Remember the book, “The Very Hungry Caterpillar”? My son just turned one, and I created this gluten-free caterpillar birthday cake! The head is a 6-inch cake and the body is all gluten-free cupcakes.
For this I used 3 boxes of Betty Crocker’s GF Yellow Cake mix, I followed the directions and added 1 cup vanilla yogurt. Beat well in a mixer. Bake as directed, the batter spread between a 6-inch cake pan and a cupcake pan. Make as many cupcakes as you please!
The frosting was the vanilla buttercream frosting you will find in my post titled “Frosting, Frosting, Frosting”. For the colors, we used Wilton’s Leaf Green and Kelly Green food coloring. The eyes and mouth of the caterpillar are black sixlet candies(they have a gluten-free stamp!), the antennae are two green sparkler candles. My mother helped so much with the decoration of this cake. Lining up the cupcakes two by two, we alternated the dark and light green colors on every other pair of cupcakes, using different decorator tips for the frosting and different designs. The drawback to this mostly gluten-free cake is that the redest red we could find came in a tube of prepared red Wilton frosting. It was not gluten-free, so when we frosted the head of the caterpillar, we decided the wheat-eaters in the family would eat the head and all the cupcakes near it! The gluten-free eaters ate cupcakes starting at the tail!
My friend, Aurie, sent me this today for GF Muffin Day, give this a try!
1 3/4 cup gluten-free flour
1/2 cup brown sugar
1/4 cup plus 1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup warm water
1/4 cup oil
1 Tbsp red wine vinegar
2 teaspoons vanilla
1 egg + 1 egg yolk
1/2 cup milk chocolate chips (regular or large)
1/2 cup semi-sweet chocolate chips
Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. In a large bowl, whisk together flour, brown sugar, cocoa powder, baking soda and salt. In another bowl, whisk together warm water, oil, vinegar, vanilla, egg and egg yolk. Add wet ingredients to dry ingredients and mix until all incorporated. Gently stir in chocolate chips, reserving about 2 Tbsp each kind. Divide batter evenly between in 12 liners, filling each about 3/4 full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean.
This is what I have in the oven right now! Gluten-free muffins!
2 1/2 cups gluten-free flour (I used Pamela’s Baking mix, you can use GF Bisquick or another GF flour blend instead)
1/2 cup water
1/2 cup sugar
2 tsp vanilla
1/3 cup vanilla yogurt (optional, but it makes the muffins so nice and moist!)
1 cup blueberries (fresh or frozen)
Preheat oven to 350 degrees. Combine flour, water, sugar, eggs and vanilla in a medium bowl. Fold in blueberries. Pour batter into a large muffin pan in equal amounts. This should make a dozen, good-sized muffins. Bake 15 to 20 minutes until browned and a toothpick inserted in the center comes out clean.
Do you have a gluten-free kid? I read recently that Chuck E Cheese now offers gluten-free pizza! Check it out!
An update. What I didn’t like about the Gigi’s Cupcakes shop here in Montgomery is that they didn’t do GF cupcakes on a regular schedule, you had to watch their facebook page for an announcement that they had them that day. Well, no more! Now they offer gluten-free cupcakes EVERY FRIDAY for all Gigi’s Cupcakes locations! In addition, you can now order them over the phone (by the dozen) on the other days of the week! Check out your local store today! We’ve found that there are other cupcake shops around the country who also have the option of ordering GF cupcakes. If they don’t advertise it, call and ask whatever store is near you!