TeaCupCakes, a Mad Hatter dash and Super-Cute Giveaways!
Mother-in-law popped by for a quick dinner-and-dessert visit yesterday, and I thought I’d bake something. I have become “that one who bakes”. I used the to be “that one who brings the fun” and now I bring cake. Not that cake isn’t fun. Just very different fun.
Coeliac started the cake thing. You know how frustrating it is to be at someones party and not be able to eat anything, not to mention having to explain to absolutely everyone and their uncle why you’re not touching the food. It’s always easier just to bring something. Plus, to avoid being the odd one out who eats out of a lunch box, I tend to bring a whole cake or similar. That way I only have to put up with a couple of old aunts wondering why I’m so stuck up that I only eat what I brought.
-So I’ve become the one who brings cake. It’s nice that the focus turns from that “weird disease” I have to that “awesome cake I brought”. Problem sorted!
Last night I was in a bit of a hurry, and what better to turn to than cupcakes. Also, with a brilliant readymix one cannot go wrong. I like Mrs. Crimble’s “Home Bake Muffin & Sponge Mix”. Works every time.
Just the other weekend we stayed at the Westin in Sydney, and they kept advertising their “Mad hatter afternoon tea” Alice in Wonderland style. Posters were in every lift, on every desk and in every menu. It must have stuck because these cupcakes developed into somewhat of a mad hatter project.. (and a mad dash). It gave me the perfect opportunity to try these really cute silicone teacup cupcake molds! You just bake right in the cup-shaped silicone mold and serve on the accompanying saucers. Super cute! I’m giving away a full set of 4 cups with saucers too! (Details below the recipe)
In my gorgeous little teacups I made vanilla cupcakes with banana & raspberry. So sweet, so cute and very berry. I served them warm with real vanilla ice cream too. Needless to say, it was a hit 🙂
You can of course use any muffin/cupcake/sponge cake mix you like. I just happen to like Mrs Crimble’s. You can make any vanilla muffin into a raspberry/ banana cupcake like so:
Bake the cupcakes as per the instruction on whichever mix you are using. Usually it will take 10 to 15 minutes depending on the size of the cupcakes.
To win a set of these super cute TeaCupCake molds, simply comment on this post with a link to (or mention of) your very best gluten free cupcake recipe!
The winner will not only receive a set of TeaCupCake molds, but their recipe will be featured on this blog, as well as Thank Heavens’ social media accounts, all linked back to your page (or with your name/photo if you don’t have a blog), reaching tens of thousands of people.
The contributions will be judged on ease of making, originality and look, and the contest will run out July 2013.
I’m super excited to see your recipes!