So many reasons to feel happy & blessed tonight! First off I get to be part of this fabulous “Cook for the Cure” campaign. Not only that I get to share it with you guys and everyone can help support the fight against breast cancer (and it involves cupcakes! yay!).
The theme is “10,000 Cupcakes: 1 Great Cause.” Each time you post an original picture of a cupcake to Twitter or Instagram with the hashtags #10000cupcakes and #donate while tagging @KitchenAidUSA $1 dollar will be donated by KitchenAid to the Susan G. Komen Foundation.
Don’t use Twitter or Instagram? Want to make a larger impact? There are 2 other options:
- Host a party! – You can host a party to benefit the Cook for the Cure cause any time of the year. Whether it’s an office potluck, a family cookout or weekend brunch, encourage your guests to donate to Susan G. Komen®. For more information please visit the host-a-party landing page.
- Purchase a specified Cook for the Cure KitchenAid product at hhgregg! (Pssst, all my gluten free recipes are made in my trusty KitchenAid stand mixer – it’s pretty much the best appliance I’ve ever owned).
Breast cancer has affected so many of us personally whether it is ourselves, family, or friends. Nearly 13 years ago my mom was diagnosed with bilateral breast cancer. She found out just days before my wedding and kept the news from me until after my honeymoon so she wouldn’t spoil the excitement/joy of getting married. I’ve always thought that was incredibly selfless of her.
She had a rough fight with surgeries and chemo while I was over a thousand miles away in the Air Force at the time and without any leave available to see her. I remember finally getting time to go home and see her about 2 weeks after her last chemo treatment. She was so very small looking and had only 3 eyelashes left but she was beautiful in her fight. My mom has always been a fighter and for the most part she’s tough as nails. I’m happy to say that today she is cancer free.
What better way to celebrate the fight then with some gluten free Champagne Cupcakes filled with strawberry and topped in dark chocolate buttercream? GF cupcakes are relatively easy to make and ever since I figured out how easy it is to make filled cupcakes I can’t resist making them that way too.
Know what’s hilarious? I accidentally made boob cupcakes! As it turns out, when you fill a cupcake with strawberry filling some of it sort of oozes back up a bit and well… you can see the result!
So there ya go. If you need cupcakes that look like breasts for some reason this is the recipe for you. If you need regular GF cupcakes then go ahead and put that luscious chocolate frosting on top.
Again, if you want $1 to be donated towards the fight against breast cancer, take a quick pic of a cupcake and post it on Twitter or Instagram! Make sure to include the hashtags #10000cupcakes & #donate along with tagging @KitchenAidUSA. It’s a super easy way for people to make a difference. And who wouldn’t want the excuse to make cupcakes?
- 1¼ cups white rice flour
- ½ cup sorghum flour
- ½ potato starch (not flour!)
- 1½ cups sugar
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 3 teaspoons baking powder
- ½ cup butter, softened
- 3 large eggs
- 1¼ cups champagne (I used a pink moscato, alternately you could also use Sprite or ginger ale)
- 3 cups fresh pureed strawberries (I used approximately 1.5 lbs of fresh strawberries that I hulled and put into my blender)
- ⅓-2/3 cups sugar
- 3 tablespoons corn starch
- ⅓ cup butter, softened
- ⅓ cup Hershey's Special Dark cocoa powder
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-5 tablespoons milk
- Preheat oven to 350 degrees. Place paper baking cups in 2 cupcake tins (24 cupcakes total).
- In large mixing bowl whisk together dry ingredients. Dump in the butter, eggs, and champagne. Turn mixer onto low speed and beat for 1 minute. Scrape down the sides, then beat on high for 3 minutes.
- Fill cups ⅔ full. Bake 20-25 minutes until tops are very light golden brown and they spring back when touched lightly. Place on wire cooling rack and allow to cool completely.
- Once cooled fill a pastry bag with the cooled strawberry filling (instructions below) using the largest tip you have. Simply push the tip through the top of the cupcake and squeeze until you see the cupcake puff out a bit from the filling. Alternatively if you don't have pastry bags or tips you can gently cut out the center of the cupcake. Then fill a ziploc bag with the filling, snip the tip, and use it like a pastry bag. Replace the cupcake tops after filling.
- Top with frosting recipe (directions below) and enjoy!
- Combine all ingredients in a heavy saucepan and bring to a boil over medium heat. Boil and stir until thickened, about 3 minutes.
- Set aside and cool completely.
- In mixing bowl beat butter, cocoa powder, and powdered sugar. Add in vanilla extract and then just enough milk to reach the consistency you want. Beat until fluffy.