However, when I saw a Pink Lemonade Cupcake recipe, I knew I had to try it. Even if it used rice flour instead of the stuff that's 30x cheaper.
I'm willing to give anything a try. Maybe I'll try to work with alternative flours more as a personal goal. Maybe I'm just over thinking it.
Regardless, here is the original recipe that I found. It was kind of a pain in the butt to have two bowls going off simultaneously, but it is TOTALLY worth it. The egg whites make the cake so fluffy. I was completely in awe.
When the cupcakes came out on Tuesday, I had some residents around the neighborhood sample them as is. And, I must admit, I tried one as well.
It was like eating a lemony marshmallow.
For the garnish, we followed the recipe and candied the lemons. We boiled them in sugar water until the rinds started to become translucent, then we cooled them, dipped them in sugar, and then dipped them in sugar again right before assembling the cupcakes.
And out of 78 mini cupcakes, I only had 10 left at the end of the night. Completely wonderful, all around, especially for those looking for a gluten free recipe!