Don’t these cupcakes look scrumptious? They were. I can’t take credit for them, that goes to my amazing sister-in-law, Wendy. She had us over for dessert and I knew she would come up with something delicious…she always does. She has a son with Celiac disease and her desserts are always gluten free. I have found I am a big fan of gluten free desserts. They can tend to be a bit more dense than gluten desserts, and my palate LOVES that denseness and can never get enough of Wendy’s recipes.
Are you drooling yet? Nothing like a cupcake that you must eat with a fork!
Isn’t her home and presentation of her desserts so pretty? I always tell her that when I come to her home, I could sit and stay forever. There are many reasons for this. Her home is beautiful, but never does one feel intimidated being in it. That is because Wendy is a beautiful person and just has a way of making those around her feel loved, cared for & wanted. She is a gift to me.
She also served angel food cake, with simple sliced strawberries and whipped cream. If you eat gluten free or have friends who need to eat gluten free, this is a great dessert to quick pick up at the market, slice some strawberries, sprinkle berries with a bit of sugar, and serve with cream. Easy!
2 cups creamy peanut butter
1/4 cup (1/2 stick) butter, softened
3-3 3/4 cups (16-oz. box) powdered sugar
Beat peanut butter and butter until combined. Add powdered sugar until desired consistency.
PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.