In case you didn't already know, Sweet Isabella's Cupcakery is on Instagram!  I post almost everything that is being made in our kitchen on Instagram, so if you want to stay up to date or just see some of our delicious goodies, search for us: sweetisabellascupcakery or click the Instagram icon below and it will take you directly there!

I'm also very excited to share with you that Sweet Isabella's Cupcakery has a Groupon out!  For a limited time, you can save up to 33% on one dozen cupcakes!  Normally, one dozen cupcakes start at $30, but with this groupon, you can get them for only $20!  Don't miss out on this great deal!  Please note that this deal is only available to those in Lane County, Oregon.  
Go to Groupon and search Sweet Isabella's Cupcakery or click on the purple banner on our website to be taken there directly.  Or, you can go to: 
https://www.groupon.com/deals/sweet-isabella-s-cupcakery-a-gluten-free-bakery
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It's only the second week of October but we are already busy with cupcakes.  Here are a few that have been made.... 
A dear friend of mine was celebrating her birthday, so I decided to make cupcakes (of course)!  For the party, I made gluten free Chocolate Mint Cupcakes: chocolate cupcakes topped with peppermint chocolate ganache and a peppermint buttercream frosting, drizzled with more peppermint chocolate ganache and sprinkled with Andes Mint chips, and then for those who don't like mint (like my son), I made gluten free dairy free chocolate cupcakes topped with an orange buttercream frosting, orange sprinkles and a candy corn.  They were both super delicious!

The March of Dimes is an amazing organization!  They fund lifesaving research and programs and work to end premature birth, birth defects and infant death.  After putting out my Groupon, I was contacted by a woman in charge of donations for an upcoming event that the March of Dimes was hosting: The 2016 March of Dimes Lane County Signature Chef's Auction at the Valley River Inn.  Of course I said yes!
I am so honored and excited to be a part of such an amazing cause and to be able to donate for this event.  For my donation (that was auctioned off), I made these gluten free chocolate cupcakes topped with a dark chocolate ganache, an orange buttercream frosting (with fresh orange zest) and finished with orange sprinkles and crushed dark chocolate.  I truly hope that whoever bid on these delicious cupcakes enjoyed them! But even more, I hope that whoever bid on these cupcakes knows how much their money is appreciated and how much good it will bring to such an amazing organization!
To find out more about the March of Dimes go to ​http://www.marchofdimes.org/

Until next time... enjoy this beautiful fall weather, and of course, don't forget to eat cake! :)

Where did the time go?! I cannot believe that September is already over and that it is Fall!  September was a busy month for my family with school starting, soccer starting, birthdays, and lots of prep for my sister's upcoming wedding (October 22nd).  I wanted to come and do individual posts about some of the things I've made but that just didn't happen, so here is a summary of the month of September!
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Our sweet Isabella turned 7!  For her birthday, she requested two different types of cupcakes (one to share with her class on her actual birthday, and then another kind for her party).  For her actual birthday and to share with her class, she wanted Neopolitan Cupcakes topped with strawberry buttercream frosting and a fresh strawberry slice (all gluten free and dairy free).  And then for her birthday party, she requested Pink Lemonade Cupcakes (with a straw for decoration- a very important part, she said :))- these were gluten free dairy free lemon cupcakes topped with a pink and yellow swirled strawberry buttercream frosting.  Happy birthday to my sweet girl!

We are beyond blessed to live in such a beautiful area that provides so many goodies for us.  

Thanks for stopping by... come back soon!
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The last few weeks have been extremely busy, so I haven't had a chance to write a post in awhile.  This last week, I was preparing to host my sister's bridal shower at my house, and amongst other things (like cleaning, shopping, etc.), I started planning her bridal shower cake.  After some thought about flavors, layers, tiers, etc., this is what I drew up:

It's always fun to sit and imagine what you want a cake to look like.  Luckily, with the help of the Internet, Pinterest, Instagram, etc., ideas are endless.  After some brainstorming, I knew that I wanted to make a two tiered cake, and since there were going to be kids at the shower, I wanted them to have a fun and special cake, and for the adults to have a fun cake for them too, so I decided on a vanilla rainbow cake for the kids and a pink champagne cake for the adults, which was perfect for the shower theme of "Brunch & Bubbly".  I also wanted to have both a pink tier and a white tier, to go along with some of my sister's wedding colors, so this cake design was going to be perfect for her special day. 

