, and enjoy!