Vanilla Cupcakes with Chocolate Frosting
I am happy to introduce gluten free vanilla cupcakes with chocolate frosting and continue on my coconut flour recipe roll. I have been making (and testing) this dessert for close to two years and it is one of my personal favorites. I think it might be a hit with you too based on reports from taste testing friends.
Passover really threw me for a loop. It wasn't the guests we had visit for the holiday. It was the 100 matzo balls for my son's third grade seder. That, plus charoset and maror for everyone at the event. My house was overtaken by a cooking frenzy last week; I focused on that and nothing else (except my children).
Now everything has calmed down and I am happily back to this blog! I have been thrilled by the amount of chat in the comments over here. I have also received so many lovely emails from people thanking me for these recipes and all I can say is --you're welcome! It is wonderful to love what you do and ALSO be appreciated for it. That is the proverbial icing on the cupcake.
½ cup coconut flour
, sifted½ teaspoon celtic sea salt
¼ teaspoon baking soda
6 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into well oiled muffin tins
- Bake at 350° for 20 minutes
- Cool completely
- Top with chocolate frosting
My friend Patricia claims she and her son have fought each other over these cupcakes. I hope you like them as much as she does.
Posted on April 22, 2008 in desserts by Elana
other entries you may like: Vegan Chocolate Frosting
or Chocolate Cupcakes
or Blueberries and Cream Cupcakes
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Before you leave a comment...
"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Wow. If these taste as good as they look.....
Wondering, while you were mastering this recipe, did you ever try coconut oil? Just curious as I've been experimenting with baked goods and coconut oil.
I was wondering about the celtic sea salt in all your recipes. Could it be substituted with regular sea salt? Or regular salt?
Oh yumm!! I could just lick all that icing off! Did I mention how much I'm addicted to chocolate?
Life -I believe I did try making these with coconut oil; if I recall correctly, they turn out just fine, the only difference is that their is a strong coconut flavor so they are coconut cupcakes rather than vanilla.
Brenda -I really prefer celtic sea salt, it is the best salt that I have found and the recipes are designed for its use, not sure if they will turn out very well with a substitute. For further info see my faq.
Meena -The icing is so delicious. Sometimes, when I have leftover icing I eat it by spreading it on crackers. Thanks for your comment.
I have tried so many of your recipes and have absolutely loved them all!! One of my favorites has to be the blueberry muffins, which don't stand a chance around my boyfriend! I also was wondering if you had any ideas for barbeque sauce? Summer is coming fast here in California, and I'd love to start up the grill and prepare some healthy meals. If you have any ideas, that have no sweeteners in them, that would be greatly appreciated. Thanks.
I am really excited to try these they look absoultely delicious. I made the Vanilla Torte with the raspberry filling for my son's 7th birthday and it was a big hit. Thank you so much for all your fabulous recipes that you so generously share. My son saw the picture of these cupcakes and said "YUMMY can we make those?"
Thanks again,
mama4ever
Katie -Thanks for your comment and the encouraging feedback. Thanks also for reminding me that summer is coming --it snowed here today during my son's baseball game! Really, the warm weather is just around the corner here too. Per barbecue sauce, when you say no sweeteners, does that include agave? Let me know what your parameters are and I will try to come up with something to post during the next few weeks to welcome in the warm weather. Thanks!
Mama4 -Thanks for your comment. I am so glad that your son liked the torte! If you and your boy make the cupcakes, let me know how he likes them...
The cupcakes were a hit. I doubled the recipe and took them to our church potluck. My son cannot get enough of them. They are soooo good, really moist. Everyone wonders what you can eat when you are gluten free so when I brought these you can imagine the pleasant surprise. Thank you sooo much. I look forward to more of your delicious recipes. Thank you sooo much.
I recently received coconut flour that I ordered because I'm intrigued by your recipes. One daughter and I were recently diagnosed with Celiac. So far, we have hated the taste of bean flours in baked goods and I don't like the complexity of mixing multiple flours to overcome that. So, I am excited to try baking with cocunut (and almond) flours. I do need to know whether these flours need to be refrigerated or frozen after opening (like other gluten-free flours), there are no label instructions regarding this.
I just wanted to chime in and say that I use regular (not Celtic) sea salt in Elana's recipes since I have a huge container of it, and they always turn out great. :)
Mama4 -You are so welcome! Thanks for the update
Teresa -You can go here to read about almond flour storage; I would recommend storing the coconut flour the same way as the almond.