The shower was on a Saturday, so the day before, I started baking.  This is always the longest process especially in gluten free baking.  From mixing my own flours (rather than just using an all purpose flour), to beating egg whites to make the cakes extra light and fluffy, to making a pink champagne reduction for the cake and frosting, to making the strawberry and raspberry filling, and then of course the different buttercream frostings.... Needless to say, I was in the kitchen almost all day and all evening that Friday.  I think it was 11pm before I started putting the cakes together.  I did have to take some breaks in between because I had family arrive from out of town, kids to entertain, decorations to put together, other food to cook, etc.  I was beyond exhausted when my head hit the pillow at 12:30am.  

We got an early start on the day of the shower because we had lots of cooking, prep and decorations to do.  Plus, I needed to finish the final decorations on the cake.  In the end, I am so pleased with how the cake turned out.  It looked and tasted gorgeous, and I even had someone tell me that the adult cake (the pink champagne tier) was the best cake that they had ever tasted, with gluten or without!  That right there, is proof that food does NOT need to have gluten in it to taste good.  

So, here it is! The final product: The bottom tier (for the adults) is a gluten free & dairy free pink champagne cake with a strawberry raspberry filling topped with a pink champagne frosting, and the top tier (for the kids) is a gluten free & dairy free vanilla rainbow cake filled with a strawberry raspberry filling, and topped with a vanilla buttercream.

I unfortunately didn't think to take a picture of the pink champagne cake when I first cut the cake (I was too busy trying to get a piece to everyone), but I did get sent a picture of the last few slices... it's not the prettiest picture (and it's a tad blurry), but it shows the layers and the raspberry filling.  

Overall, the bridal shower (and the cake) were a success.  I was so honored to host a party celebrating my sister and her upcoming wedding.  I'm looking forward to making the cake and cupcakes for her big day, as well.

Until next time...

Ah... Summer!  I absolutely love it!  I mean, who doesn't?  From the warm weather, sleeping in, camping and swimming, to all of the fresh fruit and veggies that grow!  One of my absolute favorite things about summer is the fresh fruit and vegetables that you can get.  I'm very blessed to live on a farm and have access to many different types of fruit trees (peach, pear, apple, plum) and fresh veggies.  My mother-in-law has a wonderful garden and she often shares its produce.  She sent me home the other day with an array of treats, one of them being zucchini. 

My mother-in-law makes an awesome GF zucchini bread made out of oat flour.  It is so delicious and my kids love it!  I had planned on using her recipe to make some zucchini bread, but then decided since we are heading to my uncle's 50th birthday party today, maybe I should add the zucchini to a cupcake.  WAIT! WHAT? Zucchini in a cupcake?  Yep, zucchini in a cupcake! And, not just any cupcake, but a delicious, gluten free, dairy free, moist chocolate cupcake topped with a cinnamon buttercream frosting and cinnamon and sugar sprinkles.  YUMM!

For this recipe, I mixed my own GF flours... brown rice flour, white rice flour, sweet sorghum flour, and potato flour.

After getting all of the ingredients mixed and in the cupcake pan, off to the oven it went.

You know it's going to be good when your littlest can't even tell that there is zucchini in it! :)

After about 18-20 minutes in the oven, the cupcakes were done!  Look how yummy these look!  And you can just barely see the zucchini peaking through, even though there are almost three cups in the batter!  For all of you parents out there trying to get your kids to eat more vegetables, this might just be your ticket!

Once these goodies were cooled, and after having to fight my kids off from eating them before they were frosted, it was time to add the delicious cinnamon buttercream frosting.  They were then finished off with a cinnamon sugar sprinkle.  Absolutely delicious and ready for the party!

Thanks for visiting Sweet Isabella's Cupcakery: A Gluten Free Bakery!  I'm so excited you're here!  Sweet Isabella's has been a dream of mine for quite some time, and I'm beyond elated to finally see that dream become a reality.  Please come back soon to see what's happening at Sweet Isabella's! 


This last weekend my family was invited to a friend's barbecue, and I was in charge of the dessert.  I wanted to try a new cake, so looking at what I had on hand, I decided to make a gluten free/dairy free chocolate cake with a cookies and cream (gluten free, of course) buttercream frosting!  Man, was this thing delicious!  And rich! It is definitely one of those cakes you need a nice glass of milk to go with! :)  I'm so pleased with how it turned out.  Take a look for yourself!