So, we celebrated a couple of birthdays this weekend, and I must tell you, I’d been looking forward to celebrating the girls in so many ways. One aspect of the birthday was me baking my first gluten-free cake–cupcakes, actually. And for such a momentous occasion, I consulted the Erin McKenna again, author of Babycakes.

On the agenda this time were carrot cupcakes that were vegan, gluten-free, and most importantly, absolutely out of this world delicioso. The proof? There aren’t any left. What knocked my socks off about the Erin McKenna’s recipe is that it rendered one of the most scrumptious and moist cupcakes I could remember having. This is no small feat for a gluten-free baked good, as many of you know. I’ve had others that could take your eye out or cause a concussion when wielded in an uncivilized manner. Thankfully, only the civilized were there to hold me back.

So what’s the key to gluttonous, glutenous success? Coconut oil. I’m officially a believer in this healthy fat. That and the Erin McKenna. Wait. I didn’t mean she was the “healthy fat”. I meant I was believer in–

Oh, you got that, huh? Right. Here’s a looksee at the “naked” cakes:

Naked, but yummy. Did I mention the Erin McKenna’s recipe calls for just a touch of ginger? Ginger and scads of cinnamon. Brilliant.

Confession: I did not make the Erin McKenna’s vanilla icing which calls for soy products because unfortunately, my digestive tract doesn’t call for soy products. This is sadness is worthy of a pity party as frequenters of Babycakes Bakery in NYC (and now L.A., I believe) actually buy “shots” of  the nectar-of-the-gods/icing. But it was not meant to be for me. Boo.

Even more unfortunate is the fact that I ran out of time and used store-bought icing (gasp!); however, I did doctor it up with lemon zest and a touch of blueberry juice for color–a suggestion by the Erin McKenna for natural food coloring.

What is most important to note though, is that the hubs did the most of the shopping for the party, and he brought back some delightful sprinkles. HOT PINK sprinkles as well as the rainbow variety (I used the pink to distinguish between the gluten-free and regular ol’ cupcakes). Please, do me the honor and observe:

So to be clear: the Erin McKenna has struck again with her divine little cupcakes. Make no mistake, though, these little guys pack a powerfully tasty punch right in the kisser; so be safe out there, folks.

Snaps and props to you, the Erin McKenna. As for the rest of you, go out and buy the book already. Still not convinced it’s worth it? Hang in there, and I’ll keep plugging away at new recipes. Don’t ever say I didn’t ever do nothin’ for ya.

Peace and cupcakes, yo.