~M -Thanks for the input; your comments are so valuable to all of the people that frequent this site! I appreciate them :-)
Elana~ I was actually hoping to find a sauce, spread, etc. that has no agave in it. Thanks again!
Around here I am known as the Queen of Cupcakes... last night we watched our DVR recording of Alton Brown's cupcake episode... I am plotting my modifications of those now. I couldn't find coconut flour at Whole Foods yesterday... bummed as I have several recipes to try, so I guess I need to order some online and wait a few days. I want to make these NOW! I LOVE LOVE LOVE this photograph as well... it is so simple and luscious.
Jamie (aka Queen of Cupcakes) -
I think you will like baking with the coconut flour, it is very fluffy and light. Let me know how all of your cupcake adventures go.
Elana
Well Elana-
I took your innocent recipe for vanilla cupcakes and made it a "big girl" treat. My friend just had her 30th Birthday and we celebrated with Elana's Vanilla cupcakes... MARGARITA STYLE. My friend adores margaritas so I took on the challenge. I used your exact recipe except I added 1/2 tsp. vanilla, 2 tsp. tequilla, 1 1/2 tsp lime zest, 1/4 cup fresh lime juice. I topped off half of the cupcakes with a cream-cheese, agave and fresh orange juice Frosting and the others I topped off with powdered Xylitol I whipped up in my Vitamix. We had a great time enjoying these "Big Girl Cupcakes" without the side effects of Birthday Party Regrets. I now have a request for Pina Colada cupcakes for a Birthday event in June... We'll see!
Courtney-
My husband and I went out for dinner last night and I was telling him all about you. How a couple of months ago you were just figuring things out (what to make for you and your husband to eat TOGETHER) and that now you are head cheffing at your parties and renovating recipes (with tequila no less) coming up with all sorts of imaginative treats! I love it. You go girlfriend!
Very Cool! I am having a blast. I often think of how grateful I am that a site like yours does exist. xoxo
Courtney -As you know, I like to answer every comment, however this one is so sweet that you have basically left me speechless! Thanks xo Elana
Elana, now it is official: Europeans love these cupcakes as well... ;-) I made a couple of batches over the last week and my friends and family can hardly wait until they cooled down from the oven... Big hit!
I made a couple of other things already as well (bluebery muffins, chocolate cake and banana bread), everything is just simply delicious. I am so happy to have come across your blog. I told my boyfriend that if a food blog soulmate exists, I sure have found mine!
Thanks so much!!!
Christianne -So very happy to be your food blog soulmate!!!! xo Elana
I was so happy to find this recipe because I have a friend who is allergic to gluten, but then I saw that there are eggs in it, and she's also allergic to that. Is there any way you can take the eggs out and substitute something else?
Hi Ashley,
Please see my FAQ's For the answer to this and other commonly asked questions.
Thanks!
Elana
These are SO incredibly good, the entire batch didn't last 5 minutes. I was impatient to try out my coconut flour, so I used the Canola oil I had on hand. They still turned out amazing. I bought grapeseed oil last night, and now I'm off to try the blueberry muffins.
Thanks for such an easy, but delicious recipe. It's great to finally have a moist vanilla cupcake!
Tamara- Thanks for reporting back to let me know how they turned out for you :-)
Dear cupcake lovers...
I love the combo of orange and dark chocolate so I tried to give an orange twist to this great recipe.
Instead of the vanilla, I put in 1,25 tbs of very finely grated orange peel (organic oranges of course). The result was very fresh and yummy! The only thing I have to add is that my oven lives a life of its own these days (and readily on its way to quit completely Im afraid). The temperature (quite the elementary part yes!) is completely off, so I baked these completely on intuition. But I imagine thay will taste as good when you follow Elana's recipe. Cheers! Christianne
Christianne- I too love the combo of chocolate and orange. Thanks for sharing your idea and the trials and tribulations you have with your oven. xo Elana
Brand new at this - Will the cup cake recipe also work as a cake for my sons birthday?
I baked a single 9" round cake with the recipe last night to perfect results. It did require an extra 9 minutes in the oven. Also, I lined the pan with parchment paper that I oiled on both sides. I inverted it on a plate and then left to cool on a wire rack before frosting with the vegan chocolate frosting. Did I mention I did this last night? We have about 1/3 of a cake left! Perfect results!
