![]() ![]() Will reducing the amount of sugar in the recipe affect the outcome? ![]() I did half sugar and half coconut sugar for the 1 cup of cane sugar (I dont like the cupcake too sweet).Ĭould the coconut sugar be causing the sponginess? Increasing the liquid helped in my next attempt, though the batter was still a bit thick and made a less dense, but still slightly spongy cupcake. I doubled the milk as Angel recommended in the comment above because I found my first attempt made super thick batter that produced a wet and dense, spongy cupcake. I made the flour mix exactly as suggested (white rice flour substituting the sorghum). I have a couple of questions about this recipe. Look no further for a simple, go-to vanilla cupcake recipe. This vanilla cupcake recipe is so easy, as many of the ingredients you probably already have on hand. Did I mention they are egg and dairy free too? These my friends, are none of those things. They were either too dense, too tasteless, too gummy, or too crumbly. I have FINALLY come up with a recipe for light, fluffy gluten free vegan vanilla cupcakes! I can’t even tell you how many vanilla cupcake recipes I have tried. I have another pretty exciting reason to celebrate today. These gluten free recipes are for all of you! ![]() You are the reason I am in the kitchen, experimenting and baking. I have felt so blessed from all of my readers and their beautiful words of encouragement. Crazy! I started this blog over 9 months ago and it has been such a joy. You know why? It’s my 100th POST!!! I can’t even believe it. These gluten free vegan vanilla cupcakes are not only allergen free, they are also perfect for any celebration! Light, fluffy vanilla cupcakes with a whipped, creamy vanilla buttercream. ![]()
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