Nov. 13- GF Cupcakes A/TX

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cupcake.jpg

Nov. 13- GF Cupcakes A/TX

80.00

Create beautiful cupcakes with fall colors using your choice of Russian and traditional piping tips for buttercream. In this class you will learn how to make gluten-free cupcakes using fall-flavored flours such as apple and chestnut. You will take home a combination of apple flour and chestnut flour cupcakes you decorate yourself with buttercream and fall sprinkles. You will even have the opportunity to accent your cupcakes by painting luster dust here and there on the buttercream, if you desire.

November 13 | 7-9 PM | BYOB |

**I teach this class in my own gluten-free kitchen; I do not have gluten in my kitchen, nor have I used any of my kitchen tools, machines, etc for any gluten-containing ingredients. You may feel secure that you will not risk cross-contamination during class. The breads we sample in class will have dairy, egg, and possibly nuts. I do use peanuts and tree nuts in my kitchen, although I will not necessarily use peanuts or tree nuts the nights I teach classes.

This small, intimate class will be taught in my South Austin home, one mile South of the river, in my completely gluten-free kitchen. I will email the address and directions to my home within 48 hours of the class. You may bring your own wine! Sparkling water will be provided.

*No refunds are available for this class. Allergy Information: Although all the ingredients I use in my kitchen and in my cooking are gluten-free, I do regularly use peanuts and other tree nuts in my kitchen. The food we sample in this class will contain eggs and, dairy. Other than the occasional use of gluten-free soy sauce, I do not use soy in my cooking, and I don’t have it in my kitchen.

After years of teaching freshmen composition students how to write academically, Teresa left her academic career at the University of Texas at San Antonio to pursue her passion for all things food-related. Always an avid cook, Teresa has baked from scratch since childhood, using only quality, non-processed, non-engineered ingredients. When she was diagnosed with celiac disease, she worked to adapt her family’s favorite recipes to be gluten-free. Teresa is now a free lance writer and recipe developer. She posts her recipes on her personal food blog Deglutenized and Delicious. Some of her original recipes have been featured in local magazines in Austin and San Antonio, as well as on Instagram and blogs for companies that sell gluten-free ingredients 

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