One of my dearest, most special childhood friends is getting married.
I’m at that age. Everyone I know is starting to get married and have babies. Generally this gives me just the tiniest bit of anxiety, but Jamie couldn’t be more perfect for my friend Mary Ann and seeing those two together makes me so happy I just want squeeze them.
So this weekend was the bridal shower and I offered to make the dessert. Since I was the cook, it had to be gluten-free (obviously) and it had to taste like it wasn’t since the bride is allergy free.
I tested ten different cupcake recipes this week. Yes, I threw away 9 batches of not-so-perfect vanilla cupcakes before arriving at one I felt good about. Many of the recipes out there were too muffin-y, too gummy, or something simply tasted amuck with some of those flours.
So I took Friday off, grabbed a friend (much more fun that way!), and to set to work. We baked, we whipped buttercream, and we squeezed oodles of lemons for our lemon curd filling.
At the end of the day we were really happy with the results. We monogrammed fondant hearts with Jamie and Mary Ann’s initials, and displayed them all on a tiered cupcake stand.
The recipe is here for you. I hope you’ll make them for someone special too.