Once we discovered wheat was ingredient-non-grata for me, the chances that whatever we served during dessert would be made by me increased exponentially. While I’m more than capable enough to attempt such a thing, and ambitious enough to seriously consider it, I also realized that if I’m this busy three months out from the wedding, the week before is probably not going to be ideal baking time.
While I’ll still be making a few things for the dessert buffet, the bulk of the responsibility will be on the capable shoulders of Lucy & Leo’s Cupcakery.
Lucy & Leo’s has been a Tallahassee favorite for several years, and has added gluten-free flavors to their Monday, Wednesday, and Saturday line-ups. Since they don’t make all the flavors all the time, they were willing to set aside the gluten-free flavors they made for a given week (and let me request certain flavors, too) for me to pick up the following Monday so we could get a good idea of the flavors we might want. I also picked up a couple of regular cupcakes so that Mr. Road Trip could test the Cupcakery’s claims that their gluten-free cupcakes are actually better than the regular!
Our tasting assortment—don’t they look delicious?!
Hive, I exhibited amazing restraint by having these cupcakes in my office for the entire afternoon and then waited for Mr. Road Trip to get home from work and have supper together before tasting any of them. Even the chocolate peanut butter one that T had absolutely no interest in. Supreme. Restraint.
The cupcakes before the tasting…
I split all the gluten-free cupcakes in half so we could each take a taste, but T got the regulars all to himself, and was able to confirm that the vanilla gluten free really was better than the regular recipe, and that the chocolate was a very close second (the chocolate cookies & cream was a bit dense, but still delicious).
…and what was left after we decided to just try a “taste” of a few after dinner
Based on this delectable sampling, we decided on a dozen each of the chocolate peanut butter, the key lime, the strawberry (after confirming it would still be available in November), and something else. We were debating one of the other chocolate flavors, but decided to go with one of their fall flavors—gingered pumpkin—to round things out.
This was, by far, one of the tastiest decisions we’ve had to make for the upcoming wedding. And while I still plan on making a couple of small, simple cakes, some brownies, and some cookies to accompany the cupcakes, I’m now looking forward to a little relaxing baking time before the out-of-town guests arrive.
Aritcle source from: http://www.weddingbee.com/2013/08/19/gluten-free-wedding-cupcakes/#axzz2cUivIqNu