Cupcakes with Raspberry and Blackberry Frosting (Gluten Free)

I often hesitate before using the phrase "Gluten-Free." 

This is mostly because I hate the term "Gluten-Free." There, it's out there. 

   

Why do I hate that particular phrase, you ask?

Okay, well, you probably aren't asking that. I'm going to tell you anyway, though.

I grew up like a typical American kid. I ate my burgers on buns. I ate pasta, oh boy did I eat pasta. I ate Doritos and Cheetos and Fritos and all those other "itos." I'll admit I never ate sandwiches on Wonder bread, but that was mostly because I didn't grow up in 1960s family programing, alla Leave it to Beaver style, eating white bread and drinking grape soda and saying phrases like "Golly, Mother this sandwich sure is nifty!" I did, however, eat plenty of rye bread, sourdough bread, honey whole wheat bread, and potato bread--which is entirely misleading as its still made mostly of flour and not, you know, potatoes.

But unlike most American kids, when I was around 8 years old, my dad was diagnosed with Celiac disease.

Because we didn't really know how to work around gluten, our first course of action was for all of us just to avoid it entirely. We cooked with all gluten free ingredients. Even if it was something cooked for me, we would often make it with rice flour, rice pasta, corn tortillas.

When I say I hate the phrase "Gluten Free" it is because most people don't really understand how difficult it used to be to do before it became the "thing" that everyone now seems to know about. 

Gluten free penne pasta from the 90s? Like small bricks made of rice. 

I think the construction industry really missed a potential raw material for their building ventures when they overlooked how ridiculously hard gluten free pasta was back then. I kid you not. The only way it seemed acceptable and at all edible was when it was cooked in a casserole dish and smothered in sauce and cheese. And you know me, I love me some pasta, but BOY, this stuff was... um. 

Now, though, I am happy to say that aside from gluten free bagels (which I would still suggest as a well suited building material to anyone looking to build a small home), most gluten free food is surprisingly delicious.  

This brings me to the other reason why I hate the term "Gluten Free." I'll be the first to admit that I threw a bit of a tantrum when I was 8 and learned that most things we'd be eating would be gluten free from then on. To be fair, I don't think "handles change" and "incredibly reasonable" and "well adjusted" are terms at the top of the list when describing 8 year olds... but still. 

But, I am happy to say, I have changed my tune.

That's why it bothers me that others, even in this age of so many wonderful gluten free things, are so put off by the idea of gluten free products.

I'm sure the little "(Gluten Free)" in the title of this blog post might have turned people off before they even got this far along.

Yes, sometimes gluten free baked goods make me wonder if the 1990s phase of gluten free products never ended. They can be dry and dense, anyone who's gluten intolerant will stand by that statement. If not done carefully, the cake can be unbelievably rough and dry. I don't know about you, but when I feel like I could exfoliate my skin or sand my deck with my dessert, something is probably wrong. 

BUT, gluten free desserts can also be quite good.

So, I leave it up to you. If you are blessed (like me) and don't have dietary restrictions--I give you the original recipe to enjoy as you please. It's absolutely delicious. 

But, if you yourself have to avoid gluten or (also like me) have a loved one who you'd like to cook for without their difficult diet stopping you, well then, I include the gluten free version below as well, any changes made to the recipe will be in italics, because everything is more fun in italics. 

Cupcakes with Raspberry and Blackberry Frosting (Gluten Free)

12-16 cupcakes 

Cupcakes:

½ cup butter, softened

1 cup sugar

2 eggs (add 1 extra egg white, if making gluten free)

1 teaspoon vanilla

1½ cups flour (substitute directly with all purpose gluten free flour--like Red Mill)

1 teaspoon baking powder

(Add ½ teaspoon baking soda, if making gluten free)

½ cup milk (1 cup milk, if making gluten free)

Preheat oven to 350. Line cupcake tins with

Cream the butter, sugar, and eggs. Beat together until fluffy. Stir in vanilla.

In a separate bowl, combine all dry ingredients. Add half of dry ingredients into the butter mixture, mixing until combined. Stir in milk. Add remaining dry ingredients, mixing again until everything is combined.

Pour into cupcake tins, so that each is abut ½ to ¾ full. Take either one raspberry or one blackberry and place gently in the center of each cupcake. Place in oven and bake for 20-25 minutes. Once cooked, let them cool completely before frosting.

Raspberry/Blackberry and Frosting:

1 tablespoon butter

1½-2 cups fresh raspberries or blackberries, rinsed and dried

1 cup butter, softened

1 tablespoon vanilla

1½-2 lbs powdered sugar

¼ cup milk

Heat butter until melted in a nonstick skillet over medium heat. Add berries. The berries should soften, their juices releasing. When the liquid begins to bubble, reduce heat to low and simmer for 2-3 minutes until liquid is slightly thickened and berries have lost their shape. Use strainer or cheesecloth to strain berries, reserving liquid in a small bowl, and discarding seeds left behind.

In a large mixing bowl, mix butter, vanilla, and sugar together—adding the sugar gradually. Use more or less sugar, depending on desired sweetness. Add milk gradually, mixing until combined. Add in the liquid from the berries, folding or mixing in until combined.