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Simply Gluten-Free Black Forest Cupcakes and Giveaway

Gluten free Black Forest Cupcakes

Update: This contest has ended and the winners have been chosen by

The Winners are: Kelley White AND Andrada

Congratulations! :) I will contact you  soon via email.


Well, no. I am not giving away these amazing Gluten-Free Black Forest Cupcakes (although I am sharing the recipe for you to make your own). I am actually giving away two sweet copies of the amazing cookbook that you will find the recipe in, along with 149 other mouth-watering gluten-free dessert recipes.

(Details to enter the giveaway are below,but…DO NOT just jump to the bottom. I mean it. You will be tested. There. Consider yourself warned).

The book I am talking about? Simply…Gluten-free Desserts: 150 Delicious Recipes for Cupcakes, Cookies, Pies, and More Old and New Favorites, by Carol Kicinski, who runs the Simply…Gluten-Free website as well. Her site, by the way, is a wonderful resource and just full of absolutely gorgeous photography and to-die-for gluten-free and allergy-friendly recipes.

Simply Gluten-free Desserts

About a year ago, I had the opportunity to test ten different recipes for this cookbook using Carol’s Gluten-free Amazing All Purpose Flour blend. Every single recipe I tested was amazing. Seriously. I did not have one negative thing to say about any of the recipes. I actually felt like I was repeating myself each time I sent off another review to her, raving about my results.

Well…needless to say, I was so excited to get my hands on my copy of this cookbook and check out the other 140 recipes that I had not yet tried.

I promise you that you will feel the same way when you get your own copy of this book. Not only are there gorgeous color photos throughout (every single one taken by Carol herself), but there are also many tips and ideas to help you achieve fool-proof results in your gluten-free baking.

It truly is a beautiful book. You know the kind. It is one that will earn a permanent position in your cookbook holder, smudged from greasy fingerprints and dusted with gluten-free flour. It is the one you will smile at each time you see it propped open to your favorite dessert.

So far, these are the recipes that I have made:

Almond Cranberry Bundt Cake

Mint Chip Cupcakes

Chocolate Ginger Bites

Pecan Tassies

Lemon Sugar Cookies

Banana Nut Muffins

Chocolate Cherry Scones

Kahlua And Cream Syllabub

Arborio Rice Pudding


This Perfect Pound Cake – which I have made again…and again…and again. Seriously. It is that good. I have used this Pound Cake in trifles, french toast, and even bread pudding. And I have served it lightly toasted  with ice cream, berries, and whipped cream.

Gluten free Pound Cake

Oh, and, of course…

Those Amazing Gluten-Free Black Forest Cupcakes I mentioned…

Black Forest cakes and cupcakes remind me of my childhood. There were only two desserts I ever asked my Mom to make on my birthday as a child…Black Forest Cake and Pineapple Upside Down Cake.

Although Carol did not have a Pineapple Upside Down Cake in her cookbook, she did have these unbelievable I-bet-you-won’t-know-they-are-gluten-free Black Forest Cupcakes in there. I just could not resist a little throw back to my childhood.

So…today I will share this recipe for her cupcakes, with Carol’s permission of course. Next week I will, however, share my own version of Gluten-Free Pineapple Upside Down Cake here…just to be nice and not leave you all hanging. You all must be dying for that recipe…right?

Gluten free Black Forest Cupcakes
Black Forest Cupcakes

Shared with permission from Carol, of Simply…Gluten-free



½ cup unsalted butter at room temperature

1½ cups granulated sugar

2 large eggs at room temperature

1 teaspoon pure vanilla extract

1 2/3 cups gluten-free flour

2/3 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon kosher or fine sea salt

1½ cups milk

1 – 14.5 ounce can red tart cherries – drained

1 -10 ounce jar maraschino cherries – drained and liquid reserved, use divided (I used real cherries)


1 cup heavy whipping cream

1 cup confectioners’ sugar

½ teaspoon pure vanilla extract

Grated dark chocolate for garnish



Preheat oven to 350 degrees. Insert paper liners into the cups of 2 standard muffin pans.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time until each egg is fully mixed in, scrapping down the sides of the bowl with each addition. Add the vanilla extract and mix well.
In a separate large mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.

