The past couple of weeks have been a whirlwind for me - my little one had her first birthday, which was cause for celebration and lots of commotion getting things ready. I love parties with themes and decided that a Mad Hatter style tea party would be fun. Making everything gluten free would have been a huge challenge, but I did have two kinds of gluten free cupcakes and a tray of gluten free tea sandwiches.
During all of the shenanigans I didn't get a chance to snap any pictures of the sandwiches, but I assure you they were yum. I made egg salad, chicken salad with globe grapes and cucumber sprout sandwiches. The cucumber sandwiches were a sleeper hit - I never had one before and didn't taste any of the ingredients as I went along so I was surprised that they were full of flavor and really good. I think a lot of people agreed with me because they disappeared really quickly. The egg & chicken salad sandwiches were both really good too - I did store bought for the chicken salad and whipped up a quick egg salad with mayo, mustard, onion and some spices.
Who are we kidding though - the real pièce de résistance were the cupcakes. I wanted them to be bright & cheery, but didn't want to put a ton of time into making them since I was pressed as it was. I had two gluten free cupcakes mixes on hand already - one from Dowd & Rogers and one from Pamela's.
I've made cupcakes from the Dowd & Rogers mix a ton of times before and always thought they were good, but they really didn't hold a candle (lol) to the Pamela's cupcakes. For one, the D&R mix doesn't rise the way that the Pamela's mix does, and while they both taste good - the Pamela's cupcakes taste and feel more like regular cake.
For frosting, I did store bought Betty Crocker (gluten free - woot) vanilla frosting and tinted it different colors using food dye. I topped all of the cupcakes with pink sugar, sprinkles and piped flowers.
What do you think?
Oh and because I think you should really try it - I included the Cucumber Tea Sandwich recipe below. So tasty!
Cucumber Tea Sandwich Recipe
1 large cucumber, peeled and sliced very thinly
3/4 cup soft butter (I used spreadable butter)
2 teaspoons minced fresh garlic 20 slices bread (I used Whole Foods gluten free bread)
1 tablespoon lemon juice
1 tablespoon olive oil
Salt & Pepper to taste
Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours. Then combine the butter and garlic and apply to one side of each slice of bread. In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well. Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately. Makes 40 tea sandwiches.