Amazing Cupcakes and Some Practical Math

Yesterday Fritz and I made some amazing cupcakes. We used a recipe from the December/January 2017 issue of Gluten Free and More for Vanilla Chocolate Mint Cupcakes.


As we measured the ingredients, I asked Fritz some math problems like we have 1/2 cup of tapioca starch, 1/2 cup of potato starch, and 1/3 cup of white rice flour so how much is that all together and I need 3/4 cup of milk, but I don’t have a 3/4 cup measure so what two measuring cups can I use to make 3/4 cup. Simple questions, but very useful things to be able to calculate quickly when cooking or baking.


The vanilla cupcake mix ended up really good so Fritz, being the helper got to eat the leftover batter. That is, of course, the best part about helping bake.


While the cupcakes baked, we made the mint chocolate ganache filling. It was surprisingly easy. We just mixed cream, dark chocolate bits, and mint flavoring.


Fritz tried it, but didn’t like it very much. The dark chocolate was quite overpowering. He wasn’t sure it would be okay in our cupcakes, but he really didn’t have to worry.


The cupcakes finished baking so we set them out to cool. They turned out so nice and pretty.


With the cupcakes and filling done, it was time to make the mint chocolate chip Italian meringue buttercream frosting. It really sounded complicated, but went together pretty easily. The frosting presented us with another, harder, math problem. We had 1/3 cup of one kind of shortening left, but we needed 3/4 cup total so we had to make up the difference with butter. I showed Fritz the markings on the stick of butter and had him figure up how much butter 3/4 cup would be and then subtract 1/3 cup to find the answer of how much we needed.


We took a little break until the cupcakes were all the way cooled and then we hollowed out the centers, filled them with the ganache and then topped them with the frosting.


We sprinkled some chocolate sprinkles on top to make them extra fancy.


After almost 2 hours our cupcakes were finally ready to enjoy. They are so incredibly good and so rich we can only eat one at a time. Surprisingly, they are better after they’ve been refrigerated for a while. A definitely a hit and totally worth the time it took to make them!


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