Three years ago I sat in a little French café, trying to explain to my mom what a blog was and how I planned on starting one despite the fact that I had no experience doing anything like that. Though I am sure at the moment she had no idea what I was talking about, she, as she always is (and it’s the reason why she calls herself “Your Biggest Fan” for her name whenever she leaves a comment) was nothing but supportive and my greatest cheerleader. “That sounds incredible sweetie! What a great way to use your artistic talents.” Or something like that. I’m sure sweetie was thrown around in the conversation, my mom uses cute language like that…makes me just want to squeeze the Skittles out of her.
I wish I had remembered that moment better because I really had no idea how much I would go back to that one morning and say to myself how if I only knew where that idea would take me. All I had was this leading, call it an inclination or dare I say calling to act upon this crazy thought.
My mom and I talked on the phone about this memory the other month. My mom saying, “Remember that time I came to visit out in California and you were talking about creating a blog where you would post recipes?” We both laughed because what a wild ride life is and has been since then. And now here she is visiting just like she does every year at this time and my COOKBOOK* releases August 5th while she’s here. I couldn’t ask for a better person to be by my side when a rather significant event occurs.
*Shameless plug: You can still preorder Decadent Gluten-Free Vegan Baking for a discount until Aug. 5th and after that, it sells for the standard price. Just click here to lead you to where you can buy it.
I started to browse through my old posts when I first started Fork and Beans and found this one–my very first cupcake recipe. A post filled with my insecurities with whether or not I would ever learn how to bake gluten-free and vegan and a small victory from a successful moment. This photo was actually taken with my simple point-and-shoot camera and I remember the joy I had after this shot that I nailed it and felt like it fully captured what I had wanted:
The growth is immeasurable and rather celebratory. That is why I made gluten-free vegan chocolate cupcakes. And what is even more poetic is that this cupcake recipe is my best thus far. Yet another reason to celebrate.
- ½ c. white rice flour
- ½ c. brown rice flour
- ¼ c. arrowroot powder
- ¼ c. potato starch
- ½ c. unsweetened cocoa powder
- ¾ c. granulated sugar
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¾ tsp. xanthan gum
- ¼ tsp. salt
- 1 c. nondairy milk (I used unsweetened almond milk), room temp
- ⅓ c. vegetable oil
- ¼ c. nondairy chocolate chips, melted and cooled
- 1 Tbsp. apple cider vinegar
- Preheat your oven to 350 degrees. Grease or line a muffin tin.
- Whisk together the dry ingredients in a medium bowl. Stir in the wet ingredients and mix until just combined.
- Pour into the muffin tin evenly and bake for 15-18 minutes or until the tops of the cupcakes spring back after gently pressing down.
- Remove from the pan and allow to fully cool on a wire rack before frosting.
For the frosting:
- Use an electric mixer and whip up 2/3 c. non-hydrogenated shortening until fluffy.
- Add 1 c. of powdered sugar at a time until it is combined into the mixture until you have added 3 cup’s worth.
- Pipe onto the cupcakes.
- Use Lieber’s sprinkles if you are looking for a good rainbow brand.
It’s funny where a little dream can take you…