Darla,
I'm not sure, I've never tried to convert this recipe over to a cake format.
If you decide to experiment, feel free to let us know your results here or in the forums.
Thanks,
Elana
How many cupcakes will this recipe yield?
kmp -Thanks for your comment and for pointing out that I forgot to post the yield. This recipe makes 12 cupcakes, I have amended the post to state that this is so.
[...] would also recommend trying out the Vanilla Cupcakes from Elana’s Pantry - these are so very good. I have not had very much success with coconut [...]
Up front, as I'm not the best cook in the world (or even in my household), this question may sound silly. I went out this evening and bought all the ingredients (even the Celtic sea salt!) to make these luscious-looking g-f cupcakes for a fairly famous chef's small gathering as we watch the VP debate tomorrow nite... I really want to knock his socks off. As I looked it over when I got home this evening, I was wondering how 12 cupcakes could be made from 1/2 cup of coconut flour. Did another type of flour get left out of the recipe, or do the eggs make up the volume difference? (In other recipes I've seen online it seems multiple flours are used.) Thanks for sharing...
Claudia,
Yes, ½ cup of coconut flour makes 12 cupcakes, that's the beauty of coconut flour --it goes very far. Of course, the 6 eggs help too and they are a great source of protein at a reasonable price.
Hope this helps and have fun at the party!
Elana
Reporting on the VP (uggghh) "debate":
Your cupcakes were a high point in the evening! I should mention that, as I didn't hear back before making them, I added some Pamela's mix to the first batch... They were yummy but very muffin-like. Your recipe with coconut flour only make the best-textured-tasting cupcake. The only change I made was to use 1/2 the amt. of agave and 1/2 organic maple syrup as I'm not overly fond of agave unless it's in tea. Despite the change, the cupcakes were wonderful... They were all gone when I left! Thanks for making gluten-free cooking a lot easier to swallow... ") Claudia
Claudia,
Thanks for stopping by with the report! I'm so glad these worked out for you and that they were "all gone."
Elana
[...] just that with coconut flour - I gave up. What made me try again was the fact that I tried making Elana’s coconut flour cupcakes, which are just some of the best gluten-free cupcakes I have tried. This made me feel like it was [...]
Hi Elana,
One thing I don't understand - how does this work without xanthan gum? My understanding was that you always had to add some to coconut flour-based baked goods- to prevent crumbly-ness.
YFND
YFND,
I'm probably not the best one to answer this question as I've baked with coconut flour for years, though not ever tried to make anything with xanthan gum --never even had it in my kitchen.
Hope this helps.
Elana
What a fabulous recipe! I've been wanting to use coconut flour due to it's outstanding nutritional properties, and after a quick web search landed on this wonderful site. I had no doubt this would make a luscious cupcake, and it did!! I used coconut oil and added 3 T of unsweetened cocoa powder, because I looooove chocolate but don't like frosting. What a great treat. Can't wait to try some almond flour recipes!
VeggieMom,
Thanks for your comment and for sharing your adaptation of this recipe!
Elana
Hi Elana!
Loved this recipe. Since Im from Norway, I find it hard to come by things as almond flour and coconut flour. We haven't got a good range of glutenfree products here Im afraid. Im having a christmas party for my girlfriends tomorrow, and really had to bake something that I could eat aswell. So I used your recipe as a base, but changed the coconut flour to a white flour-mix with some shredded coconut, and used melted 70% chocolate as a sweetener instead of the agave (agave is in fact not legal here in Norway). I also used a rapeseed oil instead of the grapeseed oil.
They turned out so lovely! Im going to frost them with a vanilla frosting, and I think it's going to be delicious. Thank you for a great blog! Im saving this link.
Pia,
You are welcome and thanks so much for sharing your adaptations to this recipe.
Elana
elana,
I'm on the gluten-free, lactose-free, seemingly everything-free 'SCD' diet. I stumbled upon your blog yesterday while looking for recipes for coconut flour and made this easy (easy is a requirement for me) recipe posthaste. Having no cupcake pan, I used a round cake pan. Also, agave is not allowed on the SCD diet so I substituted honey.
The cake is delicious, of course, but the parts concealed by the pan became very dark brown and seem to make the whole cake taste a little bit like a sweet version of my mom's southern-style skillet cornbread.
