The Making of “Gluten Free Cupcakes”

My second book comes out this Tuesday.  That’s right, Tuesday, April 26th.  The pre-release price is $9.23.  So, enough of the mini-infomercial that I promised my publisher I would write, and on to the making of
Gluten-Free Cupcakes.

My mom says that writing a book is like having a baby.  I couldn’t agree more.  However, I gained 5 pounds incubating this book, rather than the usual 20-30 that I put on during each of the pregnancies in which I bore babies rather than paperbacks. How did I gain 5 pounds gestating a book?  You try baking 17 hours a day (by the way, everything is mouthwatering at 2:00 am), trying out batch after batch of Banana Split Cupcakes until they are perfect.

Then there are the Vegan Chocolate Cupcakes; I was determined to make those.  So determined that I made them close to 50 times until they were the way I wanted them.  I think you’ll like them whether you’re vegan, carnivore or something in between.

Yes, giving birth to a book is a lot like giving birth to babies.  And upon reflection, I realize that my two books are actually somewhat similar to my two children.  My first book, The Gluten-Free Almond Flour Cookbook, is a lovable, well rounded collection of recipes.  A lot like my first son who is a bit of a Renaissance “man.”  My second book is full of adorable little treats.  My second son is sweet.  Kinda like a cupcake.  In fact, when we have gone to gluten free bakeries in New York City, where he can get whatever he wants, he always chooses the biggest, pinkest cupcake, with no shame whatsoever.

I love them both equally –my boys that is.  While I’m thrilled to be “expecting” Gluten-Free Cupcakes on Tuesday (it’s a scheduled delivery, unlike the natural childbirths of my boys, delivered midwives), I will always have a huge place in my heart for The Gluten-Free Almond Flour Cookbook. An editor is a lot like a midwife.  I was lucky enough to have my editor, Sara, collaborate with me and come up with fabulous sections for my new book. 

Here are the chapters we created:

  • Classic Cupcakes
  • Chocolate Cupcakes
  • Fruity Cupcakes
  • Warm and Spiced Cupcakes
  • Special Occasion Cupcakes
  • Savory Treats
  • Frostings, Fillings and Toppings

One of my favorite recipes in the book is White Chocolate Cupcakes.  How many ingredients does it contain?  Three.  Yes, a cupcake recipe with three ingredients.  Sometimes I write recipes and forget that I wrote them.  This was one of those recipes.  So when I received my galley of the book, I was thrilled to reacquaint myself with this recipe.  My other fave is the Cream Filled Chocolate Cupcakes –otherwise known as Hostess Cupcakes (pictured above in a photograph by the fabulous Annabelle Breakey).

So, enough about me, an annoying Jewish mother –bragging endlessly about her “children!”   If you want to meet my second paperback “child,” get the book, which has 50 original cupcake recipes and a dozen more frosting and filling recipes.


67 responses to “The Making of “Gluten Free Cupcakes””

  1. Dear Elana – I recently purchased your book – Gluten-Free Cupcakes. I noticed that most of the recipes call for grapeseed oil and agave nectar. I don’t see those ingredients in most of the recipes on your website. Do you now recommend using different fats and sweeteners in your cupcakes and if so, can they be substituted one for one in the recipes in the book?

    Thank you so much for all you do. You are inspirational!

    All the best,

    • Ilene, thanks for reaching out and I’m so happy you bought my second book. I still make those recipes all the time for my boys and we LOVE them. There’s no need to change anything. Sorry it took a little while for me to get back to you, we were having some family time (baking loads of cupcakes) during the long weekend :-)

  2. One of the many things I love about these recipes is the very small amount of coconut flower used. My teenage daughter just headed to South America on a school trip and not only was eating gluten and dairy free an issue but surviving without chocolate treats! So I mixed two batches of the triple chocolate chip dry ingredients and put it back into a can of coconut flower (so it looked like it was in original packaging and could get through customs!). All she has to do is remix it, divide in half and add three eggs! The only big issue I see is keeping the other students away!

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