Whether it's the Fourth of July or not, gluten sensitive folks (like my husband) need gluten-free food 365 days a year. And who can live without a scrumptious dessert now and then? Okay, every day.
Asian Fusion Red-White-Blueberry Gluten-Free Cupcakes
1. Soak 1 heaping cup of Bob’s Red Mill All Natural Dried Blueberries for up to one hour and a half in 1 cup of Plum Wine. (Both are available online. The blueberries are found at Bob’s Red Mill and health conscious stores. The wine is available at Marukai Market.)
2. Download Food Network’s Cupcake App OR Bring out your favorite gluten-free vanilla cupcake
I cruised the baking aisle at Whole Foods and found the variety of flours required for the Food Network recipe in the Bob’s Red Mill section. If amaranth, brown and tapioca flours are not readily available in your area or country, the online shopping option is a blessing. And Bob’s Red Mill does deliver all around the world.
3. Make the recipe according to directions. Drain the blueberries and add them after all other ingredients have been combined. Save a handful for garnish. Bake per Food Network App or your favorite gluten-free recipe instructions.
4. Cool the cupcakes and decorate with the Ninja Baker’s Gluten-Free Plum Wine Buttercream
Gluten-Free Plum Wine Buttercream
1 cup organic non-hydrogenated vegetable shortening
6 tablespoons of plum wine
Red food coloring
4 cups of powdered sugar sifted
1 heaping tablespoon of meringue powder
Attach your paddle attachment to your mixer. Combine 1 cup of organic non-hydrogenated vegetable shortening with 6 tablespoons of plum wine. Squeeze drops of red food coloring into the mixture. Slowly, add 4 cups of sifted powdered sugar plus one heaping tablespoon of meringue powder to the plum wine/shortening mixture. Mix thoroughly. Spoon into piping bags with star tips. Decorate your cooled gluten-free cupcakes. Garnish with the saved blueberries on the very tippy-top of each one.
Wishing you independence from bothers of mind, body and spirit.
The Ninja Baker
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