Could it be the honey?
Could it be the pan?
Could it be overcooked? (A knife stuck in the middle at 20 min came out a little wet so it baked for about 4 more minutes).
Anyway, looking forward to trying more recipes from your blog.
-rebecca
rebecca,
Thanks for your comment and so glad you found us over here.
I don't think this recipe would work so well as a cake. Also, I have not ever tried substituting honey for agave in a coconut flour recipe, so this may also potentially be an issue.
Whenever you start changing recipes you are gambling with the desired results. I make sure when experimenting to only adjust one variable at a time, that way it is easier to figure out what might have gone wrong.
Hope this helps.
Thanks,
Elana
Hi, your recipes look great and are a real blessing for special needs diets. I'm seeking coconut flour recipes which I see you are experimenting with. Do you have any coconut flour COOKIE recipes yet? I'm interested in a version of the linzer hearts you posted, in coconut. Also, how about a macaroon cupcake recipe?
I want to make something sat. morning for valentines day, so please post a cookie recipe right away or e mail it to me, if you have one, sorry to bother you. Thanks very much in advance. Also, I don't have agave nectar, can I use diebetic sweet sugar? Does it have to be a liquid sugar alternative type thing as a substitute for agave?
Thanks again, Meryl
meryl,
Thanks for your comment. Feel free to use the search bar in the upper right hand corner of my site to look for any and all recipes in which you are interested.
In answer to your question regarding replacing agave with some other sweetener please see my faq's.
Elana
Cakes - result!
Frosting - aaaaaaaaaaagh!
I whisked and I whisked and I whisked and it was still all runny!
Checked and double checked I'd put the right stuff in - what am I doing wrong? Did the vegan version BTW.
Claire,
I would check and see what percentage of chocolate you are using, that could affect the outcome of this recipe. Also, you could simply leave it in the freezer longer to firm up. What type of oil did you use? Any other possible ingredient changes?
Elana
just saw your comments as I came on to say... I did it!
after basically pouring some over some of the cupcakes I left the rest of it in the fridge - working or not I couldn't bring myself to throw chocolate away!
once it had time to chill properly it worked great, freezer malfunction on thuis one plus I assumed cooled just meant it needed to get cooler not change in consistency.
All sorted and tragically have some left. Now what to do with spare frosting!
i've totally given up on gluten-free baking over the 8 years i've not eaten wheat.... all the crazy ingredients and measuring and mixing that i thought i had to do just made it totally not worthwhile.
but then i found these recipes, and with almond flour and coconut flour i can have foods back that i haven't touched for almost a decade!
thank you so much for putting your simple, effective and delicious recipes out there for us to share!
i know my family will be FLOORED when i make cookies or bread (we're all gluten-free, so they've suffered with me, albeit graciously) and i look forward to expanding our diet. plus, my doc/pediatrician will be relieved that i'm feeding something resembling junk food to my children. go-figure, he's always worried that only veggies, gluten-free whole grains, occasional meat, and lots of raw vegan foods are just not right for growing children and pregnant women....
once again,
thank you for the simple recipes, and extravagant inspiration.
peace-
Cassi
Holistic Health Counselor
Great recipe!
However, when there's eggs in it, it's not vegan...
Elana - I was wondering if you have tried this recipe in a cake form? We are looking for a good gluten free cake to top my son's/fiancee's wedding cake with. We will probably try this recipe and see how it works...I'll post and let you know the results.
Hi Marian, Thanks for all of your comments. Your DIL is so lucky to have you! I haven't tried this in a cake form, hope you will let me know how it turns out if you do :-)
I doubled the recipe for the cupcakes, making 1/2 into cupcakes and the other into a round cake pan. It worked beautifully in the cake pan - but I had trouble getting it out. I had sprayed the pan and coated it with coconut flour - but it stuck pretty badly. I will cut a circle of parchment if I make it in a cake pan again. But the cake/cupcakes were delicous. Thanks again!!
Marian, although you are new to this website, I want to let you know how much I appreciate your comments. Just as your DIL is lucky to have such a caring MIL, I feel lucky to have such a communicative and adventurous reader who is willing to experiment on their own and then come back to share the results with all of us! You are a gem. I also admire your never ending stream of ideas for improving results. BTW, I think the parchment could be a great solution. Thanks so much :-)
Thank you Elana - you're very kind. I've been so excited to find your website because this is exactly the kinds of food I want to feed my family...and they're loving the results!
