Sweet scrumptiousness: Gluten-free cupcakes made with Blends by Orly’s Paris Blend

I don’t believe diamonds are a girl’s best friend.

I think that role actually belongs to cupcakes. Cupcakes are a girl’s best friend.

And in my case, they’re particularly my BFF when they’re gluten-free, delicious, and easy to make.

Enter Blends by Orly’s fantastic gluten-free flour blend, the Paris Blend, which was what I made my most recent batch of scrumptious cupcakes with.

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You’re probably like—“Hold up a second. Flour blend? Does that mean cake mix?”

Not exactly. See, all Blends by Orly are gluten-free flour mixes that are specifically geared toward making specific kinds of delicious baked goods (the Paris blend–which is made with potato starch, coconut flour, quinoa flour, and two rice flours–is the best for cakes and cupcakes), but they are not, in and of themselves, the actual mix. They’re actually made to replace the wheat flour in your favorite recipes. They’re a part of the cupcake mix, yes, but they’re not the whole shebang. For example, if you use this flour blend to make the cupcake recipe that I used, you’ll need to make sure your pantry is equipped with basics like sugar, baking powder, and salt, and that you’ve got eggs and milk in the fridge.

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Cupcakes are pretty easy to make with Blends by Orly’s Paris Blend. After I prepared the cupcake mix according to the recipe, they only took about 20 minutes to cook. They came out smelling delicious to the point where I wanted to devour one right then and there instead of having to wait what seemed like forever for them to cool so I can frost them. (They didn’t actually take forever to cool; I was just incredibly overeager.)

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Instead of making the frosting that the recipe specified, I decided to do something a little easier: good ol’ frosting from a can. Betty Crocker’s Vanilla frosting is gluten-free, and it was a nice complement to the delicious vanilla cupcakes. (I know vanilla frosting with vanilla cupcakes is a lot of vanilla for some people, but I love it!) I added on a few sprinkles from India Tree just because. (Cupcakes are great on their own, but even better when there’s a little extra sparkle!)

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What kind of cupcakes would you make with Blends by Orly’s Paris Blend?

A little more about Blends by Orly

Blends by Orly were created by Orly the baker, who was learning the art of French baking while living in France and Australia. When her husband was diagnosed with Celiac disease, Orly was inspired to create gluten-free flour blends that would please foodies and would also be safe for Celiacs. While she studied at Le Cordon Bleu culinary school, Orly experimented until she found the perfect proportions of gluten-free grains to make certain foods, and from there she developed her innovative line of five different flour blends.

Each of the five blends is made specifically to bake a certain kind of baked good. While the Paris Blend was developed for cakes and cupcakes, the London Blend is best for cookies, scones, and biscotti; the Manhattan Blend is ideal for Challah, bagels, donuts, cinnamon buns, Danish, brioche, and more; the Sydney Blend works well in brownies, muffins, pie crusts, and quick breads; and the Tuscany Blend is great for making pasta, pizza crust, Italian bread, focaccia, breadsticks, and more.

Interested in trying Blends by Orly’s gluten-free flour blends? You can purchase them at a store near you or on the Blends by Orly website. Not sure what fabulous gluten-free treat you want to whip up using one of these blends? Just visit the Blends by Orly website, which features tons of great recipes!

Disclaimer: The Blends by Orly Paris Blend mentioned in this article was provided to me for review purposes. This did not influence the article in any way; my opinions are my own. If I didn’t love it, I wouldn’t cover it here. See my personal disclaimer for more details.

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