Mini Glutenfree Pina Colada Cupcakes That Are So Delicious And Perfect For Your Next Beach Party.

My parents are scientists. They work on projects mixing together lab beakers and test tubes, test tubes and vials, until they have something new to share with the rest of the world in their papers and talks. And gluten. I cannot believe they never mentioned gluten to me growing up, but I imagine it must have come up occasionally. Gluten was like a dirty word, something that made people sick and grumpy. But I didn’t know that then. I just knew that I liked foods that came in boxes and my parents didn’t.

My earliest memories of loving food were sitting at the kitchen table with my mom. She would be making something delicious on the stove and I would be hovering eagerly around her, sticking my whole face in the bowl, inhaling the smells of spices and fresh eggs. We would laugh together and she would feed me more and more until my stomach grumbled and I wanted to take my plate and eat it in the living room.

Mom never bothered to hide what she was cooking and I grew to love all of her meals, even the ones with gluten in them. She would teach me how to cook the food she loved and we would always end up with leftovers for lunch the next day. She would pack my lunch in a big thermos and I would take it to school with me, sharing it with my classmates when we were all stuck in the same room after being dismissed from class.

Soon, I realized that some of my friends didn’t have parents like mine and they didn’t have the privilege of being able to cook whatever they wanted for their meals. They either had to go to their parents’ homes for dinner or they had to go to the cafeteria at school. I knew that I didn’t want to be like those kids. I wanted to be able to cook whatever food I wanted and bring it to school with me.

So when I started middle school, I started cooking more meals for myself. I would take the leftovers from my mom’s meals and make them into something new, something delicious. I would experiment with flavors and find new ways to cook my favorite foods. I was always trying new things, even if they didn’t always turn out well. But I didn’t care. I was happy to be fixing my own food and I was happy to be eating it.

Eventually, I started gluten-free cooking too. It was a lot harder than cooking without gluten, but I was determined to make it work. I was careful to read food labels and to look for recipes that were specifically gluten-free. I was also careful about what I ate outside of the house. There were so many restaurants that didn’t list their gluten-free options on their menus and I didn’t want to get sick from eating out.

But eventually, I got my own kitchen and I could cook whatever I wanted. I started experimenting with gluten-free pina coladas cupcakes and they turned out amazingly. I would mix together some gluten-free flour mix and some coconut flour and bake them in a cupcake tin. I would frost them with coconut frosting and sprinkle them with shredded coconut and crushed pineapple. They were sinfully delicious and my friends and family loved them.

No matter how hard I tried, I couldn’t keep my cupcakes from getting stuck in the center of the pan. Every time, I would have to use a spoon to remove them and they would invariably end up with a pile of crumbs on top and an imperfect frosting job. But I didn’t care. I was just happy that I could finally share my mom’s recipes with the rest of the world and that I could make delicious food that I could eat without worrying about whether or not it was going to make me sick.

Food was just another thing that I could love and cherish in my life. And gluten-free food was a special kind of food. It was the food that made me happy and I was determined to keep it that way for as long as I could.

-What gluten free flour blend do you need for these cupcakes?
-What sweetener do you need for these cupcakes?
-Why are these cupcakes gluten free?
-How long will these cupcakes keep in the fridge?
-Can these be made into an official gluten free dessert?

-What gluten free flour blend do you need for these cupcakes?

-Most conventional gluten free flours will work in these cupcakes, but we recommend using a gluten free mix like Bob’s Red Mill GF all-purpose flour.

-For the sweetener, we recommend using Stevia in a Can or pure Monk Fruit (agave nectar) in place of sugar. These cupcakes are sweetened without any refined sugar.

-These cupcakes are gluten free because they are made with gluten free flour, and they are not made with any glutencontaining ingredients like wheat flour, wheat gluten, barley malt, or rye flour.

-These cupcakes are gluten free, and will keep in the fridge for 3-4 days.

-These cupcakes can be made into an official gluten free dessert, so long as the ingredients are gluten free.