Zoe, you turned ten yesterday. After getting over the shock of that statement, I pulled myself together, wiped the tears from my eyes, and proceeded to look for this: my favorite photo of you EVER. While you and I were alone in the car yesterday you mentioned how cool you thought it was that it was finally your double-digit birthday. Our exchange after that had me laughing and crying in the same breath.
Me: Sweetie, it seems like just yesterday I gave birth to you.
You: Well Mom, that’s just silly. You know, I’ve been around a looong time. And soon I’m gonna be a teenager. How long before I become an adult?
Me: Too soon.
Today we feasted on GFCF cupcakes in your honor.
Pineapple Velvet Cake (recipe from Special Diets for Special Kids, with a minor modification from me)
2 1/2 cups GF flour mix
1 tsp. baking soda
2 tsp. xanthan gum
3 tsp. baking powder
1/2 tsp. salt
4 eggs
1 cup canola oil
1 2/3 cups sugar
1 tsp. vinegar
1 cup unsweetened pineapple juice
Combine first 5 ingredients and put aside. With an electric mixer, blend eggs, oil, sugar and vinegar. Beat well so oil is completely emulsified, and mixture is light and lemony looking. On low speed add flour mixture and pineapple juice, alternating.
Pour into paper-lined muffin tins and bake at 350 about 15-20 minutes.
Frosting
1/2 cup CF margarine
1/2 cup solid white vegetable shortening.
1 lb. confectioner’s sugar
1 tsp. vanilla
2 Tbs. milk substitute
2-3 Tbs. corn syrup
In a mixer, combine margarine, shortening, vanilla, and any other flavorings you’d like to use. Beat until smooth. Add sugar, a cup at a time, and beat until all the sugar has been added. Beat in milk and add corn syrup to reach spreading consistency. You can add food coloring to this to reach your color of choice. Pink is tops for Zoe.
Makes about 30 cupcakes.