With the mixer on low, add the flour mixture and milk to the creamed butter, starting with 1/3 of the flour mixture, then half the milk, half the remaining flour mixture, the rest of the milk and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrap the sides and bottom of the bowl well with a large spatula.
Spoon 2 tablespoons of batter into each prepared muffin cup, add 3 of the red tart cherries to each cup then top with 2 more tablespoons of batter. Bake for 20 – 25 minutes or until springy on the top. Allow to cool in pan for about 5 minutes.

With a toothpick, poke 6 or 8 holes in each cupcake. Spoon about 1 teaspoon of reserved maraschino cherry liquid onto each cupcake and let it soak in. Remove cupcakes to a wire rack to cool completely.


Whip cream in a large bowl until soft peaks form. Add the confectioners’ sugar, vanilla and 1 tablespoon of reserved maraschino cherry juice. Beat until stiff.

Frost cupcakes and garnish with a maraschino cherry and some grated chocolate.

Makes 24 cupcakes.

Okay, yes. Now it is time for the giveaway.

Did you play by the rules and read the post instead of just skipping down here to find out how to enter? I hope so.

Here is your test (and incidentally, worth one extra credit entry towards this giveaway):

1. Name one idea that I mentioned that I did with the Pound Cake.

For more entries, you can do one or both of the following, just leave a separate comment for each, so that they count as additional opportunities to win:

2. Follow Simply…Gluten-free on Facebook

3. Follow Cook It Allergy Free on Facebook

Good Luck! There will be TWO winners announced on Wednesday, June 8th at 12 p.m. Pacific Standard Time!

  1. On June 2, 2011 Janet said

    I would never have thought to use pound cake for French toast but it sounds yummy!

  2. On June 2, 2011 Denisse Mollfulleda said

    lightly toasted with ice cream berries & whipped cream!

  3. On June 2, 2011 Janet said

    I follow Cook it Allergy Free on FB

  4. On June 2, 2011 Janet said

    I follow Simply…Gluten-free on FB

  5. On June 2, 2011 Jenny Beek said

    Love the French toast idea!

  6. On June 2, 2011 Jenny Beek said

    I follow Cook It Allergy Free on Facebook.

  7. On June 2, 2011 SusanH said

    You made poundcake lightly toasted  with ice cream, berries, and whipped cream.

  8. On June 2, 2011 SusanH said

    Liked you on Facebook

  9. On June 2, 2011 SusanH said

    I now Follow Simply…Gluten-free on Facebook

  10. On June 2, 2011 Karen M said

    Love the french toast idea! Now I want to try to put it in my bread pudding recipe!

  11. On June 2, 2011 Karen M said

    I follow on facebook:)

  12. On June 2, 2011 AmandaK said

    You have used the pound cake to make bread pudding! great idea!

  13. On June 2, 2011 AmandaK said

    I follow you on Twitter!

  14. On June 2, 2011 Melanie Binkley said

    Is there really anything more to say than yum! Yum! I want some!
    I already like and follow both and I am torn between the French toast and the bread pudding! Pick me!

  15. On June 2, 2011 Suzy Heller said

    You put the Pound cake in trifles, made french toast, bread pudding or lightly toasted it with ice cream, berries and whip cream. I also follow both Simply Gluten Free and Cook it Allergy Free. Thanks for the opportunity to win a great book.

  16. On June 2, 2011 nancy may said

    Pound cake with many a purpose….french toast sounds divine! I certainly do miss it…though I forgot I missed it in my efforts to block some of that out :-)

  17. On June 2, 2011 Molly said

    You used it in french toast and bread pudding!

  18. On June 2, 2011 Molly said

    I now follow you on Twitter!

  19. On June 2, 2011 Molly said

    I follow simply gluten free on Facebook now!

  20. On June 2, 2011 Molly said

    I follow cook it allergy free on Facebook now!

  21. On June 2, 2011 Kelley White said

    I love the idea of toasting the pound cake and serving it with berries. I believe that anything “toasted” qualifies as a breakfast food- any arguments? I am new to a gluten-free diet and I have heard horror stories of baking so I am so appreciative of the recipe listed here. Off to the kitchen…. Thanks!

  22. On June 2, 2011 Neva said

    Would have never thought to toast pound cake, will have to try it. Sounds good.

