Great news! The bakery, CakeLove, is now offering gluten free cupcakes at their Shirlington location. This fancy bakery sells four varieties of gluten free cupcakes (chocolate or yellow cake and vanilla or chocolate icing). These cupcakes taste different from Buzz cupcakes as the icing is a bit denser and the texture of the cake itself is different. The cupcakes are also bigger than Buzz, which I like! That being said, I enjoy both stores’ baked goods so I wouldn’t necessarily recommend one over the other.
The people that work at CakeLove also know to put the GF cupcakes in a separate container if you order them with glutinous cupcakes so they are aware of contamination.
Having now sampled all of the flavor varieties at CakeLove, my preference is the chocolate cake with vanilla icing. You should refrigerate the cupcakes until you eat them. I like to take thecupcakes out of the fridge in advance or put it in the microwave for a few seconds. (Don’t microwave for too long because the icing will melt!)
Individual cupcakes cost $3.50 each. You may also order two layer gluten free cakes, but they ask for four days notice. Enjoy!
Here’s what they say on the CakeLove website about gluten free baking:
“Baking without wheat flour, the very foundation of baking, was a real challenge. My goal was to create not just gluten-free* sweets, but gluten-free sweets that tasted just as good as any other CakeLove product. Happily, during the process I produced great gluten-free cakes and pastries, and I became a better baker.” – Mary
About Gluten-Free products: Celiac disease, also known as gluten allergy, is a genetic disorder that causes gas and severe pain in the stomach and intestines. Those affected are not able to break down gluten, a protein that’s in wheat flour, oats, and barley. The only treatment for this disorder is to totally avoid foods with gluten. Our regular products are made with wheat flour and have gluten. On our Green Label we use our own custom mix of starches and non-gluten flours. Recipes may contain: potato starch, brown rice flour, garbanzo bean flour, rice flour, sweet rice flour or tapioca flour.