![]() ![]() It was a little more work than a quick one-bowl non-vegan, non-gluten-free cake, but a whole lot less than a standard white or sponge cake. C measurements.įollowed the recipe to the letter (weights, not volumes) using the maple syrup and coconut oil options and I have to say that these were not my favorite. I would probably suggest double checking the grams vs. ![]() Win!įinal verdict: will definitely be making these again with just a couple of tweaks mainly using a darker chocolate for the frosting. I kept the frosting separate and when it warmed up to room temperature the next day it tasted a lot better.ġ0) I took the cupcakes to a bible study to get opinions from non-food-allergy people and they all really liked them. I was very impressed they were g/d/e-free.ĩ) The cupcakes tasted even better on day 2. I could eat just one and be happy with that. I also found them more satisfying that regular. Yes, I could tell they were not just regular cupcakes but they were enjoyable in and of themselves. The texture was great but the it was way too sweet and just tasted like chocolate chips.Ĩ) Overall I thought the final product was quite good. I went with the grams as much as I could to stay consistent.Ħ) I absolutely love your flour blend and I was surprised you recommended the Bob’s Red Mill but I went ahead and used that, it seemed to work great.ħ) For the frosting: I used semi-sweet chocolate chips and am definitely going to try a bittersweet chocolate next time. 60 grams of sifted cocoa powder was nearly 1 C, not 1/2. However, the grams and the C measurements did not sync up for several of the ingredients, especially the cocoa powder. Don’t know if that’s a problem or not.Ĥ) I used applesauce because I didn’t want to go through the trouble with the beets.ĥ) I appreciated that grams were shown because I like using my scale for baking. I don’t always love coconut oil for baking since it seems to work great for some things and not so much for others.ģ) My mixture did not fiz when I added the baking soda to the milk and vinegar. ![]() I may try a flaxseed that is not ‘whole’ ground.Ģ) This is the first time I’ve used Earth Balance and it seemed to work nicely. It didn’t seem to bond all that well, although it didn’t seem to make much difference in the final product. Here is my experience.ġ) I used whole-ground flax seed. I am not vegan but I am gluten and dairy free so it just about amounts to the same for baking. My daughter’s birthday party is this weekend and I have a vegan+gf family coming and wanted to have cupcakes for them. I made a practice batch of these a few days ago. Thanks so much, can’t recommend you enough! You had made me a more confident baker! So I put the mixing bowl in a big pan with water, making a double boiler and stirred while heating until melted. when making frosting, my choc chips didn’t melt well (put warm milk in metal mixing bowl with chocolate). used Just About Foods All Purpose GF Flour, 1 to 1 Baking Flour used almond flour instead of almond meal For beet puree I bought precooked beets from Costco (4pk) I used 2.75 packages and 1/2 cup watered down orange juice to get 4 cups puree. when added baking soda, didn’t fizz but bubbled a bit. Vanilla Original Almond Milk I had on hand. Still had to do some math within the recipe, but it was very clear. I was pleasantly surprised that they weren’t sugary sweet. The faint beet smell went away during baking and was super fluffy and moist. Made these for my kids’ birthday celebration! Love that they fit so many dietary restrictions! I trust you so much that I didn’t do a trial run! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |