What's Your Favourite Birthday Cake?

As children one of the usual questions leading up to your birthday is what kind of cake would you like. As adults we don't usually hear this question. The reason is either someone is picking up something they already know we like, or you are making your cake yourself. When living a gluten free life the choices for store bought cakes is slim and you usually need to reserve several days or weeks in advance. If you decide to take the time to do it yourself you have a few more options. 

When someone asks me what my favourite cake is I never really know how to answer. My favourite is whatever I am currently in the mood for. This year I was thinking about one of my favourite ice cream flavours, mint chocolate chip, and thought about how I could transform that into a cupcake.  

                                                 

I know that cupcakes are all the rage these days and cupcake shops are popping up all over the place, but I do love cupcakes for birthday parties. For children's parties they are so much more convenient than having to slice a cake while children are staring waiting for their piece. For adults it is the perfect portion of cake and it is easy to share with others so you don't end up eating a whole cake (or nearly) yourself. And when working in gluten free mode, cupcakes are easier to deal with than a whole cake. 

To make a Mint Chocolate Cupcake I used the ever so handy Betty Crocker Gluten Free Devils Food Cake mix. I made the cake mix into a batch of cupcakes, 18 in all, cooking them for 20 minutes or until the top of the cupcake springs back when touched. 

Once the cupcakes were cooled I made a batch of Chocolate Cream Cheese Icing that I created last year. I made it a little thinner than before and divided a little less than half into a small bowl and stirred in a couple drops of peppermint oil. I piped the filling into the centre of each cupcake. I then took the remaining icing and added 2 more cups of icing sugar and whipped it until light and fluffy. I piped the icing on top of each cupcake covering the filling. I topped the cupcake with a York Peppermint Bite cut in half. It was the perfect hint of mint in the middle of the cupcake. 

Chocolate Cream Cheese Icing

4oz of plain cream cheese

2 Tbsp softened butter

1 Tbsp milk

1/3 cup cocoa powder

2 cups icing sugar

Pinch of salt

1/2 tsp vanilla

Cream cheese and butter together, mix in milk. Sift in cocoa powder, salt and icing sugar. Blend until smooth, add vanilla at end. 

The original icing makes a thick, almost pudding consistency, if you like a fluffier icing add more icing sugar and milk until you get the consistency you desire.