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joker cake

Happy Sunday! Can anyone else believe it is almost April?! That means it’s time for April Fool’s Day, and the Sunday Supper Movement is here to celebrate it! This week I’m hosting a wide range of creative recipes inspired by April Fools. Many of the recipes you’ll find this weekend play with your perception and are super fun. Whether it’s main dishes that look like desserts or vice-verse, these dishes are great to make for the whole family.

Be sure to check out all of the amazing recipes below, and my April Fools dish below!



Sides & Snacks



Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Gluten Free Joker Cakes

For my April Fools Day recipe, I decided to take inspiration from one of my favorite mischievous characters, Batman’s the Joker. I decided to make purple cupcakes topped with bright green frosting to reflect his creepy green hair and purple suit. In order to make the cake purple I substitute milk with blueberry juice and added food color to the frosting. Below is the recipe for my purple blueberry cupcakes, and serve with my citrus buttercream frosting.

Gluten Free Joker Cakes

Gluten Free Joker Cakes


  • For the cupcakes:
  • 1 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup white rice flour
  • 1/4 cup potato starch
  • 1 tsp xantham gum
  • 2 tsp baking powder
  • 1 1/2 sticks butter
  • 1 1/2 cup sugar
  • 1 vanilla bean
  • 6 egg whites
  • 3/4 cup blueberry juice
  • For the frosting:
  • 1 Batch Citrus Frosting


  1. Preheat the oven to 350F. Line cupcake tins with paper.
  2. In a bowl, combine the flours, starch, gum, and powder. Set aside.
  3. In another bowl, whip the butter and sugar. Slice open the bean and scrape the contents into the butter.
  4. Whip half of the flour mix into the butter. Then whip in the egg whites. Whip in the remaining flour, followed by the juice. Crush 2/3 of the cookies and stir them into the cake batter. Pour the batter into the prepared pans and bake for 16 minutes or until an inserted toothpick comes out clean. Let the cakes cool to room temperature.
  5. Frost the cakes with the buttercream frosting.
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  1. Laura says:

    My MIL discovered her wheat intolerance a year ago and so we are trying to make a lot of our birthday cakes and cupcakes gluten-free so she can join us. Thanks for sharing.

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