I have a problem recently. I literally just looked the pictures on my camera...of food of course...and could not remember what exactly I had made. I could tell there was cream cheese frosting, I always remember cream cheese frosting, and there was salted caramel drizzle too. I just couldn't remember what exactly was underneath. So I had to go back and play a little Nancy Drew on myself. Thank goodness for my mild obsession with Instagraming everything I bake, so I could read the caption of what was exactly in these cupcakes. I do remember they were delicious though and that you could not tell they were gluten-free at all. I remember I made them for a co-worker's birthday, even though she wanted just muffins, I couldn't resist making some of them cupcakes. These cupcakes just come out so moist with great texture from the carrots, zucchini and raisins. And do I even dare say they are not too terribly unhealthy as pumpkin is used instead of oil? Also, you could definitely add some pecans for a little crunch if you are into that sort of thing.
In the future though, I need to remember this moment, and start getting my blogging done a little bit sooner than two months later...oops. Enjoy!
In the future though, I need to remember this moment, and start getting my blogging done a little bit sooner than two months later...oops. Enjoy!