I recently attended a cupcake exchange hosted by my good friend Gwen, a local food and fitness blogger. You can check her out at All Things Gwen. The idea was something similar to a cookie exchange except I was not burdened with making nearly as many cookies. The attendee list was between 8-10 people. Gwen asked us to bring at least one dozen cupcakes. We needed to bring enough so that everyone could get a sample of each others treats. It was not necessarily an exchange in the sense that you walk away with dozens of cupcakes although I did end up with a variety of a dozen cupcakes that were leftover. Score!
Before I tell you about my gluten-free red velvet cupcakes I need to show you some pictures of what the other attendees created. The cupcakes pictured above were my favorite. They made me swoon. I never had a peanut butter and jelly cupcake before so I was excited to get to try them. The other cupcakes were just as incredible.
The exchange was so much fun. I’m glad Gwen put this together. I never thought to have anything other than a cookie exchange. Doing an exchange with cupcakes was a brilliant idea. Kudos to Gwen! By the way, we all had a serious sugar high going on after we went around and sampled each cupcake. I didn’t need any coffee. I was wired!
As for my contribution, I took the risk of using a recipe I had never tried before. I only had time to make one batch. They were a hit at the exchange but I knew that the texture was off so I came home and put together another batch based on a recipe from my favorite southern gal Ms. Paula Deen. I did not have to make many changes to her original recipe. They turned out perfect.
Adapted from Ms. Paula Deen