I have bought 3 6" round cake pans for the top of the wedding cake and will take the finished cakes to the bakery to put on top of the cake. I'll take a picture and let you know how it all turns out! My latest adventure is into the chia tapioca and we LOVE it! Thanks again!!
Marian, thanks for another lovely comment. Please keep us updated on the wedding! I am so looking forward to hearing all about it and maybe seeing some pictures of the cake in my flickr group :-)
Elana - first I wanted to say how sad I was to hear about your diagnosis - and add my prayers that there will be a cure found for MS. I have several friends with this disease.
Second - the wedding cake turned out beautifully and those who ate it said it was delicious. I did post a couple of pictures on the Flickr group site. The bakery filled it with Bavarian cream and fresh strawberries. Yum! I also shared this site with the lady who made the rest of the cake. I love telling people about your recipes!!
Thanks as always, Marian and I hope the wedding was wonderful!
Elana,
What am I doing wrong?? I've made so many of your recipes and they have all turned out beautifully, yet I have managed to botch this one twice. I'm using coconut flour from digestive wellness and I store it in the fridge. Could it be the brand of coconut flour? They puff waaaay up in the oven--my daughter loves to watch them rise--then deflate from the top AND bottom immediately when I take them out of the oven. They end up little rubbery muffin tops. Any ideas? I'm also wondering if you have a s'mores substitute for your kids? Thanks so much!
Hi Alicia, I'm with you in guessing that it just might be the brand of coconut flour you're using in the recipe as I've made these more times than I can count without any problem. Let me know how they turn out if you make them again with the Tropical Traditions coconut flour. I'm happy to help :-)
Hi Elana,
I took a break from studying, and just put a batch of these in the oven, made with local NC honey. So excited for breakfast tomorrow... :)
Has anyone tried baking these at high altitude? I am at about 5,000 feet.
I modified it by adding a little more coconut flour and baking it at a little higher temp for less time. They come out OK... just don't rise as much as the "regular" cupcakes. They still taste great, even though they are a little flat.
Hmmmm, I am noticing that the vanilla cupcakes use six eggs while the chocolate ones use 3 but mostly it's the same recipe. I was able to use egg replacer for the chocolate but wondering if it has any hopes of working in a recipe for six eggs??? Only one way to find out...
Hi Elana, I have recently been diagnosed with M.S. and my husband has ulcerative colitis so my cooking and baking is undergoing a transformation. I am so glad to have found your site. So far, we LOVE the raw fudge!!! (Had to start somewhere!!!) Just tried the vanilla cupcakes. Kids are eating them up. They are super 'wet' and taste quite 'eggy' to me. What size of eggs do you use? Will keep trying your recipes. Thanks for such a great webiste!
Lora.
I've been noticing lately that my coconut flour based products turn green and have a really odd smell. I'm suspecting baking soda is the problem. Does anyone else have this issue?
my batch had the same result! prior to baking these, i had come across another gluten-free recipe blog mentioning the odd smell when baking coconut flour bread, so i wasn't too alarmed.
i was using trader joe's brand baking soda, could that be the cause? i had suspected it was large amount of eggs in the recipe, the cupcakes had an almost frittata-like quality to them. i'm wondering if there's another ingredient to use as a moistener/binder in coconut flour recipes, the egg flavor strikes me as overwhelming, and i'm concerned about the high cholesterol. perhaps egg whites, flax, chia gel, or gelatin?
would love to hear if anyone has had success!
best,
brigitte
Well, I used coconut flour from a bulk bin at my local health food store.
The cupcakes turned out wonderful!
I must say, I was quite intimated by the wet mixture. Lo and behold the coconut flour soaked it up like nobody's business. I found the mixture to be very reminiscent of a pancake batter, I was relieved to see that the cupcakes bake up beautifully none the less!
In the morning I will take a crack at some frosting.
Elana, you are a gluten-free baking goddess!
Wow... these sound incredibly amazing. I just found your blog by searching "coconut flour, cupcake, recipe". I want to make these ASAP so I've had to change up the recipe a bit... organic olive oil instead of mentioned grapeseed oil, organic raw cane sugar (interested in trying Grade B maple syrup). Then, in the next couple of days I will use your recipe to the T. The photo of your vanilla cupcake is so precious, very dainty! Can't wait to explore your site.
