Very similar to the Taste-of-Home cupcakes we used to make before we went gluten-free and threw out the recipe. Anyhow, these make great gluten-free cupcakes, with the following modification to the original recipe: Use 2 cups of Carol's sorghum blend (35% sorghum flour, 35% corn or potato starch, and 30% tapioca starch), plus 1 1/2 tsp of guar gum (or 1 tsp xanthan gum). I also went with 1/2 cup applesauce and 1/2 cup oil, and doubled the chocolate, although I actually thought they were TOO chocolaty (this from a chocoholic)... but I think I was used to the taste of home recipe that wasn't very chocolaty. I think with the original amt of chocolate they could pass as "muffins" (sounds healthier) but with the doubled chocolate they are definitely "cupcakes"... actually, they are more like brownies, as my 5-year-old son pointed out. BTW, I also had to increase the baking time considerably (~35 minutes). FYI: I made another gluten-free batch again substituting yellow squash in place of zucchini and 1 1/2 tsp vanilla instead of the chocolate, and all oil instead of my original applesauce substitution. They turned out GREAT. I might have considered putting vanilla frosting on them but the kids gobbled them up anyhow, so I didn't bother. They turned out carrot-cakish, so if I want a carrot cupcake I'll just use this recipe and throw in some carrots too.
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