I'll confess, I changed alot of this recipe. But, in my defense, I cannot have dairy or sugar, and I didn't want my gluten-free cupcakes to be naked. I used butter, coconut milk, carob powder with a splash of cocoa powder, and 1 2/3 cup coconut sugar and 1/3 cup powdered maple syrup. It had moments where it was really difficult to blend fully, but I let it sit for a bit, then went back to finish beating it. It turned out for me a cross between a thick glaze and a soft frosting. (if I could use powdered sugar, it would've been perfect!) As it was, the flavor is AMAZING!!! So delicious! Thank you for this base recipe!
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I'll confess, I changed alot of this recipe. But, in my defense, I cannot have dairy or sugar,...