
Dessert display at the RVM bakery. (Photo credit: Sienna Wildfield)
My daughter and I had dinner at the Quarry Cafe at River Valley Market (RVM) Co-Op in Northampton, MA on Wednesday night. I always order the tacos with beans and loads of veggies and fresh salsa. It’s clean gluten-free food, filling and easy on the pocketbook.
The best part about dinner at RVM is their gluten-free desserts. This night it was the Gluten-Free Lemon Cupcake with Raspberry Buttercream that caught my eye. They were just gorgeous, and delicious!

Doesn't this look too pretty to eat! (Photo credit: Sienna Wildfield)
Ingredients include: brown rice flour, tapioca flour, xanthan gum, potato starch, butter, organic cane sugar, eggs, lemon zest, baking soda, baking powder, sea salt, buttermilk, lemon extract, vanilla extract, refined sugar, egg whites, raspberry puree, raspberries.
Now how they put that all together I have no idea. But they did it with a little magic. The cupcake was a delicious lemon/vanilla flavored cake. The perfect holder of a DROP-DEAD DELICIOUS Raspberry Buttercream … but really, how could you go wrong with butter, sugar and raspberry puree!

Luxurious on the inside! I gave my daughter the side with the raspberry ... cuz I love her! (Photo credit: Sienna Wildfield)
As I think back, I can’t remember ever having a gluten-free cupcake. If that’s the case, this was the perfect cupcake to break my cupcake fast! I split it (begrudginly) with my beloved 7yo daugher. She loved it too. Her buttercream plopped onto the table top, and before I could stop her she licked it off! I guess I couldn’t blame her. I’d do the same (at home).





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