  23. On June 2, 2011 Neva said

    I follow you on Facebook

  24. On June 2, 2011 Alexandra Caspero said

    Trifles! I love trifles and now that it’s summer time I will be doing the same thing. Fresh berries, cream and pound cake… amazing.

  25. On June 2, 2011 AliciaF said

    Pound cake french toast sounds awesome! I’m following you on Simply…Gluten-free. :-)

  26. On June 3, 2011 Jody said

    Make french toast with it. Cool idea!

  27. On June 3, 2011 Jody said

    Now following Simply…Gluten-Free on Facebook. :)

  28. On June 3, 2011 Jody said

    Also now following cook IT allergy free on Facebook. :)

  29. On June 3, 2011 Gigi said

    Hi, Kim!

    I’m not entering the giveaway; however, I just had to let you know that the cupcake pic is my all-time fav of yours…it is simply the perfect food pic! I can’t stop looking at it (I know, I’m strange like that!)

    Thank you for sharing your lovely food!

    Hope your amazing holiday by the pool went well…how’s that garden growing? We’re trying to keep the irrigation going to beat this Atlanta heat, but things are coming along. I had an heirloom tomato crop up unexpectedly – one of last year’s varieties yet to be determined :) Kind of exciting from an amateur gardener’s perspective.


    • On June 3, 2011 Kim-Cook It Allergy Free said

      Gigi, thank you so much for the sweet words about that pic. I told my hubby it was one of my favorites of mine too. :)

      We had a wonderful weekend by the pool. The weather was just perfect (meaning it was not 100 all weekend, LOL). And because it has been really nice weather, the garden is still doing amazing. I am just waiting for our 110 degree summer heat to get the best of it, though. How cool that you had an heirloom crop up. And I totally get how exciting that is. I am the same way!

      Hope you have a great weekend!

  30. On June 3, 2011 Dabetha Busch said

    Oh Yum, Bread pudding and french toast I thought I’d never be able to enjoy these again! You and Gluten-free are my new best sites. Thank you.

  31. On June 3, 2011 Christine said

    I never would have thought to use pound cake as french toast, but the idea sounds really good! :)

  32. On June 3, 2011 Christine said

    I “liked” you on facebook! (I think you’re pretty cool on your blog as well. ;P)

  33. On June 3, 2011 Christine said

    I also like Carol on facebook!

  34. On June 3, 2011 ali said

    you used the pound cake as bread pudding!
    ….love your blog and follow u on facebook …hope i win!

  35. On June 3, 2011 (what runs) Lori said

    Pound cake french toast?! What?! That sounds waaaaaaaaaaay too good. Seriously.

    I’d love to win that book! Great giveaway!

  36. On June 3, 2011 Christine B said

    Pound cake for bread pudding, which I’ve never had but sounds like a dessert to add to my list to try.

  37. On June 3, 2011 Christine B said

    I “like” you on Facebook.

  38. On June 3, 2011 Christine B said

    I “liked” Simply…Gluten Free on Facebook.

  39. On June 3, 2011 Dawn Aye said

    I follow you on FB and YUM!!!!!

  40. On June 3, 2011 Staci A said

    You mentioned using it for french toast, which sounds amazing!

  41. On June 3, 2011 Staci A said

    I liked Simply…Gluten Free in Facebook.

  42. On June 3, 2011 Staci A said

    And I like your site on Facebook. Thanks!

  43. On June 4, 2011 Jill said

    I loved the whole lightly toasting it and serving it with ice cream

  44. On June 5, 2011 Bethany S. said

    Using pound cake for French toast! YUM!!

  45. On June 5, 2011 Bethany S. said

    I “like” Simply…Gluten-free on Facebook

  46. On June 5, 2011 Bethany S. said

    and I “like” Cook It Allergy Free on Facebook.

  47. On June 5, 2011 Laurel,too said

    You made french toast and bread pudding and all kinds of other inventive things. Man I wish there were more people around here so I had more excuses to bake. Well, other than to turn me into a super sized dumpling.

  48. On June 5, 2011 Jeanette said

    French toast made with pound cake, how decadent! Love all your beautiful photos!

  49. On June 5, 2011 Patty Orbin said

    Lightly toasted with fresh berries sounds fabulous!

  50. On June 5, 2011 Jeanette said

    Great giveaway – I just liked Simply…Gluten-free on Facebook!

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