Thanks,
Claire Yvonne.
ps... never heard of oiling the muffin tins AND using cupcake liners... is there a reason for this?
[...] @ DomestifluffLemon Meringue Cupcakes @ Straight Into Bed Cakefree and Dried (SCD-friendly)Vanilla Cupcakes with Chocolate Frosting @ Elana’s PantryFluffy Cupcakes @ Comfy [...]
Hi Elana!
I was wondering if you have made your "very vanilla cupcakes" from your book as a cake? We love them and I would like to make them as a birthday cake.
Tried this. Oh my gosh! Delicious! My family loved it!
Thank you for sharing this with us.
~Roc in Chicago
Mmmmm! They just came out of the oven minutes ago and they are wonderful. I tweaked a bit to use Xylitol instead of Agave (used extra eggs and then an extra T. of coconut flour) as these will be dessert tonight for my parents and they need very low carb. Even with the subs, just perfect. We'll be topping them with freshly whipped cream and raspberries tonight but will try your chocolate icing next time. Thanks so much!
[...] majorly on the cheap, but withlots of fun and tasteful elegance (we had a simple tea party with Elana’s Famous cupcakes and coconut ice cream for a few of her close friends). Michael’s Craft Store is a life [...]
Elena- I made these with hazelnut flour instead of coconut and the batter was just SO soupy. Is that normal? I felt like I had more chances of making an omelette than I did cupcakes...
[...] FAIL. Too crumbly! No rise! Next I tried to play it safe and follow an already tested recipe. FAIL numero dos. Too eggy! Not enough [...]
I love your site, and your recipes have been wonderful. I am new to living without gluten and one adjustment I find challenging is the calorie counts that come with relying on nut flours. Do you have any recommendations on how the caloric impact could be lessened?
[...] in fridge and the mixture will thicken up and become a delicious frosting. We use this high protein cupcake as a vehicle to eat this frosting. Enjoy. [...]
What a great cupcake recipe! Thank you! I made them once w/coconut oil and once with butter and both times used half agave and half honey and they turned out perfectly.
do you think it's possible to make a vegan version of these?
Hi there! I'm wondering what I did wrong??? Followed the recipe almost to a T! I substituted the 1/2cup coconut flour with 1/2cup almond flour. Was first thrown off by the "batter" -- it was more like the consistency of pulpy orange juice! Should I have just used the 6 egg whites? I used the entire egg. The "printer friendly recipe" calls for: 1/2cup coconut flour, 1/2 teaspoon celtic sea salt, 1/2 teaspoon baking soda, 6 eggs, 1/2 cup grapeseed oil, 1/2 cup agave nectar, and 1 tablespoon of vanilla extract. Please tell me there's a misprint in an ingredient or two!
I desperately want to find low-carb cupcakes!
Hi there... I'm confused, you say you followed the recipe to a T but then say that you substituted the coconut flour with almond flour? That is most definitely the cause...
Omg-these cupcakes were aMAZING! Idk how u do it but ur the best. I used this recipe and took a lemon and grated it to make a zest and squeezed its juices and added all of that into the batter to make lemon-flavored cupcakes. I also whipped up a very low-sugar strawberry cream cheese frosting...and yeah so my roommate and I devoured these!
Yum, Can't wait to try these. I just bought the coconut flour - they actually had it at Shaw's nearby! Ready to go!
[...] Vanilla Cupcakes (not sure which frosting we’ll use yet ) [...]
Hi Elana,
I'm making these as a cake this weekend. I'm trying to do a boston cream pie, gluten free and mostly dairy free. I have the cream and the ganache all lined up. I'm wondering if adding a tiny bit of butter would make this more of a yellow cake? What do you think? I"m clueless obviously.
I am going to try making your vanilla cupcakes with chocolate icing for my cousin's family get together, as her son has a gluten intolerance. My son has a peanut allergy and I am wondering about using coconut flour in the recipie...should I be worried?
I just loved your recipe! I did a little take on it with a toasted meringue topping: http://camillaswhisk.blogspot.com/2010/07/toasted-meringue-coconut-cupcakes.html
it turned out amazing
These cupcakes look perfect. I think I want to try this recipe next. Elana, thank you so much for posting this recipe up. I know it is hard to believe that a 14 year old girl gets excited about these gluten free recipes but I love all of your recipes for cupcakes. :)