Trays upon trays of gold, chocolate, and red velvet cakes were stacked before my eyes. Hundreds (yes, hundreds!) of mouth-watering cupcakes patiently waiting for me to eat them. Just another day in the Land of Cupcakes, I thought to myself as I stepped closer to carefully inspect the chocolate ones. I was looking for that one perfect cupcake that bulges over the liner like the most flattering of muffin tops and has a shallow crack on the surface just deep enough to reveal a hint of the soft, gooey insides.
The sensory overload made it hard to focus and soon my eyes were wandering towards the red velvet cakes. They looked delicious, but… different.
“Are these gluten-free?” Could it be? The bakers confirmed my suspicions. They’ve found a gluten-free flour that, when combined with other top secret ingredients, creates scrumptious red velvet cupcakes. And why stop at red velvet?
We currently have chocolate and pumpkin gluten-free cupcakes, but customers are always asking us about vanilla gluten-free cupcakes. In fact, as I am writing this someone comes into the store to inquire about this very thing. It’s taken us a while to bake up a gluten-free vanilla cake that we’re happy with. Now that we have the new flour, new gluten-free flavors will be flying out of our kitchen. Vanilla and red velvet are just the beginning.
“What about gluten-free marble cakes?” My mind is spinning.
“Oh no you didn’t!” Says head baker, Adie. “We could make a gluten-free Half Moon!” The Half Moon is a delightful combination of marble cake with cream cheese frosting and chocolate ganache. Yum.
We’re not stopping at the Half Moon, either. With our new line of gluten-free cupcakes the possibilities are endless. They won’t be dairy-free and egg-free, just gluten-free. But not to worry — we will continue to have daily cupcake options for people with gluten, dairy, egg AND now soy intolerances.
We hope to have our new gluten-free flavors perfected and available by June this summer. Let the count down begin!
