I am very thankful to have this recipe because I was able to make cupcakes in a way that all of the food allergies in our family were taken care of. It is still very sticky, but here is what I did that may help others.
**note: I needed it to be dairy, soy, gluten, egg, and nut free.
I used gluten free flour (a blend that works nicely in baked goods), I used applesauce in place of the oil, and I added allergy-free chocolate chips. They have a very good flavor. They are very moist.
Since I did cupcakes, the sticking was the big issue. The first batch stuck really bad to the papers, making them difficult to eat. So I ditched the papers and used olive oil on a paper town to greese the wells thoroughly. They slid right out! I then placed them each in a paper for presentation and ease of serving.
1 user found this review helpful
Dec. 12, 2012