Today’s post was sponsored by ALDI. Thanks for supporting all of the WhitneyBond.com partners like ALDI!
Within just a few months of starting my food blog, my brother was diagnosed with celiac disease. Ever since then, I’ve made it my mission to create and share delicious gluten free recipes with the world!
When I partnered up with ALDI to share four tasty recipes from their Test Kitchen and Bon Appétit, I was so excited to see that they were all gluten free! I couldn’t wait to try their liveGfree® gluten free baking and cupcake mixes, and sample their fresh meat and produce!
Now I know you’re all dying to hear what we’re cooking up today, so without further ado, here’s the ALDI Gluten Free Menu:
Gingerbread cupcakes are baked in half pint mason jars and topped with caramel cream cheese frosting in this delicious holiday dessert recipe!
While I pride myself on holding off of Christmas music, baking and decorating until after Thanksgiving, I have no problem starting the Christmas party the day after Thanksgiving, which is exactly what I’m doing on the blog today!
This Gluten Free Peanut Butter Filled Chocolate Cupcake Recipe topped with creamy peanut butter frosting is the best gluten free cupcake you’ll ever eat!
Last week I was really craving Reese’s Cups. Although I’m not a big candy person, when I do eat candy it’s always Reese’s!
Instead of going to the store like a normal person and purchasing a Reese’s Cup, I decided to make a “Reese’s Cup Cupcake” by filling the middle of a rich, delicious chocolate cupcake with a creamy peanut butter filling!
As the resident foodie and party planner extraordinaire for all my friends, when Birthday time comes around I’m everyone’s first call! For a friend I’ve known my whole life I pull at all the stops, and that friend would be Billy!
It just happens that Billy’s Birthday fell on Super Bowl Sunday this year, bonus! So a duel celebration was in order, biggest football day of the year and celebrating the birth of one of the greatest guys I know!
So the first question I ask my friends as their birthday approaches is “what kind of cake”? This year Billy responds with the dreaded “surprise me!” Oh no, this means not only do I have to come up with an amazing cake, I also have to figure out what kind of cake that is!
So in true Whitney Bond fashion, I made three cakes, just to be sure!!! Some were made into cupcakes, like these delightful little desserts! (Easier for sharing at a party!)
Ingredients (makes 48 mini cupcakes or 24 large cupcakes)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (1 stick)
1 1/2 cups granulated sugar
4 large eggs
lemon zest from 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla
1 cup half-and-half
Start by pre-heating the oven to 350°F and lining a cupcake pan with paper liners.
Next, combine the flour, baking powder and salt in a small mixing bowl.
In a medium mixing bowl cream the butter and sugar together, then add eggs one at a time. Next, add the zest and vanilla.
Then add the lemon juice and half-and-half.
Combine together with electric hand mixer.
Mmmm creamy! Now spoon into the lined cupcake pan.
I used the mini-cupcake pan because they’re so darn cute and easy to gobble up in one bite!
Bake for app 15 minutes.
Now it’s time to make the Lemon Cream Frosting! I simply took my Cream Cheese Frosting recipe and added lemon juice!
2 8 oz packages cream cheese
1/2 cup butter, softened
2 cups confectioners sugar, sifted
1 tsp vanilla extract
Juice of 1 lemon
Use an electric hand mixer to combine ingredients. Next spread on top of the lemon zest cupcakes!
Now of course I have no pictures of the cupcakes WITH the frosting on top! I got busy making all of the other delicious Super Bowl Party food and asked my girls to frost the cupcakes for me, by the time I realized there were no pictures, they were all gone!