Sometimes despite my limited creativity, I venture out to the unknown, to the world of gluten free baking guided by others , inspired by others. It is not easy if you are firmed in the conventional method of making cakes from flour..This time, following the recipe from Harry Eastwood’s cookbook, I churned out pretty decent gluten free cupcakes infused with rose water (all the way from Wafi Gourmet in Dubai), with a light meringue frosting to top them off. Results were better than expected. They became the birthday cuppies for my aunt. It was a special treat for my cousin (the daughter) and her family who are gluten intolerant.
So what were the cuppies made of? Rice flour, zucchini, eggs, sugar and almond meal! The butterfly was made from fondant, dusted with bronze edible powder. For the recipe, you can find it in Harry Eastwood’s Red Velvet and Chocolate Heartache cookbook.
